how to make wine

How does wine spoil?

Wine spoilage is an complex and ongoing process that is affected by many factors, including the type of wine, storage conditions, and exposure to oxygen. Wine spoilage can occur in wines that are exposed to too much oxygen, causing them to become oxidized and develop off-flavors. Wine spoilage can also occur when wines are stored in humid or warm conditions, causing them to become moldy or develop other off-flavors. Finally, wine spoilage can occur when wine is stored in containers that allow light to enter, causing the wine to become lightstruck and develop off-flavors.

How does wine spoil and how can you prevent it?

Wine spoilage is most commonly caused by Brettanomyces, a type of yeast that can cause off-flavors and aromas in wine. Brett can enter the winery through contaminated grape juice or wine, barrels, or even the winemaker themselves. Once in the winery, Brett can spread quickly, contaminating barrels, wine, and equipment.

Brettanomyces produces a number of metabolites that can cause spoilage in wine. The most important of these are 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG), which are responsible for the “Brett barnyard” aromas often described as “wet cardboard,” “smoke,” “band-aids,” or “horse sweat.” These metabolites can also impart flavors of green apples, cloves, and black pepper. In high concentrations, these flavors and aromas can be overpowering, making the wine unacceptable.

The best way to prevent Brettanomyces contamination is through strict sanitation practices. This includes regularly cleaning and disinfecting all barrels, hoses, pumps, and other winery equipment. It’s also important to avoid using old corks, as they can be a source of Brett spores. If you suspect that your wine has been contaminated, you can use sulfur dioxide (SO2) to kill the yeast and prevent further spoilage.

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