Consumption of defective wine, or what we can detect in wine beyond our expectations:

1. The contamination caused by too much or too long an exposure to oxygen – causes oxidation of the wine – the wine loses its brightness in terms of both color and taste. The deep red becomes brown-orange while the flavor expatriates towards a caramelized apple. An example can be leaving a peeled apple on the counter. The apple becomes browner and browner.
   White wines are much more susceptible to this effect than red ones.
   /Sulfur compounds smell of smoke, like a match or cooked cabbage
   Most of these scents disappear 15-20 minutes after opening the bottle.
2. Mercaptan – the most common manifestation of a sulphur-related defect (related to hydrogen sulfide)
   If, after decanting the wine, you notice: the smell of skunk, boiled garlic, burnt rubber, rotten egg
   If scents and flavors are aggressive, you should consider returning the bottle.
3. Secondary fermentation results in air bubbles in non-sparkling wine. It happens when the residual sugar is bottled with the wine, causing it to ferment again. Here it must be acknowledged that this is most often the case in low intervention wine production. Wines, therefore, the smell of yeast and do not taste very good. However, attention should be paid to the fact whether the fermentation was accidental or caused for “frizzante” or sparkling wines.
4. Cooked wine (madeirized) or heat damage. We can observe it in wine destroyed by exposing it to too much heat. A vital issue in wine storage is to ensure a constant temperature in the premises. Heat damage often threatens the seal of bottles (pushing out the cork) and results in oxidation. Wine has an aroma of roasted, brown sugar – someone would say that of jam.
5. Wine damaged by UV rays meaning light. It refers to the damage caused by exposure to excessive sunlight. Observed more often with delicate white wines. The wine then smells like a wet, woolen sweater.
6. Bacterial contamination – during the wine fermentation, we can observe many microorganisms. In small quantities, they add attractive complexity, but when the situation gets out of control, they are capable of causing problems. A cage, gerbil or hay is nothing more than a productive raging microbe, and even corporations don’t enjoy it.