This page provides information on taints, faults and flavours commonly encountered in wine. Use the links below to jump to the characters that are of interest. Wine faults Oxidation-type faults Reductive wine faults Additive-related faults (e.g. SO2, geraniol, diacetyl) Brettanomyces faults Indole Wine taints Cork-type taints Chlorophenol/plastic-type taints Earthy-type taints (e.g. geosmin) Smoke taint Wine … Continue reading Wine flavours, faults and taints