Wine taint fault vials

In todays highly competitive market, the purchase of one bad bottle of wine can be enough to influence a consumer to seek an alternative brand or label.

To assist wine producers and other key wine industry stakeholders in their quest for producing and selling high quality, taint- and fault-free wines, AWRIs Analytical Service is now offering for sale vials containing pre-measured quantities of 12 commonly encountered Wine fault/taint chemicals. When mixed into a 750 mL bottle of wine, these chemicals yield spoiled wines which can be used for Sensory Assessment training or for comparison purposes.

Kits may be assembled from any number or combination of the following compounds:

Table 1. Names and sources of wine fault/taint chemicals available for purchase

Chemical name Major Cause
2,6-Dichlorophenol External wine taint during manufacture or storage
6-Chloro-o-cresol (6 CoC) External wine taint during manufacture or storage
4-Ethylcatechol Brettanomyces spoilage marker compound
4-Ethylphenol Brettanomyces spoilage marker compound
4-Ethylphenol, 4-Ethylguaiacol Brett mix Brettanomyces spoilage marker compounds
Guaiacol Smoke taint, toasted oak
2,4,6 trichloroanisole (TCA) Cork-related taint
Acetaldehyde Microbial spoilage and oxidation
Acetic acid Microbial spoilage and oxidation
Ethyl acetate Microbial spoilage and oxidation
Dimethyl disulfide Reductive winemaking fault, stressed fermentations
Methyl mercaptan Reductive winemaking fault, stressed fermentations
Prices per vial (excluding GST)
Select from any number or combination of chemicals in Table 1. Per vial

Target delivery time for vials to be delivered within Australia is five working days. Orders to be delivered outside of Australia will be subject to additional freight costs.

To place an order, complete the AWRI Wine and Taint Vial Order Form and return by email to Commercial Services or fax to Customer Service on (08) 8313 6621.

For more information, please contact AWRI Commercial Services on (08) 8313 6600 or e-mail