The Australian Wine Research InstituteThe Australian Wine Research Institute

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