TCA (Trichloroanisole), A wine fault that gives aromas of damp cardboard or wet newspaper. At low levels it mutes fruit aromas and reduces freshness. It is most commonly caused by contaminated corks, which is why affected wines are often called "corked.", Reduction, A fault caused by a lack of oxygen during winemaking. It produces aromas such as rotten eggs, boiled cabbage, boiled onions, or blocked drains. Low levels may add complexity, and the aromas may disappear after the wine is opened., Sulfur Dioxide (SO₂), A preservative added to most wines to protect against oxidation and microbial spoilage. At high levels it gives an acrid smell of recently extinguished matches and can mask fruit aromas. Too little sulfur dioxide can lead to oxidation., Oxidation, A fault caused by excessive exposure to oxygen, usually because of a faulty closure. The wine becomes darker in colour, loses freshness and fruit, and develops aromas of toffee, honey, caramel, or coffee. Some wines are intentionally made in an oxidative style, where these characteristics are not considered faults., Out of Condition, A wine that has lost its freshness, vibrancy, and fruit character due to excessive age or poor storage conditions (heat, light, or fluctuating temperatures). It may also show signs of oxidation., Volatile Acidity (VA), Naturally present in small amounts and can add complexity. Excessive VA gives aromas resembling vinegar or nail polish remover and is considered a fault., Brettanomyces ("Brett"), A spoilage yeast that produces aromas of sticking plasters, hot vinyl, smoked meat, leather, or sweaty horse. Low levels are appreciated by some consumers, while higher levels are generally considered a fault., Intensity, The strength of a wine's aromas. Pronounced aromas are immediately obvious without sniffing; Light aromas are faint even after sniffing; most wines fall within the Medium, Medium(-), or Medium(+) categories., Primary Aromas, Aromas present after fermentation that originate from the grape variety or are created during fermentation. They typically include fruit aromas, but may also include floral, herbaceous, or other grape-derived aromas. Simple wines usually display fewer primary aromas, while more complex wines show a wider range., Secondary Aromas, Aromas produced by post-fermentation winemaking techniques. These include oak-derived aromas such as vanilla and toast, creamy and buttery notes from malolactic fermentation (MLF), and yeasty or biscuity aromas developed through lees contact or autolysis., Tertiary Aromas, Aromas that develop during ageing. Oxidative ageing (exposure to oxygen) can produce aromas such as coffee, toffee, and caramel. Bottle ageing, protected from oxygen, can create aromas such as petrol, honey, and mushroom. During ageing, fresh fruit aromas evolve into dried or cooked fruit characters., Mousse, The texture and sensation of bubbles in sparkling wine. A creamy mousse has fine, persistent bubbles and is typical of quality sparkling wines. An aggressive mousse has large, forceful bubbles that quickly disappear. A delicate mousse has very fine, soft bubbles, usually found in extensively aged sparkling wines or wines bottled with lower pressure.

WSET Chapter 1

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