Equipment and glassware 2.4 The use of a structured tasting technique, and detection of faults 2.5 Appearance 2.6 Nose 2.7 Palate 2.8 Assessment of Quality 2.9 Assessment of Readiness for drinking/potential for ageing 2.10 Grading wine - the award of points 2.11 Blind tasting 2.12 Final reflections CHAPTER 3 Chloroanisoles, Bromoanisoles, Halophenols 3.1 Introduction 3.2 Haloanisole contaminations in the food, drinks, water,

'Musty' taints unrelated to halophenols and haloanisoles. 3.18 Final reflections CHAPTER 4 Brettanomyces (Dekkera) and Ethyl phenols 4.1 Introduction 4.2 Background and history 4.3 The Brett Controversy 4.4 Sensory characteristics, and detection of Brettanomyces related compounds in wine 4.5 The origins of Brettanomyces and formation of related compounds in wines 4.6 The danger periods and favourable conditions for the growth of Brettanomyces 4.7 Why are Brettanomyces related compounds found mostly in red wines? 4.8 Prevention - Formulation and implementation a Brett Control Strategy. 4.9 Laboratory Analysis for Brettanomyces and volatile phenols 4.10 Treatment of affected wines 4.11 What the future might hold for microbiological methods to inhibit Brettanomyces? 4.12 Final reflections CHAPTER 5 Oxidation,

Premox and Excessive Acetaldehyde 5.1 Introduction 5.2 Oxidation in must and wine 5.3 Sensory characteristics and detection of excess acetaldehyde and oxidation in wine 5.4 Deliberately oxidised and highly oxygenated wines 5.5 Metal ions and substrates for oxidation 5.6 Enzymatic oxidation 5.7 Chemical oxidation 5.8 Microbial oxidation 5.9 Acetaldehyde 5.10 Sotolon 5.11 Oxygen management in winemaking 5.12 Oxygen uptake during cellar operations 5.13 Containers and closures 5.14 Pinking 5.15 Premature oxidation (Premox) 5.16 Prevention of excess acetaldehyde and oxidation 5.17 Additions of ascorbic acid - antioxidant or oxidising agent? 5.18 Laboratory analysis 5.19 Treatments 5.20 Final Reflections CHAPTER 6 Excessive sulfur dioxide, volatile sulfur compounds and reduced aromas 6.1.

Introduction 6.2 The presence and role of sulfur, sulfur dioxide, sulfite and sulfate in wine production 6.3 Excessive sulfur dioxide 6.4 Oxygen management in winemaking 6.5 Reduction in wine - positive and negative 6.6 Hydrogen sulfide 6.7 Prevention of hydrogen sulfide formation 6.8 Treatment for hydrogen sulfide in wine 6.9 Laboratory analysis for sulfur dioxide, hydrogen sulfide and volatile sulfur compounds 6.10 Final reflections CHAPTER 7 Excessive volatile acidity and ethyl acetate 7.1 Introduction 7.2 Volatile acidity and ethyl acetate 7.3 The controversy of high levels of volatile acidity 7.4 Fixed acids and volatile acids 7.5 Sensory characteristics and detection of volatile acidity 7.6.

Legal limits 7.7 Acetic acid bacteria 7.8 Production of acetic acid in wine 7.9 Ethyl acetate 7.10 Prevention of excessive volatile acidity and ethyl acetate. 7.11 Laboratory analysis 7.12 Treatments 7.13 Final reflections CHAPTER 8 Atypical ageing (ATA) - sometimes called Untypical ageing (UTA) 8.1 Introduction 8.2 The Atypical Ageing Controversy 8.3 The causes of Atypical Ageing and formation pathways 8.4 Sensory detection 8.5 Laboratory detection 8.6 The main viticultural causes of ATA. 8.7 Prevention 8.8 Treatments 8.9 Final reflections CHAPTER 9 Fermentation in bottle 9.1 Introduction 9.2 Sensory detection 9.3 Alcoholic fermentation in bottle 9.4 Malolactic fermentation (MLF) in bottle. 9.5 Prevention - preparing wine for bottling and the bottling process 9.6 Treatment 9.7 Final

Off-flavours and wine spoilage caused by Lactic Acid Bacteria 11.5 Prevention of lactic acid bacteria related faults 11.5 Analysis 11.6 Final reflections CHAPTER 12 Smoke taint and other airborne contaminations 12.1 Introduction 12.2 Smoke taint compounds in the atmosphere 12.3 Critical times in the growing season and duration of exposure for smoke taint to impact 12.4 The volatile phenols responsible for smoke taint; their odours and flavours and sensory detection thresholds 12.5 Smoke taint in wines 12.6 Other sources of guaiacol and 4-methyl-gauaiacol in wines 12.7 Laboratory Testing 12.8 Prevention of development of smoke related volatile phenols from affected grapes 12.9 Treatments. 12.10 Other airborne contaminations 12.11 Final reflections CHAPTER 13 Ladybeetle and brown marmorated stink bug taints 13.1 Introduction 13.2