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wine taints kit


Wine flavour standards kit used to train professional tasters to recognize and scale the intensity of six different taints.

Use them to deliver up to 20 hours of taster training for ten people. Comes complete with presentation case and one set of wine flavour cards. AROXA™ wine flavour standards are: food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavours in this kit:

Flavour cards

Flavour standard information

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earn 40 points
£399.00
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"Bromophenol, inky, like a museum or old TV set”

Sub-product image
  • Sub-product label image2-bromophenol
  • Number of capsulesNumber of capsules
  • Chemical structure

2-bromophenol

15 µg

Technical specification

Assessment
Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
15 µg
Threshold
1 - 5 µg / l in wine
Origins
Bromophenols can taint wine through contaminated barrels and cork closures. Also associated with use of recycled wood and cardboard packaging materials.
Importance
Bromophenols can taint wine through contaminated barrels and cork closures. Also associated with use of recycled wood and cardboard packaging materials.
CAS registry number
95-56-7
Other names
  • bromophenol
  • o-bromophenol
  • ortho-bromophenol
Remarks
Bromophenols can taint wine through contaminated barrels and cork closures. Also associated with use of recycled wood and cardboard packaging materials.
Threshold distribution
Graph

“Chlorocresol, like a hospital or antiseptic solution”

Sub-product image
  • Sub-product label image6-chloro-o-cresol
  • Number of capsulesNumber of capsules
  • Chemical structure

6-chloro-o-cresol

65 µg

Technical specification

Assessment
Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
65 µg
Threshold
1 - 5 µg / l in wine
Origins
Contaminates wine through residues of disinfectant on production equipment or packaging materials. Can also be caused by admixture of phenolic detergents and chlorine cleaning agents.
Importance
Imparts an antiseptic, chemical-like, medicinal, disinfectant, plastic-like taint to contaminated wine. Regarded by consumers as unpleasant and tainted even at low levels. 6-Chloro-o-cresol is one of the most odour-active chlorophenols known.
CAS registry number
87-64-9
Other names
  • 6-chloro-ortho-cresol
  • 2-methyl-6-chlorophenol
  • 2-chloro-6-methylphenol
Remarks
Use of drain cleaners containing 6-chloro-o-cresol within the winery environment has been associated with several such taint problems. Problems with this taint have been traced to contaminated yeast hulls added to fermenting wine.
Threshold distribution
Graph

“Chlorophenol, like antiseptic mouthwash”

Sub-product image
  • Sub-product label image2,6-dichlorophenol
  • Number of capsulesNumber of capsules
  • Chemical structure

2,6-dichlorophenol

1.5 µg

Technical specification

Assessment
Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
1.5 µg
Threshold
30 – 100 ng / l in wine
Origins
Contaminates wine through residues of disinfectant on production equipment or packaging materials. Can also be caused by admixture of phenolic detergents and chlorine cleaning agents.
Importance
Taint in wine. Associated with a high degree of consumer rejection, even at low levels. Often described by consumers as ‘chemical’, ‘antiseptic’ or ‘contaminated’.
CAS registry number
87-65-0
Other names
  • 1-hydroxy-2,6-dichlorobenzene
  • 2,6-DCP
  • 2,6-dichlorfenol
Remarks
Chlorophenolic taints can be caused by several compounds of which 2,6-dichlorophenol is only one. The flavour produced by this compound is typical of the group.
Threshold distribution
Graph

“Earthy, mouldy, like peat or compost”

Sub-product image
  • Sub-product label image2-methylisoborneol
  • Number of capsulesNumber of capsules
  • Chemical structure

2-methylisoborneol

680 ng

Technical specification

Assessment
Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
680 ng
Threshold
30 - 220 ng / l in wine
Origins
Imparted through use of black grapes which have been affected by gray rot, caused by growth of Botrytis cinerea. Can also arise as a cork taint, caused by growth of Actinobacteria.
Importance
Imparts an undesirable earthy, mouldy, somewhat camphorous odour to young wine. 2-Methylisoborneol is unstable in wine so the taint is soon lost during storage. Described by consumers as ‘dirty’ or ‘contaminated’.
CAS registry number
2371-42-8
Other names
  • 1,6,7,7-tetramethylbicyclo[2.2.1]heptan-6-ol
  • MIB
  • exo-1,2,7,7- tetramethyl bicyclo(2.2.1)heptan-2-ol
Remarks
Since this problem is associated with growth of microorganisms, either on the vines or in the winery, control of the problem requires adequate preventative measures to be in place to prevent growth of undesirable microorganisms.
Threshold distribution
Graph

“Plastics, like polystyrene”

Sub-product image
  • Sub-product label imagestyrene
  • Number of capsulesNumber of capsules
  • Chemical structure

styrene

634 µg

Technical specification

Assessment
Cover the sample with your hand and swirl the glass to release the aroma. Remove your hand and take a single long sniff. Repeat as necessary.
Amount of flavour per capsule
634 µg
Threshold
50 - 210 µg / l in wine
Origins
Associated with storage of wines in plastic cooperage or plastic-lined transport containers. Residual styrene monomer can migrate into wine during storage.
Importance
Imparts a plastic-like odour to wine which is reminiscent of polystyrene. Associated with a moderate degree of consumer rejection. Described by consumers as ‘chemical’, ‘plasticy’ or ‘contaminated’.
CAS registry number
100-42-5
Other names
  • ethenylbenzene
  • phenyl ethene
  • phenyl ethylene
  • styrol
  • styrolene
  • vinyl benzene
  • vinyl benzol
Remarks
Additional hydrocarbon taints can come from compounds such as tetrahydronapthalene which has been implicated in some types of cork-related taints.
Threshold distribution
Graph

“Musty, like corked wine with a rubbery overtone”

Sub-product image
  • Sub-product label image2,4,6-tribromoanisole
  • Number of capsulesNumber of capsules
  • Chemical structure

2,4,6-tribromoanisole

230 ng

Technical specification

Assessment
Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
230 ng
Threshold
<10 - 500 ng / l in wine
Origins
Associated with use of contaminated corks. Can also be picked up from the winery environment. Linked to growth of mould on wooden structures, especially those to which bromophenol insecticides have been applied.
Importance
Suppresses varietal character at low concentrations. Imparts an unpleasant musty, mouldy odour to wine which is reminiscent of wet hessian. Derived from methylation of bromophenols by moulds. This is one of the few flavours that can taint wine through airborne contamination during production.
CAS registry number
607-99-8
Other names
  • tribromoanisole
  • TBA
  • 1,3,5-tribromo-2-methoxybenzene
  • methyl 2,4,6-tribromophenyl ether
Remarks
Cork taint is caused by a number of different chemicals. 2,4,6-tribromoanisole is one of several bromoanisoles associated with such problems. It can be detected at concentrations well below the recognition flavour threshold.
Threshold distribution
Graph

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    Use them in taste sessions, frame them and hang them on your taste room wall - do what you will. These well-researched information cards will tell you most of what you need to know.