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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. Unsure whether this kit is right for you? Don't forget about our 100% satisfaction guarantee.

Flavour cards

Flavour standard information

Wine taints flavour kit - AROXA
earn 40 points
£399.00

"Bromophenol, inky, like a museum or old TV set”

Number of capsules x 1
Sub-product image
  • Sub-product label image2-bromophenol
  • Number of capsulesNumber of capsules
  • Chemical structure

2-bromophenol

15 µg per capsule

Technical specification

Assessment
The best way to detect bromophenol taints in wine is as follows. 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 per capsule
Threshold
The flavour threshold of 2-bromophenol in wine is 1 - 5 µg / l.
Origins
Bromophenols can taint wine through contaminated barrels and cork closures. Also associated with use of recycled wood and cardboard packaging materials.
Importance
Bromophenols impart distinctive unpleasant taints to wine. Affected wines are described by consumers as 'tainted' and 'contaminated'.
CAS registry number
The CAS registry number of 2-bromophenol is 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
Capsules per pot
10

Chlorocresol, like a hospital or antiseptic solution”

Number of capsules x 1
Sub-product image
  • Sub-product label image6-chloro-o-cresol
  • Number of capsulesNumber of capsules
  • Chemical structure

6-chloro-o-cresol

65 µg per capsule

Technical specification

Assessment
The best way to detect 6-chloro-o-cresol in wine is as follows. 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 per capsule
Threshold
The flavour threshold of 6-chloro-o-cresol is 1 - 5 µg / l.
Origins
6-Chloro-o-cresol contaminates wine through residues of disinfectant on production equipment or packaging materials. It can be formed through admixture of phenolic detergents and chlorine cleaning agents.
Importance
6-Chloro-o-cresol imparts an antiseptic, chemical-like, medicinal, disinfectant, plastic-like taint to contaminated wine. It is 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
The CAS registry number of 6-chloro-o-cresol is 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 also been traced to use of contaminated yeast hulls added to fermenting wine.
Threshold distribution
Graph
Capsules per pot
10

Chlorophenol, like antiseptic mouthwash”

Number of capsules x 1
Sub-product image
  • Sub-product label image2,6-dichlorophenol
  • Number of capsulesNumber of capsules
  • Chemical structure

2,6-dichlorophenol

1.5 µg per capsule

Technical specification

Assessment
The best way to detect chlorophenols in wine is as follows. 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 per capsule
Threshold
The flavour threshold of 2,6-dichlorophenol in wine is 30 – 100 ng / l.
Origins
Chlorophenols contaminate wine through residues of disinfectant on production equipment or packaging materials. They can also be formed as a result of admixture of phenolic detergents and chlorine cleaning agents.
Importance
Chlorophenols are taints in wine. They are associated with a high degree of consumer rejection, even at low levels. Chlorophenols are often described by consumers as ‘chemical’, ‘antiseptic’ or ‘contaminated’.
CAS registry number
The CAS registry number of 2,6-dichlorophenol is 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
Capsules per pot
10

Earthy, mouldy, like peat or compost”

Number of capsules x 1
Sub-product image
  • Sub-product label image2-methylisoborneol
  • Number of capsulesNumber of capsules
  • Chemical structure

2-methylisoborneol

680 ng per capsule

Technical specification

Assessment
The best way to detect methylisoborneol in wine is as follows. 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 per capsule
Threshold
The flavour threshold of 2-methylisoborneol in wine is 30 - 220 ng / l.
Origins
2-Methylisoborneol is imparted to wine through use of black grapes which have been affected by gray rot, caused by growth of Botrytis cinerea. It can also arise as a cork taint, caused by growth of Actinobacteria on cork material.
Importance
2-Methylisoborneol 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. The compound is often described by consumers as ‘dirty’ or ‘contaminated’.
CAS registry number
The CAS registry number of 2-methylisoborneol is 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 problems associated with 2-Methylisoborneol are connected to 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
Capsules per pot
10

Plastics, like polystyrene”

Number of capsules x 1
Sub-product image
  • Sub-product label imagestyrene
  • Number of capsulesNumber of capsules
  • Chemical structure

styrene

634 µg per capsule

Technical specification

Assessment
The best way to detect plastics taints in wine caused by styrene is as follows. 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 per capsule
Threshold
The flavour threshold of styrene in wine is 50 - 210 µg / l.
Origins
Styrene is associated with storage of wines in plastic cooperage or plastic-lined transport containers. Residual styrene monomer can migrate from such lining into wine during storage.
Importance
Styrene omparts a plastic-like odour to wine which is reminiscent of polystyrene. It is associated with a moderate degree of consumer rejection and described by consumers as ‘chemical’, ‘plasticy’ or ‘contaminated’.
CAS registry number
The CAS registry number for styrene is 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
Capsules per pot
10

Musty, like corked wine with a rubbery overtone”

Number of capsules x 1
Sub-product image
  • Sub-product label image2,4,6-tribromoanisole
  • Number of capsulesNumber of capsules
  • Chemical structure

2,4,6-tribromoanisole

230 ng per capsule

Technical specification

Assessment
The best way to evaluate cork taint in wine is as follows. 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 per capsule
Threshold
The flavour threshold of tribromoanisole in wine is <10 - 500 ng / l.
Origins
2,4,6-Tribromoanisole is associated with use of contaminated corks. It can also be picked up from the winery environment. Formation of 2,4,6-tribromoanisole is linked to growth of mould on wooden structures, especially those to which bromophenol insecticides have been applied.
Importance
2,4,6-Tribromoanisole suppresses varietal characters in wine when present at low concentrations. It imparts an unpleasant musty, mouldy odour to wine, imparting a flavour which is reminiscent of wet hessian. It is 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
The CAS registry number for 2,4,6-tribromoanisole is 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. ItI can be often detected at concentrations well below the published recognition flavour threshold.
Threshold distribution
Graph
Capsules per pot
10