Widely referred to as cork taint, these are caused by the presence of 2,4,6-trichloroanisole (TCA), usually transferred via the cork after the wine is made (hence the name). However, it is possible (as evidenced by TCA issues at large breweries) that your wine was tainted some time in its life by another source of TCA. Any time you have chlorine, chlorinated wood particles (bleached cardboard or paper), and water, you will find TCA. How does the wet box in the basement get TCA? It's probably not your wine cellar spreading it! Look harder at the whole system. Is your barrel room a basement with pressure- treated wood and moisture all around? Consider that if the wine corks pass the lab test.
Smells like a German beer festival meal (sauerkraut)
Too much lactid acid bacertia action. ML or Malo- lactic fermentation is a good thing in most reds and some whites. Some wineries have spontaneous ML. Some folks have to innoculate for ML. The real question is have you ever had too much ML?
Smells like salad dressing/ nail polish remover (vinegar)
Too much acetic acid. Nail polish remover? Flawed. Bad wine. This results from poor sanitation.
Smells like spoiled butter or nasty old cheese
Too much Butyric acid.
Smells like onion or sometimes bell pepper!
Caused by mercaptans that form when sulfur dioxide and ethyl alcohol combine during winemaking. Usually the result of diethyl mercaptans (which, alas, are untreatable).
Smells like it’s been baked in an oven
Widely referred to as being Maderized (think Maderia wine, except not done on purpose and not nearly as tasty).
Smells like someone snuffed a burnt match out in your glass
Sulfur Dioxide (SO2) is the culprit – and pH heightens the effect, so it smells worse in more acidic wines. Aerating the wine may save it.
Rotten eggs. Seriously. It’s disgusting.
Say hello to Hydrogen Sulfide. During fermentation, yeasts need nitrogen, and if they can’t find enough in the must they’ll get it from amino acids, releasing stinky sulfur in the process.
Smells more like a potted plant than a wine
The winemaker used sorbic acid to stop fermentation before malolactic fermentation was complete. Shame on them.
Smells ‘green’ (think young twigs)
Not always bad. In a Sauv Blanc, asparagus or grassiness is OK. Better Vineyard managemnt in the future should help this.
Smells like Sherry. Only it’s not sherry.
The wine is oxidized, meaning it’s been exposed to too much air, stored improperly, or is actually a Sherry