Brettanomyces or "Brett" is a yeast that can grow in wine and produce off-flavors and aromas. Dekkera is the form of Brettanomyces that is capable of producing spores

Oxidation defines the reactions that take place in wine when exposed to oxygen. These reactions are desired to some controlled extent for certain wine styles such as

Hydrogen sulfide is the rotten egg character that develops in some wines. Sulfides are a common byproduct of the fermentation process, but can become problematic if produced in excess quantities by

Mercaptans are complex sulfur compounds that can develop in wine. They are mostly unpleasant smelling chemicals with aromas often described by characteristics like burnt rubber, cooked cabbage, onion, and

A common spoilage in wine is the development of a vinegar character from the production of the volatile compound acetic acid. Acetic acid is a normal end product of fermentation but is usually produced