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In this four-part segment, Jamie will define the origin and describe the identifiers of some of the most prevalent wine faults/taints: TCA, brettanomyces, reduction/volatile sulphur compounds, oxidation, volatile acidity, smoke taint, eucalyptus, geosmin, mouse taint, and ropiness.
This is an excellent tutorial for wine professionals and wine judges who need to hone a discriminating palate.
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