Wine Faults: Causes, Effects, Cures Paperback – September 1, 2010

Quite simply, this is an excellent volume. A book devoted exclusively to wine faults is not, thankfully, a tome but this important volume by Hudelson, who clearly knows his stuff, should be on the reading list of everyone seriously involved in wine. He describes practically all possible wine faults, how to identify them, what caused the fault initially--whether in the vineyard, the crush, the fermentation or a wine's aging regimen--and what if anything can be done to correct an existing fault or prevent its recurrence in the future. There's a huge amount of wine knowledge here. Highly recommended.

In less than 75 pages the reader gets to understand all there is about faults in wines. Some terms are technical but the authors explain them very clearly in the glossary. We learn how wines have 'mousiness' and 'geranium' smells - lactic acid bacteria, and malolactic bacteria's effect on sorbate - a yeast inhibitor. This book may help those who plan to make their own wines as it is helpful to the serious wine drinkers.There are disease-related faults such as botrytis, and insect-related faults such as the multi Coloured Asian Lady Beetle which causes a wine to taste vegetal (due to increase in methoxypyrazines).The book introduces the reader to the senses of taste, smell, colour, acidity and the significance of each of these factors (and many more) that affects our taste of wine. The book explains oxidation and effect of sulphurs, and the substances released by microbes (themselves tasteless) in wine. Faults arising from the process of fermentation are some of the more common faults.

The book was a requirement for a introductory class for Wine Microbiology and Chemistry. I am satisfied with the book. It is pretty light, probably only 1/3 inch thick. The cover is a thick paperback style.

This is a difficilt review to make. The comtent is good, but the kindle edition is not up to expectations. A lot of words are broken up, like they were hyphenated (but w/o the hyphen). One or two would be ok, but not to the extent found in this book. Additionally (& for me the deal killer) was that the figures in the book were of too low resolution. When I clicked them to enlarge, I just got big blurry images. Do yourself a favor and get the hardcopy edition. As I said- the content is good. I jist wanted something that I could carry around in my tablet.

This is an indepth reference work on the titled subject for the serious winemaker. The text is accompanied by photographs, charts, tables, and figures that offer a welcome aid in understanding. Chemistry-challeneged readers can understand the faults without having to understand the chemistry involved, but those with a good grasp of chemistry will glean more. It is a valuable addition to any winemaker's library, even if you are the rare individual who never creates a faulted wine.

Professor Hugelson provides a knowledgeable and pithy summary of wine faults in this slender volume. The format is more in the nature of lecture notes than prose, however. At least he avoids a lot of formulas, although one senses that he thinks in those terms.

Very easy to look up questions we are having since our newness to the wine industry sometimes gets in our way. I would recommend this book to anyone with questions as to why their wine isn't what they want or expected.

This is a great beginning text, an easy read. If you are new to wine chemistry/analysis, this is a great start. I personally was looking for something a little more advanced though. At times it seems like a sophisticated glossary of terms (there is a very thorough glossary included).All in all I enjoyed reading it and learned some new little fun facts about wine chemistry.Go for it!

Excellent

Good book, clear and precise. Requires basics of organic chemistry knowledge. Origins and causes of potential faults and flaws in wines

One of the worst books i bought. Just google wine faults! You will get much better results. Dont buy it,or do if you dont bellieve me!