Regular priceCHF 68.00
The main aroma faults in wine. What causes them? Can they be eliminated or reduced? How can you immediately recognise cork taint, oxidation, reduction...
Cork taint, vinegar, sulphur and more. Twelve reference molecules directly linked to the molecular composition of affected wines help you memorise and identify the 12 most common faults. Producers and consumers alike can now turn to this guide whenever a problem arises.
Cork taint, vinegar, sulphur and more. Twelve reference molecules directly linked to the molecular composition of affected wines help you memorise and identify the 12 most common faults. Producers and consumers alike can now turn to this guide whenever a problem arises.
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thursday
29
october
- Breakage-proof packaging