Flaws Responsible for Commercial Rejection of Wines
Sponsored by APCOR and conducted by ETS Laboratories - Presented by Tracy Dutton, Culinary Institute of America and Eric Herve PhD, ETS Laboratories - APCOR Cork Seminar - June 2006 - St. Helena CA
Summary : WInes rejected at the Culinary Institutes restaurant and classrooms were analyzed for a wide range of faults. Most noteworthy, out of more than 4,500 wine opened during the test period - only 10 wines were rejected. Of these flawed wines, nearly all showed a combination of high TCA levels and oxidation issues. Imported wines were more likely to be rejected than domestic products.