Premium wine production at home can be a relatively easy task, free of any problems if great care is exercised during the various winemaking and vinification phases. Problems, however, can sometimes occur and winemakers have to be able to recover from them to protect their investment. A good knowledge of how to circumvent winemaking problems will prove very useful in those rare occasions. The table below summarizes diagnostics to help you quickly troubleshoot common wine faults and winemaking problems encountered in home winemaking. In trying to zero in on a probable cause, first identify the symptom or the nature of the problem. Identify the possible causes, try to narrow it down to one most likely cause using a process of elimination, assess the root cause of the problem, and then take corrective action. Not all winemaking problems can be corrected; in some cases, the only course of action is to discard the wine down the sewer, and therefore, prevention is the best cure.
And if you have a specific problem not covered here and need winemaking help, please contact Daniel Pambianchi. Or you can also submit your wine to our wine analysis services to get a detailed assessment of the wine's chemistry and any faults.
You will find more details on corrective actions and underlying theories in my book Techniques in Home Winemaking: The Comprehensive Guide to Making Château-Style Wines.
Instructions (read disclaimer): Click on a symptom.
Alcoholic fermentation is stuck or sluggish
Malolactic fermentation (MLF) is stuck or sluggish
Color is too light
Wine is browning and/or smells like Sherry
Wine smells vinegary or of nail polish remover, and/or has formed a white film
Wine smells of sulfur
Wine smells of rotten eggs or burnt rubber
Wine smells yeasty
Wine is cloudy
Wine throws tartrate crystal deposits
Wine is fizzy or carbonated
Wine is too sweet
TA and/or pH is too low or too high
Wine tastes overly bitter
Wine is hot and heady
Wine has an unpleasant smell of geraniums
Wine smells moldy or musty
Wine has a strong barnyard smell
Wine has an unpleasant sour-milk taste
Do you have a wine fault not listed here? Need help? Ask Daniel.
Back to Top
Additives, reagants and other products and chemicals referenced in this book have applications in winemaking. With care and caution, these can be safely used in home winemaking although some may be unsafe or may pose a health hazard if not used in the recommended concentrations or if used by unskilled winemakers.
Commercial winemaking regulations may prohibit or limit the use of such chemicals or products, and vary from one country or winemaking region to another. Some commercial wineries also shun the use of additives or similar products because they simply deem these as unnatural and unconventional, going against traditional winemaking methods. For home winemaking use, chemicals approved for enological applications should be used with great care, and recommended concentrations should be strictly followed. Generic substitutes for enological chemicals should not be used.
Neither the author, editors, or the publisher assumes any responsibility for the use or misuse of information contained in this site.
References to winemaking supplies from various sources are included to illustrate typical use of these supplies from companies whose products are the most prevalent in the home winemaking market. The use of these references and all trademarks and copyrighted material from cited manufacturers, suppliers, wholesalers, retailers, distributors or other constitute neither sponsorship nor affiliation of these companies with the author, editors and publisher, or with this book. Companies have not paid any promotional fees to have their names and/or products listed here.
Back to Top