Burton, Neel. The Concise Guide to Wine and Blind Tasting. 2nd ed. Acheron Press, 2016.
Sulfur-related odors, oxidation, reduction, cork taint, Brettanomyces, renewed fermentation, volatile acidity and geosmin are discussed. Some compounds or oxidative features may be desired in one style and faults in another.
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 45–48.
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 45–48.
48
45
Burton, Concise Guide, PDF 45–48.
Fault depends partly on wine style and concentration
Ready means a recoverable source and precise supplied-PDF locator. No direct quotation is being authenticated here. Limits: Do not transfer copper-coin treatment or historical lead/copper-vessel speculation into instructions. Preserve the author's personal minerality interpretation separately from evidence; no safety assessment or proof of dissolved-rock flavor follows.
No access / Whiskey Citations & Footnotes Database (USWA)
Citation
Neel Burton, The Concise Guide to Wine and Blind Tasting, 2nd ed. (Acheron Press, 2016), supplied PDF positions 45–48.
Bibliography
Burton, Neel. The Concise Guide to Wine and Blind Tasting. 2nd ed. Acheron Press, 2016.
Supported source statement
Sulfur-related odors, oxidation, reduction, cork taint, Brettanomyces, renewed fermentation, volatile acidity and geosmin are discussed. Some compounds or oxidative features may be desired in one style and faults in another.
Verification and limits
Do not transfer copper-coin treatment or historical lead/copper-vessel speculation into instructions. Preserve the author's personal minerality interpretation separately from evidence; no safety assessment or proof of dissolved-rock flavor follows.
Ready denotes a recoverable source and precise PDF locator, not public claim approval or a validated quotation. No access; excerpt 