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The main olfactory defects of wine. What are their origins? Can they be removed or attenuated? How to immediately recognize the tastes of corkage, oxidation, reduction, etc.
Cork, vinegar, sulfur, etc. 12 witness molecules, directly linked to the molecular composition of the affected wines, make it possible to memorize and identify the 12 most frequently encountered defects. Any producer or consumer can now consult this guide if they have the slightest problem.
Cork, vinegar, sulfur, etc. 12 witness molecules, directly linked to the molecular composition of the affected wines, make it possible to memorize and identify the 12 most frequently encountered defects. Any producer or consumer can now consult this guide if they have the slightest problem.
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