Beverage Studies..

studied beverage for the coming examination..
today's topic :
Common Causes Of Faulty Wines
A - Acetification :
....wine over exposed to open air.
.
S - Secondary Fermentation :
....traces of sugar and yeast are left in the wine bottle.
.
S - Sediment :
....organic matters caused by the wine as it matures in cask
....or bottle.
.
O - Oxidation :
....bad storage, too much exposure to air and cork dried out.
.
F - Foreign Contamination :
....splintered or powdered glass caused by faulty bottling or
....reused bottle.
.
C - Cloudiness :
....suspended matter in the wine, disguising its true colour.
.
H - Hydrogen Sulphide :
....wine smells and tastes of rotten eggs.
.
E - Excess Sulphur Dioxide :
....sulphur dioxide is added to preserve the wine.
.
C - Corked Wines :
....wines affected by diseased cork caused through bacterial action.
.
T - Tartare Flake :
....the crystallization of pottasium bitartrate.

and it becomes ASS OF CHECT..
this is how i memorize it..