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The degradation of glycerol by some strains of LAB can yield the compound acrolein. Geosmin can also be thought to be a contributing factor in cork taint. Wines affected by but not attributed to geosmins are often thought to have earthy properties because of terroir. Cork taint is a wine fault principally attributed to the compound 2,4,6-trichloroanisole (TCA), though other compounds resembling guaiacol, geosmin, electroniqueskit 2-methylisoborneol, 1-octen-3-ol, 1-octen-3-one, liquidsaromen 2,3,4,6-tetrachloroanisole, pentachloroanisole, and 2,4,6-tribromoanisole are also thought to be involved.

TCA almost definitely originates as a metabolite of mould growth on chlorine-bleached wine corks and barrels. In circumstances of oak barrels the place full and full sanitation is nearly impossible, wineries often mark barrels that have contained wines going via MLF and venteecigarette (visit the next document) keep them remoted from "clear" or brand new barrels that they can use for wines that are not destined to undergo MLF.

Wine stored in the barrels in the cellar during the winter following fermentation will usually have a very prolonged malolactic fermentation as a result of cool cellar temperatures.

Whereas not necessarily a fault, ecigarettespascher malolactic fermentation does have the potential of creating a wine "protein unstable" because of the ensuing change in pH which impacts the solubility of proteins in wine. A number of species of Pediococcus also can produce acetic acid by other pathways. Mannitol taint, described as mannite by Pasteur, in wines is often accompanied by other wine faults, including the presence of excessive ranges of acetic acid, diacetyl, lactic acid, and 2-butanol, which may contribute to a "vinegary-estery" aroma.

With an olfactory detection threshold of some ppb, the principal lively compound is isopropyl methoxypyrazine; this molecule is perceived as rancid peanut butter, green bell pepper, urine, or simply bitter. While undesirable LAB species have been most commonly related to this fault, vapearomen wine contaminated by Brettanomyces yeast in the presence of ammonium phosphate and venteecigarette lysine have also been recognized to exhibit this fault.

Collectively these compounds are also known as phenolic taint, "Brettanomyces character", or simply "Brett".

The yeast Brettanomyces produces an array of metabolites when growing in wine, a few of which are risky phenolic compounds.