Ahead of my upcoming masterclass on Flavour chemistry: identifying faults in wine on 26 May 2026, I’d like to share a brief overview on the subject.

There are still last few spots available if you'd like to attend!

Wine consists of hundreds of different compounds, or molecules, that determine its characteristic flavour. In this post we take a close look at 10 compounds that are typically undesirable in wine. They have unpleasant flavours and detract from wine quality.

Acetaldehyde

Acetaldehyde smells of bruised apple, carved pumpkin and paint. It is produced by yeast during fermentation, as well as being an oxidation product.

Hallo zusammen,

ich suche Lernpartner ab dem 7.2.2026 für WSET-Level-3-Prüfung auf Deutsch Ende März und würde mich freuen, mich gemeinsam vorzubereiten. Ich wohne in Berlin Pankow und biete auch an, bei mir zusammen zu lernen.

Meldet euch gerne per E-Mail an martyna.gressel@gmail.com oder auf Instagram @martyna_schmeckt 🍷

Hi all,

I’m completing the Level 3 course (in German) this November and would love to connect with others who are taking this course or a similar level to exchange tips on preparation and best study practices. If you’d like to get in touch, feel free to email me at: mandoline.rutkowski@gmail.com 🍇

Exciting news for Level 4 Diploma in Wines students!

WSET has revealed the complete list of wines featured in its 2024/25 Diploma tasting exams for the first time. The line-up spans classic and emerging styles from around the world, offering valuable insight for anyone preparing for D3 (Wines of the World), D4 (Sparkling Wines) and D5 (Fortified Wines) units.

See attached PDF document for full wine list.

Link to the official announcement.