ArticleOff Odors, Port-Style Wines, and Brass FittingsWritten by Alison CroweQI recently bottled a batch of Cabernet Sauvignon, which tastes fine but has an off odor. I keep all my notes and regularly follow the same procedures. I buy my juice already pressed at a very reputable supplier and have never had a bad batch. When I started the wine it smelled fine and it wasn’t until I bottled it that I noticed the strange odor. Did I miss something, or will this go away with aging?Matt VickeyErie, Pennsylvania AI wish I could help you out with your off-odor issue a little bit more than I think I’ll be able to. Because you didn’t include many details about what your off odor smells like or any analysis or many winemaking details, it’s tough to diagnose from afar and help you treat this problem or help you prevent future issues. Off-odors that were not present in the wine during aging but show up later in the bottle are often reductive sulfide issues (disulfides and mercaptans) which smell like burnt rubber or onions, Brettanomyces infections, which smell like Band-Aids or “sweatyAlready a member? Log InYou'll Also Like Article MEMBERS ONLY Yeast-free wine and quality control: Wine Wizard The good news is that most wines that you can buy off the supermarket shelf don’t contain a lot of yeast cells; if they did, the wines would look cloudy and might even re-ferment in the bottle. Article MEMBERS ONLY Barrel Cleaning, Kit Wine Tannins and Proper Sulfite Levels It seems to me like your Carmenère is a candidate for one of the “Wine Wizard’s” cheapest, easiest and most favorite ways to improve a tannic wine; egg white fining!