A term used to describe an unpleasant odour or taste. This is usually caused by insufficient drying and aging of the green beans.
An odor taint giving the coffee beans a moldy odor. Result of fats in coffee beans absorbing organic material from molds on or in contact with the coffee beans during the drying process. Often the result of insufficient or proper drying and aging.
A flavor often found in coffee as a result of either overheating or lack of sufficient and proper drying or aging. Mustiness from overheating is undesirable, while the must of age is very desirable
Describing wine with stale, moldy or mildewy smell.
covered with or smelling of mold; "moldy bread"; "a moldy (or musty) odor"
stale and unclean smelling
An aroma, fragrance, or flavor/taste characteristic reminiscent of a burlap sack; often occurs as a result of poor storage, insufficient drying, and/or aging.
This is typically an aromatic defect and refers a moldy scent.
a term used primarily by connoisseurs to describe a smell that is off but not mouldy. Can be attributed to poor cask care or low grade improperly stored corks.
A tasting term to describe a stale smell, sometimes dissipates with airing the wine, sometimes the result of a bad cork.
Tea that has been attacked by mildew as a result of being packed too moist.
Moldy aroma or taste. (Acceptable in Pu-Erh.)
A flavor that often occurs due to poor storage or lack of sufficient drying, aging, or overheating. In aged coffees, mustiness is not necessarily undesirable.
A moldy or mildew smell usually associated with bad winery hygiene or a failed cork.
Having an off-putting moldy or mildewy smell. The result of a wine being made from moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork.
A flavour often due to poor storage, especially with Robustas. Can be due to lack of sufficient drying and ageing or overheating. Mustiness due to age is not undesirable.
Flavor of improper drying, mildew, generally undesirable.
Stale, dusty or rank aromas.
Moldy, mildewy character; can be the result of cork or bacterial infection.
A coffee that tastes and smells of mildew, caused by being poorly dried or not stored well.
A fragrance defect that gives the coffee bean a moldy, mildewy odor. This is caused by the presence of fungus on or in the beans during drying or shipment.
Wines aged in dirty barrels or unkept cellars or exposed to a bad cork take on a damp, musty character that is a flaw.
Unpleasant smell, possibly from a barrel with a rotten stave
This is an "off" odour caused by dirty barrels or the use of rotten grapes.
A flavor often due to poor storage, especially with Robustas. Can be due to lack of sufficient drying and aging, or over-heating. Mustiness due to age is not undesirable.
Disagreeable odour and stale flavour caused by storage in dirty casks of cellars; mouldy.
Moldy or mildewy smell. Resulting from wine made of moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork.
A smell and taste taint caused by mildew; similar to earthy.
Usually an indication that the wine is 'corked,' although some older wines may show an initial mustiness that blows off with time in the glass. Corked wines never improve with breathing.
