Faulted wines pose a serious economic problem to the wine industry, these off flavors can cause consumers, new to a region or variety, to reject that region entirely. Wine faults can include off-aromas or flavors associated with chemical compounds produced by spoilage organisms Brettanomyces, Acetobacter, Pediococcus or Lactobacillus. From the producers and winemakers’ perspective, early detection of wine faults would allow for remediation before the fault becomes more serious, intractable, and costly. Research in wine fault detection continues to develop as more sensitive and rapid analytical methods are identified that can reflect the complexity of the faulted wine.