Final answer:
Thermo-vinification adds unique flavors and aromas to wine, but it can also result in faults such as the loss of fresh fruit flavors and increased oxidation.
Step-by-step explanation:
Thermo-vinification is a winemaking process that involves heating the grape must before fermentation. This process can add unique flavors and aromas to the wine, such as fruity and jammy notes. Thermo-vinification can also result in a wine with a deeper color and increased body. However, there are some potential faults associated with thermo-vinification.
One common fault is the loss of fresh fruit flavors and the development of cooked or stewed fruit character. Additionally, excessive heating during thermo-vinification can lead to increased oxidation, which can result in a wine with a vinegary taste due to the production of acetic acid.