This Book of the Special Issue focuses on different aspects of wine sensory faults, their origin, prevention, and removal, and their impact on wine sensory quality. This Special Issue, composed of ten valuable accepted and published articles, divided into seven original articles and three reviews, provides an overview of the main wine sensory faults describing their origin, prevention, and removal strategies. Topics include origins of wine sensory faults, the impact of the wine faults on wine quality and safety, prevention of wine faults either by viticultural or oenological practices, the performance of available fining agents and new potential fining agents for the removal of wine defects, their selectivity, and impact on wine quality, methods to estimate wine stability. The Special Issue collected contributions from researchers from Universities and Research Centres from different parts of the world, namely Italy, Spain, Portugal, Moldova, North Macedonia, Slovakia, Canada, the USA, Australia, and China, establishing the interest of the international scientific community toward the aims mentioned above and scopes.