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air taste

Designation (also aldehyde clay) for one oxidation caused wine faults especially with white wines. It manifests itself by a typical honey-spicy and bitter to bitter taste, a smell of fresh bread and a discoloration up to the extreme brown color or Hochfärbigkeit, The substance responsible for smell and taste is the alcohol precursor acetaldehyde, Small amounts of it remain after the fermentation in the young wine. Will not be timely one sulfurization, so this false sound is formed. Such wines are also called rahnig designated. Similar causes and effects have the firns (Altersfirne), which form however only after long bottle storage. In the production of sherry and Madeira the formation of acetaldehydes is deliberately promoted and in this case desired Sherryton generated.

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