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artificiel (F)
artificial (ES)
artificiale (I)
artificial (PO)
kunstmatig (N)
artificial (GB)

General description for the flavors of a wine as part of a wine address, The term, which usually has a negative connotation, is to be understood in context and describes an unnatural, spurious or artificial impression of taste. This is expressed, for example, by boiled sweets Ice candy notes, which are not uncommon in cold-fermented wines, or jammy Notes like those at high fermentation temperatures or at a mash heating may occur. In extreme cases, the impression of an artificial flavoring arise. The effect can also occur with high-class wines that are still too young to be enjoyed, but with longer ones bottle aging, or sometimes even after prolonged ventilation or decanting completely disappears. Certain grape varieties tend to have artificial notes, for example Muscat d'Alexandrie, as well as many especially red ones new varieties with American species like for example Vitis labrusca, See also under wine faults,

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