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barrel taste

goût de fût (F)
taste of casks (GB)
sapore di fusto (I)
This frequently occurring wine faults (also Bitscherl, Fasston, Muffton) expresses itself by a musty smell and taste in the wine after mold and mushrooms, The main causes are poorly cleaned wooden barrels. Especially with older barrels put dirty pores or Weinstein crusts an ideal breeding ground for microorganisms Contaminated drums must be cleaned and / or disinfected by shaving the inner wall. For new barrels that are not wine green can be made, the wine error wood flavor (Acorn, woody, Lohe taste, Neuerl) occur. Both mistakes can be made by one wet preservation be prevented. See also below Schimmel taste as well as other relevant keywords below barrel,

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