The bitter almond is the fruit of the almond tree of the species amara (there are also sweet fruits of the species sativa). The bitter almonds contain that glucoside Amygdalin and are toxic in large quantities because of the easily removable hydrocyanic acid. The bitter almond oil that smells of benzaldehyde and hydrocyanic acid is obtained from the kernels and is used in perfumes, pharmaceutical preparations and as a flavoring. In many Italian wines there is an as amarognolo (amaro = bitter) designated tender odor respectively. taste after bitter almonds before that is desired.
But there is also one that is classified as difficult wine faults Bitter almond. This occurs when the blue shade is used improperly (over-shade). The used here Ferrocyanide can be split into iron cyanide and into the highly toxic hydrogen cyanide, which smells significantly of bitter almonds. The reasons for this are incorrect dosing of the blood-lye salt, insufficient mixing of the wine after the addition of the salt or too slow reaction due to masking of the iron by added complexing,
The Perceptual threshold is from 0.04 mg / l, but this varies greatly from person to person and cannot be perceived by some people. That is why the use of blue finishes is particularly strictly regulated by law. The wine error is expressed by one bitter and sometimes sour Taste. With a low level, it is rather inconspicuous and therefore difficult to see. If the wine is very pronounced, it turns blue-green. See also under Black break,