This wine faults arises through oxidative Processes in the wine caused by, among other things, rotten grapes. In the initial stage, the wine gets a golden yellow color ( Hochfärbigkeit ), which then changes to brown. At this stage, one speaks of a brownish tint. With a long reaction time the oxidation It can be one polymerization (Caking) of tannins (Phenols) and proteins come what is called brown break. The resulting compounds are insoluble and precipitate. Such a wine has a fine flaky cloudiness on. The white wines get a yellow orange to brownish yellow, the reds a dull red to ocher brown color. The wine smells of pears, bread crust and dried fruit and has a taste of a peel, oily and empty Nusston on. With red wine, this can lead to complete dye destruction. Is too iron involved, the flakes take on a blue-green to blackish-green color, what as Black break referred to as. The mistake is through sulphurize prevents or fights.