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Brown break

oxidasic casse (GB)
casse brune (F)
casse ossidasica (I)

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.

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