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Brown break

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

This wine faults arises through oxidative Processes in wine, which are caused, among other things, by rotten grapes. In the initial stage, the wine gets a golden yellow color ( Hochfärbigkeit ), which then changes to brownish. At this stage, one also speaks of a brown cast. If the response time is long oxidation - Operations can become one polymerization (Cake) from tannins (Phenols) and proteins come, which is then called the brown break. The resulting compounds are insoluble and fail. Such a wine has a fine flake cloudiness on. The white wines get a yellow-orange to brownish-yellow color, the red wines a dull red to ocher brown color. The wine smells of pears, bread rind and dried fruit and has a tasteless, oily and empty taste Nusston on. With red wine, this can lead to complete dye destruction. It is too iron involved, the flakes take on a blue-green to blackish-green color, what as Black break referred to as. The error is caused by sulphurize prevents or combats.

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