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.