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Designation (also carburized, bräselig) for the smell and taste of a wine in the context of a wine address, which can be positive to negative depending on severity and cause. To some extent quite similar or common sounds are with buttery. roasted (as a precursor of or weaker than burned), caramelized and smoky described. Burnt notes are found in sweet berry and berry Trockenbeerenauslese as in oxidatively developed Dessert wines.

A responsible flavoring for this taste sensation is sotolone, which is formed during the roasting or combustion of sugar, whereby the typical caramel flavor forms. In the reaction of sugar with amino acids it comes to Maillard reaction with burnt flavors. By-products can be found during fermentation fusel oil (special alcohols) are formed, which are also expressed by a burnt taste. The taste of burnt beans indicates the wine error horse sweat out. By strong toasting of barrels, which also sometimes burned appears toast flavor,

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