burnt

Designation (also charred, brownish) for the smell and taste of a wine in the context of a wine evaluation or wine address, which can be positive to negative depending on the expression and cause and can therefore only be correctly interpetated in context. Tones that partly appear similar or occur together are described as buttery, roasted (less pronounced than burnt), caramelised and smoky. Burnt or roasted tones can also be found in noble sweet Beerenauslesen and Trockenbeerenauslesen as well as in oxidatively matured dessert wines.

verbrannt - Feuer und Kohle

One of the aroma substances responsible for this is sotolon, which is formed during the roasting of sugar, resulting in the typical caramel flavour. When sugar reacts with amino acids, the Maillard reaction occurs with burnt aromas. As by-products, fusel oils (special alcohols) can be formed during fermentation, which also manifest themselves through burnt flavours. The taste of burnt beans indicates the wine defect horse sweat. Due to strong toasting of barrique barrels, the toast fl avour, which also sometimes appears burnt.

Picture left: by Ben Scherjon on Pixabay
Picture right: by Ambady Sasi on Pixabay

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Roman Horvath MW
Domäne Wachau (Wachau)

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