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buttery (GB)
qui sent le beurre (F)
burroso, butirroso (I)

Description (also lactic from lat. Lac = milk) for the typical buttery-creamy smell and taste of a wine in the context of a wine address, Especially one malolactic fermentation (BSA) White wines (but also red wines ) may have this tone, which is locally also differently referred to as bread flavor, buttertone or molecular ketone. Causes of this sound are through Lactic acid bacteria formed metabolites such as diacetyl, which is a by-product of the BSA. In the smallest amounts, this substance even supports this Aroma of wine and gives it a light weight nutty or caramel-like Grade. Moderate amounts are up to 1 mg / l in white wine and up to 5 mg / l in red wine. The fruity Flavors of the wine can be completely covered by it. This is not (yet) as wine faults to rate. In a higher concentration this tastes unpleasant "käselnd", "sweet-sour" or "scratchy" and reminiscent of sauerkraut. In any case, this is to be regarded as a wine error, which as Lindton or Lactic acid sting (Butyric acid engraving). These also express themselves through milky Colour. Related terms are biscuit. roasted. caramelized and burnt,

Milk acid engraving - butter on plate and milk jug with glass

Butter: Image by Aline Ponce on Pixabay
Milk: by congerdesign on Pixabay

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