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

butter 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, The fruity Flavors of the wine can be completely covered by it. This is not (yet) as wine faults to rate. Cause are through Lactic acid bacteria formed metabolites such as diacetyl, which is by-product of a malolactic fermentation (BSA) arises. Especially a BSA subjected white wines (but also red wines) may have this tone, which is also referred to as bread flavor. Moderate amounts are 1 mg / l in white wine and 5 mg / l in red wine. 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 (Buttersäureestich) are called. These also express themselves milky Colour. Related terms are biscuit. roasted. caramelized and burnt,

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