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A smell of cooked cabbage indicates the wine defect sulfurous off back; look there.

Term (also Böxer, Böchser) for penetrating aroma, especially in young wines. The name derives from the typical smell that resembles the exhalation of a billy goat. It is one of the most common wine faults, who is often a reason for rejection at the Quality wine testing is. The Böckserformen can in different phases of winemaking occurrence. They usually occur at the end of the fermentation or in the first few weeks when expanding on the lees on. The causes are complex and not all researched.

The causes that often occur in combination are, among other things, lacking nutrients as the vine, Remains of Pesticides, increased use of pyrosulphite, fermentation temperatures too high, high pH-values (alkaline),...

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