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filling shock

bottling shock (GB)

Name (also bottle disease) for an unpleasant smell, which after the bottling can occur, or is related to this process. The wine is stirred up by mechanical stress and comes with it oxygen in contact from the air. Around oxidative It is therefore to counteract processes in wine sulfur dioxide added as an antioxidant, which is indicated by a corresponding odor noticeable. After a while (up to a few weeks) the sulfur dioxide reacted with the oxygen to form sulfate and the taste returned to normal. For this reason, many producers only market the wines after they have been stored in the bottle for many months. Such a bottle aging is a common production regulation in many countries. See also under wine faults,

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