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filling shock

bottling shock (GB)

Designation (also Flaschen-illness) for an unpleasant smell, which after the bottling can occur or is related to this process. By mechanical stress, the wine is stirred and comes with oxygen from the air in contact. Around oxidative Therefore counter processes in the wine, therefore sulfur dioxide added as an antioxidant, resulting in a corresponding odor can make noticeable. After some time (up to a few weeks), the sulfur dioxide reacted with the oxygen to form sulphate and the taste returned to normal. For this reason, many producers market the wines only after a long and often months-long storage in the bottle. Such a bottle aging is a common production regulation in many countries. See also below wine faults,

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