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cheesy (GB)

This wine faults something like that sulfurous off and is referred to the cause as "light taste". Mostly, it occurs in bottled wines and is caused by exposure to light (especially daylight but also artificial light), with wines in particular in bright bottles are at risk. Cause is UV light That's why wines in dark bottles are also better protected. At risk are wines with high protein content, The wine smells like cheese, the taste is stale and putrid. A fight takes place as in Böckser copper sulphate or silver chloride, Similar mistakes are protein haze. Lindton and Lactic acid sting,

Käseln - Emmentaler

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