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cheesy (GB)

This wine faults something resembles that sulfurous off and is also referred to as the "taste of light" after the cause. It mostly occurs in bottled wines and is caused by exposure to light (especially daylight but also artificial light), whereby wines in light bottles are particularly at risk. Cause is UV light, that's why wines in dark bottles are also better protected. Wines with a high level are at risk protein content, The wine smells like cheese, the taste is stale and putrid. Combat is carried out as with the Böckser copper sulphate or silver chloride, Similar mistakes are protein haze. Lindton and Lactic acid sting,

Cheese - Emmental cheese

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