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Designation (also Laktone) for inner ester of oxycarboxylic acids with strong, mostly pleasant odor; at higher quality often after musk or coconut, Lactones play among the volatile ones flavorings Of the wine a very important role, especially the g-lactones. According to the origin, the oak, they are also called "Oak Lactone", or after appearance as " whiskey Called "lactones". Lactones are already produced in the grapes or at the fermentation, as well as at toasting from Oak wood by degradation of the lipids. Specifically in oaks from the French area Allier or from America, they or the precursor are included on a larger scale. Unlike other substances such as the furfurals, they occur in burned wood in smaller quantities. Also at Botrytisweinen and oxidative wines like Madeira. Rancio and sherry occurring substance sotolone is one of the lactones. See also below toast flavor,

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