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Term (also lactones) for inner ester of oxycarboxylic acids with strong, mostly pleasant odor; in the case of higher quality, often after musk or coconut, Lactones play among the volatile flavorings of wine plays a very important role, especially the g-lactones. According to the origin, the oak, they are also called "oak lactones", or after the appearance as whiskey -Lactones ”. Lactones are already formed in the grapes or in the fermentation, as well as at toasting of Oak wood by breaking down the lipids. Especially in oak from the French Allier area or from America, they or the preliminary stage are contained to a greater extent. In contrast to other substances such as the furfurals, they occur in smaller quantities when wood is burnt out. Also at Botrytisweinen and oxidatively developed wines like Madeira. Rancio and sherry occurring substance sotolone is one of the lactones. See also under toast flavor,

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