Lindton

This wine defect used to be widespread especially in wines low in acidity, alcohol and tannin. The term "lind" in this case, as one might suspect, does not have a positive meaning of "mild" or "gentle". The affected wines are cloudy and have a syrupy (smooth = lime) consistency. Oily threads are drawn when pouring into the glass. The carbonic acid bubbles rise only slowly and remain "stuck" in the wine. That is why this is also described as "becoming oily", "becoming tough" or "becoming slimy". The wine has a scratchy, sweet-sour taste of cheese. The cause is improper winemaking with poor hygiene and is caused by lactic acid bacteria (Pediococcus cerevisiae and Pediococcus damnosus = Lind bacteria) as well as Acetobacter (acetic acid bacteria), which usually spread from a contaminated barrel bottom due to poor hygiene.

Of importance is the residual sugar content of the wine as well as the method of vinification. The slime is formed from different types of sugar, acids and proteins. Above all, this can occur during a fermentation stop or during a malolactic fermentation in connection with too weak sulphurisation. Frequently, diacetyle and volatile acid (acetic acid) are formed. When weak, this gives the wine a buttery note; when stronger, the lactic acid tang develops. The defect is combated by sulphur dioxide as well as mechanically by whisking the mucilage. The mechanical stress dissolves the slimy structure of the wine.

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Lindton

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