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Lindton

This wine faults was widespread in the 19th century, especially for wines that were low in acid, alcohol and tannin. The term " balmy "Has no positive meaning of" mild "or" gentle "in this case. The affected wines are cloudy and have a syrup-like consistency. When pouring into the glass, oily threads are pulled. The carbon dioxide bubbles rise slowly and so to speak “get stuck” in the wine. That is why the error is also described as “becoming oily”, “toughening” or “becoming slimy”. The wine has a scratchy, sweet and 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) and Acetobacter (Acetic acid bacteria), which usually spread from the contaminated barrel floor.

The is of importance Residual sugar content of the wine. The slime is made up of different sugars. acids and proteins are formed. Above all, this can happen to one fermentation stop or at one malolactic fermentation related to too weak sulfurization respectively. Often it is diacetyl and volatile acid (acetic acid) is formed. In a weak form, this gives the wine a buttery Note, the more pronounced the Lactic acid sting, The error is caused by sulfur dioxide and mechanically controlled by whirring the mucus. The slimy structure of the wine is dissolved by the mechanical stress.

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