Description for the typical buttery-creamy taste of a wine in the context of a wine address, which results from a malolactic fermentation (BSA) and masks fruity aromas. However, this is not considered a wine defect. If the process is not carried out properly, lactic acid bacteria can cause various serious wine faults such as bitter taint, acetic souring, geranium taint, linden taint, mannitol taint or lactic acid taint (butyric acid taint, yoghurt taint, sour grape taint).
For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.
Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)