Negative description (also phenolic) for the odor and taste especially for white wines as part of a wine address where this is usually undesirable to red wines. These contain much less phenols as red wines, but are much more susceptible to errors due to excessive phenol content. Causes of phenollastiges grapes are strong sunlight (which is due to strong Defoliation is reinforced) and drought stress, Such wines have a rough, bitter and too strong astringent Taste. Phenolton is also used as an alternative term for horse sweat used, which in strong severity one wine faults (Phenol defect) means. As measures against excessive phenol content in the wine are the grape and / or wine different substances like gelatin. albumin. casein or PVPP added.