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maturation note associated with sulphur (GB)
This heavy, unpleasant wine faults is usually caused by improper dry preservation Empty wooden barrels, but also by over-sulfurification of the wine. However, sulfuric acid must never be present firn be confused. When burning the sulfur cuts created sulfur dioxide That in conjunction with moisture too sulphurous acid is, but partly also to sulfuric acid can oxidize. Before such a barrel can be refilled, it must be filled with water for several days to remove the sulfur residue. The wine has a hard one sulfurous Odor and an edgy, sharp-sour taste, which is also noticeable by a "dulling" of the teeth. The error can be difficult to fight or be remedied, at most helps a blending with a young wine. See also below wet preservation,

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