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Schwefelsäurefirn

maturation note associated with sulphur (GB)
That heavy, uncomfortable wine faults usually arises from improper dry preservation empty wooden barrels, but also due to the sulfurization of the wine. Under no circumstances must sulfuric acid be included firn be confused. When burning the sulfur cuts created sulfur dioxide that combined with moisture too sulphurous acid becomes, but also partly to sulfuric acid can oxidize. Before such a barrel can be refilled, it has to be filled with water for several days to remove the sulfur residues. The wine has a hard one sulfurous Smell and an angular, sharp and sour taste, which is also noticeable by the teeth becoming "dull". It is difficult to combat or correct the error, at best a blending with a young wine helps. See also under wet preservation,

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