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sulphurous

sulphured (GB)

Description (also sulfur hard) for the smell and taste of a wine in the context of a wine address, This is expressed by the typical, volcanic sulfur smell, a taste of freshly ignited sulfur woods, as well as by a hard, rough and stinging sensation in the nose and palate. Common causes are excessive sulphurize in the winemaking what a too sulfurous off (Sulfur baker) can lead, as well as improper preservation or sterilization of wine vessels (especially wooden barrels) and bottles. A light “sulfur flower” occurs relatively often in young wines, but disappears quickly when poured into the glass. Excessive sulfurization can occur oxidation from sulfur dioxide in wine the wine defects Schwefelsäurefirn arise. For the maximum limits for sulfur in wine, see below sulphurous acid as well as other substances under ADI (Acceptable Daily Intake).

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