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22.854 Keywords • 48.260 Synonyms • 5.299 Translations • 7.727 Pronunciations • 152.437 Cross-references

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UTA

Designation for the "untypical age tone" in the wine, whereby the demarcation to the "real Alterston "Is emphasized. There are numerous synonyms such as acacia clay, peacock wax tone, hybrid clay, candle wax, Mediterranean touch, furniture polish, naphtalinton, wet paperboard, wet cloths, dirty cloths, mothball tone, moth powder tone, soap tone (soapy), nitrogen bark, stump, detergent tone and washing powder , The responsible flavor component identified in 1993 was aminoacetophenone (AAP). The plant hormone indoleacetic acid is likely to have a high proportion as a starting substance.

It is a natural substance of the wine, which is negative only at higher concentrations. sensory Changes effected. The Perceptual threshold is 0.5 μg / l (micrograms = millionths of a gram), while light UTAs are between 0.5 and 1.5 μg / l. In aqueous solution, the substance causes a floral aroma after acacia and oranges, only through the interaction with others flavorings creates the typical UTA sound. Together with other substances, AAP is the cause of the Foxton certain American vines, especially Vitis labrusca, Therefore, UTA wines often have this typical "fox flavor".

This occurs especially with white wine wine faults already occurs five to six months after the fermentation on. The varietal can be completely lost. The wine has a pale, watery color. The above-described odors are still visible in the empty glass. The taste is expressionless, dull, soapy, unclean, bitter and tart. Causes are too early harvest, too high yields, too hot and dry location and thereby water stress, as well as lack of nutrient supply with, above all, too little nitrogen, Especially rich in flavor bouquet places as Bacchus. Kerner. Müller-Thurgau and Riesling are prone to it.

The wine error occurs relatively frequently. In Germany and Austria, UTA is one of the most common reasons for refusal in quality wine trials (see below) Official test number and State test number ). It can be prevented by preventive measures in the vineyard such as permanent greening, yield limitation, regulation of nitrogen fertilization and good water supply and by adding ascorbic acid be fought. See also the real age tones sulfurous off (Lagerböckser) firn (Altersfirn) and petrol tone,

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