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22.776 Keywords • 48.499 Synonyms • 5.298 Translations • 7.909 Pronunciations • 151.251 Cross-references

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UTA

Designation for the "untypical age tone" in the wine, whereby the demarcation to the "genuine 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 aroma 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 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 of acacia and orange, 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 mainly occurring with white wine wine faults already occurs five to six months after fermentation on. The varietal can be completely lost. The wine has a pale, water-bright color. The odors described above are also 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, especially with too little nitrogen, Especially rich in aroma 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 rejecting quality wine testing (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 (Old-age) and petrol tone,

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