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23.054 Keywords • 48.241 Synonyms • 5.303 Translations • 28.360 Pronunciations • 154.988 Cross-references

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UTA

Term for the "atypical age tone" in the wine, which distinguishes it from the "real Alterston "Is emphasized. There are numerous synonyms such as, for example, acacia clay, floor wax wax, hybrid clay, candle wax, Mediterranean note, furniture polish, naphthalene clay, wet cardboard box (cardboard masque), wet cloths, dirty cloths, moth ball clay, moth powder clay, soap clay (soapy), nitrogen bumpers and detergent clay , In 1993 aminoacetophenone (AAP) was identified as the responsible aroma component. The plant hormone indole acetic acid is likely to have a high proportion as a starting substance.

It is a natural wine substance that has negative, sensory Changes. The Perceptual threshold is 0.5 µg / l (microgram = millionth of a gram), values between 0.5 and 1.5 µg / l are considered light UTA. In aqueous solution, the substance creates a floral scent aroma of acacias and oranges, only when interacting with others flavorings the typical UTA tone is created. Together with other substances, AAP is the cause of that Foxton certain American vines, in particular Vitis labrusca, That is why UTA wines often have this typical "fox taste".

This occurs mainly with white wine wine faults occurs five to six months after fermentation on. The varietal can be completely lost. The wine has a pale, light water color. The smells described above can also be seen in the empty glass. The taste is expressionless, dull, soapy, unclean, bitter and tanning. The causes are too early harvest, too high yields, too hot and dry location and as a result water stress, as well as a lack of nutrients, especially with too little nitrogen, Particularly aromatic bouquet places how Bacchus. Kerner. Müller-Thurgau and Riesling are susceptible to it.

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

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