This wine defect, also known as bacterial turbidity, is caused by unsterile bottling in that yeasts have still been preserved in the wine. This can already be caused by a single yeast cell. The residual sugar causes secondary fermentation and the formation of carbonic acid. This can also cause the cork to be expelled or even the bottle to burst. The wine has a cloudy colour with gas bubbles and a foam rim on the surface. The taste is tangy and inharmoniously acidic with a typical fermentation aroma.
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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“