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The largest wine encyclopedia in the world

22.777 Keywords • 48.564 Synonyms • 5.298 Translations • 7.910 Pronunciations • 151.062 Cross-references

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yeast turbidity

This also called bacteria cloudiness Marked wine faults gets through an unsterile bottling causes by still yeasts in the wine (only one cell is enough). Through the existing residual sugar is a secondary fermentation and the formation of carbonic acid, This can also be used to drive out the cork or even cause the bottle to burst. The wine has a cloudy color with gas bubbles and a foam edge on the surface. The taste is tangy and inharmonious acidity with typical fermentation Aroma,

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