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artificial

Summarising description for the aromas of a wine in the context of a wine address. This is an unnatural, inauthentic or artificial taste impression that can be understood negatively or, depending on its expression, as a wine defect. This is expressed by dropping iced-bourbon notes, which are not uncommon in cold-fermented wines, or marbled notes, which can occur at high fermentation temperatures or when the mash is heated. In extreme cases, the impression of artificial aromatisation can arise. The effect can also occur in high-class wines that are still too young to be enjoyed, but it disappears completely with longer bottle ageing, or sometimes even after a longer period at aerate or decanting. Certain grape varieties tend to have artificial notes, for example Muscat d'Alexandrie, as well as many new red varieties with American species such as Vitis labrusca.

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Dominik Trick

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

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