artificial

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Description for the unnatural sensory characteristics of a wine's flavouring substances in the context of a wine tasting or wine evaluation. The artificial impression is considered a wine defect if it is very pronounced. This manifests itself in the form of typical , drop-like ice-candy notes, which are not uncommon in cold-fermented wines, or marmalade-like notes, which can occur at high fermentation temperatures or when the mash is heated.

It can also give the impression of artificial flavouring. This effect can also occur with high-class wines that are still too young for consumption, but disappears completely with longer bottle ageing or sometimes even after longer aerate or decanting. Certain grape varieties are prone to this, for example Muscat d'Alexandrie and many new varieties, especially red ones, with American species such as Vitis labrusca.

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For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.
Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

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