Barrel flavour

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This frequently occurring wine defect (also known as "Bitscherl", "Fasston", "Muffton") is characterised by a musty smell and taste of mould and fungi in the wine. The main causes are poorly cleaned wooden barrels. Particularly in older barrels, dirty pores or tartaric crusts provide an ideal breeding ground for microorganisms. Contaminated barrels must be cleaned and/or disinfected by planing off the inner wall. In new barrels that have not been wine-greened, the wine defect woody (acorn, tannin flavour, new wine) can occur. Both defects can be prevented by wet preservation. See also mouldy taste.

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