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Lexicon

The largest wine encyclopedia in the world with 26,387 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Barrel flavour

This frequently occurring wine defect (also Bitscherl, Fasston, Muffton) is expressed by a musty smell and taste in the wine of mould and fungi. The main causes are poorly cleaned wooden barrels. Especially in older barrels, dirty pores or tartaric crusts are 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 made wine green, the wine defect woody (acorn, tan taste, Neuerl) can occur. Both faults can be prevented by wet preservation. See also under mould taste as well as relevant keywords under barrel.

This page was last modified at 17 July, 2022 at 17:41.

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Andreas Essl
Autor, Modena

The world's largest Lexicon of wine terms.

26,387 Keywords · 46,995 Synonyms · 5,323 Translations · 31,721 Pronunciations · 203,075 Cross-references
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