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Barrel taste

This frequently occurring wine defect (also known as bitscherl, cask clay, mouldy clay) 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 may have a wood taste (acorn, woody, tangy, new wine). Both faults can be prevented by wet conservation. See also under Mould taste and other relevant keywords under Barrel.

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