wein.plus
Attention
You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

bitter almond note

The bitter almond is the fruit of the almond tree of the species amara (there are also sweet fruits of the species sativa). The bitter almonds contain the glucoside amygdalin and are poisonous in large quantities due to hydrocyanic acid. Bitter almond oil, which smells of benzaldehyde and hydrocyanic acid, is extracted from the kernels and is used in perfumes, pharmaceutical preparations and as a flavouring agent. In many Italian wines, there is a delicate odour or taste of bitter almonds known as amarognolo (amaro = bitter), which is desirable.

Bittermandelton - Mandeln und Blüten

Wine faults

However, there is also a wine defect known as bitter almond taint, which is generally categorised as serious. This occurs when blue fining is used incorrectly and is also known as over-toning. The blood lye salt used in this process can be split into iron cyanide and the highly toxic hydrocyanic acid, which smells significantly like bitter almonds. The various causes for this are incorrect dosing of the blood lye salt, insufficient mixing of the wine after adding the salt or too slow a reaction due to masking of the iron by adding complexing agents.

Voices of our members

Thorsten Rahn

The Wine lexicon helps me to keep up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to come back often.

Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,412 Keywords · 47,046 Synonyms · 5,323 Translations · 31,746 Pronunciations · 206,128 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS