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Bitterton

A wine defect caused by the aldehyde of acrylic acid called acrolein (also known as acrylaldehyde, aqualine, propenal). The substance is formed as a by-product of decomposition processes of glycerol triggered by lactic acid bacteria. This can be the case, for example, in uncontrolled malolactic fermentation after the malic acid has been broken down or converted into lactic acid. The substance causes an unpleasantly bitter and pungent smelling clay. As a consequence, the wine may also show colour precipitations, turbidity and sedimentation. Acrolein is also produced when vegetable and animal fats (triglyceride) are overheated, for example during frying. The substance is considered very toxic and dangerous to the environment. However, a bitter taste does not necessarily mean a priori or in any case a wine defect; see also bitter and bitter. There are also flavoured wine drinks with the names Bitter Soda and Bitter Vino.

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Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,379 Keywords · 46,983 Synonyms · 5,323 Translations · 31,713 Pronunciations · 202,093 Cross-references
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