Black fracture

The wine defects white fracture (grey fracture), black fracture and partly also brown f racture are closely related in terms of causes and effects. During the vegetation period, the vine also absorbs various metallic trace elements through the roots. These are aluminium, lead, iron, copper, silver and zinc. During winemaking, these substances, known as primary, natural metals, are greatly reduced. However, improper or unclean processing procedures can result in increased metal contents in the wine (secondary metals). This can be caused by corrodible cellar equipment such as harvesting trolleys, containers, presses or other metal-containing equipment. The reaction of metals with ingredients of the wine produces insoluble compounds such as iron phosphate, copper sulphide and zinc sulphide. Due to their catalytic activity, metals cause undesirable reactions with aroma changes, masking of varietal character, rapid decrease in free sulphur dioxide, premature ageing and unnatural colour changes.

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Black fracture

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