Böckser

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A term (also Böxer, Böchser) for a penetrating aroma, especially in young wines. The name is derived from the typical odour resembling the exhalations of a billy goat. It is one of the most common wine faults and is often a reason for rejection in quality wine testing. Goat taint can occur at various stages of winemaking. They usually occur at the end of fermentation or during the first few weeks of ageing at lees. The causes are complex and have not yet all been researched.

Cause

The causes, which often occur in combination, are insufficient nutrient supply during vine growth, residues of pesticides, increased use of potassium pyrosulphite, excessively high fermentation temperatures, high pH values (alkaline), excessive use of sulphur, improper dry preservation and insufficient degumming of the must.

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Böckser

Cause

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