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Designation (also charred, friable) for the smell and taste of a wine in the context of a wine response, which can be positive or negative depending on the characteristics and cause. Tones that sometimes appear quite similar or even occur together are described as buttery, roasted (as a precursor of or less pronounced than burnt), caramelised and smoky. Burnt tones can be found in noble sweet Beeren- and Trockenbeerenauslese wines as well as in oxidatively developed dessert wines.

One aroma substance responsible for this taste sensation is sotolon, which is formed during the roasting or burning of sugar, resulting in the typical caramel taste. The reaction of sugar with amino acids leads to the Maillard reaction with burnt flavours. Fusel oils (special alcohols) can be formed as by-products of fermentation, which also manifest themselves in a burnt flavour. The taste of burnt beans indicates the wine defect horse sweat. Strong toasting of barrels produces the toast aroma, which also sometimes appears burnt.

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