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Description (also lactic from Latin lac = milk) for the typically buttery-creamy smell and taste of a wine in the context of a wine address. Especially white wines (but also red wines) that have undergone malolactic fermentation (BSA) can have this tone, which is also called bread aroma, butter tone or whey tone, which varies locally. The causes of this tone are metabolic products formed by lactic acid bacteria such as diacetyle, which is a by-product of BSA. In the smallest amounts, this substance even supports the aroma of the wine and gives it a slightly nutty or caramel-like note. Moderate amounts are up to 1 mg/l in white wine and up to 5 mg/l in red wine. The fruity aromas of the wine can be completely masked by this. However, this is not (yet) to be considered a wine defect. In higher concentrations, this tastes unpleasantly "cheesy", "sweet-sour" or "scratchy" and reminds one of sauerkraut. In any case, this is to be evaluated as wine faults, which are called Lindton or Milchsäurestich (butyric acid t ang). These are also expressed by lactic colour. Related terms are biscuit, toasted, caramelised and burnt.

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