Description (also lactic from lat. Lac = milk) for the typical 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 a malolactic fermentation (BSA) can show this tone, which is locally differently also called bread aroma, butter tone or whey clay. The causes of this tone are metabolites formed by lactic acid bacteria, such as diacetyl, which is a by-product of BSA. In very small 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 thus be completely masked. However, this is not (yet) to be considered a wine defect. In higher concentrations this tastes unpleasantly "cheesy", "sweet-sour" or "scratchy" and reminds of sauerkraut. In any case, this is to be evaluated as a wine defect, which is called a lime-tone or lactic acid sting (butyric acid sting). These are also expressed by a milky colour. Related terms are biscuit, roasted, caramelised and burnt.