Incorrectly used term for the wine defect lactic acid tartness; see there.
Term for a wine defect that can occur if malolactic fermentation has not taken place correctly. Synonyms are butyric acid tartness, yoghurt tartness, whey tartness and sour krautton. The misnomer butyric acid tartness suggests that this has something to do with the butyric acid contained in the wine, which is not the case. To a lesser extent, the flavour is described as buttery in a positive sense, but not all wine lovers perceive it that way. In...
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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“