Attention

You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Download Chrome

Download Firefox

Download Microsoft Edge

Download Safari

Download Opera

Lexicon

The largest wine encyclopedia in the world with 24,224 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Cabbage

A smell of cooked cabbage indicates the wine defect Böckser; see there.

Designation (also Böxer, Böchser) for penetrating aroma, especially in young wines. The name is derived from the typical smell, similar to the vapours of a billy goat. It is one of the most common wine faults, which is also often a reason for rejection in quality wine testing. The Böckser forms can occur in different phases of winemaking. They usually appear at the end of fermentation or in the first weeks of ageing on the vat. The causes are complex and not all of them have yet been researched. The causes, which often occur in combination, include a lack of nutrient supply when the vine is growing, residues of plant protection agents, increased use of potassium pyrosulphite, excessively high fermentation temperatures, high pH-WertpH...