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Cheese

This wine defect is somewhat similar to Böckser and is also called "light taste" after the cause. Mostly it occurs in bottled wines and is caused by the influence of light (especially daylight but also artificial light), whereby especially wines in light bottles are at risk. The cause is UV light, which is why wines in dark bottles are also better protected. Wines with high protein content are at risk. The wine smells cheesy, the taste is stale and rotten. As with the Böckser, copper sulphate or silver chloride is used to combat this. Similar defects are protein cloudiness, lime tones and lactic acid stinging.

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