Log in Become a Member

Cooking sound

cooked note (GB)

Term (also called cooked flavour or "cooked") for a wine defect which is expressed by sweetish, overripe smell and taste of cooked fruit or vegetables. The causative substance is called hydroxymethylfurfural. To a lesser extent it is described by the rather positively connotated term marmelade. The various causes can be oxidation, overripe grapes, as well as improper bottling (hot filling), mash heating or pasteurization.

The world's largest Lexikon of wine terms.

23.118 Keywords · 48.228 Synonyms · 5.311 Translations · 28.432 Pronunciations · 155.870 Cross-references
made with by our Experts. About the Lexicon


Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.