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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.

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