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

Log in Become a Member

Firn

This typical taste and smell, also commonly referred to as " Alterston " or "Altl" in dialect, occurs mainly in older white wines. The name is derived from the Old High German "firni" for "previous year" or "old". However, this most common type of ageing hue should not be confused with UTA (atypical ageing hue), Böckser (Lagerböckser) or the related Petrolton. The cause of ageing varnish is primarily oxidation by atmospheric oxygen. This occurs due to excessive oxygen uptake after filtration, as well as high temperatures during storage, exacerbated by high levels of flavonoid phenols in the wine. This is also promoted by faulty corks (closures). In the case of storage in wooden barrels, firns can develop after only one and a half years, whereas in the case of storage in bottles, this usually takes considerably longer.

Voices of our members

Dominik Trick

The wein.plus encyclopaedia is a comprehensive, well-researched reference work. Available anytime and anywhere, it has become an indispensable part of teaching, used by students and myself alike. Highly recommended!

Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,403 Keywords · 47,036 Synonyms · 5,323 Translations · 31,737 Pronunciations · 205,264 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS