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Designation for the positive taste impression of a wine in the context of a wine address. This flavour is attributed to dry wines grown on soils with a high content of flint stone and characterised by a high degree of purity. The French white wines Chablis, Pouilly-Fumé and Sancerre, as well as the Italian Vernaccia di San Gimignano are often mentioned in this context. But this taste is not only related to the soil. Responsible for the smoky aroma are certain thiols (mercaptans - benzyl mercaptan), which are produced by chemical reactions after fermentation. The flint aroma is assigned to the group of mineral tones.

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made with by our author Norbert F. J. Tischelmayer. About the Lexicon