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herbaceous

cabbagey (GB)

Description for a sweet-acidic, scratchy smell and taste in the context of a wine-taste, which reminds of sauerkraut. To a greater extent, it is in any case a wine defect. The cause is increased volatile acids in connection with lactic tones, as is typical for a lactic acid tinge (sauerkrautton, yoghurt tone). Two related terms are buttery and volatile.

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