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High colour

A general description for the colour of wines that show discolouration (from orange to amber to dark brown) due to various wine defects. Causes can be oxidation, moulds or bacteria. Such wine discolouration can occur, for example, with age tones, brown breakage, acetic souring, mould taste and black breakage. Treatment to regulate the colour, improve the taste and stabilise the wine can be carried out with activated carbon, casein or PVPP, for example.

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