General description for the colour of wines that show discolouration (from orange to amber to dark brown) due to various wine defects. The cause can be oxidation, moulds or bacteria. Such mostly undesirable wine discolourations are a typical feature of ageing tone, brown breakage, acetic souring, mould taste and black breakage, among others. Treatment for the purpose of colour regulation, flavour improvement and stabilisation can be carried out with activated carbon, casein or PVPP, for example.
Using the encyclopaedia is not only time-saving, but also extremely convenient. What's more, the information is always up to date.
Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“