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High colour

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.

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Markus J. Eser

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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

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26,379 Keywords · 46,984 Synonyms · 5,323 Translations · 31,713 Pronunciations · 202,114 Cross-references
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