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High colouring

A general description of the colour of wines which show discoloration (from orange to amber to dark brown) due to various wine faults. Causes can be oxidation, mould or bacteria. Such wine discolorations can occur, for example, with age tones, brown breakage, acetic acid tinge, mould taste and black breakage. Treatment for the purpose of colour regulation, taste improvement and stabilisation can be carried out using activated carbon, casein or PVPP, for example.

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