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hrough

Designation for the brownish colour as well as the taste of a wine in the context of a wine address. This is caused by oxidative processes and is expressed by a taste of bread and caramel, which can be pleasant in a weak form. To a greater extent this is a wine defect, but it is typical of sherry and Madeira. Related terms are firned, madeirised, oxidised, rancio and rancid.

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