wein.plus
Attention
You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Lactic acid stain

This wine defect, which usually occurs after alcoholic fermentation, can result from malolactic fermentation that has not proceeded correctly. Synonyms are butyric acid taint, yoghurt taint, whey taint and sour grape button. Because of the synonym butyric acid taint, it is often wrongly assumed that this is due to the butyric acid contained in the wine (see butyric acid fermentation). Uncontrolled acid fermentation can lead to infections with lactic acid bacteria of the Pediococcus and Lactobacillus genus. These produce the aroma substance diacetyle, which gives the unmistakable and typical buttery (lactic) or herbaceous note. The defect manifests itself in a typical slightly sweet and sour smell and taste of yoghurt, buttermilk, cheese or sauerkraut and thus also a milky cloudiness in the wine. Wines with low acidity and low tannin content and a high pH value are particularly at risk. Activated carbon is used to combat this wine defect. A quite similar wine defect is lindtone, which is also caused by lactic acid bacteria.

Voices of our members

Egon Mark

For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.

Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

The world's largest Lexicon of wine terms.

25,937 Keywords · 46,877 Synonyms · 5,325 Translations · 31,272 Pronunciations · 181,234 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU