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malolactic note

Description for the typical buttery-creamy taste of a wine in the context of a wine response, which is produced by malolactic fermentation (BSA) and covers fruity aromas. However, this is not considered to be a wine defect (see buttery). If the malolactic fermentation process is not carried out properly, lactic acid bacteria can cause various serious wine faults such as bitter tones, acetic tones, geranium tones, linden tones, mannitic tones or lactic acid tones (butyric tones, yoghurt tones, sauerkraut tones).

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