Description for the typical buttery-creamy taste of a wine in the context of a wine address, which results from a malolactic fermentation (BSA) and masks fruity aromas. However, this is not considered a wine defect. If the process is not carried out properly, lactic acid bacteria can cause various serious wine faults such as bitter taint, acetic souring, geranium taint, linden taint, mannitol taint or lactic acid taint (butyric acid taint, yoghurt taint, sour grape taint).
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena