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Lexicon

The largest wine encyclopedia in the world with 26,381 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

microbiological

General term for a wine in the context of a wine address that has a typical smell and taste of vinegar, milk, yeast, mould etc.. This includes butyric acid, lactic acid (sauerkraut), sweat and pomace. Often this indicates a wine defect caused by active microorganisms such as bacteria or fungi. Related terms are buttery, earthy, yeasty, milky, mouldy and pungent. See also under aroma wheel.

Seaweed: By Luis Fernández García, CC BY-SA 2.1 es, link.
Bacteria: By Gerd Altmann on Pixabay
Mould: by Roger McLassus 1951, CC BY-SA 3.0, link
Viruses: By Arek Socha on Pixabay

This page was last modified at 6 August, 2022 at 14:05.

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Dr. Edgar Müller

I have great respect for the scope and quality of the wein.plus encyclopaedia. It is a unique place to go for crisp, sound information on terms from the world of wine.

Dr. Edgar Müller
Dozent, Önologe und Weinbauberater, Bad Kreuznach

The world's largest Lexicon of wine terms.

26,381 Keywords · 46,990 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,589 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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