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microbiological (GB)
General term for a wine in the context of a wine appeal, which has a typical smell and taste of vinegar, milk, yeast, mould etc. This includes butyric acid, lactic acid (sauerkraut), sweat and marc. This often indicates a wine defect caused by active microorganisms such as bacteria or fungi. Related narrower terms are buttery, earthy, yeasty, milky, mouldy and stinging. See also under aroma wheel.

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23.118 Keywords · 48.228 Synonyms · 5.311 Translations · 28.432 Pronunciations · 155.859 Cross-references
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