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Myrrh

The resin obtained from balsam trees (also myrrha, murr = bitter) is characterised by a very warm, slightly spicy-sweet scent, as well as a persistent bitter, scratchy taste. It is used as an anti-inflammatory medicine and in the perfumery industry. The substance was already used in ancient times to flavour wine. The smell or taste can also occur naturally in wine and is also known as balsamic.

Myrrhe - Schale mit Myrrhe, Myrrhe

Picture on the left: Pixabay
Image right: By GeoTrinity - Own work, CC BY 3.0, Link

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Prof. Dr. Walter Kutscher

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Prof. Dr. Walter Kutscher
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The world's largest Lexicon of wine terms.

26,011 Keywords · 46,819 Synonyms · 5,324 Translations · 31,346 Pronunciations · 184,293 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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