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Designation for the state into which fats and other lipids (oils, waxes) decompose by oxidation or by fat-splitting enzymes. The reaction products are often smelly or bad-tasting substances (including free fatty acids) which make food unfit for consumption. Rancid notes can also occur in wine, and this is even deliberately encouraged in Spanish rancio (Spanish for rancid) or oxidatively matured wines, as such notes make a thoroughly positive impression when expressed in small amounts. Related terms of rancid are firned, madeirised, oxidised and rancid.

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

25,937 Keywords · 46,877 Synonyms · 5,325 Translations · 31,272 Pronunciations · 181,234 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon