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Term for the typically yeasty, honey-spicy and slightly bitter-sweet smell and taste of the oxidatively matured varieties of sherry. It is formed by the flor (yeast layer) floating on the wine. In conventionally produced wine, a strongly pronounced sherry note due to undesired oxidation is a wine defect, which is then referred to as air flavour (aldehyde note). It is not possible to draw an exact line between the sherry tone and the somewhat more pronounced madeira tone. In any case, the highly reactive acetaldehyde is involved in all these processes. Related terms of sherrytone are firnig, oxidized, rahnig, rancio and rancid. See also a list of similar odours and tastes under ageing tone.

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