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Colloquial name for a young wine, which has an unusually high sulphur binding capacity. This phenomenon occurs particularly in wines from botrytised or rotten grapes, as this promotes secondary infections. So-called secondary infectious agents are for example wild yeasts, which already form acetaldehyde on the grapes, which is later bound as acetaldehyde-sulfuric acid due to the sulfurization of the grapes or mash. Acetobacter (acetic acid bacteria) also increase the potential of sulphur-binding substances by oxidation of sugar. See also under sulphur.

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Dominik Trick

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,076 Keywords · 46,829 Synonyms · 5,324 Translations · 31,411 Pronunciations · 186,850 Cross-references
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