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Typicality

typicité (F)
typicality (GB)
tipicidad (ES)
tipicità (I)

Designation for a characteristic and unmistakable property. In viticulture, it is used to understand the colour, smell and taste of a wine. A wine typicality can be complex and can only be understood in the context of the description; for example "typical tangy-fruity Beaujoalis Nouveau", "typical salty Sherry Manzanilla", "Trockenbeerenauslese with typical Botrytiston", "dry Riesling with typical Petrolton" or "yellow-colored Vin Jaune with the typical nutty aroma due to the oxidative aging". The following typicities exist with examples given, whereby these are related and dependent on each other (for example, an Amarone is bitter and Trockenbeerenauslese are produced from botrytised grapes):

See also the keywords aroma substances (taste-forming substances in wine) and total extract (ingredients in wine).

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