This wine fault named after the adhesive Weinfehler (also known as vinegar tone, adhesive tone) is caused by excessive amounts of Essigsäure-Ethylester (ethyl acetate) in the wine. Wines are criticized from about 200 mg/l. It manifests as a chemically, weinfremd taste with a sweet impression and often enhances sensorisch the frequently occurring wine fault Essigstich. The Uhuton is sometimes classified under the fault group Lösungsmittelton.
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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“