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Description (also acorn, wood flavour, lohe flavour, Neuerl) for the flavour of a wine in the context of a wine evaluation or wine talk. The cause lies in the ageing and storage in impure or insufficiently wine-green (clean) wooden barrels. As a result, undesirable tannins are transferred to the wine. This causes a brownish-yellow colour and an unpleasant woody, scratchy, greenish-sour taste of sawdust and tannin (tanning agent), especially during longer storage. Another off-flavour is the similar barrel taste that occurs in old, poorly cleaned barrels. Both wine fa ults can be prevented by wet preservation or combated with activated charcoal.

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