You are using an old browser that may not function as expected. <br><strong>For a better, safer browsing experience, please upgrade your browser.</strong>

Log in Become a Member

Yeast turbidity

This wine defect, also known as bacterial cloudiness, is caused by a non-sterile bottling process in which yeasts are still present in the wine (a single cell is sufficient). The residual sugar present causes secondary fermentation and the formation of carbonic acid. This can also lead to the cork being expelled or even the bottle bursting. The wine has a cloudy colour with gas bubbles and a foamy edge on the surface. The taste is tangy and unharmoniously acidic with typical fermentation aroma.

Voices of our members

Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,079 Keywords · 46,829 Synonyms · 5,323 Translations · 31,413 Pronunciations · 186,886 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon