Bottle-shock
Bottle-shock or Bottle-sickness is a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are given an additional dose of sulfur (in the form of sulfur dioxide or sulfite solution). After a few weeks, the condition usually disappears.[1][2][3]
References
- ↑ Sunset Magazine
- ↑ Winedefine.com Archived June 26, 2011, at the Wayback Machine.
- ↑ WineMaker Magazine Archived June 26, 2011, at the Wayback Machine.
This article is issued from
Wikipedia.
The text is licensed under Creative Commons - Attribution - Sharealike.
Additional terms may apply for the media files.