Organoleptic alterations: locut. There are many organoleptic alterations in wine, of hygienic origin, such as the musty, corky, phenol or rubber taste, for example. If for some, the use of materials treated in the wine environment can be incriminated, the inertia of certain containers in the face of wine is often called into question. On the other hand, while many microorganisms are harmless to the consumer, their presence can be detrimental to the quality ...
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