Taste of yellow: locut. This particular and complex taste brings together delicate aromas of musk, spices and nuts, with a warm and unctuous taste, while retaining a sometimes lively acidity. This is what generally qualifies the famous yellow wine of the Jura vinified from Savagnin and aged under veil for six years and three months. The main aromatic constituent of the taste of the yolk is the chemical compound ethanal, a natural product of wine, which is formed during alcoholic fermentation.
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