Turns: n.f. The rot disease is of microbial origin. It is due to a bacterium (lactic acid bacteria) which attacks tartaric acid causing a loss of tartrate and a reduction in acidity (hence the old expression: the wine eats its tartar). Tourne often develops in wines that are too low in acid, resulting in a change in color and taste. The wine becomes cloudy, its color darkens. It becomes bland, flat and even gassy (release of CO²), and presents...
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