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Böckser is the term used for an unpleasant reductive odor in the wine and is seen as a wine fault. It smells like onions, garlic, boiled cabbage or rotten eggs. The böckser odor is formed by sulfur-containing substances (for example H2S) that are produced by yeasts. This may be due to the absence of oxygen, excessive use of sulfur (free SO2), pesticide residues, excessive temperatures during fermentation, or incorrect pH values ​​of the wine.


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