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Caramelized

The taste and/or odor of caramel, achieved by heating a sweet wine. In non-grape wines, this characteristic can be achieved by cooking the fruit to extract the juice, set the color or extract polyphenolic compounds from the skins. It is the browning of sugar that most often produces this character. Juice that is steam extracted usually does not possess this characteristic. The perception of some caramel is desired in some wines (sweet sherries), but considered a fault in most others.

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