Bread Crust is a scent easily recognizable by many people. It is related to the role of yeast microorganisms that provoke alcoholic fermentation, and that are in reality very similar to those which cause flour dough to rise. The bread crust aroma with a toasted nuance, can derive from the use of a wood-aging barrel produced with very toasted wood.
The bread crust aroma is one that is perceived immediately upon smelling the wine, and it remains in the background with persistence. It can be found in many high-quality sparkling wines, especially in those made with the “classic” vinification method (refermentation in the bottle) but also in some Prosecco wines.
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