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Generic name (Spanish for rancio = rancid ) for wines from hot wine regions, one who intentionally oxidative removal were subjected to simultaneous action of heat. The temperature is lower than that of the related process of madeirisiert so predominant that the more the notes of nuts Rancio and rancid butter, while in Madeira a Caramel dominates. In common usage Rancio is also used as a synonym of the typical wine tastes of candied fruits, nuts and rancid butter. The Rancioton caused by oxidation of fatty acids and formation Butyric . Other wines with the flavors are Rancio Banyuls , FondillÃ³n , Maury , Rasteau and Rivesaltes . Also very long in the cask matured cognac -tone take on a Rancio (Fr. expression = Rancio charentais). In French Wine Common Market and the Italian Vin Santo , the term is sometimes used incorrectly rancio. Related terms are to rancio Firn , madeirisiert , oxidized , rahn and rancid .
In the Spanish region Catalonia Rancio specialties is one that is produced in many variations from dry to sweet. Here they are mainly white wines developed by selective oxidation by oxygen exposure of only loosely closed fermentation tank vents. The wine is 18 to 19% vol aufgespritet alcohol and then in oak barrels or pear-shaped glass balloons (bombonas) for maturation associated with the containers are called often deliberately heat or extreme temperature fluctuations in the daytime and At night cold storage houses are exposed. The high alcohol content prevents the development of Acetobacter (Acetic acid bacteria). After several years of maturity with a Rancio Mistela (Fortified must) and Arrope (grape juice concentrate) blended to achieve the desired sweetness level.