The largest wine encyclopedia in the world

23.022 Keywords • 48.219 Synonyms • 5.303 Translations • 28.328 Pronunciations • 154.151 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z


azeotropic (GB)
Latin name for the constant boiling point of a liquid mixture of several components. The boiling point of the mixture is higher or lower than its components. The main volatile components of wine such as aldehydes. alcohol. ester. acids and water form so-called azeotropic mixtures. The type of azeotropic mixture is for the constant boiling point and for the composition of the vapors at a distillation prevail. This also applies to the complex flavorings, which rise from a wine glass at room temperature. One smells rather the azeotropic overall impression than the many, individual components true. See also below Aroma. bouquet. wine address and Weingenuss,

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU To Online-Events

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.