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flavor absorption

Absorption (lat. Absorbere = absorption, in-absorption) is the diffusion of substances into the interior of a solid or a liquid. Taste absorption (also aroma absorption or flavor loss) refers to the phenomenon that during the storage of a wine different gustatory and flavorings absorbed by materials. This mainly affects substances with poor water solubility. Most absorptively effective are synthetic closures such as Plastic corks, On the other hand are nature cork far less, Screw caps hardly and the bottle glass not receptive at all. However, the loss does not have a negative effect due to very small amounts of wine. In contrast, it is at a adsorption to attach substances to the surface of solids.

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