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flavor absorption

Absorption (lat. Absorbere = absorbing, absorbing itself) means the diffusion of substances into the interior of a solid or a liquid. Taste absorption (also aroma absorption or loss of aroma) denotes the phenomenon that during the storage of a wine different gustatory and flavorings be absorbed by materials. This mainly concerns substances with poor water solubility. The most absorptive are synthetic closures such as Plastic corks, On the other hand are nature cork far less Screw caps hardly and the bottle glass is not receptive at all. However, the loss has hardly any negative effects on a wine due to the smallest quantities. In contrast, it is a adsorption about the accumulation of substances on the surface of solid substances.

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