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Ozone

ozone (GB)
ozone (F)
ozono (I)

Unstable, gaseous compound consisting of three oxygenium atoms in the molecule (O3) instead of two as in oxygen (O). The gas has a typically strong odour and is toxic, even small amounts cause irritation of the mucous membranes and disturbances of the central nervous system due to oxidative decomposition of unsaturated fatty acids. This applies not only to humans and animals, but also to plants. One of the causes for the formation of ozone in the atmosphere is strong solar radiation with UV light. In lower air layers, ozone is formed by environmental pollution with the precursor substances nitrogen oxides and hydrocarbons and is one of the causes of climate change. In vineyards, in years with long periods of good weather, ozone can cause stippling on the leaves.

Artificial ozone is produced by electrical discharge. In the process, atoms and ions of oxygen are formed from oxygen molecules, from which ozone is produced. In viticulture, it is used against various microorganisms. It is used for the disinfection and sterilisation of barrels and other containers (see dry preservation) and bottles before bottling. Among other things, it can also be used to combat or prevent the dreaded cork taint.

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Andreas Essl
Autor, Modena

The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,019 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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