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Lexicon

The largest wine encyclopedia in the world with 26,382 Terms.

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

Strength

strength, starch (GB)

The polysaccharide (lat. amylum, multiple sugar; see under saccharides) is formed in the form of white to yellowish grains in green plants during photosynthesis from carbon dioxide and water and serves as a storage substance in roots, tubers, pith and seeds. The starch grains are built up during the day by sunlight. At night they are processed to obtain the sugar needed for respiration. Grapes contain relatively little starch, which is why they do not ripen after the grape harvest. Starch is particularly abundant in cereal grains, potatoes and bananas. It is one of the most important human foods (bread and flour) and can also be fermented into alcohol.

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The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
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The world's largest Lexicon of wine terms.

26,382 Keywords · 46,989 Synonyms · 5,323 Translations · 31,716 Pronunciations · 202,689 Cross-references

made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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