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Lexicon

The largest wine encyclopedia in the world with 26,386 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

thick

Wine description regarding consistency; see under viscosity.

Viscosity

Term for the viscosity of liquids, which is based on the internal friction of their molecules, which attract each other and counteract the flow effect. The term goes back to the typically viscous juice of the berries in the plant genus mistletoe; "viscous" means "tough like bird glue". Bird's glue (sticky liquid from the fruit) was obtained from such mistletoe. The viscosity decreases as the temperature rises. Sugar solutions or honey have a much higher viscosity than water. In wine, this viscosity is expressed as body, especially wines with a high proportion of alcohol, residual sugar and total extract have a pronounced viscosity. The content of the viscous alcohol type glycerine also plays a certain role. Sweet wines in particular, such as Ausbruch, Trockenbeerenauslese and Eiswein, are characterised by a higher...
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This page was last modified at 2 December, 2021 at 08:20.

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The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,005 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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