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Term for the viscosity of liquids based on the internal friction of their molecules, which attract each other and counteract the flow effect. It decreases with increasing temperature. Sugar solutions or honey have a much higher viscosity than water. At the Wine is this viscosity as body expressed, especially wines with a high percentage of alcohol. residual sugar and total extract have a pronounced viscosity. Also the content of the viscous alcohol type glycerin plays a certain role. As part of a wine address are the terms for it fat. smooth. oily. creamy, viscous or (positive) tough used. Such a wine is characterized by appropriate Church window in the so-called "pointed arch style". At the beautiful or one filtration Wherever extract substances are removed depending on the intensity of the process, the viscosity decreases. The negative term for an undesirable viscosity of the wine is balmy what is up to the wine bug Lindton can increase. The viscosity of a wine has an impact on that trigeminal Sensations while enjoying wine. See also under wine review,

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