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The largest wine encyclopedia in the world

22.776 Keywords • 48.513 Synonyms • 5.298 Translations • 7.909 Pronunciations • 151.209 Cross-references

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viscosity

Term for the toughness of liquids, which is 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 compared to water. At the Wine this viscosity is considered body expressed, especially wines with a high proportion of alcohol. residual sugar and total extract have a pronounced viscosity. Also, the content of the viscous alcohol glycerin plays a certain role. As part of a wine address become the terms for it fat. smooth. oily. creamy, viscous or (positively occupied) tough used. Such a wine is characterized by appropriate Church window in the so-called "pointed arch style". At the beautiful or one filtration Where, depending on the intensity of the process, even extract substances are removed, the viscosity is reduced. The negatively charged name for an undesirable viscosity of the wine is balmy, resulting in wine error Lindton can increase. The viscosity of a wine has an influence on the wine trigeminal Feelings of wine enjoyment. See also below wine review,

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