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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

Wine 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 23 June, 2021 at 03:39.

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Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,382 Keywords · 46,989 Synonyms · 5,323 Translations · 31,716 Pronunciations · 202,680 Cross-references
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