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Lexicon

The largest wine encyclopedia in the world with 26,670 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

azeotropic

Latin term for the constant boiling point of a liquid mixture of several components. The boiling point of the mixture is higher or lower than its components. The main volatile constituents of wine, such as aldehydes, alcohol, esters, acids and water, form so-called azeotropic mixtures. The type of azeotropic mixture determines the constant boiling point and the composition of the vapours during a distillation. This also applies to the complex aromatic substances that rise from a wine glass at room temperature. When smelling, one rather perceives the azeotropic overall impression than the many, individual components. See also under aroma, bouquet, wine response and wine enjoyment.
This page was last modified at 23 June, 2021 at 03:39.

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