Abbreviation (Oxygen Transfer Rate) for the amount of oxygen that passes through the closure into the filled wine bottle. As a rule, the amount is relatively low with conventional screw caps and relatively high with corks (natural corks) with a factor of three to four. Oxygenation in such a small quantity is called nanooxigenation. See also micro-oxygenation, bottle ageing and oxygen management.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena