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Lexicon

The largest wine encyclopedia in the world with 26,381 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

oxidised

Description (also oxidative tone/note) for the condition of a wine in the context of a wine address. Although there are special wines, such as variants of Sherry or the new wine type Orange Wine, which are deliberately and consciously developed oxidatively under the influence of oxygen, this is mostly undesirable. The causes are uncontrolled air supply in the barrel or also in the bottle, for example due to a faulty cork. Such a wine smells like old straw and has a flat, stale taste. At first, it develops a yellowish to brownish discolouration. Subsequently, this leads to the wine defects ageing tone, brown break, undesirable sherry tone and, in extreme cases, transformation into vinegar. Related terms of oxidised are firnig, madeirised, rahn, rancio and rancid. See also under oxidation.

This page was last modified at 23 June, 2021 at 05:37.

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wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.

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The world's largest Lexicon of wine terms.

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