You are using an old browser that may not function as expected. <br><strong>For a better, safer browsing experience, please upgrade your browser.</strong>

Log in Become a Member


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.

Voices of our members

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.

26,076 Keywords · 46,829 Synonyms · 5,324 Translations · 31,411 Pronunciations · 186,794 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon