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Lexicon

The largest wine encyclopedia in the world with 26,388 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

Spice sulphur

Previously used agent for the desulphurization/preservation of wine barrels or sulphurization of wines. In this process, sulphur slices were sprinkled with, for example, aniseed, fennel, dried flowers, currants and other aromatic ingredients. As a desired side effect, the burning of the sulphur was intended to introduce the aromatic substances of the essential oils into the wine. Today, such aromatisation is prohibited by wine law.
This page was last modified at 23 June, 2021 at 03:39.

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Dominik Trick

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Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,388 Keywords · 46,990 Synonyms · 5,323 Translations · 31,722 Pronunciations · 203,283 Cross-references
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