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Lexicon

The largest wine encyclopedia in the world with 26,266 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

Taste absorption

Absorption (lat. absorbere = to absorb, to take in) is the diffusion of substances into the interior of a solid or liquid. Taste absorption (also aroma absorption or loss of aroma) refers to the phenomenon that various taste and aroma substances are absorbed (taken up) by materials during the storage of a wine. This mainly concerns substances with poor water solubility. Synthetic closures such as plastic corks have the greatest absorption effect. On the other hand, natural corks are far less absorbent, screw caps hardly absorb at all and bottle glass is not absorbent at all. However, the loss hardly has a negative effect on a wine due to the smallest quantities. In contrast, adsorption is the accumulation of substances on the surface of solid materials.

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Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,266 Keywords · 46,869 Synonyms · 5,322 Translations · 31,599 Pronunciations · 193,687 Cross-references

made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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