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Lexicon

The largest wine encyclopedia in the world with 26,386 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.

This page was last modified at 7 June, 2022 at 09:43.

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Andreas Essl
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The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,005 Cross-references
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