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Term for the viscosity of liquids based on the internal friction of their molecules, which attract each other and counteract the flow effect. The term goes back to the typically viscous sap of the berries in the plant genus mistletoe; "viscous" means "tough like bird glue". Bird glue was obtained from such mistletoe. It decreases with increasing temperature. Sugar solutions or honey have a much higher viscosity compared to water. In wine, this viscosity is expressed as body; especially wines with a high proportion of alcohol, residual sugar and total extract have a pronounced viscosity. The content of the viscous alcohol type glycerol also plays a certain role. Especially sweet wines such as Ausbruch, Trockenbeerenauslese and Eiswein are characterised by higher viscosity.

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