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Term for the toughness of liquids, which is based on the internal friction of their molecules, which attract each other and counteract the flow effect. It decreases with increasing temperature. Sugar solutions or honey have a much higher viscosity than water. In the case of wine, this viscosity is expressed as a body, especially wines with a high proportion of alcohol, residual sugar and total extract have a pronounced viscosity. The content of the viscous alcohol glycerine also plays a certain role. In the context of a wine address, the terms fat, smooth, oily, melty, viscous or (positively charged) viscous are used for this. Such a wine is characterised by corresponding stained glass windows in the so-called "pointed arch style". During fining or filtration, where depending on the intensity of the process, extract substances are also removed, the viscosity is reduced. The negative term for an unwanted viscosity of the wine is lind, which can increase to the wine defect Lindton. The viscosity of a wine has an influence on the trigeminal sensations when drinking wine. See also under wine evaluation.

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