SIMURG

oxidation

Lemma: oxidation
Etichetta di dominio: EN
Etichetta grammaticale: n.
Definizione: The degrading action of oxygen on a wine. 1
Nota: Exposure to oxygen during racking and ageing in barrel can improve the wine. However, once a bottle of wine has been open for a while, or if oxygen has seeped past a faulty cork, the oxidised wine will taste off.
Of all wine flaws, oxidation is the easiest to experience. […] Perhaps the easiest way to spot an oxidized wine is by a change in color. The vivid purple, garnet, or cherry-red colors of young wine fade with increasing oxygen exposure, turning a brick-red or even brown hue; whites darken dramatically, eventually taking on a golden-brown color. […] On the nose, both reds and whites lose their fresh, fruity aromas and become flat. […] It is much easier to spot oxidation in young wines than in older ones, and this raises the thorny question of the role of oxidation in wine aging. 2
Contesto: During any oxidation process the loss of free sulphur dioxide is proportional to the amount of oxygen present. 3

Trascrizione fonetica: UK [ˌɒksᵻˈdeɪʃn], US [ˌɑksəˈdeɪʃ(ə)n] 4
Sinonimi e Antonimi: Varianti: oxidization. 5
Abbreviazioni: ND
Etimologia: 1791, from Fr. oxidation (1787), noun of action from oxider "oxidize," from oxide, "compound of oxygen with another element," 1790, from Fr. oxide (1787), coined by G. de Morveau and A. Lavoisier from ox(ygène) + (ac)ide. 6
Etichetta di paese: ND
Ente: Università degli Studi di Genova, Facoltà di Lingue e Letterature Straniere, Corso di Laurea in Teorie e Tecniche della Mediazione Interlinguistica
Data della scheda: Mon Nov 10 00:00:00 2008
Autore: Alessia Giuseppina Cadeddu, r. Barbagianni

Fonti

5 : Adam Gadsby, Longman Dictionary of Contemporary English, Barcelona, Longman, 2000, 3rd Edition.