OFF-ODOUR.
This is applied to each and every one of the unpleasant, strong and undesirable aromas which can be noted in a wine.
“OLOROSO”.
Full-bodied wine from Jerez, which has between 18 and 20 degrees of alcohol and a fragrance which reminds one of walnuts. It is obtained by oxidative ageing. Its colour is dark golden, vinous and corpulent.
OPEN.
Wine which has little colour and lacks balance in the mouth.
ORANGEY-AMBER.
Colour which some white wines have as a result of oxidisation.
OXIDATION.
Alteration which wines undergo when they receive an excess of oxygen from the air. It affects the colour and freshness of white wines. Red wines are moderately oxygenated when transferred during ageing, but an excess of oxidation spoils the colour and qualities.
