Oak/oaky – Tasting term denoting smells and flavors of vanilla and toast.
Oenology – The science of wine and winemaking (see “enology”).
Open – Tasting term signifying a wine that is ready to drink.
Organic wine (Bio Wines) – A charter winemaking agro biological is currently under study.
It would be a “positive list” which does not seem to question the Chaptalization, acidification,
de-acidification, etc. sulphiting.
Oxidation – Wine exposed to air that has undergone a chemical change.
The deteriorating wine will exhibit stale smells and colors can look brown.