Here are the definitions for the letter "o"

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OSIRIS

Vinifera variety developed at the Wurzburg Institute, Germany. Derived from a Riesling x Rieslaner cross. Fruit is seen as quite similar to the former parent, ripening before Müller Thurgau. Used to create a white wine claimed to have fine bouquet and grape harmonious acidity.

OSTEINER

White-wine creating cultivar developed at the Geisenheim Research Institute resulting from a cross of Riesling x Sylvaner. Has synonym name Geisenheim 9-97. Currently found on limited acreages in the Otago region of the South Island of New Zealand.

Overipe

A grape precondition necessary for making certain styles of Californian Zinfandel wines. Left on the vine to dry in the sun, certain grape varietals will develop the desirable "raisiny" character and concentrated sugar necessary for making specialty wines such as the famous Hungarian Tokay.

Oxidation

The degrading action of oxygen on a wine (or any other substance) is known as oxidation. Hence exposure of the wine to oxygen in the winery is carefully controlled, although not necessarily completely avoided. Exposure to oxygen during racking and ageing in barrel can be of benefit to the wine. Once a bottle of wine has been opened for some time, or if oxygen has seeped past a faulty cork, the oxidised wine will taste off.

Oxidized

Flat, stale or sherrylike aroma and flavor; spoiled as the result of overexposure to air.

Oxidized

A wine that has lost its freshness from exposure to the air, similar to an apple turning brown and losing its flavor once the skin is peeled away. Oxidation is what ruins the flavors of leftover wines. Using products such as Private Preserve Wine Preserver (which blankets the wine with inert gas and prevents contact with oxygen) can prevent oxidation.

Oxidized (see Maderized, Nutty)