57. Earthy
An odor or flavor that resembles the earth, soil,or minerals; usually undesirable.

44 Hit(s)

 

58. Ethyl Acetate
A chemical responsible for vinegary odors in wine. Too much, and the wine will smell like nail polish.

62 Hit(s)

 

59. Ethyl Alcohol, Ethanol
Alcohol in wine that is the by-product of the conversion of sugar by yeast during fermentation.

51 Hit(s)

 

60. Fat
A term implying full bodied or rich.

43 Hit(s)

 

61. Fermentation
The process of converting sugar to alcohol and carbon dioxide by yea

48 Hit(s)

 

62. Fermentation trap
See Air Lock

84 Hit(s)

 

63. FilteringProcess of passing the finished wine through various filters that removes yeast and other sediment resulting in a crystal clear wine.

58 Hit(s)

 

64. Fining or Fining Agents
Process of adding agents such as isinglass or bentonite to the wine to aid in its clarification. The agents cling to particles and settle to the botton of the wine.

51 Hit(s)

 

65. Flat
A term for wine lacking a refreshing, tart or sour taste, or sparkling wines that have lost their bubbles.

39 Hit(s)

 

66. Flinty
Dry, mineral character that comes from certain soils in which the wine was grown.

41 Hit(s)

 

67. Flogger
Simple wooden corking device

44 Hit(s)

 

68. Flowery
Aroma suggestive of flowers.

42 Hit(s)

 

69. Fortification
Raising the alcohol content (per volume) of a wine by adding a liquor with higher alcohol cont

53 Hit(s)

 

70. Fructose
One of two simple fermentable sugars in grapes and other fruit, the other being glucose. Fructose is approximately twice as sweet as glucose.

41 Hit(s)
 

71. Fruity
Displaying aromas and flavors suggestive of fruit. It can apply to aromas or flavors suggestive of fresh fruit, dried fruit or cooked fruit.

42 Hit(s)

 

72. Full, full-bodied
The term for wines that give the impression of being large in the mouth, usually derived from high alcohol content.

50 Hit(s)

 

73. Gewurztraminer
Distinctively flavored pink grapes used for white wines.

51 Hit(s)

 

74. Glucose
One of two simple fermentable sugars in grapes and other fruit, the other being fructose. Glucose is approximately half as sweet as fructose.

47 Hit(s)

 

75. Glycerol
A colorless, odorless, slightly sweet, syrupy substance produced naturally during fermentation that gives the palate an impression of smoothness in a wine. Also known as glycerine and can be added to a wine before bottling to add smoothness to a harsh wine.

46 Hit(s)

 

76. Gravity
An abbreviated form of Specific Gravity referred to in winemaking. A Specific Gravity of 1.040 would equal a gravity of 40.

48 Hit(s)

 

77. Green
The high acid taste of wines made from unripe grapes.

44 Hit(s)

 

78. Haze (Hazy)
Unfiltered particles floating in a wine causing it to look “hazy.”

44 Hit(s)

 

79. Headspace
The air space in the bottle between the wine and the cork.

45 Hit(s)

 

80. Heat Stabilization
Stabilization process using Bentonite to clarify a wine.

48 Hit(s)

 

81. Hydrogen sulfide
Chemical responsible for the “off” odor of rotten eggs in wine.

45 Hit(s)

 

82. Hydrometer
Instrument used to measure the sugar content of a wine in relation to the liquid.

68 Hit(s)
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