Thursday, April 13, 2006
A cylindrical glass or earthenware container with a large mouth and capable of holding liquids, usually without handles.
A bag used to strain the solid fermentation media from the wine. They are similar to grain-bags, but shorter and usually fitted with a draw-string so they can be closed and hung while the liquid drips from the pulp.
An enzyme that catalyzes the hydrolysis of lactose into glucose and galactose.
An acid formed in trace amounts during yeast fermentation and in larger quantities during malolactic fermentation, in which bacteria converts malic acid into lactic acid and carbon dioxide.
Deposits of yeast and other solids formed during fermentaion. This sediment is usually separated from the wine by racking. Sometimes the wine is left in contact with the lees in an attempt to develop more flavor. See Autolysis and Sur Lie Aging.
A coating on the inside of the wine glass, after being swirled, that separates into viscous-looking rivulets that slowly slide down the glass to the wine's surface. Legs generally indicate a rich, full-bodied wine.
Source: Jack Keller
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