Monday, April 17, 2006
An enzyme that catalyzes the hydrolysis of triglycerides to yield glycerol and fatty acids.
The unfermented or incompletely fermented, sugar-bearing liquid from which wine is made. It is also the liquid portion of a must. When the alcohol in the liquor reaches 8 or 9%, it can more accurately be referred to as wine.
The period of time grape juice spends in contact with the skins and seeds.
French term applied to a big, heavy wine with great lasting properties.
French term for wine,which 1s old, woody and oxidized. American spelling is "maderize."
Source: Jack Keller
Technorati Tags : Wine, Winemaking, Lipase, Liquor, Maceration, Mache, Maderise