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Winemaking Terms - Lipase to Maderise

Monday, April 17, 2006


Lipase:
 
An enzyme that catalyzes the hydrolysis of triglycerides to yield glycerol and fatty acids.
Liquor:
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.
Maceration:
The period of time grape juice spends in contact with the skins and seeds.
Mache:
French term applied to a big, heavy wine with great lasting properties.

Maderise:
French term for wine,which 1s old, woody and oxidized. American spelling is "maderize." 
Source: Jack Keller

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