Tuesday, April 25, 2006
A bacteria that converts ethyl alcohol into acetic acid and ethyl acetate, resulting in a vinegary flavor and odor.
The smell of a wine, combining both its aroma and bouquet, thereby revealing the character of the base from which it was made and the character of its maturation.
Food for the yeast, containing nitrogenous matter, yeast-tolerant acid, vitimins, and certain minerals. While sugar is the main food of the yeast, nutrients are the "growth hormones," so to speak.
The process of immersing oak chips, shavings, particles, cubes, "beans," or sticks into a wine to simulate having aged the wine in an oak barrel or keg. The oak may be natural or it may be toasted (light, medium or heavy toast). Oaking allows young wines to soften and absorb some of the wood's flavors and tannins. However, most light, delicate wines should not be oaked.
A proprietary product containing potassium bicarbonate in a premeasured amount and used for acid reduction. Use only as directed by the manufacturer.
An unexpected, nondistinct, slightly offensive odor or taste in a wine and considered a minor fault.
Source: Jack Keller