Winemaking Terms - Oechsle to Pasteurize
Wednesday, April 26, 2006
Oechsle:
German standard scale for fixing a wine's sugar content.
Oenology:
The science of winemaking; from the Greek oinos, wine.
Ordinaire:
A wine having no vices and no virtues. Applied to vins du pays, usually natural wines without any fortification.
Oxidation:
The process of reaction between many molecular components of wine with oxygen, resulting eventually in in a darkening (browning) of the wine and the development of undesirable odors and flavors.
Pasteurize:
The process of killing bacteria by heating wine or must to moderately high temperatures for a short period of time and then rapidly cooling it to 40°F or lower.
Technorati Tags : Wine, Winemaking, Oeschsle, Oenology, Ordinaire, Pasteurize
Source: Jack Keller
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