Wednesday, April 26, 2006
German standard scale for fixing a wine's sugar content.
The science of winemaking; from the Greek oinos, wine.
A wine having no vices and no virtues. Applied to vins du pays, usually natural wines without any fortification.
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.
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