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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.

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Source: Jack Keller

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