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Winemaking Terms - Petillant to Pomace

Sunday, April 30, 2006


French term for a mildly effervescent wine causing a slight sensation on the tongue, but not enough carbonation to produce bubbles in the glass the way Champagne or other sparkling wines do. Frizzante is Italian and synonymous.

A chemical shorthand for [p]otential of [H]ydrogen, used to express relative acidity or alkalinity in solution, in terms of strength rather than amount, on a logarithmic scale. A pH of 7 is neutral; above 7 is increasing alkalinity and below 7 is increasing acidity. Thus, a pH of 3 is 10 times more acidic than a ph of 4.

French for a wine which has a slight tendency towards turning to vinegar, and / or a wine which is showing a secondary fermentation. Strictly speaking, it is a purely tactile sensation which is noticed when the wine touches the mouth.

The residue of pressed pulp, skins and pips of apples, grapes or any fruit after pressing. When pressed under great pressure, a pomace cake or brick results. Pomace from appropriate fruit can be ameliorated with sugar, acid, water, and yeast nutrients (possibly acid and tannin will also be required) and a second wine can be made. The pomace provides enough flavor for a reduced volume of wine and should contain enough viable yeast (assuming the pulp was pressed after an initial period of fermentation) to continue fermentation.

Source: Jack Keller


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