Winemaking Terms - Petillant to Pomace

Pétillant:

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.

 

pH:

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.

 

Piquant:

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.

 

Pomace:

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