Wine Terminology |
Residual Sugar | The sugar left after fermentation
has finished or been stopped,measured in grams per litre.A dry
wine has virtually none. |
Alcohol content | (mainly ethyl alcohol) is expressed
in percent by volume of the total liquid.(Also known as "degrees".)Table wines are
usually between 11.5 degrees and 13.5 degrees, though up to fifteen degrees is increasingly
seen. |
Acidity | Fixed and volitile. Fixed Acidity
consists principally of taratic, malic and citric acids, all found in the grape,
and lactic and succinic acids, produced during fermentation.Volatile Acidity consists
mainly of acetic acid, which is rapidly formed by bacteria in the presence of oxygen.
A small amount of volatile acidity is inevitable and even attractive. With a larger
amount the wine becomes "Pricked"-to use the the Shakespearian term. It turns to vinegar.
Acidity may be natural, in warm regions it may also be added. |
Total Acidity | Total Acidity is fixed and volatile acid combined.
As a rule of thumb for a well-balanced wine it should be in the region of one gram per
thousand for each 10 degrees Oechesle(see above). |
Barriques | Too much of the flavour of modern wines is added in the form
of oak, either from aging and/or fermenting in barrels(the newer the barrel the
stronger the influence) or from the addition of oak chips, or-at worst- oak essence.
Newcomers to wine can easily be beguiled by the vanilla-like scent and flavor into thinking
they have bought someting luxurious rathr than cosmetically flavored. But barrels are
exspensive;real ones are used only for wines with the inherent quality to benefit
long-term. French oak is classic and most exspensive; especially that from the Allier, the
famous Troncais forest,Burgandy, the Vosges,Nevers, and Limoges.Each supposedly has
a different flavor and influence-which can be altered by "Toasting" the inside to
different degrees when the barrel is constructed. American oak has a strong vanilla
flavor.Baltic oak is more neutral. |
Maloatic Fermentation | This is often refferred to as a secondary
fermentation,and can occur naturally or be induced.The process involves converting
tart malic acid into softer lactic acid. Unrelated to alcoholic fermentation,"la malo"
can add complexity and flavor to both red and white wines. In hotter climates,where
natural acidity may be low canny operators avoid it. |
Micro Oxygenation | A widely used technique
that allows the wine controlled contact with oxygen during maturation. This mimics the
effect of barrel aging, reduces the need for racking,and helps to stabilize the wine. |
pH | A measure of the strength of the acidity; the lower the figure
the more acid. Wine usually ranges from pH 2.8 to 3.8. High pH can be a problem
in hot climates. Lower pH gives better color, helps stop bacterial spoilage and allows
more of the SO2 to be free and active as a preservative. |
Sulphur Dioxide(SO2) | This is added to prevent oxidation and other
accidents in wine-making. Some of it combines with sugars etc. and is "bound.Only
the free SO2 is effective as a preservative. Total SO2 is controlled by law according
to the level of residual sugar: the more sugar, the more SO2 is needed. |
Tannins | The focus for red-winemakers intent on producing softer,
more approachable wines. Later picking, and picking by tannin ripeness rather
than sugar levels gives riper, silkier tannins. |
Toast | This term refers to the burning of the inside of the barrel.
"High Toast" gives the wine caramel-like flavors. |