Aperitif A wine that stimulates the appetite before meals.
Amylase An enzyme that breaks down starch to maltose to prevent starch haze in grain and some root wines.
Astringency Wine-tasting to decribe dryness of the mouth on tasting a wine.
Bentonite Useful for clearing hazes in wines
Bouquet Winemaking term describing the aroma of wine
Campben Tablets To be used for sterilising must* and to be added at racking** *S ee must ** See racking
Chalk (precipitated) To reduce acidity in wine or must.
Citric Acid Substitute for lemon juice.
Clarity, Describes the clearness of wine
Epsom Salts (magnesium sulphate) Can be used as a yeast nutrient
Lees The deposit left at bottom of fermenting vessel
Malo-latic fermentation A secondary fermentation, usualy caused by malic aciid presence, good to drink but frowned on by wine judges,. Vouvray Franc wine from the Loire is a good example of M/f fermentation
Mousiness The after taste caused by acetoin. Prevention by hygiene - cure not possible.
Oxidation Caused by exposure to air, leaves a metallic like taste in wine but sherry is always oxidised in production
Pectin Causes hazes in wine especially where fruit is boiled, use a pectolictic enzyme to prevent before fermentation. apples have a high pectin content
Pectolictic Enzme To prevent pectin haze and also to extract flavour from ingredients.
Racking The removal of wine from its deposit
Sediment. Also lees and deposit
Sodium Metabisulphite Preservative / steriliser produces sulphur dioxide to preseve and sterilise
Starch Enzymes See amylase
Sulphite See sodium metabisuphite and camden tablets