Oenology Glossary

Sense : nose - Type : default
Formed by excess acetic acid bacteria giving a sharp wine (sour of acescence and taste of vinegar).

Sense : palate
essential component of wine. Helps to maintain its balance by providing freshness. In excess, it gives it bite and greenness. If it is insufficient, the wine is soft. It is broken down into fixed (or stable) acidity and volatile acidity. Tartaric, malic and citric acids are the most common fixed acids.

Sense : nose - Type : default
Acetic acid is the dominant volatile acid essential to the bouquet of wine. It is only mentioned when it is in excess because it then gives unpleasant aromas and the wine may no longer be merchantable.

Sense : palate - Type : default
too acidic and too hard (astringent).

Sense : palate - Type : default
which attacks the palate and mucous membranes due to excess acidity or tannin.

essential component of wine resulting from the fermentation of grape sugars. Ethyl alcohol is the most important of the various alcohols that make up wine. Measured in degrees, it brings heat and counteracts the acidity in the mouth.