| Acidity,
fixed - A wine’s acidity relative to the
sum of fixed organic and mineral acids that
are to be found in its composition.
Acidity, total - Refers to the total degree
of acidity of a wine, calculated by adding
the volatile acidity to the fixed acidity.
Acidity is closely related to the ageing
process, since the greater the acidity,
the more appropriate the wine is for ageing.
Acidity, volatile - The concentration
of free acids in a wine. If the volatile
acidity is high, it has a negative effect
on the wine’s quality.
Aftertaste - The flavour and aroma that
remains in the mouth after swallowing the
wine.
Ageing - Process through which wines are
aged and mature, whether in the bottle
or in oak casks.
Ageing facility - Place in the winery
reserved for ageing wines. The space contains
casks and bottle racks where the wine is
aged.
Alcohol content - This is the proof of
a wine and indicates the percentage of
alcohol contained in it. When a wine says
11º it means that it has 11 % alcohol
content.
American vine - A variety of wild vine
whose rootstock is used for grafting the
European vine so that it resists attack
by phylloxera.
Anthocyanins - Phenolic pigments found
mainly in red grape varieties which determine
the colour of the grape.
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