THE PRODUCT

Floral aroma found in some very delicate whites (Riesling, Sauternes, Gewürztraminer, etc.)

Ethyl aldehyde or acetic aldehyde is an essential substance in the aroma of certain wines. It distinguishes fortified wines that undergo a period of oxidative ageing, such as Tawny Ports and Sherry wines. These wines are characterised by a smell resembling that of certain fruit (apple, quince) or dry fruit (walnuts).

Said of a wine affected by acetic bacteria. This is common in wines that were not properly aged, therefore having excessive volatile acidity.

Vinegar, which is a dilute acetic acid.

Constituent of wine. Many acids are easily detected in taste: tartaric, malic, citric and acetic, but there are many other acids in wine (succinic, galacturonic, etc.). Excess acetic acid characterises vinegary wines or wines affected by acetic peak.

A very important characteristic in wines, since it is decisive to a wine's flavour and preservation potential.

Said of ageing in the presence of air, especially the one Sherries undergo when they age in open oak vats.

Aroma and flavour that stay in the throat and nose after drinking the wine.

A wine's evolution through time. Wood ageing is moderately oxidative, while bottle ageing is reducing.

Essential component in wine produced during fermentation by action of yeasts that transform the grapes' sugar. The noble alcohol originated in the wine is ethanol. Though in small quantities, it contains other alcohols and polyalcohols (isoamyl, isobutyl, glycerol, etc.).

Transformation of the grapes' sugar into alcohol by action of yeasts.

Fruity aroma aldehydes and malic acid confer on the wine. It is found in fresh white wines that didn't undergo malolactic fermentation.

One of the most delicate fruity aromas a wine may have. It is more common in white wines, especially when they are rich in sugar (Sauternes, mature Riesling, etc.).

Said of a wine with an unpleasant, acid, bitter aroma resembling this plant. The aroma detected in tasting is the one produced when boiling artichoke.

Chemical sensation that causes the papillae to contract. It also leaves the lips tight, inhibits salivation and produces a harsh sensation in the tongue and taste. Astringency comes from tannins and usually decreases during ageing. All red wines and all wines aged in wood (in contact with the wood's tannin) are more or less astringent. Experience shows there's a connection between the grapes' maturity and astringency: the riper the grapes, the less aggressive the astringency. This phenomenon is explained by a series of factors: maturity of tannins, lower acidity (acidity enhances astringency) and higher alcohol content (alcohol diminishes the sensation of astringency).