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acetic acid |
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A sour tasting acid (vinegar) that occurs during fermentation of some white wines. It is also what is created when a wine is exposed to air for a long time ... wines that have gone bad are often called acetic. |
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acidification |
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Adding either Citric or tartaric acid to wines. This is done at times to balance out wines that do not have enough natural acid and aids in longevity. |
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acidity |
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Acidic components give wine its longevity, but they need to be present in balance with other components of the wine. Acidity forms a vital part of the «structure» of the wine.
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aeration |
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Allowing oxygen to mix with the wine during fermentation ( in a controlled way ), also happens during some of the barrel aging. This tends to «soften» a wine a bit. A good example of of this is swirling a wine in a glass to release the bouquet and flavour components. Also happens as a result of decanting and can often soften and open up a young or less expensive wine. |
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aftertaste |
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Also known as «finish» aftertaste is the the taste that lingers in the back of your mouth after tasting or swallowing that indicates complexity.
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albariza |
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Best type of soil for Sherry grapes, white in colour and high in chalk content.
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