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alcohol |
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Alcohol is produced by fermentation, and in this context means ethyl alcohol (C2H50H) produced by the action of yeasts on grape sugars during the fermentation.
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aldehydes |
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These are chemical compounds that can contribute to flavours in wines. Their are many types and they contribute to such things as a «wood» flavour, the scents of sherries, the grassy herbaceousness of sauvignon blancs and even some merlots. |
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alentejo |
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Portuguese Wine Region |
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alvarinho |
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Portuguese grape variety. |
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amelioration |
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The adding of water or sugar to a wine to reduce the acid level of the wine. |
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amontillado |
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A style of Sherry, amber-coloured and rich in nutty flavours, made by ageing fino.
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