Bacterial
Having moldy, musty, or woody tastes due to microbiological spoilage.
Balance
An important tasting concept describing the gestalt of elements in the bouquet and palate of a beer.
BACTERIAL
A tasting term often used by wine judges to describe wines with unpleasant, but ill defined off odors or flavors.
BADEN
A wine region in Southwest Germany ...
Antibacterial
Processes or substances defined as antibacterial are capable of inhibiting the growth .
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Note: bacterial contamination of lees can produce putrid odours and tastes reminiscent of decomposition. Prevention involves vigilant monitoring and stirring of wines "sur lie".
It may also be the product of bacterial spoilage, which is how wine turns to vinegar if left unprotected from such bacteria. acidifyThe technique of adding acid to the grapes, must or wine to improve the balance.
Malolactic fermentation secondary fermentation by bacterial action, which transforms malic acid into lactic acid and reduces the overall acidity of the wine, thus creating the "buttery" flavor often found in white wines such as Chardonnay.
Normal for certain red wines young and rich in tanin, the bitterness is in the different case a defect due to a bacterial disease.
AMPÉLOGRAPHIE (AMPELOGRAPHY)
Science studying type of vines.
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Sometimes, this means fresh earth as you would find on a farm, but it can also refer to bacterial spoilage called Brettanomyces. The character Miles in the hit 2004 movie Sideways discusses the virtues of Pinot Noir with Maya.
This process prevents bacterial infestation and improves extraction of desired components in the juice. Contrast with punch down.
Punch down ...
Malolactic Fermentation (ML):A bacterial fermentation occurring in most wines, this natural process converts sharper malic acid (found in green apples) into softer lactic acid (found in milk).
The wine is put into 225L French oak barrels where it completes the second fermentation (called Malolactic Fermentation: Bacterial fermentation in which malic acid is converted to lactic acid and carbon dioxide, ...
For millennia the Greeks have added pitch (pine resin) to their wine to help preserve it from bacterial spoilage. While this seems odd in a time of high technology, it was the technology of the time.
A bacterial fermentation that converts harsh malic acid into softer lactic acid and carbon dioxide. Performed on all red wines to increase stability, and performed on some white wines to increase complexity and add the buttery component diacetyl.
Malolactic Fermentation: The bacterial conversion of the crisper, apple-type malic acid to the softer, milk-type lactic acid in wine.
Pierce's Disease
A bacterial disease spread by insects known as sharpshooters or leafhoppers. It has devastated areas of California's vineyards. There is no known treatment, although the problem is subject to considerable research.
Clean
Wine with no bacterial or chemical faults and a simple direct flavor
Complex
Depth of flavor and nuances, an interesting wine that reveals lots of different aromas and flavor characteristics ...
It's all too easy to get bacterial spoilage. The alternative is to heavily sulfite your wines and then they will taste like burnt matches. 2) Be very fussy about the grapes you get and pick them over very carefully, ...
Malolactic Fermentation
A bacterial process that converts harsh malic acid into creamy lactic acid. Desirable in French-styled Chardonnay and fine reds.
Mature
Fully developed, ready to drink.
Malolactic fermentation is a bacterial process that results in conversion of the sharp tasting malic acid to the softer lactic acid. A winemaker may permit or block malolactic fermentation depending on the style of wine being produced.
Malolactic Fermentation: A bacterial fermentation that converts malic to lactic acid and carbon dioxide and can add complexity to wines.
A 2007 study found that both red and white wines are effective anti-bacterial agents against strains of Streptococcus.[57] Interestingly, wine has traditionally been used to treat wounds in some parts of the world.[citation needed] ...
Remember to clean the reverse osmosis equipment thoroughly using an anti-bacterial solution and clean water to avoid contamination.
Never use bleach to clean RO membrane filters
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Unfined and unfiltered wines are rich and have great mouthfeel, but from a winemaking perspective they are more difficult to do (because of bacterial issues).
POTASSIUM SORBATE (E202): An antifungal and antibacterial preservative that can be used as a wine stabilizer, it has no known adverse effects.
This prevents undesirable bacterial strains from producing off-flavors.
The pore size of some filters is sufficiently small to remove yeast cells and most bacterial cells, but filters operate not only because of pore size but also by a certain amount of adsorption.
In small amounts it can also 'lift' the palate and accentuate aroma and flavour. In excess it produces a vinegary taste. It may also be the product of bacterial spoilage, which is how wine turns to vinegar if left unprotected from such bacteria.
Used by some wineries as a measurement of ripeness in relation to acidity. Low pH wines taste tart and crisp; higher pH wines are more susceptible to bacterial growth. A range of 3.0 to 3.4 is desirable for white wines, while 3.3 to 3.
Tasting terms that wine bores often trot out to impress. A real fault however, ranging from a vaguely sharp smell, to a horrible vinegar aroma and taste. Caused by bacterial infection, especially of acetobacter (acetic acid).
Polyphenols in general are found to lower total cholesterol, and also improve the ratio of LDL to HDL cholesterol. They lower blood pressure, lessen risks of cancer, stimulate the immune system, and have anti-bacterial properties.
The reading provides a guide to a wine's keepability. The optimum pH is between 3,1 and 3,4 - which significantly improves a wine's protection from bacterial spoilage, allowing it to mature and develop if properly stored.
If it is too warm, cool it by placing the jug into a sink filled with cool water; add ice cubes to rapidly cool the mixture and limit the time the open container is exposed to bacterial contamination.
Third and most significant, stainless does not provide a medium for bacterial growth and can be easily cleaned and sterilized to avoid contamination. Fourth, stainless steel provides both more durability and more portability than the other materials.
Those conditions lead to the development of bacterial infection of cement fermentation tanks and old wood barrels that contributed to the development of off flavors and potential wine faults that would require at least 24 hours decanting to ...
According to the choices made by producers, during the aging in casks, the ullage can be high and therefore leaving the cask level low while favoring the formation of a bacterial and yeast layer which develops on the wine's surface.
A bacterial fermentation that converts malic acid to lactic acid and carbon dioxide.
Matrix
The sum of all components making up a wine
Maturation ...
 See also: Fermentation, Wine, Grape, Bottle, Taste
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