concentration, new technique for concentrating flavour (and acid and tannin) in less ripe vintages.
Concentration
A descriptor used for a wine whose flavors or fruit character are tightly knit.
Cooper
One who makes or repairs wooden barrels or casks.
CONCENTRATION: If you like agua fresca enough that you decide to keep a pitcher in the fridge, you'll soon notice that a big pitcher takes up a lot of room.
concentration of richness that literally goes to one's head. An over-heady wine would be over-powering and unbalanced
lanolin
a smooth, creamy impression often associated with the Semillon grape at advanced ripeness, the opposite of tart ...
- Concentration: The strength of flavour.
- Body: The weight displayed in the mouth. An amalgam of viscosity, flavour concentration and (in reds) astringency.
- Astringency: Drying, roughing and puckering sensations derived from tannins.
The concentration of alcohol in an alcoholic beverage may be specified in percent alcohol by volume (ABV), in percentage by weight (sometimes abbreviated w/w for weight for weight), or in proof.
Wine pH;
Concentration of free SO2;
Percent alcohol by volume;
Concentration of sorbate; and
Viable yeast cell concentration.
This is a hydrometric method - meaning that the sugar concentration (and therefore potential alcohol) is calculated from measuring the density of the must. Other scales include Brix, Oechsle and KMW.
The residual sugar concentration is higher than 50 grams per liter, and for the Muscatels, higher than 125 grams by litre.98 % of the French natural sweet wines are produced on the edges of Méditerranée.
fruity A very good wine should have enough concentration of fruit so that it can be said to be fruity. Fortunately, the best wines will have more than just a fruity personality.
Spätlese: This translates literally as 'late harvest', the extra time spent on the vine being the reason for higher sugar concentrations prior to fermentation.
Baumé A measure of the sugar concentration in the juice or wine. Beeswing A light sediment, chiefly mucilage, found in Port. Bentonite A type of clay used in wine clarification.
Many American and Australian Chardonnays are very showy, well oaked and appealing on release, but they lack the richness, depth and concentration to age and have in fact evolved rather quickly, ...
Depth: Describes the complexity and concentration of flavors in a wine. Generally refers to a quality wine with subtle layers of flavor that go deep. Opposite of shallow.
Developed: Refers to the maturity of a wine.
The amount of grape clusters that are permitted to reach maturity on any given vine has a direct correlation to flavor concentration.
St-Julien is a pretty small commune, however here is found the higher concentration of châteaux belonging to the many Cru Classé as well as many excellent Cru Bourgeois.
Sangiovese has shown itself to be adaptable to many different types of vineyard soils but seems to thrive in soils with a high concentration of limestone, having the potential to produce elegant wines with forceful aromas.
Many of the compounds that cause wine faults are already naturally present in wine but at insufficient concentrations to adversely affect it. In fact, depending on perception, these concentrations may impart positive characters to the wine.
Term used when referring to the liquid rivulets that form on the inside of a wineglass bowl after the wine is swirled in order to evaluate the alcohol concentration present.
The winemaker, Bob Trinchero (now CEO) bled some juice off of a zinfandel lot he was fermenting to give it big color and concentration.
Some of these same elements are also found, frequently in higher concentrations, in other familiar foods, spices, flowers, etc.
In the mouth there is a lot of juicy, ripe, jammy red and black berry fruits with enough concentration to give a perception of sweetness.
Fluid tends to move through the membrane towards a solution of higher concentration so as to equalize the concentrations on both sides of the membrane.
Aristocratic concentration of black currents and cedarwood is enough to signal connoisseurs and blind tasters the world over that this is where they want to be. Most known and appreciated world wide. Most noble planted and most desired world wide.
This dynamic allows the water's surface tension and concentration to increase, pushing the legs up the glass until the surface tension pushes the water into beads.
A technical term for measuring the approximate sugar concentration in grape juice through assaying total dissolved compounds. The degrees Baumé is an indication of the final alcoholic strength of the wine if it is fermented to dryness.
Riesling’s great attribute is that it combines high natural acidity with tremendous fruit concentration, in both aroma and flavor.
Describes the complexity and concentration of flavors in a wine, as in a wine with excellent or uncommon depth. Opposite of shallow. Often refers to a more mature wine.
Dilute
A description of a wine whose aromas and flavors are thin and watery.
Extract:Richness, depth and concentration of fruit flavors in a wine. Usually a positive quality, extract adds to wine's body, yet highly extracted wine can also be very tannic.
EXTRACT: Richness and depth of concentration of fruit in a wine. Usually a positive quality, although high extract wine can also be highly tannic.
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FADING: Describes a wine that is losing color, fruit or flavor, usually as a result of age.
"Botrytis Cinerea", a mold or fungus that attacks grapes in humid climate conditions, causing the concentration of sugar and acid content by making grapes at a certain level of maturity shrivel.
Meaty: Describes red wines that show plenty of concentration and a chewy quality. They may even have an aroma of cooked meat.
Mercaptans: An unpleasant, rubbery smell of old sulfur; encountered mainly in very old white wines.
Tight Describes a wine's current structure, concentration and body in comparison to its potential. Although it may have the potential to be a good wine, its components are "tightly wound" like a spring ready to be released.
Catechins
A class of polyphenol found in high concentrations in green tea, and lower and varied concentrations in black teas.
Ceylon
Teas from Sri Lanka.
Tight: Describes a wine's structure, concentration and body, as in a "tightly wound" wine. Closed or compact are similar terms.
Tinny: Metallic tasting.
Tired: Limp, feeble, lackluster.
TIGHT: Describes a wine's structure, concentration or body. Although a temporary condition that is most common with younger wines that have high aging expectations, a wine at any age may exhibit this quality. Closed or compact are similar terms.
A scale of measurement used to describe the sugar concentration of a grape or grape juice. It is one of several scales that can be used to work out the potential alcohol levels of a finished wine.
Blind tasting ...
In great vintages where there is a high degree of ripeness and superb concentration, some wines can turn out to be so big, full-bodied, and rich that they are called massive.
Feed the maple sap coming from the RO filter unit to an evaporator. The sugar concentration of the sap after evaporation will be 67 percent. Filter the maple syrup using a filter press and package it in a sterile container.
Tips & Warnings ...
Whatever the concentration or combination, wines from good grapes are distinct. It always pays to know a bit of viticulture (art of cultivating grapes) and oenology (art of wine making) to select the right choice for the right people.
Chemical / Ingredient Usage Recommended concentration Comments
Acid blend (tartaric, malic, citric) 3:2:1
Increase total acidity
1g/L ...
It is surprising to notice that the concentration of amineted acid in wine is very close to that of human blood! ...
The Bonny Doon winery in California makes a wine it calls Muscat Canelli Vin de Glaciere (wine of the icebox, essentially) which achieves the concentration levels of noble rot by freezing the grapes, ...
Higher concentrations are found in high-alcohol and late-harvest wines, leading to sensations of smooth slipperiness giving a sense of fullness to the wine body. Is a natural by-product of the fermentation process.
Sugar Ripeness
This is when the grapes ripen and reach a certain sugar concentration, sufficient for alcoholic fermentation and meet other demands of the winemaker.
Left bank wines (as you face the mouth of the river) have higher concentrations of Cabernet Sauvignon, right bank wines have more Merlot...
Rich
High flavor concentration with balanced astringency, alcohol and fruit.
A descriptive term for cheese with a pleasant tang and sourish flavor due to a concentration .
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Acidic ...
Alcohol
Ethanol is produced as a by-product of fermentation. The alcoholic strength of a wine is a measure of its concentration of Ethanol.
Etiquette: Wine tasting is a sensory experience that requires concentration and a minimum of distraction. Auditory distraction (too much talking) and olfactory distraction (cologne and perfume) are potential problems.
Depth: Describes the complexity and concentration of flavors in a wine.
Round: Describes a well-balanced wine in fruit, tannins and body.
Short: Describes a wine that does not remain on the palate after swallowing.
Portuguese grape confusingly cognate with a Spanish variety, which shares little of the same character and so is unlikely to be the same. Commonly found in the reds of Dão it shows soft brambly fruit, which provides a good foil for the concentration ...
The berries are medium-sized, usually round, transparent but becoming opaque on maturity and golden yellow in colour with reddish spots. They ripen early and dry out readily but are very often left to develop a high sugar concentration.
What if you added the juice of a lemon to that same cup of sugar water? It only reduces the concentration of sugar in the water by a minuscule amount, but it makes the sugar water taste a lot less syrupy sweet and it gives it some zing and flavor.
Various outlying villages, the "satellite towns" append their name to Saint-Emilion on their labels. These wines tend to have a higher concentration of Cabernet Franc and be lighter that the Grand Cru Saint-Emilion wines.
the yeast will die around 10-20% alcohol concentration.
if you are using balloons, keep the cap on(under the balloon) just enough to let CO2 out, this will further prevent air from getting in, ...
MOUTH FILLING - Means a richness and concentration of flavors that seem to fill the whole mouth.
ROBUST - Sturdy, full bodied wine, especially red.
ROUND - A smooth, soft edged wine, more ready to drink.
Saignée running off a part of the contents of a vat during fermentation to increase the concentration of the remainder. Saint Vincent patron saint of the vignerons.
 See also: Wine, Region, Grape, Style, Quality
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