Potential Alcohol
The more sugar there is in the must prior to fermentation, the greater the potential of alcohol. Winemakers measure the must weight, generally with a refractometer, to calculate the potential alcohol.
Potential Alcohol
The potential alcohol of the wine depends on the amount of sugar there is in the juice prior to fermentation.
Potent: Intense and powerful.
Press Wine (or Pressing): The juice extracted under pressure after pressing for white wines and after fermentation for reds.
Potential Alcohol
The potential alcohol depends on the must weight. The more sugar there is in the juice prior to fermentation, the greater the amount of alcohol in the final wine, hence it has a higher potential alcohol.
Potent: Describes a strong, intense, powerful wine.
Robust: Describes a full-bodied, intense and vigorous wine; possibly inflated.
Round: Describes a well-balanced wine in fruit, tannins and body.
Potent:
Strong, Intense, Powerful ( Got It ? )
Round:
Describes a wine
that has a good balance of fruit and tannins,
with good body as well.
potential alcohol of a liquid is the acoholic strength it would reach if all the sugar were fermented into alcohol.
powdery mildew - fungal disease of the vine.
POTENT: Intense and powerful.
PRIVATE RESERVE: This description, along with Reserve, once stood for the best wines a winery produced. Some care need be taken when buying wine with this designation as it has no legal definition.
POTENT
A term used to describe a wine that is intense and powerful.
Potentially hard and tough but good for people who like their wines tannic. Doesn't have the flesh or ripeness of 2005 or 2003 but is better than 1999. May turn out to be a more classic vintage like 1996 - but with less ripeness
Oregon Pinot Noir ...
Because the potential scope is so huge only the more commonly grown or known popular grape-names are referenced.
Extraordinarily potent, this cocktail is made with at least two types each of rum .
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Zitoni Pasta ...
Verduzzo has the potential to create a wide variety of wine styles with dry styles produced in larger quantities than the sweeter style.
Unperturbed by a potentially weaker vintage, Daniel Brunier has posted a delicious and approachable winner. Eschewing the dangers of enforced extraction, he has made an unabashedly and uncharacteristically fruity Grenache-based wine.
Overindulgence is potentially the worst health problem of consuming wine or any alcoholic beverage.
Sake is not very potent (it does not have as high an alcohol content as some of the high alcohol content wines coming out of California today unless it is a genshu[2]), and should be drunk as one would drink a white wine.
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.
Powerful, alcoholic, but well balanced and with a potential for further development.
Bitter. Acrid. Generally a fault, although in some Italian reds bitterness is considered normal and desirable.
Body.
Therefore lower pH wines have better aging potential than high pH wines.
phenolic: A negative wine tasting term which refers to coarseness and bitterness in white wine.
pH An acronym for "potential hydrogen". Relating to wine, pH affects vine growth, fruit development, and also the color, flavor and longevity of wine. In terms of sensory experience, pH ranges from acid to alkaline.
Every label of wine produced or imported to the United States must have a warning that should advise consumers about any potential risk for health in consequence of alcohol consumption.
Twenty years ago this wine country was a sleeper with a lack of understanding for the potential in the soil and climate. The alarm clock went off finally and the vintners roused themselves.
In that case, these Bordeaux are often bottled and then cellared for decades before the wine drinker determines the wine has matured to its potential. Why?
With regard to moderate alcohol consumption's potential cardiovascular effect, the guidelines now state, "Drinking in moderation may lower risk for coronary heart disease, mainly among men over age 45 and women over age 55.
A wine is described as "closed" when it is not expressing its full potential.
But both versions indicated that there's a lot more potential down the road as they open up with age.
This is the potential alcohol scale. Track how your readings move across the scale throughout the fermentation process, and record them in a journal to determine how much alcohol has been made.
Pairing a wine with a recipe can be a daunting, if not frustrating exercise, that can be less complimentary with and potentially detracting from the dining experience.
Other Factors to Consider Other factors to take into account when looking at pairing potentials is the foods acidity.
[edit] pH An acronym for "potential hydrogen" a measure of acidity. The lower the pH, the higher the acidity.
That potential life span is determined by the type of wine it is, the vintage, and the way it was made. That life span is extended if your storage conditions are ideal (constant 55 F., high humidity, no light or vibration), but it is still finite.
pH - An acronym for "potential hydrogen", in wine the term refers to the level of acidity. The lower the pH, the higher the acidity.
Phylloxera - A microscopic underground insect that kills grape vines by attacking their roots.
The term closed is used to denote that the wine is not showing its potential, which remains locked in because it is too young.
Scan the shelves in search of your potential wine purchase and your eyes may glaze over due to the sheer number of choices available. Take a closer look at the bottles; you may do a double take and wonder why there is such a broad spectrum of prices.
Sommelier: Technically a wine steward, but one potentially with a great degree of wine knowledge as well as a diploma of sorts in wine studies.
Soutirage: Clarifying wine by drawing it off from its sediments. (see Racking) ...
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.
Baume: A scale for measuring the degree of potential alcohol by weighing the must. A different scale is used for Brix.
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Blend: To combine grapes, musts, or wines of different varieties or lots.
Grape varieties should be planted in micro-climates that maximize their potential - e.g.
Developed
Having reached full potential for drinkability through aging.
DIMIAT
A white-wine grape widely grown in Bulgaria. Used mainly to produce sweet wines that are drunk young.
The practice of adding sugar to the juice prior to fermentation to increase the potential alcohol and quality of the wine. Illegal in many regions, and tightly controlled in others.
Flabby
Weak, lacking in character and acidity, with no potential for development.
Flat
Lacking acidity, character and any distinctive flavor; in sparkling wine, signifying a loss of sparkle.
Description. Volatile and very potent gas (threshold is 5 parts per billion!), the gas of hot springs, redolent of rotten eggs.
Nicolás Catena recognized his country's potential to compete in the world market by producing lower-yield, higher-quality grapes, and Argentine vintners began planting single varietals in ideal locations.
The formulas in the cells can be employed over and over; Just plug in the numbers for each potential component of any blend, let the spreadsheet run the numbers, and print out the blend statistics for your winemaking log notebook.
Wines that are described as closed have not yet reached their full potential and often need further cellaring before they open up and reveal their optimum flavours and aromas.
Corked ...
May denote either (1) Simple, one-dimensional; usually applied to young wines of ageworthy quality to denote unrealized potential; or (2) Light yet acidic, not necessarily simple, as in a Chablis.
Web-weaving by Cliffwood Organic Works ...
A Simple one-dimensional wine usually applied to young wines of ageworthy quality to denote unrealized potential or light yet acidic, not necessarily simple, as in a Chablis.
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B ...
TCA is harmless but has a potent, musty, moldy smell and can give wine a bitterish taste. Concentrations of TCA as low as 3 parts per trillion can taint a wine since the human nose is extremely sensitive to the smell! ...
GIRÒ: Old variety used for red wine production in S.W. Sardinia. High alcohol potential makes it suitable for unfortified Port-style sweet wines best consumed within 2-3 years of release. Has several alias names including Gliata and Zirone.
Zweigelt, like Zinfandel, is a grape of real potential. Both are cultivated primarily in one part of the world but could do as well elsewhere.
Nouveau: term used to indicate a wine that has been made to capture the ultimate in freshness and fruit character but which seldom has any aging potential.
Auckland, New Zealand
Only in tiny quantities but showing good flavour and aroma and much potential.
It's a temperamental grape to grow and vinify, as its potent spiciness can be overbearing when unchecked. At its best, it produces a floral and refreshing wine with crisp acidity that pairs well with spicy dishes.
The quality of the wine depends on the naturequality of the clone and there are therefore wide variations in standardquality, depth of colour, flavour and ageing potential.lasting qualities.
Red wine variety found in Italy, France and surrounding Balkan region. Used to make an aromatic, robust varietal wine with moderate aging potential.
BARBERA [Bar-BEAR-ah] ...
Refers to the time in Spring when the dormant vine starts to produce its first new shoots. It's a nervous time for growers: the new buds are extremely vulnerable to frost, which has the potential to wipe out the entire year's production in the ...
Vibration & noise has to kept to a minimum as they will increase the chemical reaction within the wine, and will hasten the development process. Excessive vibration and noise will certainly ruin a potentially good wine.
Odour ...
Tasting for Sweetness - The first thing you will probably notice is the relative sweetness or dryness of the wine. This is determined by the amount of natural sugar in the wine. Higher sugars in the grapes have the potential to produce higher ...
in French: Referring to the most notable vineyards within the appellations of Alsace or the of Cőte d' Or in the Burgundy regions of France. These regions are classified as producers of well structured, beautiful wines - denoted by the potential ...
Creates red wines from grapes that have every important red-wine variety suitable for central Europe in their geneology. Mainly grown in the Rheinhessen and Pfalz regions, it is increasingly available as a bottled varietal with aging potential.
 See also: Wine, Region, Grape, Style, Fruit
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