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Glossary entries from the letter, A
- A colorless, water soluble compound that naturally occurs in wine at low concentration. At high concentration of acetaldehyde gives wine an oxidized aroma.
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- A general term used to refer to the organic acid content of wine. The organic acids found in wine provide crispness and balance. The most common acids in wine are tartaric, malic, lactic, citric, succinic, and acetic. Tartaric and citric acid are often added to wine (in the US) to adjust acidity. Fumaric acid is sometimes added to wine to suppress malolactic fermentation, which converts malic acid into lactic acid.
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- A wine tasting term that refers to the overall crispness and mouthwatering characteristics imparted to a wine by the organic acids it contains.
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- A wine tasting term that refers to the taste left after swallowing a wine. Typically aftertaste has a somewhat negative connotation.
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- When applied to wine, the term refers to ethanol, the organic compound produced by yeast during fermentation. The amount of alcohol in a bottle of wine is reported on as a percentage based on volume. The percent volume of alcohol found in wine can vary from about 7% to about 17%.
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- Organic compounds that are water soluble pigments responsible for the red, purple, and blue colors found in many plants and grapes in particular. Anthocyanins are a member of a larger chemical family called flavonoids. In addition to providing red wine its color, anthocyanins help to keep wine from oxidizing.
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- Abbreviation for the French phrase “Appellation d’origine contrôlée”, which in English translates into “controlled term of origin”. AOC is a designation that is granted to French agricultural products such as wine, butter, and cheese that comply with certain regulations concerning origin, contents, and manufacturing methods. AOC regulations are administered by Institut National des Appellations d’Origine.
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- Identifying word or words that distinguish the geographic origin of a wine grape producing region.
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- A wine tasting term that refers to the smell of the wine. The aroma of aged or expensive wines is sometimes referred to as the bouquet.
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- A wine tasting term that refers to the first taste(s) and mouth sensations produced by a wine.
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All listings in our wine glossary
