|
Maceration: A period when the fermenting juice is in contact with the grape skins.
Maderized: Derived from Madiera, a fortified wine that undergoes a heating process to achieve a certain desirable character. When applied to table wines, the term is derogatory. A Maderized wine will display a dull nose and flat taste. Storage in bright sunlight or excessive heat can cause maderization.
Malolactic Fermentation: The bacterial conversion of the crisper, apple-like malic acid to the softer, milk-type lactic acid in wine. Also called ML or secondary fermentation, this acid conversion yields wines with increased complexity and softer acidity.
Mature: A wine in which all the elements have softened over time and will not develop further. Maturity is a state reached by wine through aging.
Mellow: A soft, easy drinking and well matured wine. Mature and soft.
Mercaptans: Foul smelling compound derived from a problem with hydrogen sulphide.
Metallic: An almost bitter, tinny or inky, hard finishing flavour of metals in reds.
Mouthfeel: The in mouth impression of wine when wine tasting, especially the tactile sensations such as "heat" from high alcohol content or "heaviness" or body due to the viscosity form high alcohol and residual sugar in the wine.
Must: Freshly pressed, unfermented grape juice, with our without skins and pips.
Musty: Unpleasant mouldy taste and smell.
Native Yeast: Yeast occurring naturally in the winery.
Nematodes: Microscopic worms that live in the soil and feed on vine roots. Nematodes can stunt the growth of vines, and transmit viral diseases.
Nose: A term used to describe the odour or smell of a wine, encompassing both aroma and bouquet.
Oaky: A warm, toasty flavour from maturation in oak barrels.
Oily: Texture, also smell and taste, sometimes in Riesling.
Opaque: Cloudy and oxidized; a wine left exposed to the air, turning to vinegar.
Open: A fully developed wine, showing all of its characteristics.
Oxidized: A fault in wine caused by excessive exposure to air. Can be detected both by nose and by palate. Oxidized wine tastes stale, flat and sherry like.
|
