Another name for the Botrytis cinerea mould that can pierce grape skins causing dehydration. The resulting grapes produce a highly prized sweet wine, generally dessert wine.
Nose
A tasting term for the aroma or bouquet of a wine.
An acronym for “potential hydrogen” a measure of acidity. The lower the pH, the higher the acidity.However pH is actually a shorthand for its mathematical approximation: in chemistry a small p is used in place of writing – log10 and the H here represents [H+], the concentration of hydrogen ions.
A sweet fortified wine, which is produced from grapes grown and processed in the Douro region of Portugal. This wine is fortified with the addition of distilled grape spirits in order to boost the alcohol content and stop fermentation thus preserving some of the natural grape sugars. Several imitations are made throughout the world.
Refers to the alcohol content of a beverage. In the United States, proof represents twice the alcohol content as a percentage of volume. Thus, a 100 proof beverage is 50% alcohol by volume and a 150 proof beverage is 75% alcohol. In the Imperial system, proof, (or 100% proof), equals 57.06% ethanol by volume, or 48.24% by weight. Absolute or pure ethanol is 75.25 over proof, or 175.25 proof.
A wine barrel that holds approximately 84 U.S. gallons (318 litres) .
Punt
The indentation found in the base of a wine bottle. Punt depth is often thought to be related to wine quality, with better quality wines having a deeper punt.
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