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In wine tasting, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the sweetness and bitter components of the wine such as tannins. Three primary acids are found in wine grapes: tartaric, malic, and citric acids.
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
Soft: a wine that is not overly tannic. [6] Sour: a wine with unbalanced, puckery acidity. Often applies to mistreated wines with excessive acetic acid, giving a vinegar-like bite. [23] Spicy: a wine with aromas and flavors reminiscent of various spices such as black pepper and cinnamon. While this can be a characteristic of the grape varietal ...
The less early vineyards preferred to select white varieties of grapes because, even if unripe, white grapes allowed wine that was a little sour to still be consumable, while red grapes do not give enough colour, and green tannins make the wine bitter.
Red wine isn't everyone's cup of tea -- here's why.
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.
Fans of Sour Patch Kids will love this sweet-and-sour snack, and it’s also a great easy kitchen project to try with your kids. You’ll need three ingredients to make it: grapes, lemon and/or ...
A group of researchers at Cornell University said they have figured out why canned wine, aka the new boxed wine, sometimes has a rotten egg smell. Gavin Sacks and Julie Goddard, professors in the ...