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A strong tasting acid in wine reminiscent of the flavor of green (unripe) apples. The amount of malic acid in grapes is gradually reduced during the ripening process while the grapes are on the vine and can be further reduced during winemaking by fermentation and malolactic fermentation. Malolactic fermentation
A tasting of a group of wines from the same vintage or representing the same style of wine (such as all Pinot noirs from different wineries in a region), as opposed to a vertical tasting which involves of the same wine through different vintages. In a horizontal tasting, keeping wine variety or type and wine region the same helps emphasize ...
Malic and tartaric acid are the primary acids in wine grapes. The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria.
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The result is a wine that is both sweeter and stronger, normally containing about 20% alcohol by volume (ABV). During the fermentation process, yeast cells in the must continue to convert sugar into alcohol until the must reaches an alcohol level of 16–18%. At this level, the alcohol becomes toxic to the yeast and stalls its metabolism. If ...
Nongxiang (濃 香, nóngxiāng; strong aroma): A class of distilled liquor that is sweet tasting and mellow, with a gentle lasting fragrance contributed by the high levels of esters , primarily ethyl hexanoate , [ 29 ] which give the spirit a strong taste of pineapple, banana and anise.
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