acid

acid

A compound present in all grapes which is also an essential component of wine to preserve, enliven and shape its flavors and to help prolong its aftertaste. There are four major types of acids--tartaric, malic, lactic and citric--found in wine. Acid is identifiable by the crisp, sharp character it imparts to a wine.

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Vārdšķira: noun
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Nozare/domēns: Beverages
Category: Wine
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acid urik

Medical; Herbal medicine

The final end product of certain native or dietary proteins, especially the nucleoproteins found in the nucleus of cells. Unlike the much smaller nitrogenous waste product urea, ...

shi acid

Natural environment; Climate change

Acid rain is simply rain with higher than normal acidity. Its main cause is emissions of nitrogen and sulphur compounds from burning fossil fuels to power transport, power ...

e dendur

Beverages; Wine

Describes a wine that has concentrated aromas on the nose and palate. A good sign in young wines.

e pisët

Beverages; Wine

Covers any and all foul, rank, off-putting smells that can occur in a wine, including those caused by bad barrels or corks. A sign of poor winemaking.

dozë

Beverages; Wine

In bottle-fermented sparkling wines, a small amount of wine (usually sweet) that is added back to the bottle once the yeast sediment that collects in the neck of the bottle is ...

e thatë

Beverages; Wine

Having no perceptible taste of sugar. Most wine tasters begin to perceive sugar at levels of 0.5 percent to 0.7 percent.

e tokës

Beverages; Wine

Used to describe both positive and negative attributes in wine. At its best, a pleasant, clean quality that adds complexity to aroma and flavors. The flip side is a funky, ...

elegante

Beverages; Wine

Used to describe wines of grace, balance and beauty.

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