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Acescence  Acetic acid (acescence, Acetic disease) – Diseases of wine resulting from the transformation of the

alcohol into acetic compounds (vinegar): ethyl acetate and acetic acid.

Acidity – The liveliness, crispness or tartness that one finds on the palate of a wine.

Aeration – The act of swirling wine in a glass in order to have a better contact with it flavors.

This contact aids in the softening of tannins that can be intense on the palate, as well as aids in the exposure of

hidden aromas. (see breathing)

Ageusia – Loss of the sense of taste by lesions of the nerve centers.

Aging – Putting wine in barrels, tanks, or bottles so as to enhance the life span of a wine.

Aging (Bottle-aging)Period during which the wine develops its aromas be they secondary or tertiary.

It is usually agreed to use the terms either ‘barrel aging’ or ‘bottle aging’.

AftertasteDenotes the length of time a wine’s presence stays in the mouth after swallowing.

Alcohol  ethanol (ethyl alcohol) – The product of the transformation of sugars by yeast during fermentation.

Alcoholic fermentation – The transformation of sugar into alcohol, gas (CO2) glycerol and heat with the help of yeast.

Ampelography – Study of the grape and vine varieties.

Anaerobic – Identifies yeast life without oxygen.

Anosmia – Loss of smell by altering nerve centers.

Anthocyanins (Anthocyans) – Phenols which are the natural constitution of the grape skin color pigments

responsible for the color in red wine.

Annual growth cycle – Chronology of steps by which the vine grows in a year

(winter –dormancy; spring – budding, flowering; summer –  fruit set, veraison; fall – maturation, leaf drop).

AOC (Appellation d’Origine Controlee) or AOP (Appellation d’Origine Protégée) – Designation of the wine’s origin

by a decree specifying the rules and regulations that must be met in order to claim the right to be of origin.

There are 400 A.O.C.in France

AOP (Appellation d’Origine Protogée) or AOC (Appellation d’Origine Controlée)

– Designation of the wine’s origin by a decree specifying the rules and regulations that must be met in order to claim

the right to be of origin. There are 400 A.O.C.in France (see AOC)

Appellation  – A delineated wine producing region, particular to France. Numerous criteria have to be met to qualify.

Aroma – Volatile substance perceived by smell. The scent of grapes, as well as the smell of wine, especially young wines.

(different than “bouquet”). (see bouquet)

Astringent  – Tasting term noting the harsh, bitter, drying sensations in the mouth caused by high levels of tannins.

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