WINE --- Wines of between seven percent and fourteen
percent alcohol, generally intended to be consumed with food.
--- A group of organic compounds found in the bark, roots, stems
and seeds of many plants which gives wine astringency, structure
and flavor, and which assists in the aging process. The source of
the "puckeriness" of many young red wines.
--- Describes a wine high in acid content. A sharp-and-sour taste
description used with both positive and negative connotations.
--- The primary acid in wine which forms crystals of potassium bitartrate,
harmless flakes or deposits frequently found in bottled wine.
--- Highly-pigmented grapes often used to deepen the color of red
--- Describes highly-concentrated wines often high in tannins and
with low acidity.
--- Describes smells and flavors derived from dead yeast cells and
sediments the wine has been in contact with, but primarily associated
with the oak barrel in which the wine is aged. Often an attractive
flavor component in white wine.
2,4,6-Trichloroanisole is a compound
responsible for the corkiness in wine. TCA contamination can be
caused by cork stoppers, barrels and even the wood within the cellar.
Most general consumers have difficulty tasting the musty off-flavor
caused by the presence of TCA. However, while you may not be able
to taste or smell it, even a very small amount of TCA disturbs the
aromas and flavors of fruit of a wine.