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The degradation of wine through exposure to oxygen. In some aspects oxygen plays a vital role in fermentation and through the aging process of wine. But excessive amounts of oxygen can produce wine faults.
The French term for the period of time during alcoholic fermentation when the wine is in contact with the solid matter such as skin pips stalks in order to extract colour flavour and tannin.[8] See also maceration.
A stage during the flowering period of the grape vine when the calyptra has fallen off and the vine is in full bloom.
Phenolic compounds found in wine that may contribute to off odors and flavors that are considered wine faults. The most common types of volatile phenols found in wine are ethyl and vinyl phenols. To a limited degree some volatile phenols may contribute pl ...
French term for a Champagne that has been aged sur lie for an exceptionally long time (far beyond the usually 5-10 years of vintage Champagne) before going through degorgement.
