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65 relations: Acacia, Acetic acid, Acid, Acids in wine, Aging of wine, Alcohol, Ann C. Noble, Aroma of wine, Biscuit, Black pepper, Butter, Cabernet Sauvignon, Chocolate, Cinnamon, Cork taint, Cream, Cymbopogon, Flavor, Flower, Forest, Fruit, Gasoline, Geosmin, Glycerol, Karen MacNeil, Kerosene, Lawn, Lees (fermentation), Maceration (wine), Malolactic fermentation, Mineral oil, Mushroom, Nut (fruit), Nutmeg, Oak (wine), Odor, Olfaction, Oxford University Press, Palate, Phenolic content in wine, Pinot noir, Redox, Riesling, Ripeness in viticulture, Sherry, Smoke, Soil, Sparkling wine, Spice, Swallowing, ..., Sweetness of wine, Tar, Tears of wine, Terroir, Tobacco, Typicity, Vanilla, Varietal, Vegetation, Viscosity, Vitis labrusca, Wine, Wine fault, Wine tasting, Wine tasting descriptors. Expand index (15 more) »
Acacia
Acacia, commonly known as the wattles or acacias, is a large genus of shrubs and trees in the subfamily Mimosoideae of the pea family Fabaceae.
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Acetic acid
Acetic acid, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).
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Acid
An acid is a molecule or ion capable of donating a hydron (proton or hydrogen ion H+), or, alternatively, capable of forming a covalent bond with an electron pair (a Lewis acid).
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Acids in wine
The acids in wine are an important component in both winemaking and the finished product of wine.
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Aging of wine
The aging of wine (American spelling) or ageing of wine (British spelling) is potentially able to improve the quality of wine.
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Alcohol
In chemistry, an alcohol is any organic compound in which the hydroxyl functional group (–OH) is bound to a carbon.
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Ann C. Noble
Ann C. Noble is a sensory chemist and retired professor from the University of California, Davis.
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Aroma of wine
The aromas of wine are more diverse than its flavors.
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Biscuit
Biscuit is a term used for a variety of primarily flour-based baked food products.
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Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn.
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Butter
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed.
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Cabernet Sauvignon
Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties.
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Chocolate
Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.
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Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.
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Cork taint
Cork taint is a broad term referring to a wine fault characterized by a set of undesirable smells or tastes found in a bottle of wine, especially spoilage that can only be detected after bottling, aging and opening.
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Cream
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.
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Cymbopogon
Cymbopogon, better known as lemongrass, is a genus of Asian, African, Australian, and tropical island plants in the grass family.
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Flavor
Flavor (American English) or flavour (British English; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.
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Flower
A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Magnoliophyta, also called angiosperms).
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Forest
A forest is a large area dominated by trees.
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Fruit
In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
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Gasoline
Gasoline (American English), or petrol (British English), is a transparent, petroleum-derived liquid that is used primarily as a fuel in spark-ignited internal combustion engines.
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Geosmin
Geosmin is an organic compound with a distinct earthy flavor and aroma produced by certain bacteria, and is responsible for the earthy taste of beets and a contributor to the strong scent (petrichor) that occurs in the air when rain falls after a dry spell of weather or when soil is disturbed.
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Glycerol
Glycerol (also called glycerine or glycerin; see spelling differences) is a simple polyol compound.
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Karen MacNeil
Karen MacNeil is an American author, journalist, wine educator and consultant based in Napa Valley, and the only person to have won every major wine award in the English language.
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Kerosene
Kerosene, also known as paraffin, lamp oil, and coal oil (an obsolete term), is a combustible hydrocarbon liquid which is derived from petroleum.
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Lawn
A lawn is an area of soil-covered land planted with grasses and other durable plants such as clover which are maintained at a short height with a lawnmower and used for aesthetic and recreational purposes.
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Lees (fermentation)
Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging.
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Maceration (wine)
Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must.
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Malolactic fermentation
Malolactic fermentation (also known as malolactic conversion or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.
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Mineral oil
Mineral oil is any of various colorless, odorless, light mixtures of higher alkanes from a mineral source, particularly a distillate of petroleum.
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Mushroom
A mushroom, or toadstool, is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
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Nut (fruit)
A nut is a fruit composed of an inedible hard shell and a seed, which is generally edible.
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Nutmeg
Nutmeg is the seed or ground spice of several species of the genus Myristica.
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Oak (wine)
Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine.
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Odor
An odor, odour or fragrance is always caused by one or more volatilized chemical compounds.
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Olfaction
Olfaction is a chemoreception that forms the sense of smell.
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Oxford University Press
Oxford University Press (OUP) is the largest university press in the world, and the second oldest after Cambridge University Press.
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Palate
The palate is the roof of the mouth in humans and other mammals.
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Phenolic content in wine
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine.
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Pinot noir
Pinot noir is a red wine grape variety of the species Vitis vinifera.
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Redox
Redox (short for reduction–oxidation reaction) (pronunciation: or) is a chemical reaction in which the oxidation states of atoms are changed.
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Riesling
Riesling is a white grape variety which originated in the Rhine region.
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Ripeness in viticulture
In viticulture, ripeness is the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest.
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Sherry
Sherry (Jerez or) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain.
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Smoke
Smoke is a collection of airborne solid and liquid particulates and gases emitted when a material undergoes combustion or pyrolysis, together with the quantity of air that is entrained or otherwise mixed into the mass.
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Soil
Soil is a mixture of organic matter, minerals, gases, liquids, and organisms that together support life.
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Sparkling wine
Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy.
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Spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food.
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Swallowing
Swallowing, sometimes called deglutition in scientific contexts, is the process in the human or animal body that allows for a substance to pass from the mouth, to the pharynx, and into the esophagus, while shutting the epiglottis.
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Sweetness of wine
The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins.
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Tar
Tar is a dark brown or black viscous liquid of hydrocarbons and free carbon, obtained from a wide variety of organic materials through destructive distillation.
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Tears of wine
The phenomenon called tears of wine is manifested as a ring of clear liquid, near the top of a glass of wine, from which droplets continuously form and drop back into the wine.
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Terroir
Terroir (from terre, "land") is the set of all environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat.
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Tobacco
Tobacco is a product prepared from the leaves of the tobacco plant by curing them.
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Typicity
Typicity (French typicité, Italian tipicità) is a term in wine tasting used to describe the degree to which a wine reflects its varietal origins and thus demonstrates the signature characteristics of the grape from which it was produced, e.g., how much a Merlot wine “tastes like a Merlot”.
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Vanilla
Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia).
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Varietal
A varietal wine is a wine made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label.
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Vegetation
Vegetation is an assemblage of plant species and the ground cover they provide.
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Viscosity
The viscosity of a fluid is the measure of its resistance to gradual deformation by shear stress or tensile stress.
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Vitis labrusca
Vitis labrusca, the fox grape, is a species of grapevines belonging to the Vitis genus in the flowering plant family Vitaceae.
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Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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Wine fault
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage.
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Wine tasting
Wine tasting is the sensory examination and evaluation of wine.
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Wine tasting descriptors
The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine.
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References
[1] https://en.wikipedia.org/wiki/Wine_tasting_descriptors
