Wine Terms tagged with 'Compounds & Taints'
- Wine Character
- Tannin
- Extract
- Lactic Acid
- Lees
- Malic acid
- Oxidation
- Tartaric Acid
- Yeast
- Succinic Acid
- Citric Acid
- Alcohol
- Anthocyanins
- Bottle Shock
- Bottle Sickness
- Cold Stabilization
- Dirty
- Drying Out
- Ethyl Acetate
- Flor
- Glycerin
- Microoxygenation
- Must Weight
- Natural Yeasts
- Oak Chips
- Phenolics
- Physiological Ripeness
- Polyphenol
- Pomace
- Resveratrol
- Sediment
- Sulfites
- Tartrates
- Fine Lees
- Spoofilated
- Volatile
- Rotten Egg
- Smooth
- Savory
- Tannic
- Acetone
- Yeasty
- Reduction
- Active Ingredient
- Adjuvant
- Alkaline Soil
- Senescence
- Surfactant
- Terpenes
- Acetic Acid Bacteria
- Acetification
- Acetobacter
- Deacidification
- Ethanol
- Notes
- Tainted Wine
- Vinegar Taint
- Argon
- Nitrogen
- Egg White Fining
- Phosphates
- Saba
- Antioxidant
- Potash
- Carbon Dioxide
- Carbon Dioxide Injection
- Acetify
- Volatile Compounds
- Compound
- Nitrogen Fixation
- Suspended Solids
- Flavonoid
- Non-Flavonoid
- Liquid Oak
- Ellagitannins
- Stilbenes
- Spoilage
- 1487 Royal Decree of Germany
- Pectic Enzyme
- Alcohol by Volume (ABV)
- Copper Sulfate (CuSO4)
- Diammonium Hydrogen Phosphate (DAP)
- Dissolved Oxygen (DO)
- Acetic Acid (HAc)
- Indoleacetic Acid (IAA)
- Lactic Acid Bacteria (LAB)
- Magnesium (Mg)
- Sodium Hydroxide (NaOH)
- Oxygen (O2)
- Polyphenol Oxidase Enzyme (PPO)
- Polyvinylpyrrolidone (PVP)
- Polyvinylpolypyrrolidone (PVPP)
- Sulfur Dioxide (SO2)
- Sulphite (SO2)
- 2,4,6-Trichloroanisole (TCA)
- Volatile Acidity (VA)
