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The acacia flower has a floral aroma that can be found in some whites such as Rieslings, Sauternes and Gewürztraminers.
Acerbic means a wine that contains an excessive quantity of malic and tartaric acid, originating from under-ripe grapes.
Affected by acetic acid bacteria that cause vinegar taint. This defect is typical of poorly matured wines in which the volatile acidity is excessive.
Acetic acid or vinegar (balsamic vinegar aroma common in old wines) is formed by several strains of acetic bacteria that, in contact with oxygen, degrade wine alcohol into acetaldehyde and acetaldehyde into acetic acid, water and carbon dioxide.
Acetic acid bacteria are aerobic organisms responsible for the acetification of wine.
Acetic bacteria can be responsible for the production of acetic acid (vinegar) and ethyl acetate (smell of glue, varnish, acetone).
Acetone is an unpleasant chemical odour reminiscent of nail varnish remover. It comes from the oxidation of secondary alcohols, can be produced by aerating the wine and is not necessarily permanent.
Acetophenone is an aromatic compound with a sweet orange or jasmine-like odour found mainly in spirits.
The acidic flavour in wine comes from acids originating in the grape, such as tartaric acid, malic acid and citric acids and acids of fermentation origin, such as lactic acid or acetic acid.
Acidic is a wine that has excessive acidity.
Acidification is a regulated procedure that allows the natural acidity of must or wine to be increased by adding tartaric, malic acid or citric acid.
Acidity is an essential component in wine that contributes to its balance, freshness and conservation. It comes from the acids present on the grapes and fermentation.
A wine with low acidity can become dull and uninteresting; in excess, it leaves a harsh sensation on the palate. In the right quantity, it gives wine freshness and vivacity, helping to increase its longevity.
Acidity is one of the six elementary flavours (sweet, salty, sour, bitter, and umami) identified by the taste buds on the tongue.
A wine that is acidic, with excess volatile acidity. Sensation of bitterness, astringency and acidity that causes the tissue of the mouth cavity to shrivel.
Adamado is a slightly sweet Portuguese wine that contains a certain amount of residual sugar.
Aeration refers to the maturing process that takes place in the presence of air. It is very common in Sherry wines when they are matured covered by "flor".