Learning Wine Terms:
Acidity to Astringent defined and explained.
- Acidity — the liveliness and crispness in wine that activates our salivary glands
- Aeration — the deliberate addition of oxygen to round out and soften a wine
- Aging — holding wine in barrels, tanks, and bottles to advance them to a more desirable state
- Alcohol — ethanol (ethyl alcohol), the product of fermentation of sugars by yeast
- Anosmia — the loss of smell
- Appellation — a legally defined region known to produce fine wine. See wine regions of the world.
- Aroma — the smell of wine, especially young wine (different than “bouquet”)
- Astringent — tasting term noting the harsh, bitter, and drying sensations in the mouth caused by high levels of tannin
Credit source: Wine School & Glossary by Vinology
Understanding Acidity in Wine:
…Acidity – the liveliness and crispness in wine that activates our salivary glands.”
