Minutely present in all wines, but whenever in excess, the wine is contaminated by bacteria then turns to vinegar.
Acid is required by the yeast to perform a healthy fermentation. Different acids are found in different fruits and also during the
fermentation process, namely: citric acid, tartaric acid and malic acid.
A simple plastic or glass device used when fermenting a wine to keep airborne contamination away from the fermentation jar whilst still allowing gas to escape.
The spirit produced during fermentation. Generally wines have an alcohol content of between 8% and 16%.
The smell or bouquet of a wine.
Usually called Vitamin C, it is used to combat oxidation of a wine.