Aroma of scrubs that characterises some white (some Riesling) and red wines. It can be included in the group of balsamic, resinous smells.

 

Ancient capacity measure for dry and liquid products. It varied between 13.2 and 22.6 litres.

 

Volatile acid that causes a change in wines. It is detected in tasting by a lactic smell of rancid butter.

 

Container used in the United Kingdom for wines or brandies. It has a capacity of 491l.

 

Pleasant aroma of fresh butter that can be found in some quality wines, especially if they underwent malolactic fermentation.

 

Sensation soft and unctuous wines leave in the mouth.