The art of fine dining; the science of gourmet food and drink.

 

Measuring the capacity of a wine container.

 

French chemist who performed important work in oenology, establishing the chemical process of fermentation. A wine's alcohol content is expressed in Gray Lussac (GL) degrees, according to the indication given by the alcoholmeter.

 

Organic substance used to clarify wines. Gelatines proceed from cartilages and fishes.

 

Wine produced in a wide area, without any mention of the specific place where it is born. It can be a quality wine - even one supported by a DO - but it doesn't have the unmistakable identity of a wine from a farm (gran cru) or delimited vineyard.

 

Vegetal aroma resembling this bitter juice plant.

 

Acyclic terpenic alcohol that is found in certain wines. Its smell resembles that of geranium, characteristic of aromatic varieties such as Moscatel.

 

Characteristic smell of sorbic acid that is used as germicide in many food products. It can also be found in certain wines produced with varieties such as Gewürztraminer and Muscat Alexandria.

 

Microorganism or crystalline element (tartar germ) used for seeding and in tartaric precipitation.

 

Microorganisms capable of producing a disease.