Substances necessary for yeast life and multiplication.

 

White variety much grown in Austria. It produces green, pale, fruity wines with aroma of spices and, sometimes, a bit petillant.

 

Traditional work performed in the fields of Jerez, in October. It consisted of surrounding the vines with ridges to make use of rain water.

 

A guard wine is one with good ageing potential.

 

Viscous, colloidal substance of glucosidic nature. Grapes and wines have gums. To stabilise wines, one can use gum segregated by an acacia.

 

Bacterial pathology that causes spots on leaves and degenerates flowers .

 

Sulphur smell found in some white wines, sometimes due to excess sulphur.

 

Tortrix moth caterpillar that feeds on the foliage of fruit trees and favours the appearance of Botrytis cinerea (grey rot).

 

Related to taste.

 

Formations of about 70mm high and 40mm wide located in the tongue papillae. They are made up of supporting cells, basal cells and 5 to 18 (or sometimes up to 40) gustatory cells.