Young wine bottled at the end of fermentation, containing suspended matter.

 

Instrument used to measure a must's relative density in order to define the potential alcohol content.

 

Apparatus used to measure a must's relative density and define the potential alcohol content. The mustmeter or saccharimeter is graduated according to Gay Lussac's centesimal scale. One should introduce it in the must at 15ºC, thus obtaining the density. In the United States, one uses the hydrometer, which indicates the weight in sugar in Brix or Balling degrees.

 

Process in which fermentation is stopped by adding brandy or vinous alcohol to the must. This process is used to produce sweet wines with high alcohol content.

 

To interrupt fermentation adding alcohol or sulphurous anhydride.

 

Aerobic yeast (Mycoderma vini, currently called Candida vini) responsible for the formation of a whitish veil on the surface of wines exposed to air. It shouldn't be confused with the flor veil of Jerez wines, which is caused by another type of yeasts.

 

Aerobic bacterium that vinegars wines.