One calls pomace paste to the dried matter compressed in the shape of mass or paste after pressing.

 

Wise French (1882-1895) who studied wines' yeasts and fermentations. He analysed the wines' oxidation process and discovered pasteurisation. His knowledge was very useful to oenology.

 

Operation that consists of submitting a product to the action of heat for a certain period of time, in order to prevent or stop the development of microorganisms.

 

Aroma between sweet and toasted that is characteristic of vanilla and caramelised sugar. It is found in old or fortified wines and is a consequence of their oxidative ageing and oak casks. This smell is characteristic of Port.

 

Smell resembling that of fruit compote, plum cake, dry fruit and candy. It is usually found in Port and other sweet or rancid fortified wines.

 

Wine with a well lined, unctuous, dense taste.

 

In Portuguese, quality of wines that are persistent, endowed with great aromatic aftertaste. In France, these wines are said to spread the tail of royal peacocks (la queue de paôn).

 

Deposits in wine. Particles that create a deposit in the bottom of wine containers (yeast particles, colloids and other solid matter). When wines stay in contact with their lees for too long, they develop what the Portuguese call "gosto a pé" (free translation: taste of foot): earthy, acrid taste resembling the smell of yeasts.

 

Fruity aroma found in some great quality white wines. It is caused by an ester, undecalactone.

 

Floral aroma resembling the perfume exhaled by peach tree flowers.