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acetification

The formation of vinegar, usually caused contamination of the must, liquor or finished product with vinegar-producing bacteria and the presence of air. Fermentation bottles should be filled as high as the froth caused by fermentation will allow. Stored wine should have no more than one inch of air under the cork in the standing bottle (1/2 inch is preferred). Adding one Campden tablet per gallon may halt acetification in its early stages, when the wine emits a slight smell of vinegar and an acid taste.

 

acid blend

A blend of acids important to wines, usually citric, malic and tartaric acids.

 

acidity

The amount of acid in the must, liquor, or finished wine. Insufficient acidity in the must will result in a poor fermentation, a slightly medicinal and flat taste. Too much acid will give the wine an unpleasant bite. Acid is necessary for fermentation, and one-fourth of the initial acid content will be consumed by the yeast during fermentation. Low-acid musts are usually corrected by adding acid blend. An acid testing kit is indispensable in measuring initial acidity.

  

aerobic fermentation

A fermentation conducted in the presence of fresh air, as in a crock, vat or polyethylene pail.

 

aging

The process of maturing wine.

 

airlock

a.k.a. air trap, bubbler, fermentation trap and trap

A glass or plastic device designed to use water as an insulator to protect the fermentation media from contamination and exposure to fresh air, while at the same time allowing carbon dioxide produced by the yeast to escape the fermentation vessel. 

 

alcohol

Ethanol or ethyl alcohol (C₂H₅OH), the liquid produced from sugar by fermentation that can make you intoxicated.

 

anaerobic fermentation

A fermentation conducted in the absence of fresh air, as in a fermentation bottle, jug or carboy fitted with a fermentation trap.

 

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