- M -

macerate

To soak ingredients for extraction of soluble components.

 

malic acid

A naturally occurring acid found in apples, grapes grown in less sunny regions, and certain other fruit. It is the presence of malic acid, along with bacillus gracile, which sometimes produces malo-lactic fermentation.

 

malo-lactic fermentation

A third fermentation which might occur after the wine has been bottled and set to age for a year or more, whereby the bacterium bacillus gracile converts malic acid into lactic acid. Lactic acid is much less acid than malic acid, which improves the wine, but the wine also is endowed with a cleaner, fresher taste.

 

mash

a.k.a. must

The combination of basic ingredients, both solid and liquid, from which wine is made PRIOR to the fermentation having advanced to completion.

 

maturing wine

To let wine age, so that flavor and aroma improve.

 

mincer

A powered or manual device for chopping fruit, grain vegetables, or meats into very small pieces. The size of the pieces can usually be regulated by changing chopping blades. This device is very useful for chopping large quantities of fruit, especially dried fruit and raisins.

 

must

The combination of basic ingredients, both solid and liquid, from which wine is made PRIOR to the fermentation having advanced to completion.

 

---

-A-  -B-  -C-  -D-  -E-  -F-  -G-  -H-  -I-  - J-  -K-  -L-  -M-  -N-  -O-  -P-  -Q-  -R-  -S-  -T-  -U-  -V-  -W-  -X-  -Y-  - Z-

---

Home Page	Shopping Cart	On Line Catalog	Monthly Specials
Order Line 800.365.2739		Advice Line 704.527.2337
This page, and all contents, are Copyright © 1973... 2009 by Ale an' Artifacts, Ltd.