GLOSSARY OF WINE AND BEER MAKING
a b c d e f g h i l m n o p r s t v w y

bacteria A group of single-celled micro-organisms divided into two main types - round or oval (cocci) and rod shaped (bacilli). Apart from those causing the malo-lactic fermentation, which canc be beneficial, bacteria commonly associated with wines and beers cause spoilage, e.g. acetification and ropiness.
bactericide A substance which kills bacteria. See "sulphur dioxide".
bad eggs See "hydrogen sulphide".
balance The relationship between all the taste, tactile and flavour sensations of a wine or beer in the mouth.
bead See "carbon dioxide".
bisulphite A contraction of sodium or potassium metabisulphite. See "sulphur dioxide".
bitterness The taste sensation, not to be confused with astringency or acidity, imparted by certain substances, e.g. Epsom salts, quinine, hops. Usually recognised in the after-taste, on the back of the tongue.
body The feel of a wine or beer in the mouth, especially between the tongue and the palate. Expressed as thin or low, as in the case of water or pure alcohol; medium; or high, as with syrup or thick soup. Body is provided by some products of fermentation, e.g. glycerol, and unfermented components such as sugars and dextrins.
bouquet The smell of a wine or beer. Also used for that part of the odour arising from fermentation, processing or maturation, as opposed to the original ingredients. Compare with "aroma".
brilliant The clarity of a wine or beer which appears to be absolutely free from suspended matter. "Star bright" means the same thing.
butterscotch See "diacetyl".
buttery See "diacetyl".

Last updated: 03/12/09
Copyright: 2006 NGWBJ