a b c d e f g h i l m n o p r s t v w y

Campden tablets Sodium or potassium metabisulphite in tablet form. One tablet, dissolved in a gallon of wine, provides a concentration of about 50 parts per million (ppm) of sulphur dioxide (q.v.).
caramel The toffee-like odour and flavour in wines made using brown sugar, treacle, molasses, raisins or inferior grape concentrate. May also be produced by heating sweet wines, e.g. in the production of Madeira. In the presence of substantial amounts of fruit, the wine might smell more like jam. The caramel flavour is characteristic of some beers, produced by the addition of caramel to, or the prolonged boiling of, the wort.
carbon dioxide CO2. The odourless gas evolved during fermentation. Responsible for the bubbles (referred to as the "bead") in sparkling wines and beers. It causes a prickling sensation on the palate.
cheesy A term describing the smell and taste of wine attacked by certain lactobacilli.
chill haze Haze of insoluble proteins formed when a wine or beer is chilled.
citric acid An organic acid found in citrus and many soft fruits and often used in home made wines.
clarity The clearness of the appearance of a wine or beer.
clean Applied to a wine or beer which is free from unpleasant or out-of-place smells or taints.
clear The appearance of a wine or beer without a haze and with no or few visible suspended particles.
clinitest A simple technique for measurement of small quantities of reducing sugars, e.g. fructose and glucose
cloudy The appearance of a wine or beer with many visible suspended particles or a heavy haze.
cloying The feel in the mouth of excessive sweetness, especially in the after-taste.
cold break Precipitate of hop residue and protein which coagulates when beer wort is cooled after boiling.
condition The bubbling of gas from beer. The condition of a beer is determined by the amount of dissolved carbon dioxide that it contains.
cooked A caramel-like odour and/or flavour.
copper finings Finings added to beer wort during the boiling stage to aid clarification. Normally derived from seaweed, they may be added as dried seaweed (Irish Moss) or as pelletised or powdered extracts.
corked An unpleasant bitter taint in a wine caused by an impurity or infection in the cork.
corky A mouldy, woody, cork-like flavour in a wine caused by disintegrating cork.

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