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

inhomogeneous Describes the condition of wine in a bottle when the contents have not been adequately mixed. Often occurs after the addition of sugar to a finished wine, or on blending wines of differing densities.
instability The condition of a wine still undergoing yeast fermentation or malo-lactic fermentation (q.v.). In still wines, it is indicated by bubbles of carbon dioxide rising steadily to the surface of the wine when it is swirled, or by a prickling of the tongue when the wine is tasted.







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