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| 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. |
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