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

maderised The term applied to a wine which has been inappropriately heated and oxidised, developing a brownish colour and producing a Madeira-like taint. The flavour may also be due to the use of heated and oxidised concentrated grape juice in making the wine. See also "caramel" and "oxidised". Maderisation is not a fault in wines simulating Madeira-style wines.
malic acid An organic acid found in fruits such as apples, gooseberries and grapes grown in cool climates and in most wines.
malo-lactic fermentation A form of secondary fermentation by lacto-bacilli, converting malic acid in the wine into the "softer" lactic acid with the evolution of carbon dioxide gas. It occurs in the production of many commercial wines, generally red wines, and is only a fault if still in progress. Unlike a yeast fermentation, a wine undergoing a malo-lactic fermentation may be quite clear except for rising bubbles of carbon dioxide. Sometimes there is also a "sauerkraut" flavour resulting from related bacterial activity.
medium dry Having a sweetness which is clearly recognisable, but does not persist on the palate.
medium sweet Having a substantial amount of sweetness and sweeter than medium dry.
metabisulphite A contraction of potassium or sodium meta-bisulphite. See "sulphur dioxide".
metallic Although pure metals have neither smell nor taste, "metallic" is sometimes used to describe the taint of metallic contamination, i.e. where there has been attack on metals by the acids in fruits. Also the presence of sulphur dioxide just below an individual's perception threshold may give the impression of a metallic flavour.
mouldy The tainted odour and/or flavour of wine made from mouldy ingredients or which has been infected by moulds.
mousiness A characteristic and unpleasant taint in wine or beer, usually detected in the after-taste rather than in the odour or on the palate. Caused by some Brettanomyces yeasts or lactic acid bacteria. Not detectable by everyone. The mousey smell of a suspect wine may be developed either by rubbing a drop briskly between the hands or by neutralising its acidity with the addition of sodium bicarbonate.
must The aqueous solution of sugar, fruit juice, yeast, nutrients, etc., before and during, fermentation.

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