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

palate The roof of the mouth. Also a term for the sense of taste, as experienced by the tongue and mouth.
peardrops See "amyl acetate".
pectin haze See "haze". Pectins are complex polysaccharide molecules extracted from plant cell walls and capable of forming gels (as in jams and jellies).
peppery A peppery/spicy hot sensation felt in the mouth on tasting some wines. Thought to be due to bacterial decomposition of glycerol to give acrolein. May disappear with age.
perception threshold The minimum quantity of a substance needed to produce a sensation sufficient to identify that substance.
pétillant The French word for a slightly sparkling type of wine. Often used wrongly to describe wines having only very low carbon dioxide content.
pH A measurement of the degree of acidity or alkalinity of a liquid, represented by a number from 0 to 14. Decreasing values below 7 represent increasing degrees of acidity. pH influences the colour and taste of wines and beers, and the action of enzymes, fining agents, yeasts and bacteria.
piquant A term for refreshing acidity, usually of dry white wines.
polysaccharides Complex compounds such as starch, pectin's and cellulose, occurring in plants and mostly made up of combinations of simple sugars, e.g. glucose and fructose.
prickle Tactile effect of carbon dioxide in the mouth.
priming The addition of sugar to a beer or wine after the main fermentation, in order to produce a further fermentation in bottle which produces the effervescence or condition.
proteins Complex organic compounds made up of amino acids (q.v.) joined together. Enzymes (q.v.) consist largely or entirely of proteins.
puckering See "astringency".
pungent Sharp, pricking or acrid to taste or smell, e.g. acetic acid or sulphur dioxide.

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