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

unripe See "green".
vinegary See "acetic".
vinous Describes that part of the odour and flavour of a wine which is "wine-like", i.e. differs from the aroma of the main ingredient, e.g. elderflower. Tends to mean "grape-wine-like", but should not be confused with the odour of grapes. Also applied to the strongest beers, such as Barley Wine.
volatile acidity Low levels of volatile organic acids, mainly acetic acid, are present in normal wines and beers. An appreciable increase in volatile acidity during storage, giving an unpleasant bouquet and flavour, indicates bacterial spoilage. See "acetification".

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