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| bacteria |
A group of single-celled micro-organisms divided into two main
types - round or oval (cocci) and rod shaped (bacilli). Apart from those causing the malo-lactic
fermentation, which canc be beneficial, bacteria commonly associated with wines and beers cause
spoilage, e.g. acetification and ropiness. |
| bactericide |
A substance which kills bacteria. See "sulphur
dioxide". |
| bad eggs |
See "hydrogen sulphide". |
| balance |
The relationship between all the
taste, tactile and flavour sensations of a wine or beer in the mouth. |
| bead |
See "carbon dioxide". |
| bisulphite |
A contraction of sodium or potassium
metabisulphite. See "sulphur dioxide". |
| bitterness |
The taste sensation, not to be confused with astringency or
acidity, imparted by certain substances, e.g. Epsom salts, quinine, hops. Usually recognised in the
after-taste, on the back of the tongue. |
| body |
The feel of a wine or beer in the mouth, especially between the
tongue and the palate. Expressed as thin or low, as in the case of water or pure alcohol; medium; or high,
as with syrup or thick soup. Body is provided by some products of fermentation, e.g.
glycerol, and unfermented components such as sugars and dextrins. |
| bouquet |
The smell of a wine or beer. Also used
for that part of the odour arising from fermentation, processing or
maturation, as opposed to the original ingredients. Compare with "aroma". |
| brilliant |
The clarity of a wine or beer which appears to be absolutely
free from suspended matter. "Star bright" means the same thing. |
| butterscotch |
See "diacetyl". |
| buttery |
See "diacetyl". |
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