| effervescence |
The bubbling of gas from wine or beer. |
| enzyme |
An organic catalyst produced by living cells. Enzymes play an
essential part in the fermentation processes and in producing clear wines and beers. |
| ester |
A compound formed by reaction between
an acid and an alcohol, e.g. ethyl acetate (q.v.). |
| ethanol |
See "ethyl alcohol". |
| ethyl acetate |
A fruity-smelling ester formed from
ethyl alcohol and acetic acid, present in small quantities in most wines and
beers, and produced by the yeast. When present to any considerable extent it
is unpleasant and an indication of acetification (q.v.). |
| ethyl alcohol |
The main product of anaerobic fermentation of a suitable sugar
solution by Saccharomyces yeasts. The alcoholic base of wines, beers, liqueurs and spirits. |
| extract |
A brewing term for the fermentable
sugars, proteins and unfermentable dextrins resulting from the mashing
process. Also used for the non-volatile components of a finished wine. |
