| farewell |
See "after-taste". |
| film yeasts |
See "spoilage yeasts". |
| filter |
A device for removing suspended
particles from wine or beer. Also a contraction of "filter paper" or "filter
pulp", etc., when it refers to the taint in a wine if the filter has not been
adequately cleaned before the wine is passed through it. |
| fining |
The clearing of a wine or beer by the
use of additives, e.g. isinglass or bentonite. |
| finish |
The last sensation on the palate when
tasting a wine or beer. May be referred to as long or short, depending on the
time it takes to disappear. |
| fixed acidity |
The acidity due to non-volatile acids,
such as tartaric, malic and succinic, which provide agreeable tartness to the
wine. |
| flat |
Describes a wine which tastes dull and
insipid and is probably short of acid. Also describes a sparkling wine or
beer which has lost its effervescence (condition). |
| flavour |
The total sensory result of the odour
of a wine or beer reaching the rear nasal passages after being warmed in the
mouth, together with its taste on the tongue and its feel in the mouth. |
| floater
|
A fibre or other distinct particle seen in the wine or beer. |
| flowers of wine |
See "spoilage yeasts". |
| fusel oil |
Normally a minor product of alcoholic
fermentation, derived from amino acids but produced in larger amounts if
nitrogenous nutrients, e.g. ammonium salts, are in poor supply. It is a minor
normal component of the taste and smell of wine and beer, but is prominent in
spirits such as whisky and brandy, and in excess can lead to hangovers. It is
a mixture of higher alcohols, e.g. isoamyl alcohol. |
