| gassy |
Describes wines or beers containing an
abnormally high level of carbon dioxide. |
| geranium |
The term given to the characteristic
taint produced by the action of lactic acid bacteria on sorbic acid added to
a wine as a stabiliser. Cannot be remedied, but may be avoided by adequate
sulphiting of the wine when the sorbic acid is added. |
| glycerol |
A sweet viscous by-product of
fermentation. Glycerol content of a wine is increased by the use of high
levels of sulphite in must preparation. |
| gravity |
The fractional part of the specific
gravity (q.v.) when expressed to three decimal places. For example: SG=1.045
then gravity=45; SG= 0.998, gravity=998; SG=1.105, gravity=105. |
| green |
Describes the odour and flavour of
wine made from unripe fruit, often accompanied by excess acidity. |
| grist |
The dry mixture of crushed grains and
adjuncts for brewing, prior to mashing. |
