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| haze |
The persistent cloudiness of a wine or
beer due to very small particles in suspension. The colour of the liquid when
seen against the light usually differs from its colour when seen by light
reflected from it. May be caused by the visible presence of pectins,
bacteria, yeasts, starches, proteins or compounds of heavy metals,
particularly copper or iron. Best avoided by good practice and use of
appropriate enzymes or finings as necessary. |
| head |
The froth which appears on the top of
a beer after it has been poured. It is formed by bubbles of carbon dioxide
gas released from solution, rising to the surface and being prevented from
dissipating by a coating of gummy substances in the beer. |
| head retention |
The time for the head on a glass of
beer to subside and eventually disappear. The presence of detergent or the
use of wet or greasy glasses reduces head retention. |
| hot break |
Flocculent precipitate of insoluble
proteins which forms during the boiling of hopped beer wort. |
| hydrogen sulphide |
H2S. The gas with the unpleasant smell
of bad eggs. Occurs rarely in wines, and is usually accompanied by related
unpleasant-smelling organic compounds of sulphur known as mercaptans. Might
be removed by sulphiting and racking or aerating. If this fails, try brief
exposure of the wine to bright copper metal. |
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