| maderised |
The term applied to a wine which has
been inappropriately heated and oxidised, developing a brownish colour and
producing a Madeira-like taint. The flavour may also be due to the use of
heated and oxidised concentrated grape juice in making the wine. See also
"caramel" and "oxidised". Maderisation is not a fault in wines simulating
Madeira-style wines. |
| malic acid |
An organic acid found in fruits such
as apples, gooseberries and grapes grown in cool climates and in most wines. |
| malo-lactic fermentation |
A form of secondary fermentation by
lacto-bacilli, converting malic acid in the wine into the "softer" lactic
acid with the evolution of carbon dioxide gas. It occurs in the production of
many commercial wines, generally red wines, and is only a fault if still in
progress. Unlike a yeast fermentation, a wine undergoing a malo-lactic
fermentation may be quite clear except for rising bubbles of carbon dioxide.
Sometimes there is also a "sauerkraut" flavour resulting from related
bacterial activity. |
| medium dry |
Having a sweetness which is clearly
recognisable, but does not persist on the palate. |
| medium sweet |
Having a substantial amount of
sweetness and sweeter than medium dry. |
| metabisulphite |
A contraction of potassium or sodium
meta-bisulphite. See "sulphur dioxide". |
| metallic |
Although pure metals have neither
smell nor taste, "metallic" is sometimes used to describe the taint of
metallic contamination, i.e. where there has been attack on metals by the
acids in fruits. Also the presence of sulphur dioxide just below an
individual's perception threshold may give the impression of a metallic
flavour. |
| mouldy |
The tainted odour and/or flavour of
wine made from mouldy ingredients or which has been infected by moulds. |
| mousiness |
A characteristic and unpleasant taint
in wine or beer, usually detected in the after-taste rather than in the odour
or on the palate. Caused by some Brettanomyces
yeasts or lactic acid bacteria. Not detectable by everyone. The mousey smell
of a suspect wine may be developed either by rubbing a drop briskly between
the hands or by neutralising its acidity with the addition of sodium
bicarbonate. |
| must |
The aqueous solution of sugar, fruit
juice, yeast, nutrients, etc., before and during, fermentation.
|
