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| oaky |
See "woodiness". |
| organic |
In the chemical sense, a compound
based on carbon. The majority of compounds found in wines and beers are
compounds of hydrogen, oxygen and carbon, e.g. alcohols, acids, esters,
sugars. Proteins and amino acids also contain, in addition, nitrogen and in some cases sulphur. |
| original gravity |
OG. The gravity (q.v.) of a wine must
or beer wort before fermentation starts, giving an approximate guide to the
potential alcohol content in the finished product. |
| over-primed |
The term for a sparkling wine or beer
that foams excessively when opened. This results from the addition of too
much sugar during priming. |
| oxidised |
A term applied to wine, but not
necessarily describing a defect: the type of wine and the type of oxidation
must also be considered. Table wines exposed to air become oxidised and smell
of acetaldehyde (q.v.), and this is a defect. In some wines, e.g. Sherry and
Madeira, oxidation provides an accepted flavour component. Slight oxidation
of wine can often be removed by restarting the fermentation. Oxidation is a
major defect in beers. |
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