| palate |
The roof of the mouth. Also a term for
the sense of taste, as experienced by the tongue and mouth. |
| peardrops |
See "amyl acetate". |
| pectin haze |
See "haze". Pectins are complex
polysaccharide molecules extracted from plant cell walls and capable of
forming gels (as in jams and jellies). |
| peppery |
A peppery/spicy hot sensation felt in
the mouth on tasting some wines. Thought to be due to bacterial decomposition
of glycerol to give acrolein. May disappear with age. |
| perception threshold |
The minimum quantity of a substance
needed to produce a sensation sufficient to identify that substance. |
| pétillant |
The French word for a slightly
sparkling type of wine. Often used wrongly to describe wines having only very
low carbon dioxide content. |
| pH |
A measurement of the degree of acidity
or alkalinity of a liquid, represented by a number from 0 to 14. Decreasing
values below 7 represent increasing degrees of acidity. pH influences the
colour and taste of wines and beers, and the action of enzymes, fining
agents, yeasts and bacteria. |
| piquant |
A term for refreshing acidity, usually
of dry white wines. |
| polysaccharides |
Complex compounds such as starch,
pectin's and cellulose, occurring in plants and mostly made up of combinations
of simple sugars, e.g. glucose and fructose. |
| prickle |
Tactile effect of carbon dioxide in
the mouth. |
| priming |
The addition of sugar to a beer or
wine after the main fermentation, in order to produce a further fermentation
in bottle which produces the effervescence or condition. |
| proteins |
Complex organic compounds made up of
amino acids (q.v.) joined together. Enzymes (q.v.) consist largely or
entirely of proteins. |
| puckering |
See "astringency". |
| pungent |
Sharp, pricking or acrid to taste or
smell, e.g. acetic acid or sulphur dioxide. |
