| secondary fermentation |
A term for the quiet steady stage of
fermentation which succeeds the first stage. Also describes the second
fermentation of sparkling wines or beers, induced in the bottle, to provide
the characteristic effervescence (condition) of the finished wine or beer
when poured into a glass. It also describes the malolactic fermentation
(q.v.) of a wine. |
| sediment |
Insoluble material which falls to the
bottom of a bottle of wine after fermentation and throughout the life of a wine.
Also the yeast sediment in bottle-conditioned beers. |
| sensation threshold |
The minimum quantity of a substance
needed to produce a sensation which, although experienced, cannot be identified. |
| smooth |
Applied to a wine or beer which is
soft and easy on the palate, in the mouth and in the after-taste. |
| sorbic acid |
An organic acid used to stabilise
sweet wines by preventing yeast multiplication. May be used as such or as
potassium sorbate. The wine should always be sulphited first. See "geranium". |
| sour |
Describes an unpleasant flavour found
in wines, reminiscent of unripe ingredients and with high acidity, often
malic acid. See "green". In beers is an indication of a degree of acetification. |
| specific gravity |
SG. The ratio of the weight of a given
volume of a liquid to the weight of the same volume of water. Although the
specific gravity of a wine or beer may give a very rough indication of sugar
content, it is an unreliable guide to sweetness, because of the levels of
other ingredients. |
| spoilage yeasts |
A general term for types of yeast
which attack wine or beer, especially if the alcohol level or acidity is low.
A typical example is Candida mycoderma,
which shows up as a powdery white film ("flowers of wine") covering the
surface. The yeast converts the alcohol to carbon dioxide and water, and, if
neglected, renders the wine or beer useless. Treatment with sulphite is
effective, but may need repeating. |
| spritzig |
The German word for the slight effervescence and prickle caused
by a very slight secondary fermentation in a bottle of wine. |
| starbright |
See "brilliant". |
| starch haze |
See "haze". |
| still wine |
A wine containing little or no dissolved
carbon dioxide. This term describes most wines entered in amateur shows. In
young wines particularly, occasional small bubbles of carbon dioxide might
appear from the wine in the glass. This is acceptable if not excessive. Some
commercial still wines contain deliberately introduced small quantities of
dissolved carbon dioxide. |
| succinic acid |
An organic acid found in small
quantities in wines. A normal product of fermentation. |
| sugars |
Members of a class of compounds, known
as carbohydrates, that contribute to the sweetness and body of wines and
beers. They include simple sugars, e.g. glucose and fructose, more complex
types formed from two simple sugars joined chemically, e.g. sucrose, maltose
and lactose, and polysaccharides (q.v.), e.g. dextrins and starch. Only the
simple (reducing) sugars can be measured using the clinitest technique. |
| sulphite |
A contraction of sodium or potassium
metabisulphite. See "sulphur dioxide". |
| sulphur dioxide |
SO2. The pungent gas, usually used in
solution to sterilise wine and beer making equipment and bottles. Also added,
particularly to dry white table wines, to retard oxidation. Its presence is a
fault when detected in a wine. Sulphur dioxide is produced by acidifying
sodium or potassium metabisulphite, e.g. as Campden tablets (q.v.). |
| sweet |
The sweet taste. Sweetness is due not
only to sugars; glycerol, alcohol, dextrins and artificial sweeteners also
have a sweet taste. |
