| tactile |
Describes the physical sensation on
the surface of the mouth and tongue caused by contact with wine or beer. |
| taint |
A flavour of wine or beer regarded by the drinker as undesirable. |
|
| tannins |
A term used for a group of natural
ingredients, chemically polyphenols, which cause astringency (q.v.) in wine.
They are extracted mainly from the skins and pips of fruits. Tannins also
have a preservative effect on wine, although white wines normally contain
less than 0.03% tannins. The long after-taste of a mature red wine is due to
tannins. The preservative properties of hops are also due to tannins. |
| tartaric acid |
An organic acid found in grapes, and
in all commercial grape wines. |
| tawny |
A shade of brown tinged with yellow;
in wine, associated with maturity. |
| TCP |
Trichlorphenols. A characteristic
taint, similar to the antiseptic TCP and found mainly in beer, resulting from
the combination of chlorine in water or sterilising agents with phenols in
the ingredients. Avoid by boiling all added water or by treating all added
water with 1-2 ppm of metabisulphite; equipment sterilised with hypochlorite
should be rinsed with sulphite solution before use. In serious cases of
chlorine contamination, the water should be filtered through a filter
designed to remove such contaminants, then boiled before use. |
| tears of wine |
The term given to the colourless
streams of liquid seen draining down the sides of a glass of wine, liqueur or
spirit, and usually related to alcoholic strength. Sometimes referred to as
"curtains" or "legs". |
| texture |
The effect of a wine in the mouth,
e.g. harsh and astringent as in the case of a young tannic wine or smooth as
in a well matured wine. |
| thin |
A term used to describe a wine or beer
lacking in body. |
| threshold levels |
See separate entries on sensation,
perception and differential thresholds. Threshold levels vary between
individuals; some are more sensitive than others to certain smells and
tastes. This should be allowed for when judging. |
| tourne |
A bacterial disease which shows up as
a silky sheen within a wine or beer when it is swirled. See "ropiness". Dose
wine with tannins and sulphite, then fine and filter. |
