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| unripe |
See "green". |
| vinegary |
See "acetic". |
| vinous |
Describes that part of the odour and
flavour of a wine which is "wine-like", i.e. differs from the aroma of the
main ingredient, e.g. elderflower. Tends to mean "grape-wine-like", but
should not be confused with the odour of grapes. Also applied to the
strongest beers, such as Barley Wine. |
| volatile acidity |
Low levels of volatile organic acids,
mainly acetic acid, are present in normal wines and beers. An appreciable
increase in volatile acidity during storage, giving an unpleasant bouquet and
flavour, indicates bacterial spoilage. See "acetification". |
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