|
|
| back to Glossary Index |
 |
|
|
|
|
Acid that is used to kill yeasts and molds during wine making. The use of sorbic acid has the ability to produce an unpleasant odor.
|
|
|
|
Sorbic Acid term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| Naturally found in grapes, this essential component contributes to the crispness, sourness, sharpness, and tartness of a wine. Acid can balance the sweetness of a wine. Acid is ... |
|
|
|
|
|
|
|
| A B-vitamin that is naturally present in some foods such as broccoli, beans, bread, Brussels sprouts, corn, lentils, oranges, and spinach. It is also present in other foods that ... |
|
|
|
|
|
|
|
| Found in a variety of plants, this compound is a distinctive and prevalent acid commonly used in the production of food and industrial products. Produced in the form of a ... |
|
|
|
|
|
|
|
| An acid in wine which adds sharpness. High concentrations of malic acid is avoided by reducing through intentional malolactic fermentation. |
|
|
|
|
|
|
|
| A naturally occurring, tart tasting compound formed in many fruits, such as gooseberries, lemons, limes, and pineapples. It is extracted from the juices of the fruits to be made ... |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
|
