Winemaking Terms - Gassy to Green

Gassy:

A wine with carbonation, usually produced by a secondary fermentation in the bottle, but also unexpectedly and unintentionally produced by malo-lactic (bacterial) or alcohol (yeast) fermentation.

Geranium:

A fault caused by sorbic acid degeneration, characterized by the odor of geraniums. The offending compound is 2-ethoxy-hexa-3,5-diene.

Glucose:

One of two simple fermentable sugars in grapes and other fruit, the other being fructose. Glucose is approximately half as sweet as fructose.

Glycerol:

A colorless, odorless, slightly sweet, syrupy substance produced naturally during fermentation that gives the palate an impression of smoothness in a wine. Also known as glycerine.

Grain-Bag:

A long bag of finely woven net-like material (mesh) used for suspending grain or other fermentation media in liquid during fermentation to ease the removal of the solids later. Grain-bags come in various mesh and sizes and can be used in lieu of a jelly-bag for straining the solid fermentaion media from the wine.

Green:

An odor of wine made from unripe grapes and often associated with high acidity. The term "green," however, is just confined to the odor.

Source: Jack Keller

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