Winemaking Terms - Lipase to Maderise

Lipase:

 

An enzyme that catalyzes the hydrolysis of triglycerides to yield glycerol and fatty acids.

Liquor:

The unfermented or incompletely fermented, sugar-bearing liquid from which wine is made. It is also the liquid portion of a must. When the alcohol in the liquor reaches 8 or 9%, it can more accurately be referred to as wine.

Maceration:

The period of time grape juice spends in contact with the skins and seeds.

Mache:

French term applied to a big, heavy wine with great lasting properties.

Maderise:

French term for wine,which 1s old, woody and oxidized. American spelling is "maderize." 

Source: Jack Keller

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