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Wine LIMS glossary
| Sections |
|---|
| General |
| Procedures |
| Instruments |
Definitions relating to wine laboratories
General
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Ebulliometer
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- An ebulliometer provides one of the easiest methods of determining the alcohol content in wine. The test is based on the difference in boiling points of water and wine, and the ebulliometer provides a very accurate measure of these factors. Distillation methods are slightly more accurate, but require more time. The ebulliometer will not give an accurate reading for wines with high residual sugar levels, and these wines must first be distilled or diluted with water and the result factored. www.shop.piwine.com
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oenology
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- the science or study of wine and wine-making. An expert in the field is called an oenologist. The American spelling is "enology". www.fogwells.com
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viticulture
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- the science of grape growing; when including the production of wine, the proper term is viniculture. www.eosvintage.com
Procedures
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Balling
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- the name of a density scale for measuring sugar content in water solutions. Since grape juice is primarily sugar and water, the balling scale was used for a quick and easy "sugar analysis" of juice. The original Balling scale contained a slight inaccuracy however. Dr Brix discovered that and corrected it. Today the Brix scale is in actual use, but the terms Balling and Brix often are spoken of as if they were identical. The Balling (Brix) scale is simplicity itself: Each degree is equivalent to 1 percent of sugar in the juice. For example, grape juice that measures 15.5 degrees on the Balling or Brix scale contains approximately 15.5% sugar. richardgrantwine.com
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bentonite
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- a purified natural clay that is used in fining white wines for the purpose of correcting heat instability. When stirred into a white wine, the Bentonite particles quickly glom onto the larger molecules of protein in the wine, collecting them as the Bentonite settles to the bottom of the wine tank. Later, the act of removing the Bentonite from the tank by racking or filtration removes the excessive protein from the wine. It was these larger proteins in the wine that had caused heat instability, so Bentonite treatment corrects the original heat instability of the wine. Bentonite is never used for red wines because the red pigments of wine tend to stick to the Bentonite also. Heavy Bentonite use in red wine would effectively destroy the red color of the wine. richardgrantwine.com
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Ebulliometer
#
- An ebulliometer provides one of the easiest methods of determining the alcohol content in wine. The test is based on the difference in boiling points of water and wine, and the ebulliometer provides a very accurate measure of these factors. Distillation methods are slightly more accurate, but require more time. The ebulliometer will not give an accurate reading for wines with high residual sugar levels, and these wines must first be distilled or diluted with water and the result factored. www.shop.piwine.com
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infrared spectroscopy
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- The infrared absorption spectrum of a substance is sometimes called its molecular fingerprint. Although frequently used to identify materials, infrared spectroscopy also may be used to quantify the number of absorbing molecules. chemistry.allinfoabout.com
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ML · malolactic fermentation
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- A natural secondary fermentation occurring in nearly all quality red wines and some whites, which converts sharper-tasting malic acid into softer lactic acid, thus reducing the wine’s total acidity. Malolactic fermentation is said to add aromatic and flavor complexity, some say a "buttery" quality as well as textural softness or "creaminess". 30under30.com
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Rebelein
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- Method for the determination of reducing sugars in wine and juices using the method according to Rebelein (modified Fehlings). www.us.mt.com
Instruments
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infrared spectroscopy
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- The infrared absorption spectrum of a substance is sometimes called its molecular fingerprint. Although frequently used to identify materials, infrared spectroscopy also may be used to quantify the number of absorbing molecules. chemistry.allinfoabout.com
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