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A compound present in all grapes which is also an essential component of wine to preserve, enliven and shape its flavors and to help prolong its aftertaste. There are four major types of acids--tartaric, malic, lactic and citric--found in wine. Acid is identifiable by the crisp, sharp character it imparts to a wine.

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тереңдік

المشروبات; النبيذ

Describes the complexity and concentration of flavors in a wine, as in a wine with excellent or uncommon depth. Opposite of shallow.

сүзу

المشروبات; النبيذ

The process of removing particles from wine after fermentation. Most wines unless otherwise labeled are filtered for both clarity and stability.

беллини

المشروبات; النبيذ

a cocktail made of Italian Prosecco (not Champagne) and peach nectar (not peach juice or schnapps)

жылы

المشروبات; النبيذ

A flavor derived from the oak barrels in which wines are aged. Also, a character that sometimes develops in sparkling wines.

өсімдік

المشروبات; النبيذ

Some wines contain elements in their smell and taste reminiscent of plants and vegetables. In Cabernet Sauvignon a small amount of this vegetal quality is considered to be part of ...

витикультура

المشروبات; النبيذ

The science or study of grape production for wine and the making of wine.

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The two giant bubbles of high-energy gamma rays protruding from the Milky Way, each spanning 25,000 light-years across, roughly the size of the galaxy ...