Posts by Lisa Perrotti-Brown MW

Acetic acid is the most abundant of the volatile acids in wine, existing in small concentrations as a by-product of fermentation. It’s also a major component of vinegar. If detectable in wine, this vinegary character can be considered a fault. Volatile acidity (VA) is another way of saying “acetic.” Acetaldehyde is formed by the oxidation…

Balance in wine specifically refers to a wine’s components—sweetness, acidity, aromas/flavors, tannins, and alcohol—all existing in harmonious proportions that complement one another so that no single aspect negatively dominates the nose or palate. Bâtonnage is the practice of aging wine for a period on its sedimentary lees (dormant yeast cells) in a tank or barrel…

Carbon dioxide (CO2) is an inert gas commonly used in winemaking. Naturally produced as a by-product of fermentation, it is generally purchased in canisters and used in the winery to help protect juice and wine from oxidation. It can be used to push juice or wine through hoses or to cover a tank. CO2 is…

Deacidification is the practice of intentionally reducing the acidity in grape juice or wine, usually with a corresponding increase in pH. The most common, widely accepted, and arguably “natural” method of reducing acidity in wines is malolactic fermentation. Chemical deacidification is sometimes performed, where permitted, in certain cooler regions of Europe, such as Germany, and during…

Ellagitannins in wine generally originate from oak used in winemaking, barrel aging, or as an additive. The levels of tannins introduced during barrel aging depend on the species of oak, its growth region, and how it is seasoned and toasted. Additionally, the size of the oak barrel (which determines the surface area) and the amount of…

Fault / Faulty: A fault is a term for a flaw in a wine, generally meaning an undesirable and unpleasant character. However, in reality, most wines fall into a gray area somewhere between faulty and faultless. Nearly all wines have faults such as volatile acidity, which, in small amounts, can add a bit of seasoning…