441 



Astringent. Where the tarmin predominates. 



Rough, harsh. A wine astringent to excess ; diminishes 

 with time. 



Bitterish. A densely coloured wine, rich in tannin, like the 

 malbec wine. Generally disappears after the first rack- 

 ings and a fining. 



Earthy Taste is detected in the posterior part of the tongue; 

 it is either due to the soil, the manures used, or the 

 weeds infesting the vineyard, and is located chiefly in 

 the skins. Prolonged maceration of the skins in the 

 fermenting must, develops it. Prompt fermentation 

 and separation of the skins from the wine, rackings and 

 maturing reduces it. 



Cooked Taste, as of caramel. Due either to the boiling down 

 of the must, or by an over-ripening of the grapes in very 

 hot weather. 



Mousey Taste. A disagreeable odour and flavour suggestive 

 of mice ; generally due to unclean and mouldy casks. 

 Beating with pure olive oil and pasteurisation will 

 partly correct it and stop its progress. 



Sulphur Smell. Due to excess of sulphurous acid used turn- 

 ing sometimes into hydrogen sulphide, and smells of 

 rotten eggs. Racking at frequent intervals will reduce 

 the taint. When used excessively sulphur fumes destroy 

 the colour and impart to the wine a displeasing taste. 

 In time sulphurous acid changes to sulphuric and then 

 into sulphate of potassium. 



Artificial Odours. Added to the wine to impart to it a cer- 

 tain fictitious bouquet, generally not successfully. Have 

 not the fragrance of true bouquet and seve. 



Wood or Cork Taste. G-iven to wine by new, ullaged, or by 

 mouldy casks. Olive oil, lemons, or refermentatioii 

 with a small quantity of fresh grapes will sometimes 

 reduce it. 



Taste of the Stems or Stalks. Due to prolonged maceration 

 of the stems or stalks in the wine. Generally a harsh, 

 bitterish wine. 



Taste of Lees. Want of racking by allowing the wine to 

 stand long on the lees, produces a bitterish taste of 

 decay. Common defect of many otherwise very good 

 Australian wines. 



Mouldy Taste. Caused by bad casks or mouldy grapes; beat 

 with olive oil and rack in clean, sound casks. 



Sour, Pricked. A wine with an undue proportion of acetic 

 acid. Generally retains its colour and limpidity, 

 Characterised by the odour and taste of acetic acid, 

 which is chiefly perceived at the base of the tongue. It 



