(see Yeast Starter

(SO 2

Those acids created during fermentation or reduction processes (aging) which are not stable; they can be altered through further reduction or by evaporating from the wine altogether. Acetic acid

, A. malorum

A winemaking process peculiar to the making of Madeira and sometimes used in the making of Sherry. This process consists of heating the otherwise finished wine in an "oven" (estufa

is another name for Cyser

is ginger mead, named for the botanical genus for ginger (coined by Jack Keller)

(SO2

See Alcohol by Volume

A colorless, volatile, and water-soluble compound found naturally in grapes and wines in trace amounts and produced both by fermentation and oxidation. It has a pungent, fruitlike odor and is desirabl [..]