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Natural
Sugar
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Natural
Sugar The sugar present in the basic ingredients. To determine its
value, extract the juice and take the S.G. Deduct 7 to allow for
the solids in the juice. From this can be calculated the sugar
addition required. The only fruit which have a high enough natural
sugar content to make wine consistently are grapes.
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Natural
Yeast
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Neutral
Spirit
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Neutral
Spirit A term for a colorless, tasteless (except for the alcohol)
spirit, such as Vodka, grain alcohol or alcool, useful for
fortification and liqueur manufacturing purposes.
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Nitrate
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Nitrate
The naturally occurring salts from which plants obtain their
nitrogen. Yeasts cannot utilize these salts and so, despite plenty
of nitrogen in a must, more has to be added in a form the yeast
can metabolize. See
Additives
; See
DiAmmonium Phosphate
; See
Nutrients.
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Nitrogen
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Nitrogen
One of the most important elements in the cell structure. All
proteins contain nitrogen. Plants build up their protein from the
soil, a thing other life forms cannot do. Instead, they have to
utilize plan protein and rebuild it to suit themselves. Yeasts
require protein and they either obtain it from their dead
"cell mates" (with consequential fusel oil production),
or they can built it from ammonium salts.
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Noble
Mould
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Noble
Mould; Noble Rot English translations of Pourriture noble. See
Botrytis.
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Non-Vintage
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Non-Vintage
Wines do not always bear a year label on the bottle. For this to
happen, the wine must be of outstanding quality or come from
vintage only appelations such as Bordeaux.
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Normal
Solution
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Normal
Solution Chemicals are mixed in solutions whose concentration is
related to the molecular weight of that particular compound. A
normal solution contains the molecular weight in grams per liter
of solution; i.e., Sodium hydroxide has a molecular weight of 40,
so that a normal solution will contain 40 g per liter of the salt.
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Nose
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Nose
Another word for Bouquet of a wine
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Nutrient
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Nutrient
Salt
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