Table Wine A table wine is red, Rosé or white in color, containing between 9-12% alcohol; of a light to medium body, and usually medium to dry in taste. It is important that the flavor and bouquet of a table wine does not overpower the food it is chosen to accompany

Tablet, Campden One of the commonly available forms of sulphite. One Campden tablet per gallon will give a concentration of 50 ppm sulfur dioxide gas.

Taint Any off-flavor or taste produced by infection or poor fermentative technique.

Tank Fermenting A commercial method of sparking wine production herein the costly process of remuage and degorgement are obviated by the secondary fermentation taking place in a sealed tank, rather than in the bottle. See Cuvee Close.

Tank Process See Tank Fermenting.

Tannin Acid A generic name for the various forms of Tannin.

Tannin and Antisepsis Although not sufficient to sterilize a must, tannins do have a slight antiseptic property.

Tannin and Fining If an albumin type of fining agent such as egg-white or gelatin is chosen, it is important to ensure adequate tannin content in the wine, since these agents combine with tannin to precipitate protein-tannin complexes. Elderberry wines in particular, which tend to be harsh when young, can be mellowed by this means; hence making time drinkable far younger.

Tannin and Inhibition Tannin is an enzyme inhibitor to some of the metabolic systems, particularly in the prevention of oxidative casse.

Tannin and Maturing During maturation the tannin content of a wine falls as it combines with aldehydes or precipitates in combination with protein. The length of time for the tannin to fall to a palatable level also ensures that the other components of the wine mellow. Thus, a better matured wine is often obtained by the addition of some tannin prior to final maturation if the wine is low in tannin.

Tannin and Taste The greater part of the astringency due to tannin is from gallic and ellagic acids. If desired, they can be reduced by fining.

Tannin and Tea The British panacea for all ills contains large amounts of tannin but, like most readily available sources of additives, it is not a very precise means of balancing a wine. It is far better to use commercially prepared tannin so that a precise amount may be added.

Tannin and Yeast Growth It is possible that the presence of excessive tannin may inhibit yeast growth. This is thought to be more true of wild yeasts than wine yeasts. It is possible that the presence of excessive tannin may inhibit yeast growth. This is thought to be more true of wild yeasts than wine yeasts.

Tannin Extraction is achieved by pulp fermentation. In order to maximize it the cap of pulp must be regularly broken up and stirred into the must.

Tannin Measurement is a difficult procedure for the amateur winemaker.

Tannin Occurrence Tannin occurs chiefly in the skin, stems and seeds of plants. In the grape, the seed contains 5-6% of the total tannin; the stem 3%; and the skin between 0.5 and 1.5%. The free run juice of white grapes usually contains less than 0.02% of tannin.

Tannin, Classification There are two main types of tannins: (1) Hydrolysable, which have ester-like properties and can be broken down by hydrolysis reactions. (2) Condensed, where the components of the compound are bound together by carbon linkages.

Tannin, Content of Fruit Apples, elderberries and plums are the highest tannin carrying fruits the winemaker uses.

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Tannin, Content of Red Wine

Tannin, Grape The commercially available compound of tannin.

Tannin, Types of d - catectol l - epicatechol l - epigallocatechol dl - gallocatechol d - epicatecholgallate.

Tartaric Acid is the principal grape acid in the ripe fruit. Because of this authorities are in agreement that its use is invaluable in quality wine production. It is particularly valuable during maturation, where it freely enters ester forming reactions. If present in excess, it will tend to form potassium bitartrate or even argils.

Tartaric Acid Reduction Since tartaric acid combines easily with potassium, the addition of potassium carbonate will result in the precipitation of Cream of Tartar, if it is desired to lower the tartaric acid level. This is particularly valuable when using high acid grapes. One gram of potassium carbonate will lower the tartaric acid content by about two parts per thousand. Similarly, calcium carbonate can be used to lower the acidity, if desired.

Taste is composed of four elements; sweetness, saltiness, acidity and bitterness. The other components of a wine are detected by the nose. See Bouquet ; See Palate.

Tasting The series of steps taken in the appreciation of a wine are, firstly, to examine its clarity and color; then to sniff the bouquet; and finally to taste it with the palate. A good wine is one which is perfectly clear, of a pleasing color and pleasant bouquet, and which tastes equally pleasant; wherein no one flavor predominates. In other words, to be a good wine, it should be balanced.

Tawny One of the classes of port. This particular class of port is cask matured for considerable periods of time so that the color oxidizes from its initial purple color to a tawny brown color. The wine is said to have a woody flavor and a bouquet which is often described as nutty.

Temperature It is most important to control closely the temperature of all stages of winemaking. See Appendix XII (d).

Temperature and Clearing A haze due to cream of tartar will be rapidly cleared by chilling the wine, since this is insoluble at low temperatures. Similarly, proteins coagulate near freezing point.

Temperature and Madeira Madeira is a white wine which obtains its characteristic caramelized flavor from being cooked in an Estufagem at high temperatures for varying periods of time. The higher the temperature (often as high as 140¦F), the shorter the time of cooking and the lower the quality of the wine. For a high quality wine, a temperature of 90¦F is used for periods of up to a year.

Temperature and Maturing The optimum temperature for maturing and cellaring wines is about 55F.

Temperature and Specific Gravity Hydrometers are only accurate at one temperature, which is indicated on that instrument. If the temperature of the test liquid is above or below this, corrections have to be made to the reading. See Appendix VII for the table of corrections.

Temperature Control It is important at all stages of winemaking to have a close control on temperature. If no specially constructed thermostatically controlled unit is available, then choose a part of the house where a constant temperature is maintained for most of the year, or use a special heating belt. See Brewing Belt.

Temperature for Storage 55F is considered best for this purpose. See Maturation Temperature.

Test for Bottling Readiness This test is intended for white wines which may develop a protein haze after bottling. Add 1.5 milliliters of 5% tannin acid to 25 milliliters of wine. If a flocculate develops, the wine is liable to form a protein haze after bottling. The wine then needs trial fining prior to bulk treatment

Test for Hazes See Test for infection ; Diagnosis of Faults, Appendix XI.

Test for Iron A wine exhibiting a white or blue haze, together with a metallic taste can be suspected of being contaminated with iron. The addition of a pinch of Metabisulphite will cause a yellowish deposit if this is so. If this confirmatory test is positive, it is not recommended that the amateur attempt curative action beyond a trial fining with 5% citric acid solution. If this does not aid clearing of the wine, it is best if the wine is discarded. The only effective method of iron removal is by the highly toxic potassium ferrocyanide. See Hydrogen Peroxide.

Test for Natural Sugar is carried out by taking the specific gravity of the expressed juice from the ingredients. The reading obtained is then extrapolated to the final volume of the wine.

Test for Pectin To 25 ml of wine add 5 ml of methylated spirit. The presence of pectin will be confirmed by the formation of small clots in the test sample

Test for pH The simplest method for the amateur is to use narrow range pH papers. A small drop of wine is placed on the strip of paper and, after the color has developed, it is compared with a result chart.

Test for Protein Stability See test for Bottling Readiness.

Test for Residual Sugar Using Clinitest tablets, place 5 drops of wine in a clean dry tube. Add 10 drops of water. Add one tablet and after the fizzing has stopped, compare the color developed with the color chart provided. If the result is above 2%, dilute the wine and repeat the test. See Clinitest ;  See Appendix VIII.

Test for Specific Gravity See Hydrometer

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Test for Starch

Test for Total Acidity See Acid Measurement.

Test of Infection Samples of suspect wine are placed in two sterile jars. The first is sealed immediately, while the second is placed in a small amount of boiling water with the top loose for a few minutes. After removing, the top is screwed down. If a haze develops or becomes greater, in the first, while the second remains unchanged, then infection is proved.

Thermal Shock A phenomenon seen when an object is either rapidly heated or cooled. If sufficiently great, it may cause breakage of the object. This is seen particularly with glass equipment.

Thermometer An essential piece of equipment for the control of temperature and the correction of specific gravity readings. For winemaking, it is best to have one that has a range from between 0-220¦F, so that it may also be used for the preparation of syrups.

Thermostat A useful piece of equipment to use in conjunction with a heater. It works by switching on and off the heater when the temperature falls below or rises above the preset temperature.

Thiamine Hydrochloride Another name for Vitamin B

Thin(ness) A fermenting and tasting term meaning lacking in body. This is usually due to insufficient base fruit in the recipe. Using grape concentrate will help minimize this fault.

Ties, Wire See Muselets.

Titration The technique of measuring the acid content of a solution by the addition of an alkali, using an indicator to show the end point. See Acid Determination.

Tolerance The term applied to the ability of a yeast to withstand a certain alcohol concentration before being inhibited by the alcohol. One of the hallmarks of a good yeast is the ability to withstand a high alcohol content.

Topping Up Wine Any neutral tasting wine suitable for topping up purposes. If making such a wine, it is best to use simply a sugar solution of the desired starting gravity, together with the necessary additives and yeast. This wine should be cared for in the same manner as any other wine.

Torulopsis One of the species of slime forming yeasts. See Diagnosis, Appendix XI.

Total Fermentable Base The term used to cover all sugar in a must. This includes natural and added sugars. In addition, some of the degraded pectin is included in this class.

Toxic Materials The only materials to constitute a real danger are lead and copper-containing materials, although most metals (except stainless steel) and non-food grade plastics should also be avoided.

Trial Fining Before fining a wine in bulk, it is always best to make a series of solutions of varying strengths of the fining agent and to add them in measured amounts to known small volumes of the wine. The solution which gives the best result or the minimum concentration of fining agent is chosen for bulk use.

Trial Tube A glass tube open at both ends, which is large enough to contain a hydrometer. Wine is sucked into the tube until the hydrometer floats, and the upper end of the tube is then occluded by a finger. The tube is lifted partially out of the test liquid until the column of liquid is at a convenient height for reading. Do not lift the base of the tube out of the liquid or the sample will fall back into the jar. The advantage of this piece of equipment is that it obviates the need to pour test liquids into hydrometer jars before testing. The trial tube has been recently replaced by "The Thief".

Tribasic The adjective applied to acids which have three hydrogen ions available for dissociation in solution.

Triose A three-carbon sugar. They are formed during the breakdown of sugars, when one molecule of monosaccharide is broken into two molecules of triose. See Fermentation Pathways ; See Appendix IX.

Tubing Essential equipment for racking wines. It is best to use an inert acrylic one, in conjunction with a food grape hose, which, in addition to being non-reactive, will not absorb flavors and will not discolor easily. The length needed depends on personal requirements. Tubing of + in internal diameter is quite adequate for the purpose, although new fast flow tubes of +ö diameter will greatly increase the speed of racking.

Twaddle A unit of gravity wherein one unit equals 5 units on the specific gravity scale.

Types of Wines See Classification of Wine.

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