amelioration
[uh-MEEL-yuh-RAY-shuhn]
A catchall term for various methods of improving a wine, some of which are illegal in commercial winemaking. These methods include adding sugar, water, and/or ACID to the grape juice or wine to correct deficiencies. Most countries have regulations pertaining to these practices with regard to commercial winemaking.
Related Links:
acids,
deacidification
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
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