| Termo |
Definição |
| Maceração carbónica |
Maneira de vinificar o vinho tinto num processo anterior à fermentação em que os cachos são colocados inteiros numa cuba fechada com atmosfera saturada de gás carbónico. Os vinho ficam com um sabor e cor intensos, de baixo teor taninoso. |
| maceration |
The practice in red wine making of allowing the grape juice or wine to remain in contact with the skins and seeds. While some maceration occurs during fermentation, winemakers can deliberately prolong this period in order for the juice to draw phenolics -- colouring, flavour and tannins -- from the skins. Maceration usually takes place after fermentation, but "cold maceration" takes place before, with fermentation delayed by chilling the must to about 9 degrees C (48 degrees F). This is an alternative favoured by some winemakers who feel that a more desireable range of phenolics are extracted. Another technique, called carbonic maceration, is a pre-fermentation maceration used in making certain white wines. See also cuvaison. |
| madeira |
A wine named for the Portuguese island of Madeira where it was first produced. Wine called madeira is produced in other countries, but the original and best madeira comes from the island itself. Wine has been made on its steep, terraced volcanic slopes for many centuries and it has evolved into a rich fortified wine not unlike port. It differs from nearly all other wines in that it undergoes a heating process called estufagem giving it a unique character. Traditionally, it is made in four styles named for the principal variety of grape used in each. They are, in increasing order of sweetness and depth of colour, Sercial, Verdelho, Bual and Malvasia, or Malmsey. In this century, a large portion of madeira has been produced from the inferior Tinta Negra Mole grape, though recent years have seen a return to the traditional varieties. At its worst, madeira is an excellent, widely-used cooking wine, but at its best it is a grand wine, rich and fascinating in character and incredibly long-lived, some wines seemingly just hitting their stride at a century or more. See also maderization. |
| Madeirizado |
Termo que por vezes se usa ao invés de "oxidado" nos vinhos brancos, sem qualquer sentido depreciativo - por exemplo, num caso de um vinho fortificante como o Madeira, ou em relação a um vinho muito envelhecido que, não obstante a ligeira oxidação, continua a ser interessante. |
| maderization |
This term is often misused as though it were synonymous with oxidation, but it should be used to describe the spoiling of, or deliberately affecting, wine by exposure to air as well as heat, giving it a character similar to madeira. Such a wine will appear brownish in colour and will taste cooked and possibly stale. See also rancio. |
| maderized |
Refers to a wine that has suffered maderization. |
| maduro |
No apogeu de sua vida; estado que precede a decadência |
| magnum |
A bottle equivalent in capacity to 2 standard bottles (1.5 litres, 51 US fl. oz., 53.1 UK fl. oz.). |
| Magro |
Diluído e com falta de sabor. |
| Mal de garrafa |
Sabor desagradável, vagamente túrbido, que alguns vinhos generosos adquirem quando engarrafados há muito tempo. Este fenómeno é solucionável normalmente com a trasfega e um arejamento de
24 horas, antes de ir à mesa.
|
| malic acid |
One of the three primary acids (with tartaric and citric) that occur naturally in grapes and play a part in the flavour and acidity of wine. Malic acid lends fruitiness to wine but is strong in flavour and can be harsh if overabundant. Malolactic fermentation is a technique used to diminish its adverse effects. |
| Malmsey |
Grape variety used in, and subsequently a type of, madeira. English corruption of "Malvasia". |
| malolactic fermentation |
A type of fermentation sometimes carried out after the primary fermentation to soften an overly acidic wine. Lactic bacteria convert strong-tasting malic acid into the milder lactic acid and carbon dioxide. Unwanted malolactic fermentation can occasionally occur in bottle resulting in slight carbonation or spoilage. |
| Manzanilla |
Spanish A style of sherry made in the seaside town of Sanlúcar de Barrameda. It is similar to a fino sherry -- pale and dry -- and ferments with the same film-forming flor yeast. Manzanilla tends to be more acidic however, and is usually made to a slightly lower percentage of alcohol. Manzanilla Pasada is similar to a fino amontillado. |
| marc |
French The French term for pomace, the residue of skins seeds and pulp left after pressing white wine grapes, or after fermenting red wine grapes. Also, a distilled spirit made from this residue, the French equivalent of the Italian grappa. |
| Marie-Jeanne |
Bottle used in Bordeaux equivalent to 3 standard bottles (2.25 litres, 76.5 US fl. oz., 79.7 UK fl. oz.). See also half-bottle, magnum, double magnum, Jéroboam and Impériale. |
| marque |
French Brand. |
| Marsala |
A fortified wine from Sicily, and the town at the centre of the region producing it. It is produced in three colours: Marsala Oro and Marsala Ambra are made from white grapes, and Marsala Rubino is made from red. There are also a number of levels of quality ranging from the basic Fine through to the better Superiore and Vergine designations. To the minds of some though, this wine is a pale imitation of its former self due possibly to lax regulations and misguided methods. |
| Master of Wine |
Frequently abbreviated to MW, this is a title bestowed on those who have passed the formidable examinations of wine knowledge and tasting skill administered by the Institute of Masters of Wine, a British organization promoting excellence in wine scholarship and appreciation. |
| Mastigante |
Vinho com acentuado nível de taninos. |
