Dictionary of Wine by Simon Collin
Author:Simon Collin
Language: eng
Format: epub
Publisher: Bloomsbury Publishing
Published: 2004-08-14T16:00:00+00:00
Wine regions of Hungary, Czech Republic, Croatia and Slovenia
Hunter Valley
Australia a well-known wine-producing zone in the state of New South Wales, not far from Sydney, that produces some of the best wines in Australia. A warm wine-growing region, it grows mostly Sémillon and Chardonnay grapes to produce white wines and Syrah (Shiraz) and Cabernet Sauvignon to produce red wines.
Huxelrebe
a white-wine grape with good acid levels and high sugar content that is grown in Germany and in parts of England (pronounced hks’I raybǝ)
hybrid
a grape variety produced either by crossing one species of grape vine with another, e.g. crossing the main species Vitis vinifera with Vitis labrusca or Vitis riparia (an interspecific cross), or by crossing two varieties of the same species (an intraspecific cross), to obtain a variety with improved characteristics such as disease resistance or winemaking quality
hybridisation
the production of hybrid vines by cross-pollination between different species or between varieties in the same species
hybrid vigour
an increase in size, rate of growth, fertility or resistance to disease found in offspring of a cross between parent vines with different characteristics
hydrogen sulphide
an unwanted chemical produced by yeast combining with sulphur that gives a wine a smell of rotten eggs
hydrogen tartrate
a salt or ester of tartaric acid, e.g. potassium hydrogen tartrate, that forms deposits in wine vats
hydrometer
a measuring device used to measure the specific gravity of a liquid, comparing it to the density of pure water. This provides a measure of the sugar content of grape juice in the fermentation container. The instrument has a hollow cylindrical bulb with a lead weight in the bottom to make it float vertically and a number scale on the long stem that can be read as it floats in the liquid.
Also called densimeter
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