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potassium bitartrate

This crystal residue is a combination of potassium and tartaric acid which can appear in wines which have not been cold stabilized. The crystals can form when wines are stored at low temperatures in the bottle. This chemical can also be used to stabilize...

February 18, 2011 
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potassium carbonate

Used to reduce excess acidity in wine.

February 18, 2011 
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potassium metabisulfite

A chemical used to sterilize and preserve wine.

February 18, 2011 
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pottle

An old English measurement equivalent to half a gallon.

February 18, 2011 
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pourriture noble

The French term for the famous Botrytis Cinerea - the "noble rot" responsible for the finest late harvest wines. See Edelfaüle, botrytis cinerea.

February 18, 2011 
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