Wine Production

Glossary

H

HEAT EXCHANGER. A device for rapidly raising or lowering the temperature of a liquid.

HERBACEOUS. Describes the aromas and flavors of herbs in a wine. A plus in many wines such as Sauvignon Blanc and, to a lesser extent, Merlot and Cabernet Sauvignon. Herbal is a synonym, though when the concentration of the aroma is high, and becomes less than pleasant, the term herbaceous is often used.

HYDROGEN SULFIDE. A combination of hydrogen and sulfur that can produce a fault in the wine reminiscent of the smell of rotting eggs.

HHYDROLYSIS. Chemical decomposition by water.