Wine production



INTENSITY. Intensity relates to appearance and aroma. When evaluating appearance, intensity describes the concentration of color. The more concentrated and opaque a wine's color, the higher its intensity. Common descriptors for color intensity are pale, medium or dark. When evaluating aroma and flavor, the more pronounced or evident the characteristic, the more intense the wine.

ION. An atom or molecule that has lost or gained electrons and thus possesses an electrostatic charge.

INTRACELLULAR. Within the confines of a cell.

ISINGLASS. Isinglass is a preparation of the protein collagen and is primarily used for clarifying white wines. It gives a brilliantly clear wine and has a less dramatic effect on the astringency and body of the wine compared to gelatine.

ISOMERS. Molecules that contain the same atoms, but in a different structural formation.