Wine in these oak barrels undergo malolactic fermentation as described below.
MacerationMaceration is the process of soaking the skins and perhaps the stems of red grapes in the wine to extract aroma, color, and tannin.
A wine is said to be maderized when it has a characteristic brown color usually after exposure to air. Such wines are similar in appearance to fortified Madeira wines.
Malic acid
Malic acid is a major component of a wine’s acidity. It has a sharp taste that reminds one of a tangy green apple. This taste may be appreciated in white wines, however, it is usually not appreciated in reds.
Malolactic fermentation
In malolactic fermentation bacteria convert the harsh malic acid found in grapes into the softer, rounder lactic acid associated with milk. Malolactic fermentation occurs naturally with red wines, but may be encouraged or blocked. It is uncommon in white wines, except for Chardonnays that may acquire a buttery taste.
Massive
A massive wine is very rich and full-bodied, and is probably of exceptional quality.
Matchstick
This term indicates the odor of Sulfur Dioxide gas, which smells like burnt matches. This odor sometimes occurs in white wines and can be removed by airing or decanting.
Meager
A meager wine lacks body; it tastes diluted. One potential cause is excessive rain late in the growing season.
Meaty
A meaty wine is chewy and fleshy. Such wines should not accompany delicate dishes.
A mellow wine is soft and smooth but may lack body and complexity.
Moldy
A moldy wine smells spoiled. Don’t drink it.
Mouth-filling
Mouth-filling wines are chewy and fat, fruity and high in alcohol and glycerol.
Must
The must is the mixture of fermenting crushed grapes and juice. It may include seeds, skins, and stems.
Musty
A musty will smells of mildew and damp basements. Among the causes are dirty barrels, moldy grapes and spoiled corks.