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GELATINE
A fining reagent made from animal tissues. It works by combining with the tannins in the wine. Winemakers should be careful
when using gelatine not to strip too much tannin from the wine otherwise it may then be necessary to add some tannin to restore the balance.
GLUCOSE
One of the two sugars (the other fructose) formed when ordinary sugar is broken down by yeast enzyme action. Normally the
yeast makes its own.
GLYCERINE (GLYCEROL)
This is a most useful additive for adding to rough wines to disguise any harshness or immaturity.
HAZE
A cloudy appearance in a wine.
HEATER
Using a heater that has been specially designed for home winemaking, will ensure that a correct constant temperature is
maintained at all times, ensuring that the best results are obtained.
HYDROMETER
An aid to measure the specific gravity (liquid thickness or viscosity) at various stages of the winemaking process. It is
a glass instrument that floats in the must or wine and gives readings of sugar content. Generally, the initial sugar content is measured and other readings are taken during the progress of fermentation until
completion.
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