An enzyme that breaks down the pectin in fruit, extracting the juice and assists in the clearing of wines. Also known as Super Enzyme, pectic enzyme, pectolase, pectinol.
A wine originating in Portugal that has been fortified with brandy before fermentation has completed, resulting in a sweet taste.
Used to stop fermentation or to prevent re-fermenting in sweet wines. It should always be used together with a Campden tablet.
Another name for calcium carbonate. It is used to reduce excess acids in wine, in particular rhubarb wines.
The scale for measuring alcohol.
In the UK 100% proof = 57.1% alcohol
In the USA 100% proof = 50% alcohol.