- B -

base

The significant fermentable ingredients from which wine is made and its flavor or aroma derived. Apple wine, for example, is made from a crushed apple base. The base is also known as the fermentation media.

 

B-Brite

A powerful sterilizing compound excellent for equipment, but should never be added to the must. One tablespoon to 1 gallon of water provides sufficient potency. Unlike potassium metabisulfite and sodium metabisulfite, B-Brite in solution may not be stored for future use, but must be made afresh each time it is needed.

 

blending

Mixing finished wines to get a better balanced wine.

 

body

The mouth-feel or fullness of a wine.  How heavy it feel on the palate.

 

bouquet

Smell or aroma of a wine.

 

bubbler

a.k.a. airlock, air trap, fermentation trap and trap 

A glass or plastic device designed to use water as an insulator to protect the fermentation media from contamination and exposure to fresh air, while at the same time allowing carbon dioxide produced by the yeast to escape the fermentation vessel. 

 

bungs

Another name for a stopper.  ALSO the wooden closure for a barrel.

 

 

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