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tannin

Tannic acid, essential for good aging qualities. Tannins gives most wines their astringency and naturally is found in the skins of most red and dark fruit such as grapes, elderberries, sloes, apples, and plums, but also in pear skins, oak leaves, and dark tea leaves. Most grains, roots and flowers used in winemaking lack any or sufficient tannin, so must be supplemented with grape tannin or tannin from another source. Wines containing too much tannin can be ameliorated by adding a little sugar or glycerine, fined with gelatin, or blended with another, softer wine.

 

tartaric acid

An acid found in grapes and several other fruit.

 

topping up

Filling the secondary fermenter to the top, to prevent oxidation

 

trap

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

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