This glossary of

winemaking Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and ...

terms lists some of terms and definitions involved in making

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

fruit wine Fruit wines are fermented alcoholic beverages made from a variety of base ingredients (other than grapes); they may also have additional flavors taken from fruits, flowers, and herbs. This definition is sometimes broadened to include any alcohol ...

, and

mead Mead () is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. The defining character ...

A

;

Acetaldehyde Acetaldehyde (IUPAC systematic name ethanal) is an organic chemical compound with the formula CH3 CHO, sometimes abbreviated by chemists as MeCHO (Me = methyl). It is a colorless liquid or gas, boiling near room temperature. It is one of the mos ...

: The main

aldehyde In organic chemistry, an aldehyde () is an organic compound containing a functional group with the structure . The functional group itself (without the "R" side chain) can be referred to as an aldehyde but can also be classified as a formyl grou ...

found in wines, most notably Sherry. ;

Acetic acid Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component ...

: One of the primary volatile

acids in wine The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of ...

. ; Acetification : The process through which acetic acid is produced in wine. ; Acetobacter : A

bacterium Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among ...

found in wine that causes acetification resulting in the conversion of wine to

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

. ; Acidity : The quality of wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp – having disproportionately high levels of acidity – or too flat – having disproportionately low levels of acidity. The three main acids found in wine are

tartaric acid Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally i ...

malic acid Malic acid is an organic compound with the molecular formula . It is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms ...

and

lactic acid Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natu ...

. The first two come from the grapes and the third from Malolactic fermentation which often occurs in the winemaking process. ;

Active acidity In computer science, ACID ( atomicity, consistency, isolation, durability) is a set of properties of database transactions intended to guarantee data validity despite errors, power failures, and other mishaps. In the context of databases, a sequ ...

:The concentration of acids in the wine. Used to gauge the "

total acidity The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of ...

" in the wine. Measured using the pH scale. ; Actual alcohol :The amount of ethanol present in wine, usually measured as a percent of total volume ( ABV) taken at 20°C ; Aerobic conditions :Winemaking conditions that promote exposure to oxygen, such wine barrels kept partially full in order to oxidatively age the wine Lightmatter wine barrels

; Aging barrel : A

barrel A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wooden or metal hoops. The word vat is often used for large containers for liquids, ...

, often made of

oak An oak is a tree or shrub in the genus ''Quercus'' (; Latin "oak tree") of the beech family, Fagaceae. There are approximately 500 extant species of oaks. The common name "oak" also appears in the names of species in related genera, notably ''L ...

, used to

age wine The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids an ...

or distilled spirits. ;

Alcohol Alcohol most commonly refers to: * Alcohol (chemistry), an organic compound in which a hydroxyl group is bound to a carbon atom * Alcohol (drug), an intoxicant found in alcoholic drinks Alcohol may also refer to: Chemicals * Ethanol, one of sev ...

: Generally refers to

ethanol Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an Alcohol (chemistry), alcohol with the chemical formula . Its formula can be also written as or (an ethyl ...

, a

chemical compound A chemical compound is a chemical substance composed of many identical molecules (or molecular entities) containing atoms from more than one chemical element held together by chemical bonds. A molecule consisting of atoms of only one element ...

found in

alcoholic beverage An alcoholic beverage (also called an alcoholic drink, adult beverage, or a drink) is a drink that contains ethanol, a type of alcohol that acts as a drug and is produced by fermentation of grains, fruits, or other sources of sugar. The c ...

s. It is also commonly used to refer to alcoholic beverages in general. ;

Alcoholic fermentation Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this ...

: The conversion by yeast of sugar into alcohol compounds ;

Aldehyde In organic chemistry, an aldehyde () is an organic compound containing a functional group with the structure . The functional group itself (without the "R" side chain) can be referred to as an aldehyde but can also be classified as a formyl grou ...

: A component of wine that is formed during the

oxidation Redox (reduction–oxidation, , ) is a type of chemical reaction in which the oxidation states of substrate change. Oxidation is the loss of electrons or an increase in the oxidation state, while reduction is the gain of electrons or a d ...

of alcohol. It is midway between an acid and an alcohol. ;

Alternative wine closures Alternative wine closures are substitute closures used in the wine industry for sealing wine bottles in place of traditional cork closures. The emergence of these alternatives has grown in response to quality control efforts by winemakers to pr ...

: Various substitutes used in the wine industry for sealing

wine bottles A wine bottle is a bottle, generally a glass bottle, that is used for holding wine. Some wines are fermented in the bottle while others are bottled only after fermentation. Recently the bottle has become a standard unit of volume to describe sal ...

in place of traditional cork closures. ;

Amino acids Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although hundreds of amino acids exist in nature, by far the most important are the alpha-amino acids, which comprise proteins. Only 22 alpha am ...

Protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...

found in wine grapes that are formed by fruit esters and consumed during the

fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

process and/or autolysis. They contribute to the sense of

complexity Complexity characterises the behaviour of a system or model whose components interaction, interact in multiple ways and follow local rules, leading to nonlinearity, randomness, collective dynamics, hierarchy, and emergence. The term is generall ...

in a wine. ;

Amphora An amphora (; grc, ἀμφορεύς, ''amphoreús''; English plural: amphorae or amphoras) is a type of container with a pointed bottom and characteristic shape and size which fit tightly (and therefore safely) against each other in storag ...

: A type of

ceramic A ceramic is any of the various hard, brittle, heat-resistant and corrosion-resistant materials made by shaping and then firing an inorganic, nonmetallic material, such as clay, at a high temperature. Common examples are earthenware, porcelain ...

vase, used for transporting and storing wine in ancient times. ; Anaerobic : The opposite of aerobic, referring to a chemical process that takes place in the absence of oxygen. As a

wine ages The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and ...

in a sealed wine bottle, it is going through anaerobic changes. ; Analyzer :The first column in a Coffey still, outlawed for the production of Cognac but can be used in other regions for wine-based spirits, where the pre-heated wash is vaporized by steam ;

Angel's share A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wooden or metal hoops. The word vat is often used for large containers for liquids, u ...

: The portion of a wine in an aging barrel that is lost to

evaporation Evaporation is a type of vaporization that occurs on the surface of a liquid as it changes into the gas phase. High concentration of the evaporating substance in the surrounding gas significantly slows down evaporation, such as when humidi ...

. ; Anreicherung : German winemaking term for

must enrichment Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of th ...

;

Anthocyanin Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical compo ...

Phenolic Phenolic is an adjective and a substantive (noun) that may apply to : * Phenol (or carbolic acid), a colorless crystalline solid and aromatic compound * Phenols, a class of chemical compounds that include phenol * Phenolic content in wine * Phenol ...

pigment A pigment is a colored material that is completely or nearly insoluble in water. In contrast, dyes are typically soluble, at least at some stage in their use. Generally dyes are often organic compounds whereas pigments are often inorganic compo ...

s that give red wine its

color Color (American English) or colour (British English) is the visual perceptual property deriving from the spectrum of light interacting with the photoreceptor cells of the eyes. Color categories and physical specifications of color are associ ...

. ;

Antioxidant Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals. This can lead to polymerization and other chain reactions. They are frequently added to industrial products, such as fuels and lubricant ...

: Chemicals, such as

sulfur dioxide Sulfur dioxide (IUPAC-recommended spelling) or sulphur dioxide (traditional Commonwealth English) is the chemical compound with the formula . It is a toxic gas responsible for the odor of burnt matches. It is released naturally by volcanic activ ...

, that are used to prevent the grape must from oxidizing. ;Aromatized wine : A wine that has been flavored with herbs, fruit, flowers and spices. Examples: Vermouth, Retsina or mulled wine. ;

Ascorbic acid Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits and vegetables, also sold as a dietary supplement and as a topical 'serum' ingredient to treat melasma (dark pigment spots) an ...

: An antioxidant used to prevent grape must from oxidizing. ;

Aseptic Asepsis is the state of being free from disease-causing micro-organisms (such as pathogenic bacteria, viruses, pathogenic fungi, and parasites). There are two categories of asepsis: medical and surgical. The modern day notion of asepsis is deriv ...

: The characteristic of a chemical (like sulfur dioxide or sorbic acid) to kill unwanted or beneficial bacteria. ;Assemblage : The blending of base wines in order to create a final blend or ''cuvee''. ;

Atmosphere An atmosphere () is a layer of gas or layers of gases that envelop a planet, and is held in place by the gravity of the planetary body. A planet retains an atmosphere when the gravity is great and the temperature of the atmosphere is low. A s ...

: The measure of atmospheric pressure within a wine bottle. The average internal pressure inside a bottle of sparkling wine is 6 atmospheres. ; Autolysis : The breakdown of dead

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...

cells (or lees) and the process through which desirable or undesirable traits maybe imparted to the wine. Wines that are deliberately aged ''

sur lie Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of " fining", to the bottom of a vat of wine after fermentation and aging. The same while brewing beer at a brewery is known as ...

'' such as

Muscadet Muscadet ( , , ) is a French wine, French white wine. It is made at the western end of the Loire Valley (wine), Loire Valley, near the city of Nantes in the Pays de la Loire region. It is made from the Melon de Bourgogne grape, often referred t ...

or some white Burgundies derive certain flavors and textures from this process.

B

;Back-Blend : Blending unfermented, fresh grape juice into a fully fermented wine in order to add sweetness. Synonymous with the German winemaking technique ''

Sussreserve The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wine's sweetness, while ...

''. ;Barrel fermented : A wine fermented in oak barrels as opposed to stainless steel or concrete. Traditional with white Burgundies, some Chardonnays and some Champagne. ; Barrique : French term for a 225 liter cask that is traditionally used in Bordeaux and now adopted worldwide ; Baumé : French measurement of the

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

concentration in the juice or wine. ;

Beeswing Beeswing may refer to: * Potassium bitartrate, a sediment from winemaking, used in cooking as "cream of tartar" * Beeswing (horse), a 19th-century champion racehorse from Northern England * "Beeswing", a song on Richard Thompson's 1994 album ''Mirr ...

: A light sediment, chiefly mucilage, found in

Port A port is a maritime facility comprising one or more wharves or loading areas, where ships load and discharge cargo and passengers. Although usually situated on a sea coast or estuary, ports can also be found far inland, such as Ham ...

. ; Bentonite : A type of clay of volcanic origins used in wine as a

clarifying agent Clarifying agents are used to remove suspended solids from liquids by inducing flocculation, causing the solids to form larger aggregates that can be easily removed after they either float to the surface or sink to the bottom of the containment vess ...

. ;

Blanc de Blancs Champagne (, ) is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, spe ...

: A white wine, usually sparkling, made exclusively from white grapes, often Chardonnay. ;

Blanc de Noirs Champagne (, ) is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, spe ...

: A white wine, usually sparkling, made from red grapes. ;Blending : The mixing of two or more different parcels of wine together by winemakers to produce a consistent finished wine that is ready for bottling. Laws generally dictate what wines can be blended together, and what is subsequently printed on the wine label. ;

Blue fining In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells ( lees), bacteria, tartrates, proteins, pectins, various tannin ...

: The use of

potassium ferrocyanide Potassium ferrocyanide is the inorganic compound with formula K4 e(CN)6�3H2O. It is the potassium salt of the coordination complex e(CN)6sup>4−. This salt forms lemon-yellow monoclinic crystals. Synthesis In 1752, the French chemist Pierr ...

to remove iron or copper casse from a wine ; Blush wine : A pale, pinkish color wine. It may refer to a sweet ''

rosé A rosé () is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. ...

'' such as White Zinfandel. ; Bonne chauffe : The second distillation that takes place during Cognac production where the cloudy ''brouillis'' (first distillate with alcohol levels between 28-32%) gets converted into the clear eau de vie ; Botrytized grapes : Grapes that have been rotted by

botrytis cinerea ''Botrytis cinerea'' is a necrotrophic fungus that affects many plant species, although its most notable hosts may be wine grapes. In viticulture, it is commonly known as "botrytis bunch rot"; in horticulture, it is usually called "grey mould" or ...

. ; Botte (plural ''botti'') :Italian term for a very large barrel that can hold up to ; Bottiglia : Italian term for a wine bottle ;

Bottle Age The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids an ...

: The length of time that wine has been allowed to age and mature in bottle. ;

Bottle shock ''Bottle Shock'' is a 2008 American comedy-drama film based on the 1976 wine competition termed the "Judgment of Paris", when California wine defeated French wine in a blind taste test. It stars Alan Rickman, Chris Pine, and Bill Pullman and is ...

: Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. After several days the condition usually disappears. ;

Bottle variation Bottle variation is the degree to which different bottles, nominally of the same product, can have different taste, smell, etc. There are many possible causes of bottle variation: * variation in the contents prior to packaging * variation in the p ...

: The degree to which bottled wine of the same style and

vintage Vintage, in winemaking, is the process of picking grapes and creating the finished product—wine (see Harvest (wine)). A vintage wine is one made from grapes that were all, or primarily, grown and harvested in a single specified year. In certa ...

can vary. ;

Box wine Boxed wine (cask wine) is wine sold in a bag inside a box. The box is made of cardboard or corrugated fiberboard, which supports a plastic bladder filled with wine. The wine flows out from a plastic push-release valve. History The process for ...

: Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap. ; Brettanomyces : A wine spoilage

that produces taints in wine commonly described as ''barnyard'' or ''band-aids''. ;

Brix Degrees Brix (symbol °Bx) is a measure of the dissolved solids in a liquid, and is commonly used to measure dissolved sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength ...

/Balling : A measurement of the dissolved

sucrose Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined ...

level in a wine ; Brouillis : The product of the first distillation in the production of Cognac ;Brut : A

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

term for a very dry Champagne or sparkling wine. Drier than extra dry. ; Bung : A

stopper Stopper may refer to: * Bung, a plug used to stop the opening of a container ** Laboratory rubber stopper, a specific type of bung * Plug (sanitation), used to stop a drainage outlet * Defender (association football), in soccer (association footba ...

used to seal a bottle or barrel. Commonly used term for

cork Cork or CORK may refer to: Materials * Cork (material), an impermeable buoyant plant product ** Cork (plug), a cylindrical or conical object used to seal a container ***Wine cork Places Ireland * Cork (city) ** Metropolitan Cork, also known as G ...

s. ; Burnt wine : Another name for

Brandy Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with ...

, a liquor made from distilled wine. It is often the source of additional alcohol in fortified wines. ; Butt : An old English unit of wine casks, equivalent to about 477

liter The litre (international spelling) or liter (American English spelling) (SI symbols L and l, other symbol used: ℓ) is a metric unit of volume. It is equal to 1 cubic decimetre (dm3), 1000 cubic centimetres (cm3) or 0.001 cubic metre (m3). ...

s (126

US gallon The gallon is a unit of volume in imperial units and United States customary units. Three different versions are in current use: *the imperial gallon (imp gal), defined as , which is or was used in the United Kingdom, Ireland, Canada, Austral ...

s/105 imperial gallons). In Sherry production, a butt traditionally holds around

C

;Cap: The layer of grape skins that are forced by rising

carbon dioxide Carbon dioxide (chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is transpar ...

gas to the top of the fermentation vessel during

cuvaison The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed ...

. ;Carbonic acid: Carbon dioxide gas dissolved in the water content of wine. It is a volatile acid that held in equilibrium with the dissolved carbon dioxide gas and can not be isolated in a pure form. ;Carbonic gas: A natural by product of the fermentation process in which yeast cells convert

into nearly equal parts alcohol and carbonic gas. While a small amount stays presence in the wine as carbonic acid, most of the gas will rise to the surface of the fermentation vessel and attempt to escape into the air. If the fermentation vessel is closed (such as a sealed wine bottle used to make sparkling wine), the gas will dissolve into the wine and when released will make the wine sparkling. ;Carbonic maceration: A winemaking practice of fermenting whole grapes that have not been crushed. This intracellular fermentation (as opposed to the traditional extracellular fermentation of wine yeast) tends to produce fruity, deeply colored red wines with low tannins ;Casein: A fining agent derived from a

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...

protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...

. ;Cask: A wood barrel or storage vessel, often made from

, that is used in winemaking for fermentation and/or aging ;Cask-strength: A term sometimes seen in Cognac production (but more often associated with grain spirits) to denote a Cognac that has not been watered down to reduce its alcohol level. Like whiskeys these Cognacs will usually be unfiltered and with a high alcohol proof over 40% ABV ;Casse: An unwanted haze in wine caused by various unstable compounds (such as proteins or excess copper from previous finings) that can develop into a wine fault if not corrected before bottling ;Charmat method : Sparkling wine production method where the secondary fermentation takes place in a tank as opposed to the traditional method where it takes place in the individual wine bottle that the consumer eventually purchases ;Chauffe-vin: An optional attachment to the Cognac still that heats the wine prior to the first distillation ; Cellaring:To age wine for the purpose of improvement or

storage Storage may refer to: Goods Containers * Dry cask storage, for storing high-level radioactive waste * Food storage * Intermodal container, cargo shipping * Storage tank Facilities * Garage (residential), a storage space normally used to store car ...

. ;Centrifugal force filtration: The process of separating unwanted particles (such as dead yeast cells or fining agents) from the wine by use of centrifugal force. ;Ceramic filtration : A filtration process of the wine that utilizes perlite and is able to fine the wine to an ultrafine degree. ; Chaptalization : A

process where sugar is added to the

must Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of t ...

to increase the alcohol content in the fermented wine. This is often done when grapes have not ripened adequately. ;Charmat process : The Charmat or bulk process is a method where sparkling wines receive their secondary fermentation in large tanks, rather than individual bottles as seen in

Méthode champenoise Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ''ancestral method''. Pressure and terminology In popular parlance and also in the ...

. ;Clarification: A

process involving the ''fining'' and ''

filtration Filtration is a physical separation process that separates solid matter and fluid from a mixture using a ''filter medium'' that has a complex structure through which only the fluid can pass. Solid particles that cannot pass through the filter ...

'' of wine to remove suspended solids and reduce

turbidity Turbidity is the cloudiness or haziness of a fluid caused by large numbers of individual particles that are generally invisible to the naked eye, similar to smoke in air. The measurement of turbidity is a key test of water quality. Fluids can ...

. ;Col de cygnet :The swan's neck shaped portion of a

pot still A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as eff ...

used in Cognac production that transports the vapors from the pot to the condenser ;

Cold stabilization In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells ( lees), bacteria, tartrates, proteins, pectins, various tannins ...

: A

process where wine is chilled to near freezing temperatures for several weeks to encourage the

precipitation In meteorology, precipitation is any product of the condensation of atmospheric water vapor that falls under gravitational pull from clouds. The main forms of precipitation include drizzle, rain, sleet, snow, ice pellets, graupel and hail. ...

of tartrate crystals. ;Compte :Classification system used in the Armagnac and Cognac region based on the age of the spirit ranging from 00 for a newly distilled spirit to 2 for a VS ("Very Special"), 4 for a VSOP Reserve, 6 for a Napoleon XO (extra old) and 10 for the longest aged XO. Congeners that are produced throughout the winemaking process from fermentation through maturation and even distillation for spirits such as a Cognac. These compounds include

ester In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. Glycerides ar ...

s and

ketone In organic chemistry, a ketone is a functional group with the structure R–C(=O)–R', where R and R' can be a variety of carbon-containing substituents. Ketones contain a carbonyl group –C(=O)– (which contains a carbon-oxygen double bo ...

s which can influence the

aroma An odor (American English) or odour (Commonwealth English; see spelling differences) is caused by one or more volatilized chemical compounds that are generally found in low concentrations that humans and animals can perceive via their sense ...

and flavor of wine. ;Cork: A wine bottle

made from the thick outer bark of the cork oak tree. ;Cork taint: A type of wine fault describing undesirable aromas and flavors in wine often attributed to mold growth on

chlorine Chlorine is a chemical element with the Symbol (chemistry), symbol Cl and atomic number 17. The second-lightest of the halogens, it appears between fluorine and bromine in the periodic table and its properties are mostly intermediate betwee ...

bleach Bleach is the generic name for any chemical product that is used industrially or domestically to remove color (whitening) from a fabric or fiber or to clean or to remove stains in a process called bleaching. It often refers specifically, to ...

s. ;Coupage: A custom of "enormous antiquity" of mixing a little good wine with much bad wine and calling it good. "The result of this operation is that the best qualities of the good are destroyed without a trace."Wines for Everyone, p. 11 ;Courbe de fermentation : French term for plotting the temperature and must density/sugar levels of an individual vat or tank of fermenting must to track its progress from the initiation of fermentation to dryness. Crossflow filtration: A highspeed form of microfiltration that has the wine flow across a membrane filter rather than through it. ;Crown-cap: A beer bottle cap used as a temporary closure for a sparkling wine as it undergoes a secondary fermentation. ;Crush: After

harvest Harvesting is the process of gathering a ripe crop from the fields. Reaping is the cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper. On smaller farms with minimal mechanization, harvesting is the most labor-i ...

, and prior to pressing, grape are "crushed" or broken up so that the juice is released and allowed to

macerate Maceration may refer to: * Maceration (food), in food preparation * Maceration (wine), a step in wine-making ** Carbonic maceration, a wine-making technique * Maceration (sewage), in sewage treatment * Maceration (bone), a method of preparing bo ...

with the skins prior to and during fermentation. In

viticultural terms This glossary of viticultural terms list some of terms and definitions involved in growing grapes for use in winemaking. A B C ...

, "Crush" is used as a synonym for harvest time. ;Cryoextraction: A mechanical means of concentrating the grape must (and such increasing sugar concentration) by chilling the must until its water content freezes into ice crystals that are then removed. This production method is used to make so called "ice box wines" in a style similar to ice wines which are produced by the grapes naturally freezing on the vine before harvest ;Cut: A blending term used to refer to either blending a wine with one distinct characteristic (such as high acidity) into a wine that currently dominated by the opposite characteristic (such as low acidity). It can also mean blending a red wine with a white wine in order to make a rosé. Cutting may also refer to the illegal practice of diluting a wine with water. The French term ''tailles'' or "cut" refers to the point during pressing when the quality of the grape juices degrades. The first ''tailles'' is the

free-run In winemaking, pressing is the process where juice is extracted from the grapes with the aid of a wine-press, by hand, or even by the weight of the grape berries and clusters.Jeff Cox ''From Vines to Wines: The Complete Guide to Growing Grapes an ...

juice followed by successive pressing. ;Cuve: A large vat used for fermentation. ;Cuve Close: Alternative name for the

Charmat method Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ''ancestral method''. Pressure and terminology In popular parlance and also in the ...

sparkling wine production Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ''ancestral method''. Pressure and terminology In popular parlance and also in the ...

. ;Cuvée: A wine blended from several vats or batches, or from a selected vat. Also used in Champagne to denote the juice from the first pressing of a batch of grapes.

D

;

Debourbage In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells ( lees), bacteria, tartrates, proteins, pectins, various tannin ...

: Refers to a process in which the must of a white wine is allowed to settle before racking off the wine, this process reduces the need for filtration or fining. ;

Dégorgement Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ''ancestral method''. Pressure and terminology In popular parlance and also in the ...

: The disgorging or removal of sediment from bottles that results from secondary fermentation. ;Délestage : French term for

racking Racking, often referred to as Soutirage or Soutirage traditionnel (meaning racking in French), also filtering or fining, is the process of moving wine or beer from one container to another using gravity rather than a pump, which can be disruptiv ...

with the purpose of removing harsh tannins from the wine in the form of grape seeds. In this process the wine is drained into a secondary vessel, allowing the cap to settle to a bottom and loosen the seeds that are trapped in the pulps. As the wine drains, a filter captures the seeds and removes them from the wine. The wine is then returned the first vessel. ;Demi-muid : A large oak barrel that holds 159

gallon The gallon is a unit of volume in imperial units and United States customary units. Three different versions are in current use: *the imperial gallon (imp gal), defined as , which is or was used in the United Kingdom, Ireland, Canada, Austral ...

s (600

s). In between the petit foudre and the barrique. ;Depth filtration : A means of filtering a wine that takes solely inside filtration medium, such as a

kieselguhr Diatomaceous earth (), diatomite (), or kieselgur/kieselguhr is a naturally occurring, soft, siliceous sedimentary rock that can be crumbled into a fine white to off-white powder. It has a particle size ranging from more than 3 μm to le ...

, rotary drum vacuum or a frame filter. ;Devatting : The process of separating red must from pomace, which can happen before or after fermentation. ;

Diatomaceous Earth Diatomaceous earth (), diatomite (), or kieselgur/kieselguhr is a naturally occurring, soft, siliceous sedimentary rock that can be crumbled into a fine white to off-white powder. It has a particle size ranging from more than 3 μm to le ...

: Very fine particles of sedimentary rock used for filtering wine. Also known as D.E. or Kieselghur. ;Doble pasta : Spanish winemaking term describing a wine that is macerated with double the normal ratio of grape skins to juice. This is achieved by the winemaker bleeding off and disposing of extra juice in order to increase the ratio of grape skin and concentration of

phenolic compounds In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of one or more hydroxyl groups (— O H) bonded directly to an aromatic hydrocarbon group. The simplest is phenol, . Phenolic compounds are c ...

. ;Doppelstück : A German oak barrel that holds 635 gallons (2,400 liters). ;

Dosage (wine) Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ''ancestral method''. Pressure and terminology In popular parlance and also in the ...

:The addition of sugar with the ''liqueur d'expedition'' after degorgement where the sweetness level of a sparkling wine is determined ;Drawing off :see Devatting. ; Dry : Wines with zero or very low levels of

residual sugar The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wine's sweetness, whil ...

. The opposite of sweet, except in sparkling wines, where dry means sweet.

E

;

Egg white Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms arou ...

fining : A technique of fining that uses the whites of eggs to attract

negatively charged Electric charge is the physical property of matter that causes charged matter to experience a force when placed in an electromagnetic field. Electric charge can be ''positive'' or ''negative'' (commonly carried by protons and electrons respectiv ...

matter. ;

Enology Oenology (also enology; ) is the science and study of wine and winemaking. Oenology is distinct from viticulture, which is the science of the growing, cultivation, and harvesting of grapes. The English word oenology derives from the Greek word ' ...

American English American English, sometimes called United States English or U.S. English, is the set of variety (linguistics), varieties of the English language native to the United States. English is the Languages of the United States, most widely spoken lan ...

spelling of

oenology Oenology (also enology; ) is the science and study of wine and winemaking. Oenology is distinct from viticulture, which is the science of the growing, cultivation, and harvesting of grapes. The English word oenology derives from the Greek word ' ...

, the study of wine. ;En Tirage :

for "''in pulling''", refers to the period of time in which bottled sparkling wine is rested in contact with lees generated during secondary fermentation. Part of the

Méthode Champenoise Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ''ancestral method''. Pressure and terminology In popular parlance and also in the ...

process. ;

Enzyme Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. A ...

: A protein created by

that act as a

bio-chemical Biochemistry or biological chemistry is the study of chemical processes within and relating to living organisms. A sub-discipline of both chemistry and biology, biochemistry may be divided into three fields: structural biology, enzymology and ...

catalysts in grape or wine development. An example would be the enzyme invertase which aids the storage of sugars within individual grape berries. ; Esters : Compounds formed in wine either during fermentation or the wine's aging development that contribute to a wine's aroma. ;

Estufagem Madeira is a fortified wine made on the Portuguese Madeira Islands, off the coast of Africa. Madeira is produced in a variety of styles ranging from dry wines which can be consumed on their own, as an apéritif, to sweet wines usually consumed ...

: Portuguese term for the process where

Madeira ) , anthem = ( en, "Anthem of the Autonomous Region of Madeira") , song_type = Regional anthem , image_map=EU-Portugal_with_Madeira_circled.svg , map_alt=Location of Madeira , map_caption=Location of Madeira , subdivision_type=Sovereign st ...

is heated in ''estufas'' (ovens) and then cooled to create the unique flavors and texture of the wine. ;Ethanoic acid : Another name for

acetic acid Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component ...

;

Ethanol Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an Alcohol (chemistry), alcohol with the chemical formula . Its formula can be also written as or (an ethyl ...

: Also known as "ethyl alcohol". The primary

alcohol Alcohol most commonly refers to: * Alcohol (chemistry), an organic compound in which a hydroxyl group is bound to a carbon atom * Alcohol (drug), an intoxicant found in alcoholic drinks Alcohol may also refer to: Chemicals * Ethanol, one of sev ...

in wine and most other

s. The alcohol content of a wine contributes to its

body Body may refer to: In science * Physical body, an object in physics that represents a large amount, has mass or takes up space * Body (biology), the physical material of an organism * Body plan, the physical features shared by a group of anima ...

. ;

Extract An extract is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol, oil or water. Extracts may be sold as tinctures, absolutes or in powder form. The aromatic principles of many spices, nuts, h ...

: Everything in a wine except for water, sugar, alcohol, and acidity, the term refers to the solid compounds such as

tannins Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term ''tannin'' (from Anglo-Norman ''tanner'', f ...

. High levels of extract results in more colour and body, which may be increased by prolonging the wine's contact with the skins during

. ;Extra dry : A champagne or sparkling wine with a small amount of

(slightly sweet). Not as dry as ''Brut''.

F

;Fall bright : The point when a wine becomes limpid, or clear, after all the cloudy sediments falls to the bottom of container. The wine is then usually racked over the sediment or, in the case of sparkling wine, disgorged. ; Fatty acids : Another term used in winemaking to describe volatile acids such as

butyric Butyric acid (; from grc, βούτῡρον, meaning "butter"), also known under the systematic name butanoic acid, is a straight-chain alkyl carboxylic acid with the chemical formula CH3CH2CH2CO2H. It is an oily, colorless liquid with an unpl ...

or propionic acids ; Fault : An unpleasant characteristic of wine resulting from a flaw with the winemaking process or storage conditions. ;Feints :The "tails" of alcohol spirits leftover at the end of distillation in the production of Cognac. These are usually low in alcohol and may be re-distilled or blended with the "heart" (distillate with 70% ABV taken after the "heads" are produced) to add flavor to the Cognac. Red wine cap

;

Fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

: A chemical reaction in winemaking. In alcoholic fermentation it is the conversion of sugars to

while in malolactic conversion it is the conversion of malic acid to lactic by bacteria. ;Feuillette : A French wine barrel with the capacity to hold 30 US gallons/25 imperial gallons (114 liters) in

Burgundy Burgundy (; french: link=no, Bourgogne ) is a historical territory and former administrative region and province of east-central France. The province was once home to the Dukes of Burgundy from the early 11th until the late 15th century. The c ...

and 35 US gallons/29 imperial gallons (132 liters) in

Chablis Chablis () is a town and commune in the Yonne department in Bourgogne-Franche-Comté in north-central France. It lies in the valley of the River Serein. Wine The village of Chablis gives its name to one of the most famous French white wines ...

. ;

Filtration Filtration is a physical separation process that separates solid matter and fluid from a mixture using a ''filter medium'' that has a complex structure through which only the fluid can pass. Solid particles that cannot pass through the filter ...

: The removal of unwanted particles suspended in wine or grape juice. ; Fining : A ''clarification'' process where flocculants, such as bentonite or egg white, are added to the wine to remove suspended solids. Fining is considered a more gentle method of clarifying a wine than filtering. ;First pressing : The first press, after the free run juice has been collected, that contains the clearest and cleanest juice that will come out of pressing. ;Fixed acidity : A measurement of "total acidity" (TA), including tartaric, malic and lactic, of a wine minus the volatile acids. ;Fixed

sulfur Sulfur (or sulphur in British English) is a chemical element with the symbol S and atomic number 16. It is abundant, multivalent and nonmetallic. Under normal conditions, sulfur atoms form cyclic octatomic molecules with a chemical formula ...

: The molecules of

that binds with sugar and acids in the wine. This leaves the unbound "free sulfur" to combine with molecules of

oxygen Oxygen is the chemical element with the symbol O and atomic number 8. It is a member of the chalcogen group in the periodic table, a highly reactive nonmetal, and an oxidizing agent that readily forms oxides with most elements as wel ...

in order to prevent

. ;

Flash Pasteurization Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other p ...

: A procedure different from full

pasteurization Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The ...

where the wine is subjected to high temperatures around 176°F (80°C) for intervals of 30-60 seconds. ;

Flor Flor (Spanish and Portuguese for ''flower'') in winemaking, is a film of yeast on the surface of wine, important in the manufacture of some styles of sherry. The flor is formed naturally under certain winemaking conditions, from indigenous yeast ...

: The

responsible for the character of dry

Sherries Sherry ( es, jerez ) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. Sherry is produced in a variety of styles made primarily from the Palomino grape, ranging from light versi ...

. ;Foreshots : The "heads" of alcohol spirit that are first released during distillation in the production of Cognac. These often include

acetone Acetone (2-propanone or dimethyl ketone), is an organic compound with the formula . It is the simplest and smallest ketone (). It is a colorless, highly volatile and flammable liquid with a characteristic pungent odour. Acetone is miscib ...

methanol Methanol (also called methyl alcohol and wood spirit, amongst other names) is an organic chemical and the simplest aliphatic alcohol, with the formula C H3 O H (a methyl group linked to a hydroxyl group, often abbreviated as MeOH). It is a ...

and the lighter

s and

compounds with low boiling points and are usually discarded rather than added to the final blend of Cognac ;

Fortification A fortification is a military construction or building designed for the defense of territories in warfare, and is also used to establish rule in a region during peacetime. The term is derived from Latin ''fortis'' ("strong") and ''facere'' ...

: The process of adding pure alcohol or very strong (77 to 98

proof Proof most often refers to: * Proof (truth), argument or sufficient evidence for the truth of a proposition * Alcohol proof, a measure of an alcoholic drink's strength Proof may also refer to: Mathematics and formal logic * Formal proof, a con ...

) grape spirit to a wine. Depending on when the alcohol is added, either before, during or after fermentation, this can result in a wine with a high alcohol content and noticeable

sweetness Sweetness is a Taste#Basic tastes, basic taste most commonly Perception, perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasure, pleasurable. In addition to sugars like sucrose, many other chemical compounds ...

. ;Foudre : A generic French term for a large wooden vat between 20 and 120 hectoliters. ;Fractions ;The separate parts that are released at different boiling points during the distillation process in the production of Cognac. These include the "heads", "heart" and "tails" with each fractions containing different alcohol levels and flavor compounds ;Free sulfur : The active element of sulfur dioxide that combined with molecules of oxygen to prevent oxidation. For more details see fixed sulfur above. ; Free run juice : Juice obtained from grapes that have not been pressed. ;

Fruit wine Fruit wines are fermented alcoholic beverages made from a variety of base ingredients (other than grapes); they may also have additional flavors taken from fruits, flowers, and herbs. This definition is sometimes broadened to include any alcohol ...

: A fermented alcoholic beverage made from non-grape fruit juice which may or may not include the addition of sugar or honey. Fruit wines are always called "something" wines (e.g., plum wine), since the word wine alone is often legally defined as a beverage made only from grapes. ;Fuder : A German oak barrel with the capacity to hold 265 US gallons/220 imperial gallons (1000 liters) ;Fully fermented : A wine that was allowed to complete the process of fermentation without interruption to produce a wine that is completely dry. ; Fusel alcohol :Also known as Fusel oils. By-products of fermentation and distillation that are encountered in small quantities in winemaking that can contribute to a wine's complexity. Yeast naturally produce

propyl alcohol There are two isomers of propanol. * 1-Propanol, ''n''-propanol, or propan-1-ol : CH3CH2CH2OH, the most common meaning *2-Propanol, Isopropyl alcohol, isopropanol, or propan-2-ol : (CH3)2CHOH See also * Propanal (propionaldehyde) differs in s ...

isobutyl alcohol Isobutanol (IUPAC nomenclature: 2-methylpropan-1-ol) is an organic compound with the formula (CH3)2CHCH2OH (sometimes represented as ''i''-BuOH). This colorless, flammable liquid with a characteristic smell is mainly used as a solvent either dire ...

isoamyl Pentyl is a five-carbon alkyl group or substituent with chemical formula -C5H11. It is the substituent form of the alkane pentane. In older literature, the common non-systematic name amyl was often used for the pentyl group. Conversely, the nam ...

and amyl alcohol as fusel oils with the distillation process able to produce even larger long-chain

hydrocarbon In organic chemistry, a hydrocarbon is an organic compound consisting entirely of hydrogen and carbon. Hydrocarbons are examples of group 14 hydrides. Hydrocarbons are generally colourless and hydrophobic, and their odors are usually weak or ex ...

s that can be potentially unpleasant tasting and toxic. These are usually found in the "tails" fraction of a distillate which is often discarded. ;Fût : Generic French term for an oak cask where wines are fermented and/or aged.

G

; Gelatine : A fining agent used to remove excessive amounts of

and other negatively charged

from the wine. ;

Geosmin Geosmin ( ) is an irregular sesquiterpenoid, produced from the universal sesquiterpene precursor farnesyl pyrophosphate (also known as farnesyl diphosphate), in a two-step -dependent reaction. Geosmin, along with the irregular monoterpene 2-met ...

: A chemical compound found in wine grapes that is responsible for some earthy aromas and flavors. Geosmin is also found in beets and

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

es. ;

Governo Governo is a winemaking technique reportedly invented in Tuscany in the 14th century to help complete fermentation and stabilize the wine. The technique involves saving a batch of harvested grapes and allowing them to partially dry. If fermentat ...

: Winemaking technique historically associated with Chianti where a small amount of partially dried grapes are added to vat of wine that completed or stopped fermentation in order to restart fermentation, potentially adding more alcohol and

glycerine Glycerol (), also called glycerine in British English and glycerin in American English, is a simple triol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in lipids known ...

to the wine ;

Grape juice Grape juice is obtained from crushing and blending grapes into a liquid. In the wine industry, grape juice that contains 7–23 percent of pulp, skins, stems and seeds is often referred to as ''must''. The sugars in grape juice allow it to be u ...

: The free-run or pressed juice from

grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago, ...

s. Unfermented grape juice is known as "

." ;

Gyropalette A gyropalette is a piece of equipment used in the production of sparkling wine, such as Champagne, made by the traditional method, where the second fermentation takes place in the bottle. Background In order to remove the yeast sediment (" le ...

:A mechanized riddling palate that can complete the

remuage The traditional method is the process used in the Champagne region of France to produce Champagne. It is also the method used in various French regions to produce sparkling wines (not called “Champagne”), in Spain to produce Cava, in Port ...

process that would manually take several weeks over the course a few days

H

;Heads :In Cognac production, this is the first fraction of alcohol spirit that is collected during the distillation process which includes volatile alcohol compounds, ethanol and potentially toxic alcohols such as methanol. This fraction is discarded. ;Hearts :The second fraction that is collected during the distillation process in Cognac production that makes up the vast majority of the end product ;Halbfüder : A German oak barrel with the capacity of 132 gallons (500 liters) ;Halbstück : A German oak barrel with the capacity of 159 gallons (600 liters) ;

Hogshead A hogshead (abbreviated "hhd", plural "hhds") is a large cask of liquid (or, less often, of a food commodity). More specifically, it refers to a specified volume, measured in either imperial or US customary measures, primarily applied to alcoho ...

: A

whose capacity varies by region. A hogshead of wine in the US holds ; a hogshead of wine in the UK holds . ;

Hydrogen sulfide Hydrogen sulfide is a chemical compound with the formula . It is a colorless chalcogen-hydride gas, and is poisonous, corrosive, and flammable, with trace amounts in ambient atmosphere having a characteristic foul odor of rotten eggs. The unde ...

: The combination of

hydrogen Hydrogen is the chemical element with the symbol H and atomic number 1. Hydrogen is the lightest element. At standard conditions hydrogen is a gas of diatomic molecules having the formula . It is colorless, odorless, tasteless, non-toxic, an ...

and sulfur dioxide which can produce a fault in the wine reminiscent of the smell of rotting eggs that may eventually develop in the bottle into

mercaptan In organic chemistry, a thiol (; ), or thiol derivative, is any organosulfur compound of the form , where R represents an alkyl or other organic substituent. The functional group itself is referred to as either a thiol group or a sulfhydryl gro ...

I

;

Isinglass Isinglass () is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification or fining of some beer and wine. It can also be cooked into a paste for specialised gluing purposes. The E ...

: A

which is a form of

collagen Collagen () is the main structural protein in the extracellular matrix found in the body's various connective tissues. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whole ...

derived from fish.

J

; Juice : A liquid which is expressed from a

fruit In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particu ...

or vegetable matter.

K

;

Kieselguhr Diatomaceous earth (), diatomite (), or kieselgur/kieselguhr is a naturally occurring, soft, siliceous sedimentary rock that can be crumbled into a fine white to off-white powder. It has a particle size ranging from more than 3 μm to le ...

:Another name for diatomaceous earth which is used in filtration

L

;

Lactic acid Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natu ...

: The

acid in wine The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of ...

formed during the process of malolactic fermentation. ;Lagar : A traditional Portuguese concrete vessel used for treading grapes by foot. ;Late disgorgement : A term, often abbreviated as LD on sparkling wine labels, that means the wine was recently

disgorged Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ''ancestral method''. Pressure and terminology In popular parlance and also in the ...

after spending an extended period

aging on its lees Autolysis in winemaking relates to the complex chemical reactions that take place when a wine spends time in contact with the lees, or dead yeast cells, after fermentation. While for some wines - and all beers - autolysis is undesirable, it is a ...

. ;Leaching : A process of

oak barrel Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a v ...

production during which some tannins are deliberately removed from the wood by

steaming Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking ha ...

. The viticultural term refers to the loss of certain qualities of the soil, such as pH, when rainwater removes or "leaches out" carbonates from the soil. ; Lees : Wine sediment that occurs during and after fermentation, and consists of dead yeast, grape seeds, and other solids. Wine is separated from the lees by racking. ;Lees stirring :Also known as bâttonage, A process associated with ''

'' aging where the lees are stirred up to extract flavor and other sensory components into the wine and to avoid reductive conditions that may contribute to various wine faults ;

Lieu dit ''Lieu-dit'' (; plural: ''lieux-dits'') (literally ''said-location'') is a French toponymic term for a small geographical area bearing a traditional name. The name usually refers to some characteristic of the place, its former use, a past event, ...

: French term for a named vineyard site. Usually used for vineyards that do not separate have a Grand cru or Premier cru designation ;Liqueur de tirage : French term for a liquid containing

saccharose Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refine ...

and

used to effect the second

. ;Liqueur d'expedition : French term for "shipping liquid" or ''dosage'', used to top up and possibly sweeten sparkling wine after

disgorging Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ''ancestral method''. Pressure and terminology In popular parlance and also in the ...

. Usually a solution of

base wine Base wine is a type of still wine produced in the first stage of fermentation during the production of sparkling wines and brandies. After the primary fermentation, base wine is first blended into a cuvée, then made into sparkling wine by further ...

. ;Low wines :Also known as Brouillis'', the cloudy, water-white alcoholic spirit of around 30% ABV that is derived from the first distillation of Cognac production

M

; Maceration : The contact of grape skins with the

during fermentation, extracting

including

tannin Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term ''tannin'' (from Anglo-Norman ''tanner'', ...

anthocyanin Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical compo ...

s, and aroma. See also cuvaison. ;

Madeirized Maderisation is a process that involves the heating and oxidisation of a wine. The term is named after the process used in the production of Madeira wine, where it occurs while the wine is in cask. The resulting wine darkens in color and acquires ...

: A wine showing

-like flavor, generally evidence of

. Sometimes used to describe white wine that has been kept long past its prime. ;

Maillard reactions The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many ...

: The complex chemical reaction between

amino acid Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although hundreds of amino acids exist in nature, by far the most important are the alpha-amino acids, which comprise proteins. Only 22 alpha am ...

s and

sugar in the wine Sugars in wine are at the heart of what makes winemaking possible. During the process of fermentation, sugars from wine grapes are broken down and converted by yeast into alcohol (ethanol) and carbon dioxide. Grapes accumulate sugars as they grow ...

or grapes. During the

raisin A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the d ...

ing process of grapes, such as in the production of straw wine, the Maillard reaction process play a vital role in concentrating the flavors of the grapes. During

, the amino acids created during the autolysis process reacts with the

of the wine to create a series of aromas and flavors associated with premium quality Champagne. ;

Malic acid Malic acid is an organic compound with the molecular formula . It is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms ...

: A strong tasting

reminiscent of the flavor of green (unripe) apples. The amount of malic acid in grapes is gradually reduced during the ripening process while the grapes are on the vine and can be further reduced during winemaking by fermentation and malolactic fermentation. ; Malolactic fermentation : Also known as malo or MLF, a secondary fermentation in wines by lactic acid bacteria during which tart tasting malic acid is converted to softer tasting

, during which carbon dioxide is generated. ; Mannoprotein : A

nitrogen Nitrogen is the chemical element with the symbol N and atomic number 7. Nitrogen is a nonmetal and the lightest member of group 15 of the periodic table, often called the pnictogens. It is a common element in the universe, estimated at se ...

rich protein secreted by dead yeast cells during the autolysis process that occur while the wine ages on its lees. ;

Marc Marc or MARC may refer to: People * Marc (given name), people with the first name * Marc (surname), people with the family name Acronyms * MARC standards, a data format used for library cataloging, * MARC Train, a regional commuter rail system of ...

:The distillate made from

pomace Pomace ( ), or marc (; from French ''marc'' ), is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit. Grape pomace has traditionally been used to prod ...

. The term can also refer to the pomace itself or, in the Champagne region, to individual press fractions from the traditional vertical wine press. ;

Mead Mead () is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. The defining character ...

: A wine-like alcoholic beverage made of fermented

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

and water rather than grape juice. ;Membrane filtration : A process of filtration that uses a thin screen of biologically inert material, perforated with microsize pores that capture matter larger than the size of the holes. ;

Mercaptans In organic chemistry, a thiol (; ), or thiol derivative, is any organosulfur compound of the form , where R represents an alkyl or other organic substituent. The functional group itself is referred to as either a thiol group or a sulfhydryl gro ...

: Chemical compounds formed by the reaction of

ethyl Ethyl may refer to: Arts and entertainment * Cold Ethyl, a Swedish rock band *Ethyl Sinclair, a character in the ''Dinosaurs'' television show Science and technology * Ethyl group, an organic chemistry moiety * Ethyl alcohol (or ethanol) * E ...

and

methyl alcohol Methanol (also called methyl alcohol and wood spirit, amongst other names) is an organic chemical and the simplest aliphatic alcohol, with the formula C H3 O H (a methyl group linked to a hydroxyl group, often abbreviated as MeOH). It is a lig ...

with

hydrogen sulfide Hydrogen sulfide is a chemical compound with the formula . It is a colorless chalcogen-hydride gas, and is poisonous, corrosive, and flammable, with trace amounts in ambient atmosphere having a characteristic foul odor of rotten eggs. The unde ...

to produce a wine fault that creates odors in the wine reminiscent of burnt

rubber Rubber, also called India rubber, latex, Amazonian rubber, ''caucho'', or ''caoutchouc'', as initially produced, consists of polymers of the organic compound isoprene, with minor impurities of other organic compounds. Thailand, Malaysia, and ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

s or stale

cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...

. ;

: (aka Methode Traditionelle, Traditional Method) Process whereby sparkling wines receive a second fermentation in the same bottle that will be sold to a retail buyer. Compare with

Charmat Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ''ancestral method''. Pressure and terminology In popular parlance and also in the ...

, transfer or bulk fermented methods. ;

Méthode Rurale EidosMedia S.p.A. is a publishing software company. Established in 1999, the company maintains headquarters in Milan, Italy with offices internationally. Its main products are used by large media companies and include Méthode, a content manageme ...

: A method of sparkling wine production similar to the Champagne method except there is no secondary fermentation. Rather the wine bottled before the primary fermentation has completed, trapping the resulting carbon dioxide gas, and leaving the residual sediment in the wine. ; Microoxygenation : The controlled exposure of wine to small amounts of oxygen in the attempt to reduce the length of time required for maturation. ;Microvinification : A winemaking technique often used for experimental batches of wine where the wine is fermented in small, specialized vats. ;Mistelle : French term for fresh grape juice that has had alcohol added to it (

) before fermentation has started. This results in a generally sweet wine. ;MOG : A winemaking abbreviation for "Material Other than Grapes". Usually refers to debris like leaves, dirt and stems that can be unintentionally harvested with the grapes.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 446 Oxford University Press 2006 ;Mosto cotto :Italian term for concentrated grape must used to add sweetness to a wine. Similar to the German term ''süssreserve'' ;Mud : ''See "Lees".'' ;Muid : French term for a large oval barrel with a capacity of 159 gallons (600 liters) ;

Must Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of t ...

: Unfermented grape juice, including pips (seeds), skins and stalks. ; Must weight : The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol. ; Mutage : French term for fortifying a wine by adding alcohol to the must either before fermentation (i.e. ''

vin de liqueur A ''vin de liqueur'' is a sweet fortified style of French wine that is fortified with brandy to unfermented grape must. The term ''vin de liqueur'' is also used by the European Union to refer to all fortified wines. These wines are similar to ...

'') or during (i.e. '' vin doux naturel'')

N

O

;

Oak An oak is a tree or shrub in the genus ''Quercus'' (; Latin "oak tree") of the beech family, Fagaceae. There are approximately 500 extant species of oaks. The common name "oak" also appears in the names of species in related genera, notably ''L ...

: The most commonly used wood source for fermentation vessel and barrel aging. Oak influence can also be imparted to a wine by the used of oak chips or staves. ; Oechsle : a measure of must weight ;

Oenology Oenology (also enology; ) is the science and study of wine and winemaking. Oenology is distinct from viticulture, which is the science of the growing, cultivation, and harvesting of grapes. The English word oenology derives from the Greek word ' ...

: The science of wine and

. ;Off-dry : A wine that has the barest hint of sweetness; a slightly sweet wine in which the residual sugar is barely perceptible. ;

Orange wine Orange wine, also known as skin-contact white wine, skin-fermented white wine, or amber wine, is a type of wine made from white wine grapes where the grape skins are not removed, as in typical white wine production, and stay in contact with the ...

: A white wine with extending skin contact, similar to red wine production. The opposite of a

;

Organic winemaking Organic wine is wine made from grapes grown in accordance with the principles of organic farming, which excludes the use of artificial chemical fertilizers, pesticides, fungicides, and herbicides. The consumption of organic wine grew at a r ...

: A style of winemaking using organically grown grapes and a minimum amount of chemical additives such as

. ;

Osmotic pressure Osmotic pressure is the minimum pressure which needs to be applied to a solution to prevent the inward flow of its pure solvent across a semipermeable membrane. It is also defined as the measure of the tendency of a solution to take in a pure ...

: The tendency of water of within two solutions separated by a

semipermeable Semipermeable membrane is a type of biological or synthetic, polymeric membrane that will allow certain molecules or ions to pass through it by osmosis. The rate of passage depends on the pressure, concentration, and temperature of the molecul ...

membrane to travel from a weaker solution to the more concentrated one to achieve equilibrium. In winemaking, osmotic pressure is observed in

cells added to grape must with a high sugar content. The water in the yeast cell escapes through the cell membrane into the solution causing the cell to experience plasmolysis, caving in on itself and dying. ;

Oxidation Redox (reduction–oxidation, , ) is a type of chemical reaction in which the oxidation states of substrate change. Oxidation is the loss of electrons or an increase in the oxidation state, while reduction is the gain of electrons or a d ...

: The degradation of wine through exposure to oxygen. In some aspects oxygen plays a vital role in fermentation and through the

aging process Ageing ( BE) or aging ( AE) is the process of becoming older. The term refers mainly to humans, many other animals, and fungi, whereas for example, bacteria, perennial plants and some simple animals are potentially biologically immortal. In ...

of wine. But excessive amounts of oxygen can produce

wine faults A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine ...

. ;OTR : Oxygen transmission rate. A factor of

closures which shows some variation in their oxygen transmission rate, which translates to a degree of

bottle variation Bottle variation is the degree to which different bottles, nominally of the same product, can have different taste, smell, etc. There are many possible causes of bottle variation: * variation in the contents prior to packaging * variation in the p ...

P

;Pad filtration : A technique of filtering wine that involves running the wine through a series of pads made of

asbestos Asbestos () is a naturally occurring fibrous silicate mineral. There are six types, all of which are composed of long and thin fibrous crystals, each fibre being composed of many microscopic "fibrils" that can be released into the atmosphere b ...

cellulose Cellulose is an organic compound with the formula , a polysaccharide consisting of a linear chain of several hundred to many thousands of β(1→4) linked D-glucose units. Cellulose is an important structural component of the primary cell wall ...

or thin

paper Paper is a thin sheet material produced by mechanically or chemically processing cellulose fibres derived from wood, rags, grasses or other vegetable sources in water, draining the water through fine mesh leaving the fibre evenly distributed ...

sheet. ;

Passito Straw wine, or raisin wine, is a wine made from grapes that have been dried to concentrate their juice. The result is similar to that of the ice wine process, but is a much older process and suitable for warm climates. The technique dates back ...

: A method of straw wine production that involves drying bunches of grapes in a special room in order to dehydrate them and concentrate flavors. In some circumstances the grapes maybe left on the vine to dry out in a method similar to the French technique of

passerillage Straw wine, or raisin wine, is a wine made from grapes that have been dried to concentrate their juice. The result is similar to that of the ice wine process, but is a much older process and suitable for warm climates. The technique dates back ...

. ;

Pasteurization Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The ...

: An

umbrella term In linguistics, semantics, general semantics, and ontologies, hyponymy () is a semantic relation between a hyponym denoting a subtype and a hypernym or hyperonym (sometimes called umbrella term or blanket term) denoting a supertype. In other wor ...

for various methods of sterilization and stabilization of the grape must. ;

Pectic enzyme Pectinases are a group of enzymes that breaks down pectin, a polysaccharide found in plant cell walls, through hydrolysis, transelimination and deesterification reactions. Commonly referred to as pectic enzymes, they include pectolyase, pectozyme, ...

: An enzyme added to fruit to increase juice yield. Also used as a

in fruit wines when added to wine or must to eliminate

pectin Pectin ( grc, πηκτικός ': "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal, chemical component of ...

hazes. ;

Perlant Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While the phrase commonly refers to champagne, European Union countries legally reserve that term for products exclusively produced in the Champagne reg ...

: French term for a very lightly sparkling wine with less effervescence than a ''crémant'' or ''pétillant'' ; Perlite : A fine, powder-like substance of

volcanic A volcano is a rupture in the crust of a planetary-mass object, such as Earth, that allows hot lava, volcanic ash, and gases to escape from a magma chamber below the surface. On Earth, volcanoes are most often found where tectonic plates a ...

origins that is sometimes used for ceramic filtration. It has many of the same filtering properties as

diatomaceous earth Diatomaceous earth (), diatomite (), or kieselgur/kieselguhr is a naturally occurring, soft, siliceous sedimentary rock that can be crumbled into a fine white to off-white powder. It has a particle size ranging from more than 3 μm to le ...

. ; pH : A measure of the acidity. The lower the pH, the higher the acidity. The term pH is a shorthand for a mathematical approximation: in chemistry a small 'p' is sometimes used in place of writing log₁₀ and the 'H' in pH represents ⁺ the concentration of hydrogen ions (usually termed 'hydronium ions' or 'protons'). ;

Phenolic compounds In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of one or more hydroxyl groups (— O H) bonded directly to an aromatic hydrocarbon group. The simplest is phenol, . Phenolic compounds are c ...

: Compounds found in the seeds, skins and stalks of grapes that contribute vital characteristics to the color, texture and flavor of wine. Two of the most notable

phenols in wine The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste (wine), taste, color (wine), color and mouthfeel (win ...

include

s which impart color and

which add texture and

aging potential The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and ...

. ;Pipe : A Portuguese oak barrel with the capacity of 145 gallons (550 liters). ;Polishing : An ultrafine means of filtration usually done with

or perlite that leaves a wine with exceptionally bright clarity – giving the impression that it has been polished. Premium wines will often decline polishing because ultra fine precision can also remove flavor and phenolic compounds that may diminish the quality and aging potential of the wine. ; Polyvinylpolypyrrolidone : A fining agent, more commonly abbreviated as PVPP, used in white wine production to remove compounds that can contribute to premature browning of the wine. ;

Pomace Pomace ( ), or marc (; from French ''marc'' ), is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit. Grape pomace has traditionally been used to prod ...

: The skins, stalks, and pips (seeds) that remain after making wine. Also called ''marc''. ;Post-

disgorgement Disgorgement is defined by ''Black's Law Dictionary'' as "the act of giving up something (such as profits illegally obtained) on demand or by legal compulsion." Overview Disgorgement is a remedy or penalty used in US securities law. For exampl ...

aging : The time a sparkling wine spend aging in the bottle between when it has been disgorged to when the bottle is opened for consumption. ; Potable alcohol : Another term for ethanol or ethyl alcohol which is accounts for the majority of alcohol compounds found in wine ; Potassium sorbate : A wine stabilizer and preservative. ; Potential alcohol :The calculation, based on brix, must weight and other measurements, of the potential finished alcohol levels if a batch of grape must was fermented to complete dryness ;

Pot still A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as eff ...

:Distillation vessel, usually made of

copper Copper is a chemical element with the symbol Cu (from la, cuprum) and atomic number 29. It is a soft, malleable, and ductile metal with very high thermal and electrical conductivity. A freshly exposed surface of pure copper has a pinkis ...

, used in the production of Cognac and other alcohol spirits. Usually a wash will be distilled twice with three fractions (heads, hearts and tails) coming from each distillation. ;Pre-

maceration : The time prior to fermentation that the grape must spends in contact with it skins. This technique may enhance some of the varietal characteristics of the wine and leech important phenolic compounds out from the skin. This process can be done either cold (also known as a "

cold soak Cold is the presence of low temperature, especially in the atmosphere. In common usage, cold is often a subjective perception. A lower bound to temperature is absolute zero, defined as 0.00K on the Kelvin scale, an absolute thermodynamic ...

") or at warmer temperatures. ;

Proof Proof most often refers to: * Proof (truth), argument or sufficient evidence for the truth of a proposition * Alcohol proof, a measure of an alcoholic drink's strength Proof may also refer to: Mathematics and formal logic * Formal proof, a con ...

: Refers to the alcohol content of a beverage. In the United States, proof represents twice the alcohol content as a percentage of volume. Thus, a 100 proof beverage is 50% alcohol by volume and a 150 proof beverage is 75% alcohol. In the Imperial system, proof, (or 100% proof), equals 57.06% ethanol by volume, or 48.24% by weight. Absolute or pure ethanol is 75.25 over proof, or 175.25 proof. ;

haze : A condition in wines with an excessive amount of protein particles. These particles react with

to create a cloudy, hazy appearance in the wine. This condition is rectify with the use of a fining agent, such as bentonite, to remove the proteins. ;

Puncheon Puncheon may refer to: * Puncheon (barrel), a container for wine and/or spirits * Puncheon or plank road, a road built with split logs or heavy slab timbers with one face smoothed, also used for flooring or other construction * Puncheon rum, a typ ...

: An oak wine barrel with the capacity of 119 gallons (450 liters) ;Pupitre :An A-frame rack used in the production of sparkling wine. The drilled holes in the boards allow sparkling wine bottles to go through the riddling process to slowly move the leftover sediment from secondary fermentation into the neck for removal. ; Puttonyos :In

Hungary Hungary ( hu, Magyarország ) is a landlocked country in Central Europe. Spanning of the Carpathian Basin, it is bordered by Slovakia to the north, Ukraine to the northeast, Romania to the east and southeast, Serbia to the south, Croatia a ...

, the measurement of sweetness levels for Tokaji ranging from 3 Puttonyos, which contains at least 60 grams/liter of sugar, to 6 Puttonyos containing at least 150 g/L of sugar. ;

Pyrazines Pyrazine is a heterocyclic aromatic organic compound with the chemical formula C4H4N2. It is a symmetrical molecule with point group D2h. Pyrazine is less basic than pyridine, pyridazine and pyrimidine. It is a ''"deliquescent crystal or wax-like ...

: A group of aromatic compounds in grapes that contribute to some of the green herbaceous notes in wine from the

green bell pepper The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...

notes in some

Cabernet Sauvignon Cabernet Sauvignon () is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Australia and British Columbia, Canada to Lebanon' ...

to the grassy notes of some

Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape most likely gets its name from the French words ''sauvage'' ("wild") and ''blanc'' ("white") due to its early origins as an indigenous grape in ...

. In red wines, the abundance of pyrazines can be a sign that the grapes came from vines with vigorous leaf canopy that impeded the ripening process of the grapes.

Q

R

;

Racking Racking, often referred to as Soutirage or Soutirage traditionnel (meaning racking in French), also filtering or fining, is the process of moving wine or beer from one container to another using gravity rather than a pump, which can be disruptiv ...

: The process of drawing wine off the sediment, such as lees, after fermentation and moving it into another vessel. ;Rancio : French and Spanish term for a

fortified wine Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commanda ...

that has been

madeirized Maderisation is a process that involves the heating and oxidisation of a wine. The term is named after the process used in the production of Madeira wine, where it occurs while the wine is in cask. The resulting wine darkens in color and acquires ...

, often by storage in

barrels for at least two years often exposed to direct sunlight. Rancio wines are often found in the

Roussillon Roussillon ( , , ; ca, Rosselló ; oc, Rosselhon ) is a historical province of France that largely corresponded to the County of Roussillon and part of the County of Cerdagne of the former Principality of Catalonia. It is part of the reg ...

region of France and in various Spanish regions. ;

Ratafia Ratafia is a broad term used for two types of sweet alcoholic beverages, a flavouring essence whose taste resembles bitter almonds, later to a ratafia flavoured biscuit, a biscuit to be eaten along with ratafia, and later still, to a cherry var ...

: A liqueur made by combining unfermented grape juice with a

brandy Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with ...

made from the residue of seeds, skins and grape stalks left over from pressing. ;Rectifier :The second column used in a

patent still A column still, also called a continuous still, patent still or Coffey still is a variety of still consisting of two columns. Column stills can produce rectified spirit (95% ABV). Description The first column (called the analyzer) in a column ...

during the production of some wine-based spirits where the vapor from the analyzer containing the alcohol spirits is separated into fractions through a process of several "mini-distillations" taking place between segments of perforated plates. ;Remontage : French term for the process of pulling out wine from underneath the cap of grape skins and then pumping it back over the cap in order to stimulate maceration. ;Reserve cuvee : In

, these are the still wines kept over from previous vintages in order to blend with the product of a current vintage in order to improve quality or maintain a consistent house style with a non-vintage wine. ;Remuage : ''See "riddling"''. ;

Residual sugar The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wine's sweetness, whil ...

: The unfermented sugar left over in the wine after fermentation. All wines, including those labeled as "dry wines" contain some residual sugars due to the presence of unfermentable sugars in the grape must such as

pentose In chemistry, a pentose is a monosaccharide (simple sugar) with five carbon atoms. The chemical formula of many pentoses is , and their molecular weight is 150.13 g/mol.Reverse osmosis Reverse osmosis (RO) is a water purification process that uses a partially permeable membrane to separate ions, unwanted molecules and larger particles from drinking water. In reverse osmosis, an applied pressure is used to overcome osmotic pre ...

/RO : A process used to remove excess water or alcohol from wine. ;

Riddling The traditional method is the process used in the Champagne region of France to produce Champagne. It is also the method used in various French regions to produce sparkling wines (not called “Champagne”), in Spain to produce Cava, in Port ...

: Also known as ''"Remuage''" in French, part of the

process whereby bottles of sparkling wine are successively turned and gradually tilted upside down so that sediment settles into the necks of the bottles in preparation for degorgement. ;

Ripasso Valpolicella (, , ) is a viticultural zone of the province of Verona, Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ranks just after ...

: An Italian method of winemaking that involves putting a wine through a secondary fermentation on the lees from a previously made recioto wine. This method is common in the

Valpolicella Valpolicella (, , ) is a viticulture (wine), viticultural zone of the province of Verona, Italy (wine), Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine producti ...

area among Amarone producers who make a secondary Ripasso wine. ; Rosé wines : Pink wines are produced by shortening the contact period of red wine juice with its skins, resulting in a light red colour. These wines are also made by blending a small amount of red wine with white wine.

S

;

Saccharometer A hydrometer or lactometer is an instrument used for measuring density or relative density of liquids based on the concept of buoyancy. They are typically calibrated and graduated with one or more scales such as specific gravity. A hydrometer ...

: A winemaking tool that uses

specific gravity Relative density, or specific gravity, is the ratio of the density (mass of a unit volume) of a substance to the density of a given reference material. Specific gravity for liquids is nearly always measured with respect to water (molecule), wa ...

to measure the sugar content of grape juice. ; Saignée : Pronounced "sahn yay" is the removal of grape juice from the "must" before

primary fermentation Primary or primaries may refer to: Arts, entertainment, and media Music Groups and labels * Primary (band), from Australia * Primary (musician), hip hop musician and record producer from South Korea * Primary Music, Israeli record label Works ...

to increase a wines skin/juice ratio. Typically done after 24 hrs of cold soak and prior to inoculation. ;

Screwcap A screw cap or closure is a common type of closure for bottles, jars, and tubes. Usage A screw closure is a mechanical device which is screwed on and off of a "finish" on a container. Either continuous threads or lugs are used. It must be engi ...

: An alternative to cork for sealing wine bottles, comprising a metal cap that screws onto threads on the neck of a bottle. Also called a "Stelvin". ; Sec :

for dry, except in the case of Champagne, where it means semi-sweet. ; Secondary fermentation : Most commonly the term is used to refer to the continuation of

in a second vessel – e.g. moving the wine from a stainless steel tank to an

barrel. The Australian meaning of this term is malo lactic fermentation MLF, as distinct from primary fermentation, the conversion of sugar to alcohol. ;Skin contact : Another term to describe maceration.l ; Solera system : A process used to systematically blend various vintages of Sherry. ; Sorbic acid : An acid that can be added to wine in order to halt yeast activity and alcohol production – such as in the production of some sweet wines. If a wine goes through malolactic fermentation when there is a significant amount of sorbic acid present, the wine can develop a fault characterized by a strong odor of crushed

geranium ''Geranium'' is a genus of 422 species of annual, biennial, and perennial plants that are commonly known as geraniums or cranesbills. They are found throughout the temperate regions of the world and the mountains of the tropics, but mostly in ...

s. ;Souped up : A wine that starts out as a lighter bodied and perhaps weaker flavor that is blended with a stronger, more robust wine. ;Sparging : A process of adding

carbonic gas Carbon dioxide (chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is transpar ...

to a wine just before bottling in order to add some slight

effervescence Effervescence is the escape of gas from an aqueous solution and the foaming or fizzing that results from that release. The word effervescence is derived from the Latin verb ''fervere'' (to boil), preceded by the adverb ''ex''. It has the same lin ...

to the wine. ;

Spinning cone Spinning cone columns are used in a form of low temperature vacuum steam distillation to gently extract volatile chemicals from liquid foodstuffs while minimising the effect on the taste of the product. For instance, the columns can be used to remo ...

column : Used to reduce the amount of alcohol in a wine. ; Stabilization : The process of decreasing the volatility of a wine by removing particles that may cause unwanted chemical changes after the wine has been bottled. In winemaking wines are stabilized by fining, filtration, adding sulfur dioxide or techniques such as

cold stabilization In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells ( lees), bacteria, tartrates, proteins, pectins, various tannins ...

where tartrate chemicals are precipitated out. ;Stabilizer : An additive such as potassium sorbate which is added to wines before they are sweetened. Unlike

sulfites Sulfites or sulphites are compounds that contain the sulfite ion (or the sulfate(IV) ion, from its correct systematic name), . The sulfite ion is the conjugate base of bisulfite. Although its acid (sulfurous acid) is elusive, its salts are widel ...

, these products do not stop

by killing the yeast, rather they prevent re-fermentation by disrupting the reproductive cycle of

. ;Stretching : Cutting or

diluting In chemistry, concentration is the abundance of a constituent divided by the total volume of a mixture. Several types of mathematical description can be distinguished: '' mass concentration'', '' molar concentration'', ''number concentration'', a ...

a wine with water, often used to lower the alcohol level of the wine. In many wine regions this practice is illegal. ;Still wine : Wine that is not sparkling wine. ;Stoving wine : A production method of artificially mellowing wine by exposing it to heat. ;Stück : A large German oak barrel with the capacity of 317 gallons (1,200 liters) ;

Stuck fermentation A stuck fermentation occurs in brewing beer or winemaking when the yeast become dormant before the fermentation has completed. Unlike an "arrested fermentation" where the winemaker intentionally stops fermentation (such as in the production of fo ...

: A fermentation that has been halted due to yeast prematurely becoming dormant or dying. There are a variety of causes for a stuck fermentation including high fermentation temperatures, yeast nutrient deficiency, or an excessively high sugar content. ;

Sulfites Sulfites or sulphites are compounds that contain the sulfite ion (or the sulfate(IV) ion, from its correct systematic name), . The sulfite ion is the conjugate base of bisulfite. Although its acid (sulfurous acid) is elusive, its salts are widel ...

: Compounds (typically:

potassium metabisulfite Potassium metabisulfite, K2S2O5, also known as potassium pyrosulfite, is a white crystalline powder with a pungent odour. It is mainly used as an antioxidant or chemical sterilant. As a disulfite, it is chemically very similar to sodium metabis ...

sodium metabisulfite Sodium metabisulfite or sodium pyrosulfite (IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite) is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used a ...

) which are added to wine to prevent oxidation, microbial spoilage, and further fermentation by the yeast. ;

Sulphur dioxide Sulfur dioxide (IUPAC-recommended spelling) or sulphur dioxide (traditional Commonwealth English) is the chemical compound with the formula . It is a toxic gas responsible for the odor of burnt matches. It is released naturally by volcanic activ ...

: A substance used in winemaking as a

preservative A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by ...

. ;

Sur lie Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of " fining", to the bottom of a vat of wine after fermentation and aging. The same while brewing beer at a brewery is known as ...

: A winemaking practice that involves prolonged aging on the dead yeast cells (the lees). ;Sur pointe :French term for a sparkling wine that has been aged with its neck down following the completion of autolysis but before

dégorgement Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ''ancestral method''. Pressure and terminology In popular parlance and also in the ...

. Wines that are being riddled (remuge) will end up sur pointe with the yeast sediment consolidated in the neck of the bottle. ;

Süssreserve The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wine's sweetness, wh ...

: A reserve of unfermented grape juice that is added to wines as a sweetening device. ; Sweetness of wine : Defined by the level of

in the final liquid after the fermentation has ceased. However, how sweet the wine will actually taste is also controlled by factors such as the acidity and alcohol levels, the amount of tannin present, and whether the wine is sparkling.

T

;Tails :In the distillation process used in Cognac and Armagnac production, this is the third fraction that is collected from a pot still that usually contains a large number of less volatile compounds and alcohols, many of which are toxic with this fraction being discarded. ; Tank method :Also known as the "Charmat" or "Cuve close" method where the secondary fermentation of sparkling wine production takes place under pressure within a sealed tank. ;

Tannin Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term ''tannin'' (from Anglo-Norman ''tanner'', ...

: Phenolic compound that give wine a bitter, dry, or puckery feeling in the mouth while also acting as a preservative/anti-oxidant and giving wine its structure. It is derived from the seeds (pips), skins and stalks of grapes. ;

Tartaric acid Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally i ...

: The primary acid found in wine that is detectable only on the palate. Prior to veraison, the ratio of tartaric and malic acid in grapes are equal but as malic acid is metabolized and used up by the grapevine, the ratio of tartaric sharply increases. ;

Tartrates A tartrate is a salt or ester of the organic compound tartaric acid, a dicarboxylic acid. The formula of the tartrate dianion is O−OC-CH(OH)-CH(OH)-COO− or C4H4O62−. The main forms of tartrates used commercially are pure crystalline ta ...

: Crystalline deposits of the tartaric acids that precipitate out of the wine over time or through exposure to cold temperatures such as the process of

. ; TCA : An abbreviation for

trichloroanisole 2,4,6-Trichloroanisole (TCA) is a chemical compound that is a chlorine, chlorinated derivative of anisole. TCA is a fungal metabolite of 2,4,6-Trichlorophenol, 2,4,6-trichlorophenol, which is used as a fungicide. It can be found in minute traces ...

which is the prime cause of wines developing the wine fault of cork taint. ;

Terpene Terpenes () are a class of natural products consisting of compounds with the formula (C5H8)n for n > 1. Comprising more than 30,000 compounds, these unsaturated hydrocarbons are produced predominantly by plants, particularly conifers. Terpenes ar ...

: A class of unsaturated

hydrocarbons In organic chemistry, a hydrocarbon is an organic compound consisting entirely of hydrogen and carbon. Hydrocarbons are examples of group 14 hydrides. Hydrocarbons are generally colourless and hydrophobic, and their odors are usually weak or ex ...

that are responsible for certain aromas that are characteristic of a

grape variety This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, currant, sultana). For a complete list of all grape species including those unimportant to agriculture, see Viti ...

such as the

petrol Gasoline (; ) or petrol (; ) (see ) is a transparent, petroleum-derived flammable liquid that is used primarily as a fuel in most spark-ignited internal combustion engines (also known as petrol engines). It consists mostly of organic co ...

notes of

mature Mature is the adjectival form of maturity, as immature is the adjectival form of immaturity, which have several meanings. Mature or immature may also refer to: * Mature, a character from ''The King of Fighters'' series *"Mature 17+", a rating in ...

Riesling or the floral aromas of Muscats. ;Téte de Cuvée : The juice that comes from the very first pressing of the grapes. After the free run juice, this is the highest quality juice with the best balance of phenols, sugars and acids. ;Toast : The charring of the wine staves during cask manufacture or rejuvenation. ;Tonneau :French cask capable of holding or the equivalent of 100 cases of twelve standard 750 mL (75 cL) bottles of wine. ;

Topping Topping may refer to: * Hill-topping, a mate-acquisition strategy amongst insects * Topping, slang term for capital punishment, especially hanging or beheading * Topping (surname), the name of several people * Topping (agriculture), a practice us ...

: The process of filling the headspace that is created inside a barrel through wine evaporation into the barrel wood. ;

Total acidity The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of ...

: The total amount of acidity (Tartaric, latic, malic, etc) in a wine as measured in grams per

. ; Traditional method :A method of sparkling wine production associated with the Champagne wine region where wine undergoes secondary fermentation in the exact bottle that will be eventually sold to the customer, in contrast to the

. ; Transfer method : A method of

where a wine undergoes normal secondary fermentation in the bottle but then after the bottles are open, its contents transferred to a tank where they are filtered and then rebottled in small "splits" or large format size bottles. Also known as ''transvasage''. ;Triage :French term for the sorting of grapes after harvest but before crushing/pressing to remove less desirable bunches or

MOG Mog may refer to: Entertainment Characters * Mog (''Final Fantasy VI''), in the game * Mog (Judith Kerr), a cat in Kerr's children's books * Mog, a half-man/half-dog in the film ''Spaceballs'' * A cat in the Meg and Mog children's books by Helen ...

;

Tun TUN or tun may refer to: Biology * Tun shells, large sea snails of the family ''Tonnidae'' * Tun, a tardigrade in its cryptobiotic state * Tun or Toon, common name for trees of the genus '' Toona'' Places * Tun, Sweden, a locality in Västra G ...

: A wine cask that holds approximately, two butts, or 252 U.S. gallons.

U

; Ullage : Also known as headspace, the unfilled space in a wine bottle, barrel, or tank. Derived from the

''ouillage'', the terms "ullage space" and "on ullage" are sometimes used, and a bottle or barrel not entirely full may be described as "ullaged".winepros.com.au. It also refers to the practice of topping off a barrel with extra wine to prevent

V

;

Vacuum distillation Vacuum distillation is distillation performed under reduced pressure, which allows the purification of compounds not readily distilled at ambient pressures or simply to save time or energy. This technique separates compounds based on differences i ...

:A means of removing water from grape must at a lower temperature than standard distillation/boiling which could also burn off the delicate flavors and aromas of wine. Within a vacuum, the pressure on the liquid is reduced allowing the must to boil at between to which can cause much less damage to the wine. In winemaking, this technique is sometimes used in vintages where late harvest rains has caused the grapes to swell with water, diluting the flavor and potential alcohol level of the wines. ;VA lift : Winemaking technique where the

volatile acidity A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine ...

of a wine is deliberately elevated in order to enhance the fruitiness of wines that are meant to be consumed young. ;

Vanillin Vanillin is an organic compound with the molecular formula . It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used ...

: An

found naturally in

that imparts a

vanilla Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). Pollination is required to make the p ...

aroma in wine. ; Varietal : A wine made from a single

;

Véraison In viticulture, veraison (french: véraison, ) is the onset of the ripening of the grapes. The official definition of ''veraison'' is "change of color of the grape berries". Veraison represents the transition from berry growth to berry ripening, ...

: French term (now English also) for the onset of ripening of the grape cluster. ;Viertelstück : A German wine barrel with the capacity of 80 gallons (300 liters) ;Vin de goutte : French term for free run juice ;

Vin de liqueur A ''vin de liqueur'' is a sweet fortified style of French wine that is fortified with brandy to unfermented grape must. The term ''vin de liqueur'' is also used by the European Union to refer to all fortified wines. These wines are similar to ...

Fortified wine Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commanda ...

boltered with

prior to fermentation. ;

Vin de paille Straw wine, or raisin wine, is a wine made from grapes that have been dried to concentrate their juice. The result is similar to that of the ice wine process, but is a much older process and suitable for warm climates. The technique dates back ...

: French for " straw wine", a dried grape wine. ;Vin de rebèche :The juice that is still remaining the wine grapes during Champagne wine production after the second pressing has retrieved the ''taille'' fraction. By law this juice can not be used to make Champagne and is usually discarded or distilled ;Vin de presse : The dark, tannic wine produced from pressing the cap of grape skins. ; Vin doux naturel : A fortified wine that has been fortified with alcohol during fermentation. Example:

Muscat de Beaumes de Venise Beaumes de Venise is an appellation of wines from the eastern central region of the southern half of the Rhône Valley. It produces wines of two distinctly different types: 1. A sweet fortified wine of the type ''vin doux naturel'' (VDN), under ...

;Vin d'une nuit : A French

that spends only one night

in contact ''In Contact'' is the fourth studio album by Australian progressive metal band Caligula's Horse Caligula's Horse is an Australian progressive metal band from Brisbane, Queensland. The band was formed by Sam Vallen and Jim Grey in early 201 ...

with the red grape skins. ;Vin gris : A light pale rosé ;

Vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

: A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. ;Viniculture : The art and science of making wine. Also called enology (or oenology). Not to be confused with

viticulture Viticulture (from the Latin word for ''vine'') or winegrowing (wine growing) is the cultivation and harvesting of grapes. It is a branch of the science of horticulture. While the native territory of ''Vitis vinifera'', the common grape vine, ran ...

. ; Vinification : The process of making grape juice into wine. ;

Vin jaune ''Vin jaune'' (French language, French for "yellow wine") is a special and characteristic type of white wine made in the Jura (wine), Jura region in eastern France. It is similar to dry fino Sherry and gets its character from being matured in a ...

: French for "yellow wine", a wine fermented and matured under a yeast film that protects it, similar to the

flor Flor (Spanish and Portuguese for ''flower'') in winemaking, is a film of yeast on the surface of wine, important in the manufacture of some styles of sherry. The flor is formed naturally under certain winemaking conditions, from indigenous yeast ...

in Sherry production. ;Vinimatic : An enclosed fermentation tank with rotating blades that operates similar to a cement mixer with the propose of maximizing extraction during maceration and minimizing the potential for

. ;

Volatile acidity A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine ...

: Acids that are detectable on both the nose and the palate. The level of fatty or volatile acids in a wine that are capable of evaporating at low temperatures.

Acetic Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component ...

and

carbonic Carbon () is a chemical element with the symbol C and atomic number 6. It is nonmetallic and tetravalent—its atom making four electrons available to form covalent chemical bonds. It belongs to group 14 of the periodic table. Carbon makes up ...

acids are the most common volatile acids but

, formic and propionic acids can also be found in wine. Excessive amounts of VA are considered a wine fault. ;Volatile phenols :

Phenolic compounds found in wine The phenolic content in wine refers to the phenolic compounds— natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds includ ...

that may contribute to off odors and flavors that are considered

. The most common types of volatile phenols found in wine are

and vinyl

phenol Phenol (also called carbolic acid) is an aromatic organic compound with the molecular formula . It is a white crystalline solid that is volatile. The molecule consists of a phenyl group () bonded to a hydroxy group (). Mildly acidic, it req ...

s. To a limited degree some volatile phenols may contribute pleasing aromas that add to a wine's complexity, such as

ethyl-4-guaiacol Guaiacol () is an organic compound with the formula C6H4(OH)(OCH3). It is a phenolic compound containing an methoxy functional group. Guaiacol appears as a viscous colorless oil, although aged or impure samples are often yellowish. It occurs wi ...

which imparts a smokey-spicy aroma.

W

; Wash :In Cognac and Armagnac production, this is the alcoholic liquid that results from fermentation that is about be distilled ;

Wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

:An alcoholic beverage made from the

of unmodified

juice. ; Wine cave : A large

cave A cave or cavern is a natural void in the ground, specifically a space large enough for a human to enter. Caves often form by the weathering of rock and often extend deep underground. The word ''cave'' can refer to smaller openings such as sea ...

that is excavated to provide a cool location for storing and aging wine. Similar to wine cellar. ; Wine cellar : A cool, dark location in which wine is stored, often for the purpose of ageing. ; Wine fault : Undesirable characteristics in wine caused by poor winemaking techniques or storage conditions. ; Winemaker : A person engaged in the occupation of making wine. ;

Wine-press A winepress is a device used to pressing (wine), extract juice from crushed grapes during wine making. There are a number of different styles of presses that are used by wine makers but their overall functionality is the same. Each style of press ...

: A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice. ; Winery : A building, property, or company that is involved in the production of wine. ;Wood lactones : The various esters that a wine picks up from exposure to new

. These lactones are responsible for the creamy and

coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...

aromas and flavors that develop in a wine.

Y

;

YAN Yan may refer to: Chinese states * Yan (state) (11th century – 222 BC), a major state in northern China during the Zhou dynasty * Yan (Han dynasty kingdom), first appearing in 206 BC * Yan (Three Kingdoms kingdom), officially claimed inde ...

: Yeast assimilable nitrogen, a measurement of amino acids and ammonia compounds that can be used by wine yeast during fermentation ;

Yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...

: A microscopic

unicellular A unicellular organism, also known as a single-celled organism, is an organism that consists of a single cell, unlike a multicellular organism that consists of multiple cells. Organisms fall into two general categories: prokaryotic organisms and ...

fungi A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately from ...

responsible for the conversion of sugars in

to alcohol. This process is known as

alcoholic fermentation Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this ...

. ;Yeast

enzymes Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different molecule ...

: The enzymes within yeast cells that each act as a

catalyst Catalysis () is the process of increasing the rate of a chemical reaction by adding a substance known as a catalyst (). Catalysts are not consumed in the reaction and remain unchanged after it. If the reaction is rapid and the catalyst recyc ...

for a specific activity during the fermentation process. There are at least 22 known enzymes that are active during fermentation of wine.

Z

; Zymology :The science of

References

{{DEFAULTSORT:Glossary Of Winemaking Terms Winmaking terms Winemaking terms Winemaking Winemaking terms