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 Fermentation in winemaking, fermented grapes. Yeast in winemaking, Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different ...

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 characte ...

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 ...

: 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 gro ...

found in wines, most notably

Sherry 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 ...

. ;

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 componen ...

: 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 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 process through which acetic acid is produced in wine. ;

Acetobacter ''Acetobacter'' is a genus of acetic acid bacteria. Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Of these, the genus ''Acetobacter'' is distinguished by the ability to oxidize ...

: 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 am ...

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 eth ...

. ;

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 ...

: 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 ...

, malic acid 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 nat ...

. The first two come from the grapes and the third from

Malolactic fermentation Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often ...

which often occurs in the winemaking process. ; Active acidity :The concentration of acids in the wine. Used to gauge the " total acidity" 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 Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of millilitres (mL) o ...

) taken at 20°C ;

Aerobic Aerobic means "requiring air," in which "air" usually means oxygen. Aerobic may also refer to * Aerobic exercise, prolonged exercise of moderate intensity * Aerobics, a form of aerobic exercise * Aerobic respiration, the aerobic process of cel ...

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 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 ...

: 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, 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 and ...

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 with the chemical formula . Its formula can be also written as or (an ethyl group linked to a ...

, 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 (chemistry), alcohol that acts Alcohol (drug), as a drug and is produced by Ethanol fermentation, fermentat ...

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 gro ...

: 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 ...

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, res ...

found in wine grapes that are formed by fruit

esters 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 ...

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 p ...

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

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

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 A vase ( or ) is an open container. It can be made from a number of materials, such as ceramics, glass, non-rusting metals, such as aluminium, brass, bronze, or stainless steel. Even wood has been used to make vases, either by using tree species ...

, used for transporting and storing wine in

ancient times Ancient history is a time period from the beginning of writing and recorded human history to as far as late antiquity. The span of recorded history is roughly 5,000 years, beginning with the Sumerian cuneiform script. Ancient history cov ...

. ;

Anaerobic Anaerobic means "living, active, occurring, or existing in the absence of free oxygen", as opposed to aerobic which means "living, active, or occurring only in the presence of oxygen." Anaerobic may also refer to: * Anaerobic adhesive, a bonding a ...

: The opposite of

aerobic Aerobic means "requiring air," in which "air" usually means oxygen. Aerobic may also refer to * Aerobic exercise, prolonged exercise of moderate intensity * Aerobics, a form of aerobic exercise * Aerobic respiration, the aerobic process of cel ...

, referring to a chemical process that takes place in the absence of oxygen. As a wine ages in a sealed wine bottle, it is going through anaerobic changes. ; Analyzer :The first column in a

Coffey 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 colu ...

, outlawed for the production of

Cognac Cognac ( , also , ) is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime. Cognac production falls under French appella ...

but can be used in other regions for wine-based spirits, where the pre-heated

wash WASH (or Watsan, WaSH) is an acronym that stands for "water, sanitation and hygiene". It is used widely by non-governmental organizations and aid agencies in developing countries. The purposes of providing access to WASH services include achievi ...

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 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 ...

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 h ...

. ; Anreicherung : German winemaking term for must enrichment ;

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 com ...

: Phenolic

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 compou ...

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 lubrica ...

: 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 a ...

, 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 Vermouth (, ) is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid- to late 18th centur ...

Retsina Retsina ( el, Ρετσίνα) is a Greek white (or rosé) resinated wine, which has been made for at least 2,000 years. Its unique flavor is said to have originated from the practice of sealing wine vessels, particularly amphorae, with Alepp ...

mulled wine Mulled wine, also known as spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. It is a traditional drink during winter, especially around Christmas. It is us ...

. ;

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 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 der ...

: 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 ...

: The measure of atmospheric pressure within a

wine bottle 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 sa ...

. 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 constit ...

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 white wine. It is made at the western end of the 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 to simply as ''melon''. While mo ...

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''. ;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 do ...

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 Mucilage is a thick, gluey substance produced by nearly all plants and some microorganisms. These microorganisms include protists which use it for their locomotion. The direction of their movement is always opposite to that of the secretion of m ...

, 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 H ...

. ;

Bentonite Bentonite () is an absorbent swelling clay consisting mostly of montmorillonite (a type of smectite) which can either be Na-montmorillonite or Ca-montmorillonite. Na-montmorillonite has a considerably greater swelling capacity than Ca-m ...

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

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, s ...

: A white wine, usually sparkling, made from red grapes. ;Blending : The mixing of two or more different parcels of wine together by

winemaker A winemaker or vintner is a person engaged in winemaking. They are generally employed by wineries or wine companies, where their work includes: *Cooperating with viticulturists *Monitoring the maturity of grapes to ensure their quality and to dete ...

s 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 Wine labels are important sources of information for consumers since they tell the type and origin of the wine. The label is often the only resource a buyer has for evaluating the wine before purchasing it. Certain information is ordinarily incl ...

. ; Blue fining : 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 Pie ...

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 White Zinfandel is an off-dry to sweet rosé wine. Originally the result of a stuck fermentation and fortuitous accident, White Zinfandel is made from the Zinfandel wine grape that would otherwise produce a bold and spicy red wine. White Zinfa ...

. ; 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 An ''eau de vie'' (French for spirit, §16, §17 literally " water of life") is a clear, colourless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavor is typically very light. In English-speakin ...

;

Botrytized ''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" o ...

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 and ...

: 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 i ...

: 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 ''Brettanomyces'' is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name ''Dekkera'' is used interchangeably with ''Brettanomyces'', as it describes the teleomorp ...

: 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 refine ...

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 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, ...

sparkling wine 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 regi ...

. Drier than extra dry. ;

Bung A stopper or cork is a cylindrical or conical closure used to seal a container, such as a bottle, tube or barrel. Unlike a lid or bottle cap, which encloses a container from the outside without displacing the inner volume, a bung is partially ...

: 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 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). 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 t ...

gas to the top of the fermentation vessel during cuvaison. ;Carbonic acid: Carbon dioxide gas dissolved in the water content of wine. It is a

volatile acid In chemistry, the terms volatile acid and volatile acidity (VA) are used somewhat differently in various application areas. Wine In wine chemistry, the volatile acids are those that can be separated from wine through steam distillation . Many fa ...

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

used to make

), 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 digest solid food. Immune factors and immune-modulat ...

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, res ...

. ;Cask: A wood barrel or storage vessel, often made from oak, 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 Alcohol proof (usually termed simply "proof" in relation to a beverage) is a measure of the content of ethanol (alcohol) in an alcoholic beverage. The term was originally used in England and was equal to about 1.8 times the percentage of alcohol ...

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 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 Portu ...

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. ;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 Perlite is an amorphous volcanic glass that has a relatively high water content, typically formed by the hydration of obsidian. It occurs naturally and has the unusual property of greatly expanding when heated sufficiently. It is an industrial ...

and is able to fine the wine to an ultrafine degree. ;

Chaptalization Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal. This process is not in ...

: 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 th ...

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

s 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 ...

. ;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 a ...

used in Cognac production that transports the vapors from the pot to the condenser ; Cold stabilization: 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. ...

tartrate 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 ...

crystals. ;Compte :Classification system used in the

Armagnac Armagnac (, ) is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle blanche and Ugni blanc, traditionally ...

and

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 ...

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 b ...

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 sens ...

and flavor of wine. ;Cork: A

made from the thick outer bark of the

cork oak ''Quercus suber'', commonly called the cork oak, is a medium-sized, evergreen oak tree in the section ''Quercus'' sect. ''Cerris''. It is the primary source of cork for wine bottle stoppers and other uses, such as cork flooring and as the core ...

tree. ;Cork taint: A type of

wine fault 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 ...

describing undesirable aromas and flavors in wine often attributed to

mold A mold () or mould () is one of the structures certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not ...

growth on

chlorine Chlorine is a chemical element with the 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 between them. Chlorine i ...

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 Microfiltration is a type of physical filtration process where a contaminated fluid is passed through a special pore-sized membrane filter to separate microorganisms and suspended particles from process liquid. It is commonly used in conjunction ...

that has the wine flow across a membrane filter rather than through it. ;Crown-cap: A

beer bottle A beer bottle is a bottle designed as a container for beer. Such designs vary greatly in size and shape, but the glass commonly is brown or green to reduce spoilage from light, especially ultraviolet. The most widely established alternatives to ...

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 l ...

, 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, "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 wine Ice wine (or icewine; german: Eiswein) is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape ...

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

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 th ...

. ;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 : 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 : 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 A cap is a flat headgear, usually with a visor. Caps have crowns that fit very close to the head. They made their first appearance as early as 3200 BC. Caps typically have a visor, or no brim at all. They are popular in casual and informal se ...

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, Aust ...

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 les ...

, 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 l ...

: 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 th ...

: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, whi ...

. 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 ar ...

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 resp ...

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 varieties of the English language native to the United States. English is the most widely spoken language in the United States and in most circumstances ...

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 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 Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar) into fructose and glucose. Alternative names for invertase include , saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, m ...

which aids the storage of

sugars 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 ...

within individual grape berries. ;

Esters 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 ...

: Compounds formed in wine either during fermentation or the wine's aging development that contribute to a wine's aroma. ; Estufagem : 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 componen ...

;

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

: 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. ;

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 ...

: Everything in a wine except for water, sugar, alcohol, and

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 ...

, the term refers to the solid compounds such as tannins. High levels of extract results in more colour and body, which may be increased by prolonging the wine's contact with the skins during cuvaison. ;Extra dry : A

champagne 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, ...

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 In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated and unsaturated compounds#Organic chemistry, saturated or unsaturated. Most naturally occurring fatty acids have an B ...

: Another term used in winemaking to describe volatile acids such as butyric 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 p ...

: 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 ...

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 Bentonite () is an absorbent swelling clay consisting mostly of montmorillonite (a type of smectite) which can either be Na-montmorillonite or Ca-montmorillonite. Na-montmorillonite has a considerably greater swelling capacity than Ca-m ...

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 formul ...

: 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 ...

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 oth ...

: 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. ...

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 yeas ...

: 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 vers ...

. ;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 miscibl ...

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 ...

and the lighter

s and

compounds with low

boiling points The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding envir ...

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 c ...

)

grape spirit 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, ...

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 Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of millilitres (mL) o ...

and noticeable

sweetness Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketone ...

. ;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 In winemaking, pressing is the process where juice is extracted from the grapes with the aid of a Winepress, 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 ...

Juice Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as ...

obtained from

grapes 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, ...

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 Fusel alcohols or fuselol, also sometimes called fusel oils in Europe, are mixtures of several higher alcohols (those with more than two carbons, chiefly amyl alcohol) produced as a by-product of alcoholic fermentation. The word ''Fusel'' is Ge ...

: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, isobutyl alcohol, isoamyl and

amyl alcohol An amyl alcohol is any of eight alcohols with the formula C5H12O. A mixture of amyl alcohols (also called amyl alcohol) can be obtained from fusel alcohol. Amyl alcohol is used as a solvent and in esterification, by which is produced amyl acetate ...

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 ...

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 Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...

: A fining agent used to remove excessive amounts of tannins 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

beet The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet ...

s 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 Uni ...

es. ; Governo : Winemaking technique historically associated with

Chianti A Chianti wine (, also , ) is any wine produced in the Chianti region of central Tuscany. It was historically associated with a squat bottle enclosed in a straw basket, called a ''fiasco'' ("flask"; ''pl. fiaschi''). However, the ''fiasco'' is ...

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 know ...

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 ...

: 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 a ...

s. Unfermented grape juice is known as "

." ; Gyropalette :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 alco ...

: 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 under ...

: 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-to ...

and sulfur dioxide which can produce a fault in the wine reminiscent of the smell of rotting

eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

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. ...

: A clarifying agent 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 whol ...

derived from fish.

J

;

: 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 partic ...

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 les ...

: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 nat ...

: The acid in wine formed during the process of

malolactic fermentation Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often ...

. ;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 after spending an extended period aging on its lees. ;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 vess ...

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 A carbonate is a salt of carbonic acid (H2CO3), characterized by the presence of the carbonate ion, a polyatomic ion with the formula . The word ''carbonate'' may also refer to a carbonate ester, an organic compound containing the carbonate g ...

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 refined ...

and

used to effect the second

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

after disgorging. 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 com ...

s, and aroma. See also cuvaison. ; Madeirized : 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 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 ...

s and sugar in the wine 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 ...

ing process of grapes, such as in the production of

straw wine 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 bac ...

, 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

. ; Malic acid : A strong tasting acid in wine reminiscent of the flavor of green (unripe)

apples An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple trees are cultivated worldwide and are the most widely grown species in the genus ''Malus''. The tree originated in Central Asia, where its wild ancestor, ' ...

. 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. ;

: Also known as malo or MLF, a secondary fermentation in wines by

lactic acid bacteria Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped ( bacilli) or spherical ( cocci) bacteria that share common metabolic and physiological characteristics. These bact ...

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 (fermentation), lees. ;Marc (wine), Marc :The distillate made from pomace. The term can also refer to the pomace itself or, in the Champagne region, to individual pressing (wine), press fractions from the traditional vertical wine press. ;Mead : A wine-like alcoholic beverage made of fermented honey and water rather than grape juice. ;Membrane filtration : A process of filtration that uses a thin screen of biologically Chemically inert, inert material, perforated with microsize pores that capture matter larger than the size of the holes. ;Mercaptans : Chemical compounds formed by the reaction of ethanol, ethyl and methyl alcohol with hydrogen sulfide to produce a

that creates odors in the wine reminiscent of burnt rubber, garlic, onions or stale cabbage. ;

: (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, transfer or bulk fermented methods. ;Méthode Rurale : 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 harvest (wine), 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 : 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'') or during (i.e. ''vin doux naturel'')

N

O

;Oak (wine), Oak : 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 scale, Oechsle : a measure of must weight ;Oenology : 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. ;Skin-contact wine, Orange wine : A white wine with extending skin contact (wine), skin contact, similar to red wine production. The opposite of a

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

. ;Osmotic pressure : The tendency of water of within two solutions separated by a semipermeable membrane to travel from a weaker solution to the more concentrated one to achieve Diffusion equilibrium, 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 : The degradation of wine through exposure to oxygen. In some aspects oxygen plays a vital role in fermentation and through the aging process (wine), aging process of wine. But excessive amounts of oxygen can produce wine faults. ;OTR : Oxygen transmission rate. A factor of

closure (bottle), closures which shows some variation in their oxygen transmission rate, which translates to a degree of bottle variation.

P

;Pad filtration : A technique of filtering wine that involves running the wine through a series of pads made of asbestos, cellulose or thin paper sheet. ;Passito : A method of

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. ;Pasteurization : An umbrella term for various methods of Sterilization (microbiology), sterilization and Clarification and stabilization of wine, stabilization of the grape must. ;Pectic enzyme : An enzyme added to fruit to increase juice yield. Also used as a clarifying agent in fruit wines when added to wine or must to eliminate pectin hazes. ;Perlant : French term for a very lightly sparkling wine with less effervescence than a ''crémant'' or ''pétillant'' ;Perlite : A fine, powder-like substance of volcanic origins that is sometimes used for ceramic filtration. It has many of the same filtering properties as diatomaceous earth. ; 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 [H⁺], the concentration of Hydronium, hydrogen ions (usually termed 'hydronium ions' or 'protons'). ;Phenolic content in wine, Phenolic compounds : 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 Phenolic content in wine, phenols in wine include

s which impart color and tannins which add texture and aging potential (wine), aging potential. ;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 Polishing, 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 : The skins, stalks, and pips (seeds) that remain after making wine. Also called ''marc''. ;Post-disgorging, disgorgement aging : The time a

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 :Distillation vessel, usually made of copper, used in the production of Cognac and other alcohol spirits. Usually a

will be distilled twice with three fractions (heads, hearts and tails) coming from each distillation. ;Pre-

Maceration (wine), 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") or at warmer temperatures. ;Proof (alcohol), Proof : 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 tannins to create a cloudy, hazy appearance in the wine. This condition is rectify with the use of a fining agent, such as

, to remove the proteins. ;English wine cask units#puncheon, Puncheon : 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 (wine), Hungary, the measurement of sweetness levels for Tokaji (wine), 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 : A group of aromatic compounds in grapes that contribute to some of the green herbaceous notes in wine from the green bell pepper notes in some Cabernet Sauvignon to the grassy notes of some Sauvignon blanc. In red wines, the abundance of pyrazines can be a sign that the grapes came from vines with vigorous leaf canopy (vine), canopy that impeded the ripening process of the grapes.

Q

R

;Racking : 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 that has been madeirized, often by storage in oak barrels for at least two years often exposed to direct sunlight. Rancio wines are often found in the Roussillon (wine), Roussillon region of France and in various Spanish regions. ;Ratafia : A liqueur made by combining unfermented grape juice with a brandy made from the residue of seeds, skins and grape stalks left over from pressing. ;Rectifier :The second column used in a patent still 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 (wine), 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 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 pentoses. ;Reverse osmosis/RO : A process used to remove excess water or alcohol from wine. ;Riddling : 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 : 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 area among Amarone producers who make a secondary Ripasso wine. ;Rosé, 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 winemaking tool that uses specific gravity to measure the sugar content (wine), sugar content of grape juice. ;Saignée : Pronounced "sahn yay" is the removal of grape juice from the "must" before primary fermentation to increase a wines skin/juice ratio. Typically done after 24 hrs of cold soak and prior to inoculation. ;Screwcap : 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 (wine), Sec :

for dry, except in the case of

, where it means semi-sweet. ;Secondary fermentation (wine), 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 oak 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 (wine), maceration.l ;Solera, Solera system : A process used to systematically blend various vintages of

. ;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

when there is a significant amount of sorbic acid present, the wine can develop a fault (wine), fault characterized by a strong odor of crushed geraniums. ;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 to a wine just before bottling in order to add some slight effervescence to the wine. ;Spinning cone column : Used to reduce the amount of alcohol in a wine. ;Clarification and stabilization of 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 where

chemicals are precipitated out. ;Stabilizer : An additive such as potassium sorbate which is added to wines before they are sweetened. Unlike sulfites, these products do not stop

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

. ;Stretching : Cutting or diluting 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

. ;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 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 : Compounds (typically: potassium metabisulfite or sodium metabisulfite) which are added to wine to prevent oxidation, microbial spoilage, and further fermentation by the yeast. ;Sulphur dioxide : A substance used in winemaking as a preservative. ;Sur lie : 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. Wines that are being riddled (remuge) will end up sur pointe with the yeast sediment consolidated in the neck of the bottle. ;Süssreserve : 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 (wine), Tannin : Phenolic content in wine, 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 : The primary acid (wine), 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 : 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 cold stabilization. ;TCA (wine), TCA : An abbreviation for trichloroanisole which is the prime cause of wines developing the

of cork taint. ;Terpene : A class of unsaturated hydrocarbons that are responsible for certain aromas (wine), aromas that are characteristic of a grape variety such as the petrol notes of mature (wine), mature Riesling or the floral aromas of Muscats (grape), 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 Phenolic content in wine, phenols,

and acids (wine), 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 (wine), Topping : The process of filling the headspace that is created inside a barrel through wine evaporation into the barrel wood. ;Total acidity : The total amount of acidity (Tartaric, latic, malic, etc) in a wine as measured in Gram, 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 Charmat method. ;Sparkling wine production#Transfer method, 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 (wine), MOG ;Tun (unit), Tun : A wine cask that holds approximately, two Butt (unit), butts, or 252 U.S. gallons.

U

;Ullage (wine), 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 :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 of a wine is deliberately elevated in order to enhance the fruitiness of wines that are meant to be consumed young. ;Vanillin : An

found naturally in oak that imparts a vanilla aroma in wine. ;Varietal : A wine made from a single grape variety ;Véraison : 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 :Fortified wine boltered with

prior to fermentation. ;Vin de paille : French for "

", 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, tannin (wine), 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 ;Vin d'une nuit : A French

that spends only one night Maceration (wine), in contact with the red grape skins. ;Vin gris : A light pale rosé ;Vinegar : 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. ;Vinification : The process of making grape juice into wine. ;Vin jaune : French for "yellow wine", a wine fermented and matured under a yeast film that protects it, similar to the flor in

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

. ;Volatile acidity : Acids that are detectable on both the nose and the palate. The level of Fatty acid, fatty or volatility (chemistry), volatile acids (wine), acids in a wine that are capable of evaporating at low temperatures. Acetic acid, Acetic and carbonic acids are the most common volatile acids but butyric acid, butyric, formic acid, formic and propionic acid, propionic acids can also be found in wine. Excessive amounts of VA are considered a wine fault. ;Volatile Phenolic content in wine, phenols : Phenolic content in wine, Phenolic compounds found in wine that may contribute to off odors and flavors that are considered wine faults. The most common types of volatile phenols found in wine are ethyl (group), ethyl and Vinyl group, vinyl Phenolic content in wine, phenols. To a limited degree some volatile phenols may contribute pleasing aromas that add to a wine's complexity, such as ethyl-4-guaiacol which imparts a smokey-spicy aroma.

W

;Wash (distilling), Wash :In Cognac and Armagnac production, this is the alcoholic liquid that results from fermentation that is about be distilled ;Wine :An alcoholic beverage made from the

of unmodified

juice. ;Wine caves, Wine cave : A large cave 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. ;Fruit press, Wine-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

that a wine picks up from exposure to new oak. These lactones are responsible for the creamy and coconut aromas and flavors that develop in a wine.

Y

;YAN (wine), YAN : Yeast assimilable nitrogen, a measurement of amino acids and ammonia compounds that can be used by wine yeast during fermentation ;Yeast : A microscopic unicellular fungi responsible for the conversion of sugars in

to alcohol. This process is known as alcoholic fermentation. ;Yeast enzymes : The enzymes within yeast cells that each act as a catalyst 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 fermentation.

References

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