Glossary of winemaking terms

Glossary of winemaking terms is a comprehensive list of terms and definitions used in the process of winemaking. This glossary is intended to provide a clear understanding of the terminology used in the winemaking industry.

A

Acidity - The presence of natural fruit acids that contribute to the taste and preservation of wine.

Aging - The process of allowing wine to improve in flavor and complexity over time.

B

Barrel - A unit of volume used in winemaking, typically made of oak.

Blending - The process of combining different types of wine to achieve a desired flavor profile.

C

Crushing - The process of breaking the grape skins to release the juice inside.

Cult Wine - A wine that has a passionate and dedicated following.

D

Decanting - The process of slowly pouring wine from its bottle into another container to separate the sediment from the wine.

Dry - A term used to describe a wine that has no residual sugar and therefore is not sweet.

E

Enology - The science and study of winemaking.

Ethanol Fermentation - The process by which yeast converts sugars into alcohol and carbon dioxide.

F

Fermentation - The process by which yeast converts the sugars in grape juice into alcohol.

Filtration - The process of removing solid particles from wine before bottling.

G

Grape Varieties - Different types of grapes used in the production of wine.

Grafting - The process of joining two plants so that they grow as one.

H

Harvest - The process of picking grapes for winemaking.

Hydrometer - A device used to measure the sugar content of a liquid.

I

Irrigation - The application of controlled amounts of water to plants at needed intervals.

Inoculation - The process of adding yeast to grape juice to start the fermentation process.

J

Jug Wine - A term used to describe inexpensive, mass-produced wine.

Juice - The liquid extracted from grapes during the winemaking process.

K

Kosher Wine - Wine that is produced under the supervision of a rabbi so as to be ritually pure or clean.

Kvevri - A large earthenware vessel used for the fermentation, storage and ageing of traditional Georgian wine.

L

Lees - The sediment that accumulates during fermentation.

Late Harvest - Wine made from grapes that have been left on the vine longer than usual.

M

Must - The freshly crushed grape juice that contains the skins, seeds, and stems of the fruit.

Malolactic Fermentation - A secondary fermentation process that converts malic acid in wine into lactic acid.

N

Noble Rot - A beneficial mold that can cause grapes to become partially raisined, resulting in distinctive sweet dessert wines.

Natural Wine - Wine made with minimal chemical and technological intervention in growing grapes and making them into wine.

O

Oenology - The science and study of all aspects of wine and winemaking except vine-growing and grape-harvesting, which is a subfield called viticulture.

Oak - The use of oak in wine can add many different dimensions to wine based on the type and style of the oak.

P

Phenolic Compounds - Natural compounds present in grape skins and seeds that can influence the taste, color and mouthfeel of wine.

Pressing - The process of extracting juice from grapes.

Q

Quality Wine - Wine that is produced from specific grape varieties in designated regions and meets certain production standards.

Quercus Petraea - A species of oak that is used in wine barrel production.

R

Residual Sugar - The amount of sugar remaining in wine after fermentation stops.

Racking - The process of moving wine from one container to another to leave sediment behind.

S

Sommelier - A trained and knowledgeable wine professional who specializes in all aspects of wine service.

Sulfite - A compound used in winemaking as a preservative.

T

Tannin - A naturally occurring polyphenol found in grapes that adds bitterness, astringency and complexity to wine.

Terroir - The set of all environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat.

U

Ullage - The space between the wine and the top of a wine bottle.

Ugni Blanc - A white grape variety that is the most widely planted grape in France.

V

Viticulture - The science, production, and study of grapes.

Vintage - The year in which the grapes were harvested.

W

Wine Tasting - The sensory examination and evaluation of wine.

Winemaking - The production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid.

X

Xinomavro - A red grape variety that is native to Greece.

Xarel-lo - A white grape variety of Spanish and French origin.

Y

Yeast - Microorganisms that are used in winemaking for their ability to convert sugar into alcohol.

Yield - The amount of grapes or wine that is produced per unit surface of vineyard.

Z

Zinfandel - A variety of black-skinned wine grape.

Zymology - An applied science which studies the biochemical process of fermentation and its practical uses.

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