Term
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Definition
| a distinctive and desirable component of sherry but undesirable in other wines |
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Definition
| the vinegar like off odor of acetic acid |
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Term
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Definition
| the MO that produces acetic acid in wines exposed to air |
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Term
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Definition
| tartness, the taste of natural fruit acids in wine |
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Term
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Definition
| the deliberate addition of O2 in winemaking or decanting |
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Term
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Definition
| holding wines for a period of time in barrels, tanks, or bottles |
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Term
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Definition
| aka ethanol, ethyl alcohol. Formed during fermentation. Component of odor, taste and tactile sensation |
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Term
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Definition
| loss of the sense of smell |
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Term
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Definition
| red pigments present in grapes and wine |
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Term
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Definition
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Definition
| label designations that indicate the geographic origins of the grapes. |
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Term
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Definition
| odors in wine that originate in the grape. |
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Term
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Definition
| harsh, drying, tactile sensation in the mouth caused by high tanning levels. |
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Term
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Definition
| self digestion of yeast by enzymes contained in it |
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Term
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Definition
| off odors originate from this, butyric, lactic, mousy. |
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Term
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Definition
| wine fermented in small oak casks. |
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Term
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Definition
| the new Beaujolais that is marketed within a few weeks of the harvest. |
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Term
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Definition
| a termed used on German late harvest wines to indicate wines made form overripe berries. Sweeter, and full bodied. "select berries." |
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Term
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Definition
| a clay used in fining to react with proteins. |
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Term
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Definition
| to combine grapes, musts, or wines of different varieties or lots. |
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Term
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Definition
| viscosity of thickness of wine. Higher alcohol and extract content, more full bodied. |
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Term
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Definition
| a mold that pierces grape skins, causing dehydration. |
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Term
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Definition
| the odor of sweet wines made from sound grapes shriveled by botrytis. |
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Term
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Definition
| a sparkling wine made by the method champenoise(transfer method) |
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Term
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Definition
| the odors in wine from fermentation, processing and aging. Flavor formed after bottling. |
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Term
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Definition
| a measure of the density of grape juice of fermenting wine. |
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Term
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Definition
| sign of aging, most often if a wine has oxidized too much. |
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Term
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Definition
| champagne made by tank fermentation or charmat process. |
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Term
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Definition
| a small opening in a cask through which wine can be put in or taken out |
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Term
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Definition
| layer of skins that forms on top of the juice during fermentation. |
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Term
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Definition
| wines infused with carbon dioxide to make them bubbly. |
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Term
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Definition
| the region in France and the bottle fermented sparkling wines produced there. |
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Term
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Definition
| a method to produce sparkling wine in which the second fermentation takes place in a pressurized tank instead of individual bottles. |
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Term
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Definition
| a dry red wine from the Bordeaux region of France and a semi-generic wine type in the us. |
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Term
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Definition
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Term
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Definition
| chilling wine before bottling to precipitate potassium acid titrate crystals or in important enological traits. |
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Term
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Definition
| containes for storing wine, usually barrels, casts, but also tanks of wood or steel |
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Term
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Definition
| potassium bitartrate, causes cloudiness or crystalline deposits in wine |
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Term
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Definition
| breaking the grape skins prior to pressing or fermentation and the season of the year when this occurs. |
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Term
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Definition
| an actively growing batch of microorganisms such as yeast or malolactic bacteria used to inoculate juice or must to catalyze a fermentation |
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Term
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Definition
| a specific blend of wines, often of different vintages and varieties, combined to make sparkling wine. |
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Term
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Definition
| to pour clear wine off a sediment |
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Term
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Definition
| French term for digorging, the removal or collected yeast sediment from bottles in method champenoise. |
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Term
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Definition
| any sweet wine used to accompany dessert, such as high sugar late harvest and fortified wines. |
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Term
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Definition
| a chemical by product of the malolactic fermentation which adds a buttery odor |
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Term
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Definition
| in the making of sparkling wine, the wine and sugar mixture used to adjust the sweetness of the wine |
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Term
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Definition
| the science of wines and wine making. |
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Term
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Definition
| product of the conversion of sugar by yeast enzymes during fermentation |
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Term
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Definition
| any conversion of organic compounds which is catalyzed by microorganisms. |
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Term
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Definition
| the conversion by yeast enzymes of the grape sugar in the must or juice into alcohol and carbon dioxide. |
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Term
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Definition
| clarifying wine by mixing in agents such as gelatin to remove specific components and suspended matter |
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Term
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Definition
| a wine in which the alcohol content has been increased by the addition of wine, spirits, or brandy. |
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Term
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Definition
| grape juice that runs freely from the crush and press before force is used. |
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Term
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Definition
| the grape like flavor and taste of refreshing young wines. |
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Term
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Definition
| a wine that is high in alcoholic content and extract. |
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Term
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Definition
| a protein used in fining wine |
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Term
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Definition
| the air space between a wine and the top of a tank or the closure of a bottle. |
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Term
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Definition
| produce both acid and gas |
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Term
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Definition
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Term
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Definition
| chemical responsible for the off odor of rotten eggs in wine. |
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Term
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Definition
| an instrument used to estimate the degrees or brix of grape juice during ripening, harvest and during fermentation |
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Term
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Definition
| organic acid in milk and which is produced in wine from malic acid during the MLF |
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Term
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Definition
| any residue that settles out of a wine |
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Term
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Definition
| in wine making, the extraction of aroma, color, flavor, and tannins from grape skins usually during skin contact during the alcoholic fermentation or carbonic maceration. |
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Term
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Definition
| the organic acid in apples, grapes, and wine which is converted to lactic acid and carbon dioxide and can add complexicity to wines |
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Term
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Definition
| a bacterial fermentation that convert malic to lactic acid and carbon dioxide and can add complexity to wines. |
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Term
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Definition
| a wine which ahs reached its optimum point during gaging and has a pleasing combination of sensory properties, especially odors. It is neither too young nor too old. |
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Term
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Definition
| the bottle fermentation method of making champagne that is sold I the same bottle in which its secondary fermentation took place. |
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Term
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Definition
| one thousandth of a liter |
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Term
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Definition
| term for he juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation when it is called wine |
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Term
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Definition
| produced by fermenting the sugar in the grapes. Not fortified. |
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Term
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Definition
| the changes in wine caused by exposure to air. |
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Term
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Definition
| wince changed by contact with air, usually producing undesirable browning and sherry like flavors. Over aged. |
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Term
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Definition
| the measure of acid strength; the lower the ph, the higher the acid strength. |
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Term
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Definition
| a complex group of organic chemicals that include wine's tannin. |
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Term
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Definition
| the solid reside left after pressing. |
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Term
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Definition
| the crystals that sometimes precipitate in bottled wine but which are normally removed by cold-stabilization before bottling. Chemical found in cream of tartar. |
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Term
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Definition
| parts per million. One milligram per liter is one part million. |
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Term
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Definition
| juice or wine obtained by pressing. |
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Term
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Definition
| French term for the second fermentation of method champenoise. "catch the foam." |
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Term
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Definition
| to circulate fermenting juice from the bottom of the tank over the top of the cap that forms during fermentation to ensure optimal extraction from the grape solids and prevent bacterial spoilage. |
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Term
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Definition
| larger oak barrels, usually 135 gallons. |
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Term
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Definition
| to pus the cap that forms on the surface of fermenting must down into the juice. |
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Term
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Definition
| siphoning or pumping wine from one container to another to clarify it by leaving the sediment behind. |
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Term
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Definition
| in method champenoise, wine that is held to be blended into the cuvees of future vintages. |
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Term
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Definition
| grape sugar that remains unconverted in the wine after fermentation. |
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Term
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Definition
| in method champenoise, turning bottles of sparkling wine to collect the sediment on the closure for removal during disgorging. |
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Term
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Definition
| one of the main species of yeasts found in grapes and wines throughout the world. Most of the strains used in wine fermentation are of this species. |
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Term
| Saccharomyces uvarum (carlsbergensis) |
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Definition
| used for bottom fermentation in beer. |
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Term
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Definition
| the systematic assessment of wine by sight, smell, taste and touch. |
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Term
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Definition
| the natural precipitation of the solid matter in wine. |
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Term
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Definition
| the process of holding must before pressing to obtain an extraction of aroma and flavor. This occurs before fermentation for some white table wines and during fermentation for red wines, in which case it is called maceration. |
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Term
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Definition
| the process of causing the precipitation of unwanted substances so that they will not caused haziness or form crystals in the finished wine. |
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Term
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Definition
| a batch of actively growing yeast used to initiate fermentation. |
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Term
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Definition
| all wines without effervescence. |
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Term
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Definition
| an incomplete fermentation that stops before all the sugar has been converted to alcohol |
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Term
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Definition
| the characteristics combination of wine components associated with the wines of a particular winemaker, winery or region. |
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Term
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Definition
| the same rotten egg odor as hydrogen sulfide. |
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Term
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Definition
| compound used to inhibit the growth of undesirable microorganisms and inhibit browning. It gives an unpleasant match stick odor to wine when present in noticeable quantities. |
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Term
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Definition
| (alcohol and tobacco tax trade bureau) |
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Term
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Definition
| in general, still dry wine of 15% or less alcohol meant to accompany food. |
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Term
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Definition
| a polyphenolic compound derived from the skins, seeds, and stems of grapes, which gives young red wine an astringent quality, but contributes to its longevity and normally ameliorates as the wine ages. It causes a bitter taste. |
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Term
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Definition
| one of the essential organic acids in wine. |
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Term
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Definition
| salts of tartaric acid that can form crystals in unstabilized wine. |
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Term
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Definition
| the amber or brownish color characteristic of wines, such as port, that have been aged in wood. |
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Term
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Definition
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Term
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Definition
| the measure of amount of all the acids in wine taken together. |
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Term
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Definition
| said of the odor and/or flavor of a wine tat can be recognized as having been made from a particular grape variety. |
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Term
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Definition
| sub species of cultivated plants such as vitis vinifera that are distinguished by economically important traits such as yield, disease resistance, or the distinctiveness of the flavors of their wines. |
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Term
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Definition
| the season when wine grapes are harvested as well as the year on a wine label in which those grapes were matured for harvest. |
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Term
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Definition
| a person who makes or sell wine. |
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Term
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Definition
| the science of growing grapes. |
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Term
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Definition
| the fermented juice of grapes. |
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Term
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Definition
| a term used to describe the spoilage odors of acetic acid along with ethyl acetate; in noticeable amounts, this gives the wine a vinegary quality. |
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Term
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Definition
| microscopic fungi. Some species catalyze useful fermentations in bread and winemaking. |
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