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id="toc" class="toc plainlinks" aria-labelledby="tocheading" style="text-align:left;"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output .hlist ul ul{display:inline}.mw-parser-output .hlist .mw-empty-li{display:none}.mw-parser-output .hlist dt::after{content:": "}.mw-parser-output .hlist dd::after,.mw-parser-output .hlist li::after{content:" · ";font-weight:bold}.mw-parser-output .hlist dd:last-child::after,.mw-parser-output .hlist dt:last-child::after,.mw-parser-output .hlist li:last-child::after{content:none}.mw-parser-output .hlist dd dd:first-child::before,.mw-parser-output .hlist dd dt:first-child::before,.mw-parser-output .hlist dd li:first-child::before,.mw-parser-output .hlist dt dd:first-child::before,.mw-parser-output .hlist dt dt:first-child::before,.mw-parser-output .hlist dt li:first-child::before,.mw-parser-output .hlist li dd:first-child::before,.mw-parser-output .hlist li dt:first-child::before,.mw-parser-output .hlist li li:first-child::before{content:" (";font-weight:normal}.mw-parser-output .hlist dd dd:last-child::after,.mw-parser-output .hlist dd dt:last-child::after,.mw-parser-output .hlist dd li:last-child::after,.mw-parser-output .hlist dt dd:last-child::after,.mw-parser-output .hlist dt dt:last-child::after,.mw-parser-output .hlist dt li:last-child::after,.mw-parser-output .hlist li dd:last-child::after,.mw-parser-output .hlist li dt:last-child::after,.mw-parser-output .hlist li li:last-child::after{content:")";font-weight:normal}.mw-parser-output .hlist ol{counter-reset:listitem}.mw-parser-output .hlist ol>li{counter-increment:listitem}.mw-parser-output .hlist ol>li::before{content:" "counter(listitem)"\a0 "}.mw-parser-output .hlist dd ol>li:first-child::before,.mw-parser-output .hlist dt ol>li:first-child::before,.mw-parser-output .hlist li ol>li:first-child::before{content:" ("counter(listitem)"\a0 "}</style><div class="hlist"> <div id="toctitle" class="toctitle" style="text-align:center;display:inline-block;"><span id="tocheading" style="font-weight:bold;">Contents: </span></div> <div style="margin:auto; display:inline-block;"> <ul><li><a href="#top">Top</a></li> <li><a href="#0–9">0–9</a></li> <li><a href="#A">A</a></li> <li><a href="#B">B</a></li> <li><a href="#C">C</a></li> <li><a href="#D">D</a></li> <li><a href="#E">E</a></li> <li><a href="#F">F</a></li> <li><a href="#G">G</a></li> <li><a href="#H">H</a></li> <li><a href="#I">I</a></li> <li><a href="#J">J</a></li> <li><a href="#K">K</a></li> <li><a href="#L">L</a></li> <li><a href="#M">M</a></li> <li><a href="#N">N</a></li> <li><a href="#O">O</a></li> <li><a href="#P">P</a></li> <li><a href="#Q">Q</a></li> <li><a href="#R">R</a></li> <li><a href="#S">S</a></li> <li><a href="#T">T</a></li> <li><a href="#U">U</a></li> <li><a href="#V">V</a></li> <li><a href="#W">W</a></li> <li><a href="#X">X</a></li> <li><a href="#Y">Y</a></li> <li><a href="#Z">Z</a> </li></ul> <p class="mw-empty-elt"> </p> <ul><li><a href="#See_also">See also</a></li> <li><a href="#References">References</a></li></ul> </div></div></div></div> <div class="mw-heading mw-heading2"><h2 id="A">A</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=1" title="Edit section: A"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Acetaldehyde" title="Acetaldehyde">Acetaldehyde</a></dt> <dd>The main <a href="/wiki/Aldehyde" title="Aldehyde">aldehyde</a> found in wines, most notably <a href="/wiki/Sherry" title="Sherry">Sherry</a>.</dd> <dt><a href="/wiki/Acetic_acid" title="Acetic acid">Acetic acid</a></dt> <dd>One of the primary <a href="/wiki/Volatile_(acid)" class="mw-redirect" title="Volatile (acid)">volatile</a> <a href="/wiki/Acids_in_wine" title="Acids in wine">acids in wine</a>.</dd> <dt><a href="/wiki/Acetification" class="mw-redirect" title="Acetification">Acetification</a></dt> <dd>The process through which acetic acid is produced in wine.</dd> <dt><a href="/wiki/Acetobacter" title="Acetobacter">Acetobacter</a></dt> <dd>A <a href="/wiki/Bacterium" class="mw-redirect" title="Bacterium">bacterium</a> found in wine that causes acetification resulting in the conversion of wine to <a href="/wiki/Vinegar" title="Vinegar">vinegar</a>.</dd> <dt><a href="/wiki/Acidity_(wine)" class="mw-redirect" title="Acidity (wine)">Acidity</a></dt> <dd>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 <a href="/wiki/Tartaric_acid" title="Tartaric acid">tartaric acid</a>, <a href="/wiki/Malic_acid" title="Malic acid">malic acid</a> and <a href="/wiki/Lactic_acid" title="Lactic acid">lactic acid</a>. The first two come from the grapes and the third from <a href="#Malolactic_fermentation">Malolactic fermentation</a> which often occurs in the winemaking process.</dd> <dt><a href="/wiki/Active_acidity" class="mw-redirect" title="Active acidity">Active acidity</a></dt> <dd>The concentration of acids in the wine. Used to gauge the "<a href="/wiki/Total_acidity" class="mw-redirect" title="Total acidity">total acidity</a>" in the wine. Measured using the <a href="/wiki/PH" title="PH">pH</a> scale.</dd> <dt>Actual alcohol</dt> <dd>The amount of ethanol present in wine, usually measured as a percent of total volume (<a href="/wiki/Alcohol_by_volume" title="Alcohol by volume">ABV</a>) taken at 20°C</dd> <dt><a href="/wiki/Cellular_respiration#Aerobic_respiration" title="Cellular respiration">Aerobic</a> conditions</dt> <dd>Winemaking conditions that promote exposure to oxygen, such wine barrels kept partially full in order to oxidatively age the wine</dd></dl> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Lightmatter_wine_barrels.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/66/Lightmatter_wine_barrels.jpg/200px-Lightmatter_wine_barrels.jpg" decoding="async" width="200" height="133" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/66/Lightmatter_wine_barrels.jpg/300px-Lightmatter_wine_barrels.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/66/Lightmatter_wine_barrels.jpg/400px-Lightmatter_wine_barrels.jpg 2x" data-file-width="630" data-file-height="420" /></a><figcaption>Aging barrels</figcaption></figure> <dl><dt><a href="/wiki/Aging_barrel" class="mw-redirect" title="Aging barrel">Aging barrel</a></dt> <dd>A <a href="/wiki/Barrel_(storage)" class="mw-redirect" title="Barrel (storage)">barrel</a>, often made of <a href="/wiki/Oak_(wine)" title="Oak (wine)">oak</a>, used to <a href="/wiki/Age_wine" class="mw-redirect" title="Age wine">age wine</a> or distilled spirits.</dd> <dt><a href="/wiki/Alcohol_(drug)" title="Alcohol (drug)">Alcohol</a></dt> <dd>Generally refers to <a href="/wiki/Ethanol" title="Ethanol">ethanol</a>, a <a href="/wiki/Chemical_compound" title="Chemical compound">chemical compound</a> found in <a href="/wiki/Alcoholic_beverage" title="Alcoholic beverage">alcoholic beverages</a>. It is also commonly used to refer to alcoholic beverages in general.</dd> <dt><a href="/wiki/Alcoholic_fermentation" class="mw-redirect" title="Alcoholic fermentation">Alcoholic fermentation</a></dt> <dd>The conversion by yeast of sugar into alcohol compounds</dd> <dt><a href="/wiki/Aldehyde" title="Aldehyde">Aldehyde</a></dt> <dd>A component of wine that is formed during the <a href="/wiki/Oxidation" class="mw-redirect" title="Oxidation">oxidation</a> of alcohol. It is midway between an acid and an alcohol.</dd> <dt><a href="/wiki/Alternative_wine_closures" class="mw-redirect" title="Alternative wine closures">Alternative wine closures</a></dt> <dd>Various substitutes used in the wine industry for sealing <a href="/wiki/Wine_bottles" class="mw-redirect" title="Wine bottles">wine bottles</a> in place of traditional <a href="/wiki/Cork_(material)" title="Cork (material)">cork closures</a>.</dd> <dt><a href="/wiki/Amino_acids" class="mw-redirect" title="Amino acids">Amino acids</a></dt> <dd><a href="/wiki/Protein" title="Protein">Protein</a> found in wine grapes that are formed by fruit <a href="/wiki/Esters" class="mw-redirect" title="Esters">esters</a> and consumed during the <a href="/wiki/Fermentation_(wine)" class="mw-redirect" title="Fermentation (wine)">fermentation</a> process and/or <a href="/wiki/Autolysis_(wine)" class="mw-redirect" title="Autolysis (wine)">autolysis</a>. They contribute to the sense of <a href="/wiki/Complexity_(wine)" class="mw-redirect" title="Complexity (wine)">complexity</a> in a wine.</dd> <dt><a href="/wiki/Amphora" title="Amphora">Amphora</a></dt> <dd>A type of <a href="/wiki/Ceramic" title="Ceramic">ceramic</a> <a href="/wiki/Vase" title="Vase">vase</a>, used for transporting and storing wine in <a href="/wiki/Ancient_Greece_(wine)" class="mw-redirect" title="Ancient Greece (wine)">ancient times</a>.</dd> <dt><a href="https://en.wiktionary.org/wiki/anaerobic" class="extiw" title="wikt:anaerobic">Anaerobic</a></dt> <dd>The opposite of <a href="https://en.wiktionary.org/wiki/aerobic" class="extiw" title="wikt:aerobic">aerobic</a>, referring to a chemical process that takes place in the absence of oxygen. As a <a href="/wiki/Wine_ages" class="mw-redirect" title="Wine ages">wine ages</a> in a sealed wine bottle, it is going through anaerobic changes.</dd> <dt>Analyzer</dt> <dd>The first column in a <a href="/wiki/Coffey_still" class="mw-redirect" title="Coffey still">Coffey still</a>, outlawed for the production of <a href="/wiki/Cognac" title="Cognac">Cognac</a> but can be used in other regions for wine-based spirits, where the pre-heated <a href="/wiki/Wash_(distilling)" title="Wash (distilling)">wash</a> is vaporized by steam</dd> <dt><a href="/wiki/Angel%27s_share" class="mw-redirect" title="Angel's share">Angel's share</a></dt> <dd>The portion of a wine in an <a href="/wiki/Aging_barrel" class="mw-redirect" title="Aging barrel">aging barrel</a> that is lost to <a href="/wiki/Evaporation" title="Evaporation">evaporation</a>.</dd> <dt>Anreicherung</dt> <dd>German winemaking term for <a href="/w/index.php?title=Must_enrichment&action=edit&redlink=1" class="new" title="Must enrichment (page does not exist)">must enrichment</a></dd> <dt><a href="/wiki/Anthocyanin" title="Anthocyanin">Anthocyanin</a></dt> <dd><a href="/wiki/Phenolic_content_in_wine" title="Phenolic content in wine">Phenolic</a> <a href="/wiki/Pigment" title="Pigment">pigments</a> that give red wine its <a href="/wiki/Wine_color" title="Wine color">color</a>.</dd> <dt><a href="/wiki/Antioxidant" title="Antioxidant">Antioxidant</a></dt> <dd>Chemicals, such as <a href="/wiki/Sulfur_dioxide" title="Sulfur dioxide">sulfur dioxide</a>, that are used to prevent the grape must from oxidizing.</dd> <dt>Aromatized wine</dt> <dd>A wine that has been flavored with herbs, fruit, flowers and spices. Examples: <a href="/wiki/Vermouth" title="Vermouth">Vermouth</a>, <a href="/wiki/Retsina" title="Retsina">Retsina</a> or <a href="/wiki/Mulled_wine" title="Mulled wine">mulled wine</a>.</dd> <dt><a href="/wiki/Ascorbic_acid" class="mw-redirect" title="Ascorbic acid">Ascorbic acid</a></dt> <dd>An antioxidant used to prevent grape must from oxidizing.</dd> <dt><a href="/wiki/Aseptic" class="mw-redirect" title="Aseptic">Aseptic</a></dt> <dd>The characteristic of a chemical (like sulfur dioxide or sorbic acid) to kill unwanted or beneficial bacteria.</dd> <dt>Assemblage</dt> <dd>The blending of base wines in order to create a final blend or <i>cuvee</i>.</dd> <dt><a href="/wiki/Atmosphere_(unit)" class="mw-redirect" title="Atmosphere (unit)">Atmosphere</a></dt> <dd>The measure of atmospheric pressure within a <a href="/wiki/Wine_bottle" title="Wine bottle">wine bottle</a>. The average internal pressure inside a bottle of sparkling wine is 6 atmospheres.</dd> <dt><a href="/wiki/Autolysis_(wine)" class="mw-redirect" title="Autolysis (wine)">Autolysis</a></dt> <dd>The breakdown of dead <a href="/wiki/Yeast_(wine)" class="mw-redirect" title="Yeast (wine)">yeast</a> cells (or <a href="/wiki/Lees_(wine)" class="mw-redirect" title="Lees (wine)">lees</a>) and the process through which desirable or undesirable traits maybe imparted to the wine. Wines that are deliberately aged <i><a href="/wiki/Sur_lie" class="mw-redirect" title="Sur lie">sur lie</a></i> such as <a href="/wiki/Muscadet" title="Muscadet">Muscadet</a> or some white <a href="/wiki/Burgundies_(wine)" class="mw-redirect" title="Burgundies (wine)">Burgundies</a> derive certain flavors and textures from this process.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="B">B</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=2" title="Edit section: B"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt>Back-Blend</dt> <dd>Blending unfermented, fresh grape juice into a fully fermented wine in order to add sweetness. Synonymous with the German winemaking technique <i><a href="/wiki/Sussreserve" class="mw-redirect" title="Sussreserve">Sussreserve</a></i>.</dd> <dt>Barrel fermented</dt> <dd>A wine fermented in oak barrels as opposed to stainless steel or concrete. Traditional with white Burgundies, some Chardonnays and some Champagne.</dd> <dt>Barrique</dt> <dd>French term for a 225 liter cask that is traditionally used in Bordeaux and now adopted worldwide</dd> <dt><a href="/wiki/Baum%C3%A9_scale" title="Baumé scale">Baumé</a></dt> <dd>French measurement of the <a href="/wiki/Sugar_(wine)" class="mw-redirect" title="Sugar (wine)">sugar</a> concentration in the juice or wine.</dd> <dt><a href="/wiki/Potassium_bitartrate" title="Potassium bitartrate">Beeswing</a></dt> <dd>A light sediment, chiefly <a href="/wiki/Mucilage" title="Mucilage">mucilage</a>, found in <a href="/wiki/Port_wine" title="Port wine">Port</a>.</dd> <dt><a href="/wiki/Bentonite" title="Bentonite">Bentonite</a></dt> <dd>A type of clay of volcanic origins used in wine as a <a href="/wiki/Clarifying_agent" title="Clarifying agent">clarifying agent</a>.</dd> <dt><a href="/wiki/Champagne_(wine)#Blanc_de_blancs" class="mw-redirect" title="Champagne (wine)">Blanc de Blancs</a></dt> <dd>A white wine, usually sparkling, made exclusively from white grapes, often Chardonnay.</dd> <dt><a href="/wiki/Blanc_de_Noirs" class="mw-redirect" title="Blanc de Noirs">Blanc de Noirs</a></dt> <dd>A white wine, usually sparkling, made from red grapes.</dd> <dt>Blending</dt> <dd>The mixing of two or more different parcels of wine together by <a href="/wiki/Winemaker" title="Winemaker">winemakers</a> 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 <a href="/wiki/Wine_label" title="Wine label">wine label</a>.</dd> <dt><a href="/wiki/Blue_fining" class="mw-redirect" title="Blue fining">Blue fining</a></dt> <dd>The use of <a href="/wiki/Potassium_ferrocyanide" title="Potassium ferrocyanide">potassium ferrocyanide</a> to remove iron or copper casse from a wine</dd> <dt><a href="/wiki/Blush_wine" class="mw-redirect" title="Blush wine">Blush wine</a></dt> <dd>A pale, pinkish color wine. It may refer to a sweet <i><a href="/wiki/Ros%C3%A9" title="Rosé">rosé</a></i> such as <a href="/wiki/White_Zinfandel" title="White Zinfandel">White Zinfandel</a>.</dd> <dt>Bonne chauffe</dt> <dd>The second distillation that takes place during Cognac production where the cloudy <i>brouillis</i> (first distillate with alcohol levels between 28-32%) gets converted into the clear <a href="/wiki/Eau_de_vie" title="Eau de vie">eau de vie</a></dd> <dt><a href="/wiki/Botrytized" class="mw-redirect" title="Botrytized">Botrytized</a> grapes</dt> <dd>Grapes that have been rotted by <a href="/wiki/Botrytis_cinerea" title="Botrytis cinerea">botrytis cinerea</a>.</dd> <dt>Botte (plural <i>botti</i>)</dt> <dd>Italian term for a very large barrel that can hold up to 160 hectolitres (4,200 US gal)</dd> <dt>Bottiglia</dt> <dd>Italian term for a wine bottle</dd> <dt><a href="/wiki/Bottle_Age" class="mw-redirect" title="Bottle Age">Bottle Age</a></dt> <dd>The length of time that wine has been allowed to age and mature in bottle.</dd> <dt><a href="/wiki/Bottle-shock" title="Bottle-shock">Bottle shock</a></dt> <dd>Also known as <b>bottle-sickness</b>, 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.</dd> <dt><a href="/wiki/Bottle_variation" title="Bottle variation">Bottle variation</a></dt> <dd>The degree to which bottled wine of the same style and <a href="/wiki/Vintage" title="Vintage">vintage</a> can vary.</dd> <dt><a href="/wiki/Box_wine" title="Box wine">Box wine</a></dt> <dd>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.</dd> <dt><a href="/wiki/Brettanomyces" title="Brettanomyces">Brettanomyces</a></dt> <dd>A wine spoilage <a href="/wiki/Yeast" title="Yeast">yeast</a> that produces taints in wine commonly described as <i>barnyard</i> or <i>band-aids</i>.</dd> <dt><a href="/wiki/Brix" title="Brix">Brix</a>/Balling</dt> <dd>A measurement of the dissolved <a href="/wiki/Sucrose" title="Sucrose">sucrose</a> level in a wine</dd> <dt>Brouillis</dt> <dd>The product of the first distillation in the production of Cognac</dd> <dt>Brut</dt> <dd>A <a href="/wiki/French_language" title="French language">French</a> term for a very <a href="/wiki/Dryness_(taste)" title="Dryness (taste)">dry</a> <a href="/wiki/Champagne_(wine)" class="mw-redirect" title="Champagne (wine)">Champagne</a> or <a href="/wiki/Sparkling_wine" title="Sparkling wine">sparkling wine</a>. Drier than <a href="/wiki/Sweetness_of_wine#Terms_used_to_indicate_sweetness_of_wine" title="Sweetness of wine">extra dry</a>.</dd> <dt><a href="/wiki/Bung" class="mw-redirect" title="Bung">Bung</a></dt> <dd>A <a href="/wiki/Stopper_(plug)" title="Stopper (plug)">stopper</a> used to seal a bottle or barrel. Commonly used term for <a href="/wiki/Cork_(material)" title="Cork (material)">corks</a>.</dd> <dt><a href="/wiki/Brandy" title="Brandy">Burnt wine</a></dt> <dd>Another name for <a href="/wiki/Brandy" title="Brandy">Brandy</a>, a liquor made from distilled wine. It is often the source of additional alcohol in fortified wines.</dd> <dt><a href="/wiki/Butt_(unit)" title="Butt (unit)">Butt</a></dt> <dd>An old English unit of wine casks, equivalent to about 477 <a href="/wiki/Liter" class="mw-redirect" title="Liter">liters</a> (126 <a href="/wiki/US_gallon" class="mw-redirect" title="US gallon">US gallons</a>/105 <a href="/wiki/Imperial_gallon" class="mw-redirect" title="Imperial gallon">imperial gallons</a>). In Sherry production, a butt traditionally holds around 600 litres (160 US gal)</dd></dl> <div class="mw-heading mw-heading2"><h2 id="C">C</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=3" title="Edit section: C"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt>Cap</dt> <dd>The layer of grape skins that are forced by rising <a href="/wiki/Carbon_dioxide" title="Carbon dioxide">carbon dioxide</a> gas to the top of the fermentation vessel during <a href="/wiki/Cuvaison" class="mw-redirect" title="Cuvaison">cuvaison</a>.</dd></dl> <dl><dt>Carbonic acid</dt> <dd>Carbon dioxide gas dissolved in the water content of wine. It is a <a href="/wiki/Volatile_acid" title="Volatile acid">volatile acid</a> that held in <a href="/wiki/Dynamic_equilibrium" title="Dynamic equilibrium">equilibrium</a> with the dissolved carbon dioxide gas and can not be isolated in a pure form.</dd></dl> <dl><dt>Carbonic gas</dt> <dd>A natural by product of the fermentation process in which yeast cells convert <a href="/wiki/Sugar_(wine)" class="mw-redirect" title="Sugar (wine)">sugar</a> 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 <a href="/wiki/Wine_bottle" title="Wine bottle">wine bottle</a> used to make <a href="/wiki/Sparkling_wine" title="Sparkling wine">sparkling wine</a>), the gas will dissolve into the wine and when released will make the wine sparkling.</dd></dl> <dl><dt>Carbonic maceration</dt> <dd>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</dd></dl> <dl><dt>Casein</dt> <dd>A <a href="/wiki/Fining_(wine)" class="mw-redirect" title="Fining (wine)">fining</a> agent derived from a <a href="/wiki/Milk" title="Milk">milk</a> <a href="/wiki/Protein" title="Protein">protein</a>.</dd></dl> <dl><dt>Cask</dt> <dd>A wood barrel or storage vessel, often made from <a href="/wiki/Oak_(wine)" title="Oak (wine)">oak</a>, that is used in winemaking for fermentation and/or aging</dd></dl> <dl><dt>Cask-strength</dt> <dd>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 <a href="/wiki/Alcohol_proof" title="Alcohol proof">alcohol proof</a> over 40% ABV</dd></dl> <dl><dt>Casse</dt> <dd>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</dd></dl> <dl><dt>Charmat method</dt> <dd>Sparkling wine production method where the <a href="/wiki/Secondary_fermentation_(wine)" title="Secondary fermentation (wine)">secondary fermentation</a> takes place in a tank as opposed to the <a href="/wiki/Traditional_method" title="Traditional method">traditional method</a> where it takes place in the individual wine bottle that the consumer eventually purchases</dd></dl> <dl><dt>Chauffe-vin</dt> <dd>An optional attachment to the Cognac still that heats the wine prior to the first distillation</dd></dl> <dl><dt><a href="/w/index.php?title=Cellaring&action=edit&redlink=1" class="new" title="Cellaring (page does not exist)">Cellaring</a></dt> <dd>To age wine for the purpose of improvement or <a href="/wiki/Storage_(wine)" class="mw-redirect" title="Storage (wine)">storage</a>.</dd></dl> <dl><dt>Centrifugal force filtration</dt> <dd>The process of separating unwanted particles (such as dead yeast cells or fining agents) from the wine by use of centrifugal force.</dd></dl> <dl><dt>Ceramic filtration</dt> <dd>A filtration process of the wine that utilizes <a href="/wiki/Perlite" title="Perlite">perlite</a> and is able to fine the wine to an ultrafine degree.</dd></dl> <dl><dt><a href="/wiki/Chaptalization" title="Chaptalization">Chaptalization</a></dt> <dd>A <a href="/wiki/Winemaking" title="Winemaking">winemaking</a> process where sugar is added to the <a href="/wiki/Must" title="Must">must</a> to increase the alcohol content in the fermented wine. This is often done when grapes have not ripened adequately.</dd></dl> <dl><dt>Charmat process</dt> <dd>The Charmat or <b>bulk process</b> is a method where <a href="/wiki/Sparkling_wine" title="Sparkling wine">sparkling wines</a> receive their <a href="/wiki/Secondary_fermentation_(wine)" title="Secondary fermentation (wine)">secondary fermentation</a> in large tanks, rather than individual bottles as seen in <a href="/wiki/M%C3%A9thode_champenoise" class="mw-redirect" title="Méthode champenoise">Méthode champenoise</a>.</dd></dl> <dl><dt>Clarification</dt> <dd>A <a href="/wiki/Winemaking" title="Winemaking">winemaking</a> process involving the <i>fining</i> and <i><a href="/wiki/Filtration" title="Filtration">filtration</a></i> of wine to remove suspended solids and reduce <a href="/wiki/Turbidity" title="Turbidity">turbidity</a>.</dd></dl> <dl><dt>Col de cygnet</dt> <dd>The swan's neck shaped portion of a <a href="/wiki/Pot_still" title="Pot still">pot still</a> used in Cognac production that transports the vapors from the pot to the <a href="/wiki/Condenser_(heat_transfer)" title="Condenser (heat transfer)">condenser</a></dd></dl> <dl><dt><a href="/wiki/Cold_stabilization" class="mw-redirect" title="Cold stabilization">Cold stabilization</a></dt> <dd>A <a href="/wiki/Winemaking" title="Winemaking">winemaking</a> process where wine is chilled to near freezing temperatures for several weeks to encourage the <a href="/wiki/Precipitation_(chemistry)" title="Precipitation (chemistry)">precipitation</a> of <a href="/wiki/Tartrate" title="Tartrate">tartrate</a> crystals.</dd></dl> <dl><dt>Compte</dt> <dd>Classification system used in the <a href="/wiki/Armagnac_(brandy)" class="mw-redirect" title="Armagnac (brandy)">Armagnac</a> and <a href="/wiki/Cognac" title="Cognac">Cognac</a> 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 <a href="/wiki/Aldehyde" title="Aldehyde">aldehydes</a>, <a href="/wiki/Ester" title="Ester">esters</a> and <a href="/wiki/Ketone" title="Ketone">ketones</a> which can influence the <a href="/wiki/Aroma_(wine)" class="mw-redirect" title="Aroma (wine)">aroma</a> and flavor of wine.</dd></dl> <dl><dt>Cork</dt> <dd>A <a href="/wiki/Wine_bottle" title="Wine bottle">wine bottle</a> <a href="/wiki/Stopper_(plug)" title="Stopper (plug)">stopper</a> made from the thick outer bark of the <a href="/wiki/Cork_oak" class="mw-redirect" title="Cork oak">cork oak</a> tree.</dd></dl> <dl><dt>Cork taint</dt> <dd>A type of <a href="/wiki/Wine_fault" title="Wine fault">wine fault</a> describing undesirable aromas and flavors in wine often attributed to <a href="/wiki/Mold_(fungus)" class="mw-redirect" title="Mold (fungus)">mold</a> growth on <a href="/wiki/Chlorine" title="Chlorine">chlorine</a> <a href="/wiki/Bleach" title="Bleach">bleached</a> <a href="/wiki/Cork_(material)" title="Cork (material)">corks</a>.</dd></dl> <dl><dt>Coupage</dt> <dd>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."<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup></dd></dl> <dl><dt>Courbe de fermentation</dt> <dd>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.</dd></dl> <p>Crossflow filtration: A highspeed form of <a href="/wiki/Microfiltration" title="Microfiltration">microfiltration</a> that has the wine flow across a membrane filter rather than through it. </p> <dl><dt>Crown-cap</dt> <dd>A <a href="/wiki/Beer_bottle" title="Beer bottle">beer bottle</a> cap used as a temporary closure for a sparkling wine as it undergoes a <a href="/wiki/Secondary_fermentation_(wine)" title="Secondary fermentation (wine)">secondary fermentation</a>.</dd></dl> <dl><dt>Crush</dt> <dd>After <a href="/wiki/Harvest_(wine)" title="Harvest (wine)">harvest</a>, and prior to pressing, grape are "crushed" or broken up so that the juice is released and allowed to <a href="/wiki/Maceration_(wine)" title="Maceration (wine)">macerate</a> with the skins prior to and during fermentation. In <a href="/wiki/Viticultural_terms" class="mw-redirect" title="Viticultural terms">viticultural terms</a>, "Crush" is used as a synonym for harvest time.</dd></dl> <dl><dt>Cryoextraction</dt> <dd>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 <a href="/wiki/Ice_wine" title="Ice wine">ice wines</a> which are produced by the grapes naturally freezing on the vine before harvest</dd></dl> <dl><dt>Cut</dt> <dd>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 <i>tailles</i> or "cut" refers to the point during pressing when the quality of the grape juices degrades. The first <i>tailles</i> is the <a href="/wiki/Free-run" class="mw-redirect" title="Free-run">free-run</a> juice followed by successive pressing.</dd></dl> <dl><dt>Cuve</dt> <dd>A large vat used for fermentation.</dd></dl> <dl><dt>Cuve Close</dt> <dd>Alternative name for the <a href="/wiki/Charmat_method" class="mw-redirect" title="Charmat method">Charmat method</a> of <a href="/wiki/Sparkling_wine_production" title="Sparkling wine production">sparkling wine production</a>.</dd></dl> <dl><dt>Cuvée</dt> <dd>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.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="D">D</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=4" title="Edit section: D"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Debourbage" class="mw-redirect" title="Debourbage">Debourbage</a></dt> <dd>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 <a href="/wiki/Clarification_and_stabilization_of_wine" title="Clarification and stabilization of wine">filtration or fining</a>.</dd> <dt><a href="/wiki/D%C3%A9gorgement" class="mw-redirect" title="Dégorgement">Dégorgement</a></dt> <dd>The disgorging or removal of sediment from bottles that results from secondary fermentation.</dd> <dt>Délestage</dt> <dd>French term for <a href="/wiki/Racking" title="Racking">racking</a> 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 <a href="/wiki/Cap_(wine)" class="mw-redirect" title="Cap (wine)">cap</a> 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.</dd> <dt>Demi-muid</dt> <dd>A large oak barrel that holds 159 <a href="/wiki/Gallon" title="Gallon">gallons</a> (600 <a href="/wiki/Liter" class="mw-redirect" title="Liter">liters</a>). In between the petit foudre and the barrique.</dd> <dt>Depth filtration</dt> <dd>A means of filtering a wine that takes solely inside filtration medium, such as a <a href="/wiki/Kieselguhr" class="mw-redirect" title="Kieselguhr">kieselguhr</a>, rotary drum vacuum or a frame filter.</dd> <dt>Devatting</dt> <dd>The process of separating red must from pomace, which can happen before or after fermentation.</dd> <dt><a href="/wiki/Diatomaceous_Earth" class="mw-redirect" title="Diatomaceous Earth">Diatomaceous Earth</a></dt> <dd>Very fine particles of sedimentary rock used for filtering wine. Also known as D.E. or Kieselghur.</dd> <dt>Doble pasta</dt> <dd>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 <a href="/wiki/Phenolic_content_in_wine" title="Phenolic content in wine">phenolic compounds</a>.</dd> <dt>Doppelstück</dt> <dd>A German oak barrel that holds 635 gallons (2,400 liters).</dd> <dt><a href="/wiki/Dosage_(wine)" class="mw-redirect" title="Dosage (wine)">Dosage (wine)</a></dt> <dd>The addition of sugar with the <i>liqueur d'expedition</i> after degorgement where the sweetness level of a sparkling wine is determined</dd> <dt>Drawing off</dt> <dd>see Devatting.</dd> <dt><a href="/wiki/Dryness_(taste)" title="Dryness (taste)">Dry</a></dt> <dd>Wines with zero or very low levels of <a href="/wiki/Residual_sugar" class="mw-redirect" title="Residual sugar">residual sugar</a>. The opposite of sweet, except in sparkling wines, where dry means sweet.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="E">E</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=5" title="Edit section: E"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Egg_white" title="Egg white">Egg white</a> fining</dt> <dd>A technique of fining that uses the whites of eggs to attract <a href="/wiki/Negatively_charged" class="mw-redirect" title="Negatively charged">negatively charged</a> matter.</dd> <dt><a href="/wiki/Enology" class="mw-redirect" title="Enology">Enology</a></dt> <dd><a href="/wiki/American_English" title="American English">American English</a> spelling of <a href="/wiki/Oenology" title="Oenology">oenology</a>, the study of wine.</dd> <dt>En Tirage</dt> <dd><a href="/wiki/French_language" title="French language">French</a> for "<i>in pulling</i>", refers to the period of time in which bottled sparkling wine is rested in contact with lees generated during secondary fermentation. Part of the <a href="/wiki/M%C3%A9thode_Champenoise" class="mw-redirect" title="Méthode Champenoise">Méthode Champenoise</a> process.</dd> <dt><a href="/wiki/Enzyme" title="Enzyme">Enzyme</a></dt> <dd>A protein created by <a href="/wiki/Yeast" title="Yeast">yeast</a> that act as a <a href="/wiki/Bio-chemical" class="mw-redirect" title="Bio-chemical">bio-chemical</a> catalysts in grape or wine development. An example would be the enzyme <a href="/wiki/Invertase" title="Invertase">invertase</a> which aids the storage of <a href="/wiki/Sugars_(wine)" class="mw-redirect" title="Sugars (wine)">sugars</a> within individual grape berries.</dd> <dt><a href="/wiki/Esters" class="mw-redirect" title="Esters">Esters</a></dt> <dd>Compounds formed in wine either during fermentation or the wine's <a href="/wiki/Aging_development_(wine)" class="mw-redirect" title="Aging development (wine)">aging development</a> that contribute to a wine's aroma.</dd> <dt><a href="/wiki/Estufagem" class="mw-redirect" title="Estufagem">Estufagem</a></dt> <dd>Portuguese term for the process where <a href="/wiki/Madeira_(wine)" class="mw-redirect" title="Madeira (wine)">Madeira</a> is heated in <i>estufas</i> (ovens) and then cooled to create the unique flavors and texture of the wine.</dd> <dt>Ethanoic acid</dt> <dd>Another name for <a href="/wiki/Acetic_acid" title="Acetic acid">acetic acid</a></dd> <dt><a href="/wiki/Ethanol" title="Ethanol">Ethanol</a></dt> <dd>Also known as "ethyl alcohol". The primary <a href="/wiki/Alcohol_(chemistry)" title="Alcohol (chemistry)">alcohol</a> in wine and most other <a href="/wiki/Alcoholic_beverage" title="Alcoholic beverage">alcoholic beverages</a>. The alcohol content of a wine contributes to its <a href="/wiki/Body_(wine)" class="mw-redirect" title="Body (wine)">body</a>.</dd> <dt><a href="/w/index.php?title=Extract_(wine)&action=edit&redlink=1" class="new" title="Extract (wine) (page does not exist)">Extract</a></dt> <dd>Everything in a wine except for water, sugar, alcohol, and <a href="/wiki/Glossary_of_wine_terms#A" title="Glossary of wine terms">acidity</a>, the term refers to the solid compounds such as <a href="/wiki/Tannin_(wine)" class="mw-redirect" title="Tannin (wine)">tannins</a>. High levels of extract results in more colour and body, which may be increased by prolonging the wine's contact with the skins during <a href="/wiki/Glossary_of_wine_terms#C" title="Glossary of wine terms">cuvaison</a>.<sup id="cite_ref-parkerglos_2-0" class="reference"><a href="#cite_note-parkerglos-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-wdglossE_3-0" class="reference"><a href="#cite_note-wdglossE-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup></dd> <dt>Extra dry</dt> <dd>A <a href="/wiki/Champagne_(wine)" class="mw-redirect" title="Champagne (wine)">champagne</a> or <a href="/wiki/Sparkling_wine" title="Sparkling wine">sparkling wine</a> with a small amount of <a href="/wiki/Residual_sugar" class="mw-redirect" title="Residual sugar">residual sugar</a> (slightly sweet). Not as <a href="/wiki/Dryness_(taste)" title="Dryness (taste)">dry</a> as <i>Brut</i>.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="F">F</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=6" title="Edit section: F"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt>Fall bright</dt> <dd>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.</dd> <dt><a href="/wiki/Fatty_acids" class="mw-redirect" title="Fatty acids">Fatty acids</a></dt> <dd>Another term used in winemaking to describe <a href="/wiki/Volatile_acids" class="mw-redirect" title="Volatile acids">volatile acids</a> such as <a href="/wiki/Butyric_acid" title="Butyric acid">butyric</a> or <a href="/wiki/Propionic_acid" title="Propionic acid">propionic</a> acids</dd> <dt><a href="/wiki/Wine_fault" title="Wine fault">Fault</a></dt> <dd>An unpleasant characteristic of wine resulting from a flaw with the winemaking process or storage conditions.</dd> <dt>Feints</dt> <dd>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.</dd></dl> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Red_wine_cap.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Red_wine_cap.jpg/200px-Red_wine_cap.jpg" decoding="async" width="200" height="150" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Red_wine_cap.jpg/300px-Red_wine_cap.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Red_wine_cap.jpg/400px-Red_wine_cap.jpg 2x" data-file-width="800" data-file-height="600" /></a><figcaption>Vigorously fermenting red wine.</figcaption></figure> <dl><dt><a href="/wiki/Fermentation_(wine)" class="mw-redirect" title="Fermentation (wine)">Fermentation</a></dt> <dd>A chemical reaction in winemaking. In alcoholic fermentation it is the conversion of sugars to <a href="/wiki/Ethanol" title="Ethanol">alcohol</a> by <a href="/wiki/Yeast" title="Yeast">yeast</a> while in malolactic conversion it is the conversion of malic acid to lactic by bacteria.</dd> <dt>Feuillette</dt> <dd>A French wine barrel with the capacity to hold 30 US gallons/25 imperial gallons (114 liters) in <a href="/wiki/Burgundy_(wine)" class="mw-redirect" title="Burgundy (wine)">Burgundy</a> and 35 US gallons/29 imperial gallons (132 liters) in <a href="/wiki/Chablis_(wine)" class="mw-redirect" title="Chablis (wine)">Chablis</a>.</dd> <dt><a href="/wiki/Filtration" title="Filtration">Filtration</a></dt> <dd>The removal of unwanted particles suspended in wine or grape juice.</dd> <dt><a href="/wiki/Fining_(wine)" class="mw-redirect" title="Fining (wine)">Fining</a></dt> <dd>A <i>clarification</i> process where <a href="/wiki/Flocculation" title="Flocculation">flocculants</a>, such as <a href="/wiki/Bentonite" title="Bentonite">bentonite</a> or egg white, are added to the wine to remove suspended solids. Fining is considered a more gentle method of <a href="/wiki/Clarification_and_stabilization_of_wine" title="Clarification and stabilization of wine">clarifying</a> a wine than filtering.</dd> <dt>First pressing</dt> <dd>The first press, after the free run juice has been collected, that contains the clearest and cleanest juice that will come out of pressing.</dd> <dt>Fixed acidity</dt> <dd>A measurement of "total acidity" (TA), including tartaric, malic and lactic, of a wine minus the volatile acids.</dd> <dt>Fixed <a href="/wiki/Sulfur" title="Sulfur">sulfur</a></dt> <dd>The molecules of <a href="/wiki/Sulfur_dioxide" title="Sulfur dioxide">sulfur dioxide</a> that binds with sugar and acids in the wine. This leaves the unbound "free sulfur" to combine with molecules of <a href="/wiki/Oxygen" title="Oxygen">oxygen</a> in order to prevent <a href="/wiki/Oxidation" class="mw-redirect" title="Oxidation">oxidation</a>.</dd> <dt><a href="/wiki/Flash_Pasteurization" class="mw-redirect" title="Flash Pasteurization">Flash Pasteurization</a></dt> <dd>A procedure different from full <a href="/wiki/Pasteurization" title="Pasteurization">pasteurization</a> where the wine is subjected to high temperatures around 176°F (80°C) for intervals of 30-60 seconds.</dd> <dt><a href="/wiki/Flor" title="Flor">Flor</a></dt> <dd>The <a href="/wiki/Yeast_(wine)" class="mw-redirect" title="Yeast (wine)">yeast</a> responsible for the character of dry <a href="/wiki/Sherry" title="Sherry">Sherries</a>.</dd> <dt>Foreshots</dt> <dd>The "heads" of alcohol spirit that are first released during distillation in the production of Cognac. These often include <a href="/wiki/Acetone" title="Acetone">acetone</a>, <a href="/wiki/Methanol" title="Methanol">methanol</a> and the lighter <a href="/wiki/Aldehyde" title="Aldehyde">aldehydes</a> and <a href="/wiki/Ester" title="Ester">ester</a> compounds with low <a href="/wiki/Boiling_points" class="mw-redirect" title="Boiling points">boiling points</a> and are usually discarded rather than added to the final blend of Cognac</dd> <dt><a href="/wiki/Fortification_(wine)" class="mw-redirect" title="Fortification (wine)">Fortification</a></dt> <dd>The process of adding pure alcohol or very strong (77 to 98 <a href="/wiki/Proof_(alcohol)" class="mw-redirect" title="Proof (alcohol)">proof</a>) <a href="/wiki/Grape_spirit" class="mw-redirect" title="Grape spirit">grape spirit</a> 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 <a href="/wiki/Alcohol_content" class="mw-redirect" title="Alcohol content">alcohol content</a> and noticeable <a href="/wiki/Sweetness_(wine)" class="mw-redirect" title="Sweetness (wine)">sweetness</a>.</dd> <dt>Foudre</dt> <dd>A generic French term for a large wooden vat between 20 and 120 hectoliters.</dd> <dt>Fractions</dt> <dt>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</dt> <dt>Free sulfur</dt> <dd>The active element of sulfur dioxide that combined with molecules of oxygen to prevent oxidation. For more details see fixed sulfur above.</dd> <dt><a href="/wiki/Free_run_juice" class="mw-redirect" title="Free run juice">Free run juice</a></dt> <dd><a href="/wiki/Grape_juice" title="Grape juice">Juice</a> obtained from <a href="/wiki/Grapes" class="mw-redirect" title="Grapes">grapes</a> that have not been <a href="/wiki/Wine-press" class="mw-redirect" title="Wine-press">pressed</a>.</dd> <dt><a href="/wiki/Fruit_wine" title="Fruit wine">Fruit wine</a></dt> <dd>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.</dd> <dt>Fuder</dt> <dd>A German oak barrel with the capacity to hold 265 US gallons/220 imperial gallons (1000 liters)</dd> <dt>Fully fermented</dt> <dd>A wine that was allowed to complete the process of fermentation without interruption to produce a wine that is completely <a href="/wiki/Dry_(wine)" class="mw-redirect" title="Dry (wine)">dry</a>.</dd> <dt><a href="/wiki/Fusel_alcohol" title="Fusel alcohol">Fusel alcohol</a></dt> <dd>Also known as <b>Fusel oils</b>. 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 <a href="/wiki/Propyl_alcohol" class="mw-redirect" title="Propyl alcohol">propyl alcohol</a>, <a href="/wiki/Isobutyl_alcohol" class="mw-redirect" title="Isobutyl alcohol">isobutyl alcohol</a>, <a href="/wiki/Isoamyl" class="mw-redirect" title="Isoamyl">isoamyl</a> and <a href="/wiki/Amyl_alcohol" title="Amyl alcohol">amyl alcohol</a> as fusel oils with the distillation process able to produce even larger long-chain <a href="/wiki/Hydrocarbon" title="Hydrocarbon">hydrocarbons</a> that can be potentially unpleasant tasting and toxic. These are usually found in the "tails" fraction of a distillate which is often discarded.</dd> <dt>Fût</dt> <dd>Generic French term for an oak cask where wines are fermented and/or aged.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="G">G</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=7" title="Edit section: G"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Gelatine" class="mw-redirect" title="Gelatine">Gelatine</a></dt> <dd>A <a href="/wiki/Fining_(wine)" class="mw-redirect" title="Fining (wine)">fining</a> agent used to remove excessive amounts of <a href="/wiki/Tannin_(wine)" class="mw-redirect" title="Tannin (wine)">tannins</a> and other negatively charged <a href="/wiki/Phenolic_content_in_wine" title="Phenolic content in wine">phenolic compounds</a> from the wine.</dd> <dt><a href="/wiki/Geosmin" title="Geosmin">Geosmin</a></dt> <dd>A chemical compound found in wine grapes that is responsible for some earthy aromas and flavors. Geosmin is also found in <a href="/wiki/Beet" class="mw-redirect" title="Beet">beets</a> and <a href="/wiki/Potato" title="Potato">potatoes</a>.</dd> <dt><a href="/wiki/Governo" title="Governo">Governo</a></dt> <dd>Winemaking technique historically associated with <a href="/wiki/Chianti" title="Chianti">Chianti</a> 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 <a href="/wiki/Glycerine" class="mw-redirect" title="Glycerine">glycerine</a> to the wine</dd> <dt><a href="/wiki/Grape_juice" title="Grape juice">Grape juice</a></dt> <dd>The free-run or pressed juice from <a href="/wiki/Grape" title="Grape">grapes</a>. Unfermented grape juice is known as "<a href="/wiki/Must" title="Must">must</a>."</dd> <dt><a href="/wiki/Gyropalette" title="Gyropalette">Gyropalette</a></dt> <dd>A mechanized riddling palate that can complete the <a href="/wiki/Remuage" class="mw-redirect" title="Remuage">remuage</a> process that would manually take several weeks over the course a few days</dd></dl> <div class="mw-heading mw-heading2"><h2 id="H">H</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=8" title="Edit section: H"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt>Heads</dt> <dd>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.</dd> <dt>Hearts</dt> <dd>The second fraction that is collected during the distillation process in Cognac production that makes up the vast majority of the end product</dd> <dt>Halbfüder</dt> <dd>A German oak barrel with the capacity of 132 gallons (500 liters)</dd> <dt>Halbstück</dt> <dd>A German oak barrel with the capacity of 159 gallons (600 liters)</dd> <dt><a href="/wiki/Hogshead" title="Hogshead">Hogshead</a></dt> <dd>A <a href="/wiki/Barrel_(storage)" class="mw-redirect" title="Barrel (storage)">barrel</a> whose capacity varies by region. A hogshead of wine in the US holds 63 US gallons (52 imperial gallons; 240 litres); a hogshead of wine in the UK holds 300 litres (66 imperial gallons; 79 US gallons).</dd> <dt><a href="/wiki/Hydrogen_sulfide" title="Hydrogen sulfide">Hydrogen sulfide</a></dt> <dd>The combination of <a href="/wiki/Hydrogen" title="Hydrogen">hydrogen</a> and sulfur dioxide which can produce a <a href="/wiki/Wine_fault" title="Wine fault">fault in the wine</a> reminiscent of the smell of rotting <a href="/wiki/Egg_(biology)" class="mw-redirect" title="Egg (biology)">eggs</a> that may eventually develop in the bottle into <a href="/wiki/Mercaptan" class="mw-redirect" title="Mercaptan">mercaptans</a>.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="I">I</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=9" title="Edit section: I"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Isinglass" title="Isinglass">Isinglass</a></dt> <dd>A <a href="/wiki/Clarifying_agent" title="Clarifying agent">clarifying agent</a> which is a form of <a href="/wiki/Collagen" title="Collagen">collagen</a> derived from fish.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="J">J</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=10" title="Edit section: J"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Juice" title="Juice">Juice</a></dt> <dd>A liquid which is expressed from a <a href="/wiki/Fruit" title="Fruit">fruit</a> or vegetable matter.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="K">K</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=11" title="Edit section: K"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Kieselguhr" class="mw-redirect" title="Kieselguhr">Kieselguhr</a></dt> <dd>Another name for diatomaceous earth which is used in filtration</dd></dl> <div class="mw-heading mw-heading2"><h2 id="L">L</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=12" title="Edit section: L"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Lactic_acid" title="Lactic acid">Lactic acid</a></dt> <dd>The <a href="/wiki/Acid_in_wine" class="mw-redirect" title="Acid in wine">acid in wine</a> formed during the process of <a href="/wiki/Malolactic_fermentation" title="Malolactic fermentation">malolactic fermentation</a>.</dd> <dt>Lagar</dt> <dd>A traditional Portuguese concrete vessel used for treading grapes by foot.</dd> <dt>Late disgorgement</dt> <dd>A term, often abbreviated as LD on sparkling wine labels, that means the wine was recently <a href="/wiki/Disgorged" class="mw-redirect" title="Disgorged">disgorged</a> after spending an extended period <a href="/wiki/Aging_on_its_lees" class="mw-redirect" title="Aging on its lees">aging on its lees</a>.</dd> <dt>Leaching</dt> <dd>A process of <a href="/wiki/Oak_barrel" class="mw-redirect" title="Oak barrel">oak barrel</a> production during which some tannins are deliberately removed from the wood by <a href="/wiki/Steaming" title="Steaming">steaming</a>. The <a href="/wiki/Viticultural_term" class="mw-redirect" title="Viticultural term">viticultural term</a> refers to the loss of certain qualities of the soil, such as <a href="/wiki/PH" title="PH">pH</a>, when rainwater removes or "leaches out" <a href="/wiki/Carbonates" class="mw-redirect" title="Carbonates">carbonates</a> from the soil.</dd> <dt><a href="/wiki/Lees_(fermentation)" title="Lees (fermentation)">Lees</a></dt> <dd>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.</dd> <dt>Lees stirring</dt> <dd>Also known as <b>bâttonage</b>, A process associated with <i><a href="/wiki/Sur_lie" class="mw-redirect" title="Sur lie">sur lie</a></i> 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</dd> <dt><a href="/wiki/Lieu_dit" class="mw-redirect" title="Lieu dit">Lieu dit</a></dt> <dd>French term for a named vineyard site. Usually used for vineyards that do not separate have a Grand cru or Premier cru designation</dd> <dt>Liqueur de tirage</dt> <dd>French term for a liquid containing <a href="/wiki/Saccharose" class="mw-redirect" title="Saccharose">saccharose</a> and <a href="/wiki/Yeast_(wine)" class="mw-redirect" title="Yeast (wine)">yeast</a> used to effect the second <a href="/wiki/Fermentation_(wine)" class="mw-redirect" title="Fermentation (wine)">fermentation</a> in <a href="/wiki/Sparkling_wine_production" title="Sparkling wine production">sparkling wine production</a>.</dd> <dt>Liqueur d'expedition</dt> <dd>French term for "shipping liquid" or <i>dosage</i>, used to top up and possibly sweeten <a href="/wiki/Sparkling_wine" title="Sparkling wine">sparkling wine</a> after <a href="/wiki/Disgorging" class="mw-redirect" title="Disgorging">disgorging</a>. Usually a solution of <a href="/wiki/Saccharose" class="mw-redirect" title="Saccharose">saccharose</a> in <a href="/wiki/Base_wine" title="Base wine">base wine</a>.</dd> <dt>Low wines</dt> <dd>Also known as <b>Brouillis</b>, the cloudy, water-white alcoholic spirit of around 30% ABV that is derived from the first distillation of Cognac production</dd></dl> <div class="mw-heading mw-heading2"><h2 id="M">M</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=13" title="Edit section: M"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Maceration_(wine)" title="Maceration (wine)">Maceration</a></dt> <dd>The contact of grape skins with the <a href="/wiki/Must" title="Must">must</a> during fermentation, extracting <a href="/wiki/Phenolic_content_in_wine" title="Phenolic content in wine">phenolic compounds</a> including <a href="/wiki/Tannin_(wine)" class="mw-redirect" title="Tannin (wine)">tannins</a>, <a href="/wiki/Anthocyanin" title="Anthocyanin">anthocyanins</a>, and aroma. See also cuvaison.</dd> <dt><a href="/wiki/Madeirized" class="mw-redirect" title="Madeirized">Madeirized</a></dt> <dd>A wine showing <a href="/wiki/Madeira_wine" title="Madeira wine">Madeira</a>-like flavor, generally evidence of <a href="/wiki/Wine_fault#Oxidation" title="Wine fault">oxidation</a>. Sometimes used to describe white wine that has been kept long past its prime.</dd> <dt><a href="/wiki/Maillard_reactions" class="mw-redirect" title="Maillard reactions">Maillard reactions</a></dt> <dd>The complex chemical reaction between <a href="/wiki/Amino_acid" title="Amino acid">amino acids</a> and <a href="/wiki/Sugar_in_the_wine" class="mw-redirect" title="Sugar in the wine">sugar in the wine</a> or grapes. During the <a href="/wiki/Raisin" title="Raisin">raisining</a> process of grapes, such as in the production of <a href="/wiki/Straw_wine" title="Straw wine">straw wine</a>, the Maillard reaction process play a vital role in concentrating the flavors of the grapes. During <a href="/wiki/Sparkling_wine_production" title="Sparkling wine production">sparkling wine production</a>, the amino acids created during the <a href="/wiki/Autolysis_(wine)" class="mw-redirect" title="Autolysis (wine)">autolysis</a> process reacts with the <a href="/wiki/Residual_sugar" class="mw-redirect" title="Residual sugar">residual sugar</a> of the wine to create a series of aromas and flavors associated with premium quality <a href="/wiki/Champagne_(wine)" class="mw-redirect" title="Champagne (wine)">Champagne</a>.</dd> <dt><a href="/wiki/Malic_acid" title="Malic acid">Malic acid</a></dt> <dd>A strong tasting <a href="/wiki/Acid_in_wine" class="mw-redirect" title="Acid in wine">acid in wine</a> reminiscent of the flavor of green (unripe) <a href="/wiki/Apples" class="mw-redirect" title="Apples">apples</a>. 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.</dd> <dt><a href="/wiki/Malolactic_fermentation" title="Malolactic fermentation">Malolactic fermentation</a></dt> <dd>Also known as <b>malo</b> or <b>MLF</b>, a secondary fermentation in wines by <a href="/wiki/Lactic_acid_bacteria" title="Lactic acid bacteria">lactic acid bacteria</a> during which tart tasting malic acid is converted to softer tasting <a href="/wiki/Lactic_acid" title="Lactic acid">lactic acid</a>, during which carbon dioxide is generated.</dd> <dt><a href="/w/index.php?title=Mannoprotein&action=edit&redlink=1" class="new" title="Mannoprotein (page does not exist)">Mannoprotein</a></dt> <dd>A <a href="/wiki/Nitrogen" title="Nitrogen">nitrogen</a> rich protein secreted by dead yeast cells during the autolysis process that occur while the wine ages on its <a href="/wiki/Lees_(fermentation)" title="Lees (fermentation)">lees</a>.</dd> <dt><a href="/wiki/Marc_(wine)" class="mw-redirect" title="Marc (wine)">Marc</a></dt> <dd>The distillate made from <a href="/wiki/Pomace" title="Pomace">pomace</a>. The term can also refer to the pomace itself or, in the Champagne region, to individual <a href="/wiki/Pressing_(wine)" title="Pressing (wine)">press fractions</a> from the traditional vertical <a href="/wiki/Wine_press" class="mw-redirect" title="Wine press">wine press</a>.</dd> <dt><a href="/wiki/Mead" title="Mead">Mead</a></dt> <dd>A wine-like alcoholic beverage made of fermented <a href="/wiki/Honey" title="Honey">honey</a> and water rather than grape juice.</dd> <dt>Membrane filtration</dt> <dd>A process of filtration that uses a thin screen of biologically <a href="/wiki/Chemically_inert" title="Chemically inert">inert</a> material, perforated with microsize pores that capture matter larger than the size of the holes.</dd> <dt><a href="/wiki/Mercaptans" class="mw-redirect" title="Mercaptans">Mercaptans</a></dt> <dd>Chemical compounds formed by the reaction of <a href="/wiki/Ethanol" title="Ethanol">ethyl</a> and <a href="/wiki/Methyl_alcohol" class="mw-redirect" title="Methyl alcohol">methyl alcohol</a> with <a href="/wiki/Hydrogen_sulfide" title="Hydrogen sulfide">hydrogen sulfide</a> to produce a <a href="/wiki/Wine_fault" title="Wine fault">wine fault</a> that creates odors in the wine reminiscent of burnt <a href="/wiki/Rubber" class="mw-redirect" title="Rubber">rubber</a>, <a href="/wiki/Garlic" title="Garlic">garlic</a>, <a href="/wiki/Onion" title="Onion">onions</a> or stale <a href="/wiki/Cabbage" title="Cabbage">cabbage</a>.</dd> <dt><a href="/wiki/M%C3%A9thode_Champenoise" class="mw-redirect" title="Méthode Champenoise">Méthode Champenoise</a></dt> <dd>(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 <a href="/wiki/Charmat" class="mw-redirect" title="Charmat">Charmat</a>, transfer or bulk fermented methods.</dd> <dt><a href="/w/index.php?title=M%C3%A9thode_Rurale&action=edit&redlink=1" class="new" title="Méthode Rurale (page does not exist)">Méthode Rurale</a></dt> <dd>A method of sparkling wine production similar to the Champagne method except there is no <a href="/wiki/Secondary_fermentation_(wine)" title="Secondary fermentation (wine)">secondary fermentation</a>. Rather the wine bottled before the primary fermentation has completed, trapping the resulting carbon dioxide gas, and leaving the residual sediment in the wine.</dd> <dt><a href="/wiki/Microoxygenation" title="Microoxygenation">Microoxygenation</a></dt> <dd>The controlled exposure of wine to small amounts of oxygen in the attempt to reduce the length of time required for maturation.</dd> <dt>Microvinification</dt> <dd>A winemaking technique often used for experimental batches of wine where the wine is fermented in small, specialized vats.</dd> <dt>Mise tardive</dt> <dd>French term, literally "late bottling", for extended elevage with aging on lees</dd> <dt>Mistelle</dt> <dd>French term for fresh grape juice that has had alcohol added to it (<a href="/wiki/Fortification_(wine)" class="mw-redirect" title="Fortification (wine)">Fortification</a>) before fermentation has started. This results in a generally sweet wine.</dd> <dt>MOG</dt> <dd>A winemaking abbreviation for "Material Other than Grapes". Usually refers to debris like leaves, dirt and stems that can be unintentionally <a href="/wiki/Harvest_(wine)" title="Harvest (wine)">harvested</a> with the grapes.<sup id="cite_ref-Oxford_pg_446_4-0" class="reference"><a href="#cite_note-Oxford_pg_446-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup></dd> <dt>Mosto cotto</dt> <dd>Italian term for concentrated grape must used to add sweetness to a wine. Similar to the German term <i>süssreserve</i></dd> <dt>Mud</dt> <dd><i>See "Lees".</i></dd> <dt>Muid</dt> <dd>French term for a large oval barrel with a capacity of 159 gallons (600 liters)</dd> <dt><a href="/wiki/Must" title="Must">Must</a></dt> <dd>Unfermented grape juice, including pips (seeds), skins and stalks.</dd> <dt><a href="/wiki/Must_weight" title="Must weight">Must weight</a></dt> <dd>The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol.</dd> <dt><a href="/wiki/Mutage" title="Mutage">Mutage</a></dt> <dd>French term for fortifying a wine by adding alcohol to the must either before fermentation (i.e. <i><a href="/wiki/Vin_de_liqueur" title="Vin de liqueur">vin de liqueur</a></i>) or during (i.e. <i><a href="/wiki/Vin_doux_naturel" title="Vin doux naturel">vin doux naturel</a></i>)</dd></dl> <div class="mw-heading mw-heading2"><h2 id="N">N</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=14" title="Edit section: N"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-Empty_section plainlinks metadata ambox mbox-small-left ambox-content" role="presentation"><tbody><tr><td class="mbox-image"><span typeof="mw:File"><a href="/wiki/File:Wiki_letter_w_cropped.svg" class="mw-file-description"><img alt="[icon]" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Wiki_letter_w_cropped.svg/20px-Wiki_letter_w_cropped.svg.png" decoding="async" width="20" height="14" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Wiki_letter_w_cropped.svg/30px-Wiki_letter_w_cropped.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Wiki_letter_w_cropped.svg/40px-Wiki_letter_w_cropped.svg.png 2x" data-file-width="44" data-file-height="31" /></a></span></td><td class="mbox-text"><div class="mbox-text-span"><b>This section is empty.</b> You can help by <a class="external text" href="https://en.wikipedia.org/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=">adding to it</a>. <span class="date-container"><i>(<span class="date">July 2010</span>)</i></span></div></td></tr></tbody></table> <div class="mw-heading mw-heading2"><h2 id="O">O</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=15" title="Edit section: O"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Oak_(wine)" title="Oak (wine)">Oak</a></dt> <dd>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.</dd> <dt><a href="/wiki/Oechsle_scale" title="Oechsle scale">Oechsle</a></dt> <dd>a measure of <a href="/wiki/Must_weight" title="Must weight">must weight</a></dd> <dt><a href="/wiki/Oenology" title="Oenology">Oenology</a></dt> <dd>The science of wine and <a href="/wiki/Winemaking" title="Winemaking">winemaking</a>.</dd> <dt>Off-dry</dt> <dd>A wine that has the barest hint of sweetness; a slightly sweet wine in which the residual sugar is barely perceptible.</dd> <dt><a href="/wiki/Skin-contact_wine" class="mw-redirect" title="Skin-contact wine">Orange wine</a></dt> <dd>A white wine with extending <a href="/wiki/Skin_contact_(wine)" class="mw-redirect" title="Skin contact (wine)">skin contact</a>, similar to red wine production. The opposite of a <a href="/wiki/Ros%C3%A9" title="Rosé">rosé</a></dd> <dt><a href="/wiki/Organic_winemaking" class="mw-redirect" title="Organic winemaking">Organic winemaking</a></dt> <dd>A style of winemaking using <a href="/wiki/Organically_grown" class="mw-redirect" title="Organically grown">organically grown</a> grapes and a minimum amount of chemical additives such as <a href="/wiki/Sulfur_dioxide" title="Sulfur dioxide">sulfur dioxide</a>.</dd> <dt><a href="/wiki/Osmotic_pressure" title="Osmotic pressure">Osmotic pressure</a></dt> <dd>The tendency of water of within two solutions separated by a <a href="/wiki/Semipermeable" class="mw-redirect" title="Semipermeable">semipermeable</a> membrane to travel from a weaker solution to the more concentrated one to achieve <a href="/wiki/Diffusion_equilibrium" class="mw-redirect" title="Diffusion equilibrium">equilibrium</a>. In winemaking, osmotic pressure is observed in <a href="/wiki/Yeast" title="Yeast">yeast</a> 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 <a href="/wiki/Plasmolysis" title="Plasmolysis">plasmolysis</a>, caving in on itself and dying.</dd> <dt><a href="/wiki/Oxidation" class="mw-redirect" title="Oxidation">Oxidation</a></dt> <dd>The degradation of wine through exposure to oxygen. In some aspects oxygen plays a vital role in fermentation and through the <a href="/wiki/Aging_process_(wine)" class="mw-redirect" title="Aging process (wine)">aging process</a> of wine. But excessive amounts of oxygen can produce <a href="/wiki/Wine_faults" class="mw-redirect" title="Wine faults">wine faults</a>.</dd> <dt>OTR</dt> <dd><a href="/wiki/Oxygen_transmission_rate" title="Oxygen transmission rate">Oxygen transmission rate</a>. A factor of <a href="/wiki/Cork_(material)" title="Cork (material)">cork</a> <a href="/wiki/Closure_(bottle)" class="mw-redirect" title="Closure (bottle)">closures</a> which shows some variation in their oxygen transmission rate, which translates to a degree of <a href="/wiki/Bottle_variation" title="Bottle variation">bottle variation</a>.<sup id="cite_ref-jg-fc_5-0" class="reference"><a href="#cite_note-jg-fc-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup></dd></dl> <div class="mw-heading mw-heading2"><h2 id="P">P</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=16" title="Edit section: P"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt>Pad filtration</dt> <dd>A technique of filtering wine that involves running the wine through a series of pads made of <a href="/wiki/Asbestos" title="Asbestos">asbestos</a>, <a href="/wiki/Cellulose" title="Cellulose">cellulose</a> or thin <a href="/wiki/Paper" title="Paper">paper</a> sheet.</dd> <dt><a href="/wiki/Passito" class="mw-redirect" title="Passito">Passito</a></dt> <dd>A method of <a href="/wiki/Straw_wine" title="Straw wine">straw wine</a> 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 <a href="/wiki/Passerillage" class="mw-redirect" title="Passerillage">passerillage</a>.</dd> <dt><a href="/wiki/Pasteurization" title="Pasteurization">Pasteurization</a></dt> <dd>An <a href="/wiki/Umbrella_term" class="mw-redirect" title="Umbrella term">umbrella term</a> for various methods of <a href="/wiki/Sterilization_(microbiology)" title="Sterilization (microbiology)">sterilization</a> and <a href="/wiki/Clarification_and_stabilization_of_wine" title="Clarification and stabilization of wine">stabilization</a> of the grape must.</dd> <dt><a href="/wiki/Pectic_enzyme" class="mw-redirect" title="Pectic enzyme">Pectic enzyme</a></dt> <dd>An enzyme added to fruit to increase juice yield. Also used as a <a href="/wiki/Clarifying_agent" title="Clarifying agent">clarifying agent</a> in fruit wines when added to wine or must to eliminate <a href="/wiki/Pectin" title="Pectin">pectin</a> hazes.</dd> <dt><a href="/wiki/Perlant" class="mw-redirect" title="Perlant">Perlant</a></dt> <dd>French term for a very lightly sparkling wine with less effervescence than a <i>crémant</i> or <i>pétillant</i></dd> <dt><a href="/wiki/Perlite" title="Perlite">Perlite</a></dt> <dd>A fine, powder-like substance of <a href="/wiki/Volcanic" class="mw-redirect" title="Volcanic">volcanic</a> origins that is sometimes used for ceramic filtration. It has many of the same filtering properties as <a href="/wiki/Diatomaceous_earth" title="Diatomaceous earth">diatomaceous earth</a>.</dd> <dt><a href="/wiki/PH" title="PH">pH</a></dt> <dd>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 log<sub>10</sub> and the 'H' in pH represents [H<sup>+</sup>], the concentration of <a href="/wiki/Hydronium" title="Hydronium">hydrogen ions</a> (usually termed 'hydronium ions' or 'protons').</dd> <dt><a href="/wiki/Phenolic_content_in_wine" title="Phenolic content in wine">Phenolic compounds</a></dt> <dd>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 <a href="/wiki/Phenolic_content_in_wine" title="Phenolic content in wine">phenols in wine</a> include <a href="/wiki/Anthocyanin" title="Anthocyanin">anthocyanins</a> which impart color and <a href="/wiki/Tannin_(wine)" class="mw-redirect" title="Tannin (wine)">tannins</a> which add texture and <a href="/wiki/Aging_potential_(wine)" class="mw-redirect" title="Aging potential (wine)">aging potential</a>.</dd> <dt>Pipe</dt> <dd>A Portuguese oak barrel with the capacity of 145 gallons (550 liters).</dd> <dt>Polishing</dt> <dd>An ultrafine means of filtration usually done with <a href="/wiki/Kieselguhr" class="mw-redirect" title="Kieselguhr">kieselguhr</a> or perlite that leaves a wine with exceptionally bright clarity – giving the impression that it has been <a href="/wiki/Polishing" title="Polishing">polished</a>. 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.</dd> <dt><a href="/wiki/Polyvinylpolypyrrolidone" title="Polyvinylpolypyrrolidone">Polyvinylpolypyrrolidone</a></dt> <dd>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.</dd> <dt><a href="/wiki/Pomace" title="Pomace">Pomace</a></dt> <dd>The skins, stalks, and pips (seeds) that remain after making wine. Also called <i>marc</i>.</dd> <dt>Post-<a href="/wiki/Disgorging" class="mw-redirect" title="Disgorging">disgorgement</a> aging</dt> <dd>The time a <a href="/wiki/Sparkling_wine" title="Sparkling wine">sparkling wine</a> spend aging in the bottle between when it has been disgorged to when the bottle is opened for consumption.</dd> <dt>Potable alcohol</dt> <dd>Another term for ethanol or ethyl alcohol which is accounts for the majority of alcohol compounds found in wine</dd> <dt><a href="/wiki/Potassium_sorbate" title="Potassium sorbate">Potassium sorbate</a></dt> <dd>A wine stabilizer and preservative.</dd> <dt>Potential alcohol</dt> <dd>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</dd> <dt><a href="/wiki/Pot_still" title="Pot still">Pot still</a></dt> <dd>Distillation vessel, usually made of <a href="/wiki/Copper" title="Copper">copper</a>, used in the production of Cognac and other alcohol spirits. Usually a <a href="/wiki/Wash_(distilling)" title="Wash (distilling)">wash</a> will be distilled twice with three fractions (heads, hearts and tails) coming from each distillation.</dd> <dt>Pre-<a href="/wiki/Fermentation_(wine)" class="mw-redirect" title="Fermentation (wine)">fermentation</a> <a href="/wiki/Maceration_(wine)" title="Maceration (wine)">maceration</a></dt> <dd>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 "<a href="/w/index.php?title=Cold_soak&action=edit&redlink=1" class="new" title="Cold soak (page does not exist)">cold soak</a>") or at warmer temperatures.</dd> <dt><a href="/wiki/Proof_(alcohol)" class="mw-redirect" title="Proof (alcohol)">Proof</a></dt> <dd>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.</dd> <dt><a href="/wiki/Protein" title="Protein">Protein</a> haze</dt> <dd>A condition in wines with an excessive amount of protein particles. These particles react with <a href="/wiki/Tannin_(wine)" class="mw-redirect" title="Tannin (wine)">tannins</a> to create a cloudy, hazy appearance in the wine. This condition is rectify with the use of a fining agent, such as <a href="/wiki/Bentonite" title="Bentonite">bentonite</a>, to remove the proteins.</dd> <dt><a href="/wiki/English_wine_cask_units#puncheon" title="English wine cask units">Puncheon</a></dt> <dd>An oak wine barrel with the capacity of 119 gallons (450 liters)</dd> <dt>Pupitre</dt> <dd>An <a href="/wiki/A-frame" title="A-frame">A-frame</a> 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.</dd> <dt><a href="/wiki/Puttonyos" title="Puttonyos">Puttonyos</a></dt> <dd>In <a href="/wiki/Hungary_(wine)" class="mw-redirect" title="Hungary (wine)">Hungary</a>, the measurement of sweetness levels for <a href="/wiki/Tokaji_(wine)" class="mw-redirect" title="Tokaji (wine)">Tokaji</a> ranging from 3 Puttonyos, which contains at least 60 grams/liter of sugar, to 6 Puttonyos containing at least 150 g/L of sugar.</dd> <dt><a href="/wiki/Pyrazines" class="mw-redirect" title="Pyrazines">Pyrazines</a></dt> <dd>A group of aromatic compounds in grapes that contribute to some of the green herbaceous notes in wine from the <a href="/wiki/Green_bell_pepper" class="mw-redirect" title="Green bell pepper">green bell pepper</a> notes in some <a href="/wiki/Cabernet_Sauvignon" title="Cabernet Sauvignon">Cabernet Sauvignon</a> to the grassy notes of some <a href="/wiki/Sauvignon_blanc" title="Sauvignon blanc">Sauvignon blanc</a>. In red wines, the abundance of pyrazines can be a sign that the grapes came from vines with vigorous leaf <a href="/wiki/Canopy_(vine)" class="mw-redirect" title="Canopy (vine)">canopy</a> that impeded the ripening process of the grapes.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="Q">Q</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=17" title="Edit section: Q"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-Empty_section plainlinks metadata ambox mbox-small-left ambox-content" role="presentation"><tbody><tr><td class="mbox-image"><span typeof="mw:File"><a href="/wiki/File:Wiki_letter_w_cropped.svg" class="mw-file-description"><img alt="[icon]" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Wiki_letter_w_cropped.svg/20px-Wiki_letter_w_cropped.svg.png" decoding="async" width="20" height="14" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Wiki_letter_w_cropped.svg/30px-Wiki_letter_w_cropped.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Wiki_letter_w_cropped.svg/40px-Wiki_letter_w_cropped.svg.png 2x" data-file-width="44" data-file-height="31" /></a></span></td><td class="mbox-text"><div class="mbox-text-span"><b>This section is empty.</b> You can help by <a class="external text" href="https://en.wikipedia.org/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=">adding to it</a>. <span class="date-container"><i>(<span class="date">July 2010</span>)</i></span></div></td></tr></tbody></table> <div class="mw-heading mw-heading2"><h2 id="R">R</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=18" title="Edit section: R"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Racking" title="Racking">Racking</a></dt> <dd>The process of drawing wine off the sediment, such as lees, after fermentation and moving it into another vessel.</dd> <dt>Rancio</dt> <dd>French and Spanish term for a <a href="/wiki/Fortified_wine" title="Fortified wine">fortified wine</a> that has been <a href="/wiki/Madeirized" class="mw-redirect" title="Madeirized">madeirized</a>, often by storage in <a href="/wiki/Oak_(wine)" title="Oak (wine)">oak</a> barrels for at least two years often exposed to direct sunlight. Rancio wines are often found in the <a href="/wiki/Roussillon_(wine)" class="mw-redirect" title="Roussillon (wine)">Roussillon</a> region of France and in various Spanish regions.</dd> <dt><a href="/wiki/Ratafia" title="Ratafia">Ratafia</a></dt> <dd>A liqueur made by combining unfermented grape juice with a <a href="/wiki/Brandy" title="Brandy">brandy</a> made from the residue of seeds, skins and grape stalks left over from pressing.</dd> <dt>Rectifier</dt> <dd>The second column used in a <a href="/wiki/Patent_still" class="mw-redirect" title="Patent still">patent still</a> 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.</dd> <dt>Remontage</dt> <dd>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 <a href="/wiki/Maceration_(wine)" title="Maceration (wine)">maceration</a>.</dd> <dt>Reserve cuvee</dt> <dd>In <a href="/wiki/Sparkling_wine_production" title="Sparkling wine production">sparkling wine production</a>, 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.</dd> <dt>Remuage</dt> <dd><i>See "riddling"</i>.</dd> <dt><a href="/wiki/Residual_sugar" class="mw-redirect" title="Residual sugar">Residual sugar</a></dt> <dd>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 <a href="/wiki/Pentose" title="Pentose">pentoses</a>.</dd> <dt><a href="/wiki/Reverse_osmosis" title="Reverse osmosis">Reverse osmosis</a>/RO</dt> <dd>A process used to remove excess water or alcohol from wine.</dd> <dt><a href="/wiki/Riddling" class="mw-redirect" title="Riddling">Riddling</a></dt> <dd>Also known as <i>"Remuage</i>" in French, part of the <a href="/wiki/M%C3%A9thode_Champenoise" class="mw-redirect" title="Méthode Champenoise">Méthode Champenoise</a> 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.</dd> <dt><a href="/wiki/Ripasso" class="mw-redirect" title="Ripasso">Ripasso</a></dt> <dd>An Italian method of winemaking that involves putting a wine through a <a href="/wiki/Secondary_fermentation_(wine)" title="Secondary fermentation (wine)">secondary fermentation</a> on the <a href="/wiki/Lees_(wine)" class="mw-redirect" title="Lees (wine)">lees</a> from a previously made <a href="/wiki/Recioto" class="mw-redirect" title="Recioto">recioto</a> wine. This method is common in the <a href="/wiki/Valpolicella" title="Valpolicella">Valpolicella</a> area among <a href="/wiki/Amarone" title="Amarone">Amarone</a> producers who make a secondary Ripasso wine.</dd></dl> <dl><dt><a href="/wiki/Ros%C3%A9" title="Rosé">Rosé wines</a></dt> <dd>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.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="S">S</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=19" title="Edit section: S"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Saccharometer" class="mw-redirect" title="Saccharometer">Saccharometer</a></dt> <dd>A winemaking tool that uses <a href="/wiki/Specific_gravity" class="mw-redirect" title="Specific gravity">specific gravity</a> to measure the <a href="/wiki/Sugar_content_(wine)" class="mw-redirect" title="Sugar content (wine)">sugar content</a> of grape juice.</dd> <dt><a href="/wiki/Saign%C3%A9e" class="mw-redirect" title="Saignée">Saignée</a></dt> <dd>Pronounced "sahn yay" is the removal of grape juice from the "must" before <a href="/w/index.php?title=Primary_fermentation&action=edit&redlink=1" class="new" title="Primary fermentation (page does not exist)">primary fermentation</a> to increase a wines skin/juice ratio. Typically done after 24 hrs of cold soak and prior to inoculation.</dd> <dt><a href="/wiki/Screwcap" class="mw-redirect" title="Screwcap">Screwcap</a></dt> <dd>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 "<b>Stelvin</b>".</dd> <dt><a href="/wiki/Sec_(wine)" class="mw-redirect" title="Sec (wine)">Sec</a></dt> <dd><a href="/wiki/French_language" title="French language">French</a> for <a href="/wiki/Dryness_(taste)" title="Dryness (taste)">dry</a>, except in the case of <a href="/wiki/Champagne_(wine)" class="mw-redirect" title="Champagne (wine)">Champagne</a>, where it means semi-sweet.</dd> <dt><a href="/wiki/Secondary_fermentation_(wine)" title="Secondary fermentation (wine)">Secondary fermentation</a></dt> <dd>Most commonly the term is used to refer to the continuation of <a href="/wiki/Fermentation_(wine)" class="mw-redirect" title="Fermentation (wine)">fermentation</a> in a second vessel – e.g. moving the wine from a stainless steel tank to an <a href="/wiki/Oak_(wine)" title="Oak (wine)">oak</a> barrel. The Australian meaning of this term is malo lactic fermentation MLF, as distinct from primary fermentation, the conversion of sugar to alcohol.</dd> <dt>Skin contact</dt> <dd>Another term to describe <a href="/wiki/Maceration_(wine)" title="Maceration (wine)">maceration</a>.l</dd> <dt><a href="/wiki/Solera" title="Solera">Solera system</a></dt> <dd>A process used to systematically blend various vintages of <a href="/wiki/Sherry" title="Sherry">Sherry</a>.</dd> <dt><a href="/wiki/Sorbic_acid" title="Sorbic acid">Sorbic acid</a></dt> <dd>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 <a href="/wiki/Malolactic_fermentation" title="Malolactic fermentation">malolactic fermentation</a> when there is a significant amount of sorbic acid present, the wine can develop a <a href="/wiki/Fault_(wine)" class="mw-redirect" title="Fault (wine)">fault</a> characterized by a strong odor of crushed <a href="/wiki/Geranium" title="Geranium">geraniums</a>.</dd> <dt>Souped up</dt> <dd>A wine that starts out as a lighter bodied and perhaps weaker flavor that is blended with a stronger, more robust wine.</dd> <dt>Sparging</dt> <dd>A process of adding <a href="/wiki/Carbonic_gas" class="mw-redirect" title="Carbonic gas">carbonic gas</a> to a wine just before bottling in order to add some slight <a href="/wiki/Effervescence" title="Effervescence">effervescence</a> to the wine.</dd> <dt><a href="/wiki/Spinning_cone" title="Spinning cone">Spinning cone</a> column</dt> <dd>Used to reduce the amount of alcohol in a wine.</dd> <dt><a href="/wiki/Clarification_and_stabilization_of_wine" title="Clarification and stabilization of wine">Stabilization</a></dt> <dd>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 <a href="/wiki/Cold_stabilization" class="mw-redirect" title="Cold stabilization">cold stabilization</a> where <a href="/wiki/Tartrate" title="Tartrate">tartrate</a> chemicals are precipitated out.</dd> <dt>Stabilizer</dt> <dd>An additive such as <a href="/wiki/Potassium_sorbate" title="Potassium sorbate">potassium sorbate</a> which is added to wines before they are sweetened. Unlike <a href="/wiki/Sulfites" class="mw-redirect" title="Sulfites">sulfites</a>, these products do not stop <a href="/wiki/Fermentation_(wine)" class="mw-redirect" title="Fermentation (wine)">fermentation</a> by killing the yeast, rather they prevent re-fermentation by disrupting the reproductive cycle of <a href="/wiki/Yeast_(wine)" class="mw-redirect" title="Yeast (wine)">yeast</a>.</dd> <dt>Stretching</dt> <dd>Cutting or <a href="/wiki/Diluting" class="mw-redirect" title="Diluting">diluting</a> a wine with water, often used to lower the <a href="/wiki/Alcohol_level" class="mw-redirect" title="Alcohol level">alcohol level</a> of the wine. In many wine regions this practice is illegal.</dd> <dt>Still wine</dt> <dd>Wine that is not <a href="/wiki/Sparkling_wine" title="Sparkling wine">sparkling wine</a>.</dd> <dt>Stoving wine</dt> <dd>A production method of artificially mellowing wine by exposing it to heat.</dd> <dt>Stück</dt> <dd>A large German oak barrel with the capacity of 317 gallons (1,200 liters)</dd> <dt><a href="/wiki/Stuck_fermentation" title="Stuck fermentation">Stuck fermentation</a></dt> <dd>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.</dd> <dt><a href="/wiki/Sulfites" class="mw-redirect" title="Sulfites">Sulfites</a></dt> <dd>Compounds (typically: <a href="/wiki/Potassium_metabisulfite" title="Potassium metabisulfite">potassium metabisulfite</a> or <a href="/wiki/Sodium_metabisulfite" title="Sodium metabisulfite">sodium metabisulfite</a>) which are added to wine to prevent oxidation, microbial spoilage, and further fermentation by the yeast.</dd> <dt><a href="/wiki/Sulphur_dioxide" class="mw-redirect" title="Sulphur dioxide">Sulphur dioxide</a></dt> <dd>A substance used in winemaking as a <a href="/wiki/Preservative" title="Preservative">preservative</a>.</dd> <dt><a href="/wiki/Sur_lie" class="mw-redirect" title="Sur lie">Sur lie</a></dt> <dd>A winemaking practice that involves prolonged aging on the dead yeast cells (the <a href="/wiki/Lees_(wine)" class="mw-redirect" title="Lees (wine)">lees</a>).</dd> <dt>Sur pointe</dt> <dd>French term for a sparkling wine that has been aged with its neck down following the completion of autolysis but before <a href="/wiki/D%C3%A9gorgement" class="mw-redirect" title="Dégorgement">dégorgement</a>. Wines that are being riddled (remuge) will end up sur pointe with the yeast sediment consolidated in the neck of the bottle.</dd> <dt><a href="/wiki/S%C3%BCssreserve" class="mw-redirect" title="Süssreserve">Süssreserve</a></dt> <dd>A reserve of unfermented grape juice that is added to wines as a sweetening device.</dd> <dt><a href="/wiki/Sweetness_of_wine" title="Sweetness of wine">Sweetness of wine</a></dt> <dd>Defined by the level of <a href="/wiki/Residual_sugar" class="mw-redirect" title="Residual sugar">residual sugar</a> 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.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="T">T</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=20" title="Edit section: T"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt>Tails</dt> <dd>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.</dd> <dt><a href="/w/index.php?title=Tank_method&action=edit&redlink=1" class="new" title="Tank method (page does not exist)">Tank method</a></dt> <dd>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.</dd> <dt><a href="/wiki/Tannin_(wine)" class="mw-redirect" title="Tannin (wine)">Tannin</a></dt> <dd><a href="/wiki/Phenolic_content_in_wine" title="Phenolic content in wine">Phenolic compound</a> 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.</dd> <dt><a href="/wiki/Tartaric_acid" title="Tartaric acid">Tartaric acid</a></dt> <dd>The primary <a href="/wiki/Acid_(wine)" class="mw-redirect" title="Acid (wine)">acid found in wine</a> that is detectable only on the palate. Prior to <a href="/wiki/Veraison" title="Veraison">veraison</a>, 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.</dd> <dt><a href="/wiki/Tartrates" class="mw-redirect" title="Tartrates">Tartrates</a></dt> <dd><a href="/wiki/Crystalline" class="mw-redirect" title="Crystalline">Crystalline</a> deposits of the tartaric acids that precipitate out of the wine over time or through exposure to cold temperatures such as the process of <a href="/wiki/Cold_stabilization" class="mw-redirect" title="Cold stabilization">cold stabilization</a>.</dd> <dt><a href="/wiki/TCA_(wine)" class="mw-redirect" title="TCA (wine)">TCA</a></dt> <dd>An abbreviation for <a href="/wiki/Trichloroanisole" class="mw-redirect" title="Trichloroanisole">trichloroanisole</a> which is the prime cause of wines developing the <a href="/wiki/Wine_fault" title="Wine fault">wine fault</a> of <a href="/wiki/Cork_taint" title="Cork taint">cork taint</a>.</dd> <dt><a href="/wiki/Terpene" title="Terpene">Terpene</a></dt> <dd>A class of unsaturated <a href="/wiki/Hydrocarbons" class="mw-redirect" title="Hydrocarbons">hydrocarbons</a> that are responsible for certain <a href="/wiki/Aromas_(wine)" class="mw-redirect" title="Aromas (wine)">aromas</a> that are characteristic of a <a href="/wiki/Grape_variety" class="mw-redirect" title="Grape variety">grape variety</a> such as the <a href="/wiki/Petrol" class="mw-redirect" title="Petrol">petrol</a> notes of <a href="/wiki/Mature_(wine)" class="mw-redirect" title="Mature (wine)">mature</a> <a href="/wiki/Riesling" title="Riesling">Riesling</a> or the floral aromas of <a href="/wiki/Muscats_(grape)" class="mw-redirect" title="Muscats (grape)">Muscats</a>.</dd> <dt>Téte de Cuvée</dt> <dd>The juice that comes from the very first pressing of the grapes. After the <a href="/wiki/Free_run_juice" class="mw-redirect" title="Free run juice">free run juice</a>, this is the highest quality juice with the best balance of <a href="/wiki/Phenolic_content_in_wine" title="Phenolic content in wine">phenols</a>, <a href="/wiki/Sugars_(wine)" class="mw-redirect" title="Sugars (wine)">sugars</a> and <a href="/wiki/Acids_(wine)" class="mw-redirect" title="Acids (wine)">acids</a>.</dd> <dt>Toast</dt> <dd>The charring of the wine staves during cask manufacture or rejuvenation.</dd> <dt>Tonneau</dt> <dd>French cask capable of holding 900 litres (240 US gal) or the equivalent of 100 cases of twelve standard 750 mL (75 cL) bottles of wine.</dd> <dt><a href="/w/index.php?title=Topping_(wine)&action=edit&redlink=1" class="new" title="Topping (wine) (page does not exist)">Topping</a></dt> <dd>The process of filling the headspace that is created inside a barrel through wine evaporation into the barrel wood.</dd> <dt><a href="/wiki/Total_acidity" class="mw-redirect" title="Total acidity">Total acidity</a></dt> <dd>The total amount of acidity (Tartaric, latic, malic, etc) in a wine as measured in <a href="/wiki/Gram" title="Gram">grams</a> per <a href="/wiki/Liter" class="mw-redirect" title="Liter">liter</a>.</dd> <dt><a href="/wiki/Traditional_method" title="Traditional method">Traditional method</a></dt> <dd>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 <a href="/wiki/Charmat_method" class="mw-redirect" title="Charmat method">Charmat method</a>.</dd> <dt><a href="/wiki/Sparkling_wine_production#Transfer_method" title="Sparkling wine production">Transfer method</a></dt> <dd>A method of <a href="/wiki/Sparkling_wine_production" title="Sparkling wine production">sparkling wine production</a> where a wine undergoes normal <a href="/wiki/Secondary_fermentation_(wine)" title="Secondary fermentation (wine)">secondary fermentation</a> 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 <i>transvasage</i>.</dd> <dt>Triage</dt> <dd>French term for the sorting of grapes after harvest but before crushing/pressing to remove less desirable bunches or <a href="/wiki/MOG_(wine)" class="mw-redirect" title="MOG (wine)">MOG</a></dd> <dt><a href="/wiki/Tun_(unit)" title="Tun (unit)">Tun</a></dt> <dd>A wine cask that holds approximately, two <a href="/wiki/Butt_(unit)" title="Butt (unit)">butts</a>, or 252 U.S. gallons.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="U">U</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=21" title="Edit section: U"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Ullage_(wine)" title="Ullage (wine)">Ullage</a></dt> <dd>Also known as <b>headspace</b>, the unfilled space in a wine bottle, barrel, or tank. Derived from the <a href="/wiki/French_language" title="French language">French</a> <i>ouillage</i>, the terms "ullage space" and "on ullage" are sometimes used, and a bottle or barrel not entirely full may be described as "ullaged".<sup id="cite_ref-OCW-ullage_6-0" class="reference"><a href="#cite_note-OCW-ullage-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> It also refers to the practice of topping off a barrel with extra wine to prevent <a href="/wiki/Oxidation" class="mw-redirect" title="Oxidation">oxidation</a>.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="V">V</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=22" title="Edit section: V"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Vacuum_distillation" title="Vacuum distillation">Vacuum distillation</a></dt> <dd>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 25 °C (77 °F) to 30 °C (86 °F) 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.</dd> <dt>VA lift</dt> <dd>Winemaking technique where the <a href="/wiki/Volatile_acidity" class="mw-redirect" title="Volatile acidity">volatile acidity</a> of a wine is deliberately elevated in order to enhance the fruitiness of wines that are meant to be consumed young.</dd> <dt><a href="/wiki/Vanillin" title="Vanillin">Vanillin</a></dt> <dd>An <a href="/wiki/Aldehyde" title="Aldehyde">aldehyde</a> found naturally in <a href="/wiki/Oak_(wine)" title="Oak (wine)">oak</a> that imparts a <a href="/wiki/Vanilla" title="Vanilla">vanilla</a> aroma in wine.</dd> <dt><a href="/wiki/Varietal" title="Varietal">Varietal</a></dt> <dd>A wine made from a single <a href="/wiki/Grape_variety" class="mw-redirect" title="Grape variety">grape variety</a></dd> <dt><a href="/wiki/V%C3%A9raison" class="mw-redirect" title="Véraison">Véraison</a></dt> <dd>French term (now English also) for the onset of ripening of the <a href="/wiki/Grape_cluster" title="Grape cluster">grape cluster</a>.</dd> <dt>Viertelstück</dt> <dd>A German wine barrel with the capacity of 80 gallons (300 liters)</dd> <dt>Vin de goutte</dt> <dd>French term for <a href="/wiki/Free_run_juice" class="mw-redirect" title="Free run juice">free run juice</a></dd> <dt><a href="/wiki/Vin_de_liqueur" title="Vin de liqueur">Vin de liqueur</a></dt> <dd><a href="/wiki/Fortified_wine" title="Fortified wine">Fortified wine</a> boltered with <a href="/wiki/Ethanol" title="Ethanol">alcohol</a> prior to fermentation.</dd> <dt><a href="/wiki/Vin_de_paille" class="mw-redirect" title="Vin de paille">Vin de paille</a></dt> <dd>French for "<a href="/wiki/Straw_wine" title="Straw wine">straw wine</a>", a dried grape wine.</dd> <dt>Vin de rebèche</dt> <dd>The juice that is still remaining the wine grapes during Champagne wine production after the second pressing has retrieved the <i>taille</i> fraction. By law this juice can not be used to make Champagne and is usually discarded or distilled</dd> <dt>Vin de presse</dt> <dd>The dark, <a href="/wiki/Tannin_(wine)" class="mw-redirect" title="Tannin (wine)">tannic</a> wine produced from pressing the cap of grape skins.</dd> <dt><a href="/wiki/Vin_doux_naturel" title="Vin doux naturel">Vin doux naturel</a></dt> <dd>A fortified wine that has been fortified with alcohol during fermentation. Example: <a href="/wiki/Muscat_de_Beaumes_de_Venise" class="mw-redirect" title="Muscat de Beaumes de Venise">Muscat de Beaumes de Venise</a></dd> <dt>Vin d'une nuit</dt> <dd>A French <a href="/wiki/Ros%C3%A9" title="Rosé">rosé</a> that spends only one night <a href="/wiki/Maceration_(wine)" title="Maceration (wine)">in contact</a> with the red grape skins.</dd> <dt>Vin gris</dt> <dd>A light pale rosé</dd> <dt><a href="/wiki/Vinegar" title="Vinegar">Vinegar</a></dt> <dd>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.</dd> <dt>Viniculture</dt> <dd>The art and science of making wine. Also called enology (or oenology). Not to be confused with <a href="/wiki/Viticulture" title="Viticulture">viticulture</a>.</dd> <dt><a href="/wiki/Vinification" class="mw-redirect" title="Vinification">Vinification</a></dt> <dd>The process of making grape juice into wine.</dd> <dt><a href="/wiki/Vin_jaune" title="Vin jaune">Vin jaune</a></dt> <dd>French for "yellow wine", a wine fermented and matured under a yeast film that protects it, similar to the <a href="/wiki/Flor" title="Flor">flor</a> in <a href="/wiki/Sherry" title="Sherry">Sherry</a> production.</dd> <dt>Vinimatic</dt> <dd>An enclosed fermentation tank with rotating blades that operates similar to a <a href="/wiki/Cement_mixer" class="mw-redirect" title="Cement mixer">cement mixer</a> with the propose of maximizing extraction during <a href="/wiki/Maceration_(wine)" title="Maceration (wine)">maceration</a> and minimizing the potential for <a href="/wiki/Oxidation" class="mw-redirect" title="Oxidation">oxidation</a>.</dd> <dt><a href="/wiki/Volatile_acidity" class="mw-redirect" title="Volatile acidity">Volatile acidity</a></dt> <dd>Acids that are detectable on both the nose and the palate. The level of <a href="/wiki/Fatty_acid" title="Fatty acid">fatty</a> or <a href="/wiki/Volatility_(chemistry)" title="Volatility (chemistry)">volatile</a> <a href="/wiki/Acids_(wine)" class="mw-redirect" title="Acids (wine)">acids</a> in a wine that are capable of evaporating at low temperatures. <a href="/wiki/Acetic_acid" title="Acetic acid">Acetic</a> and <a href="/wiki/Carbonic" class="mw-redirect" title="Carbonic">carbonic</a> acids are the most common volatile acids but <a href="/wiki/Butyric_acid" title="Butyric acid">butyric</a>, <a href="/wiki/Formic_acid" title="Formic acid">formic</a> and <a href="/wiki/Propionic_acid" title="Propionic acid">propionic</a> acids can also be found in wine. Excessive amounts of VA are considered a wine fault.</dd> <dt>Volatile <a href="/wiki/Phenolic_content_in_wine" title="Phenolic content in wine">phenols</a></dt> <dd><a href="/wiki/Phenolic_content_in_wine" title="Phenolic content in wine">Phenolic compounds found in wine</a> that may contribute to off odors and flavors that are considered <a href="/wiki/Wine_faults" class="mw-redirect" title="Wine faults">wine faults</a>. The most common types of volatile phenols found in wine are <a href="/wiki/Ethyl_(group)" class="mw-redirect" title="Ethyl (group)">ethyl</a> and <a href="/wiki/Vinyl_group" title="Vinyl group">vinyl</a> <a href="/wiki/Phenolic_content_in_wine" title="Phenolic content in wine">phenols</a>. To a limited degree some volatile phenols may contribute pleasing aromas that add to a wine's complexity, such as <a href="/wiki/Ethyl-4-guaiacol" class="mw-redirect" title="Ethyl-4-guaiacol">ethyl-4-guaiacol</a> which imparts a smokey-spicy aroma.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="W">W</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=23" title="Edit section: W"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Wash_(distilling)" title="Wash (distilling)">Wash</a></dt> <dd>In Cognac and Armagnac production, this is the alcoholic liquid that results from fermentation that is about be distilled</dd> <dt><a href="/wiki/Wine" title="Wine">Wine</a></dt> <dd>An alcoholic beverage made from the <a href="/wiki/Fermentation_(wine)" class="mw-redirect" title="Fermentation (wine)">fermentation</a> of unmodified <a href="/wiki/Grape" title="Grape">grape</a> juice.</dd> <dt><a href="/wiki/Wine_caves" class="mw-redirect" title="Wine caves">Wine cave</a></dt> <dd>A large <a href="/wiki/Cave" title="Cave">cave</a> that is excavated to provide a cool location for storing and aging wine. Similar to <a href="/wiki/Wine_cellar" title="Wine cellar">wine cellar</a>.</dd> <dt><a href="/wiki/Wine_cellar" title="Wine cellar">Wine cellar</a></dt> <dd>A cool, dark location in which wine is stored, often for the purpose of ageing.</dd> <dt><a href="/wiki/Wine_fault" title="Wine fault">Wine fault</a></dt> <dd>Undesirable characteristics in wine caused by poor winemaking techniques or storage conditions.</dd> <dt><a href="/wiki/Winemaker" title="Winemaker">Winemaker</a></dt> <dd>A person engaged in the occupation of making wine.</dd> <dt><a href="/wiki/Fruit_press" title="Fruit press">Wine-press</a></dt> <dd>A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice.</dd> <dt><a href="/wiki/Winery" title="Winery">Winery</a></dt> <dd>A building, property, or company that is involved in the production of wine.</dd> <dt>Wood <a href="/wiki/Lactones" class="mw-redirect" title="Lactones">lactones</a></dt> <dd>The various <a href="/wiki/Esters" class="mw-redirect" title="Esters">esters</a> that a wine picks up from exposure to new <a href="/wiki/Oak_(wine)" title="Oak (wine)">oak</a>. These lactones are responsible for the creamy and <a href="/wiki/Coconut" title="Coconut">coconut</a> aromas and flavors that develop in a wine.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="Y">Y</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=24" title="Edit section: Y"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/YAN_(wine)" class="mw-redirect" title="YAN (wine)">YAN</a></dt> <dd>Yeast assimilable nitrogen, a measurement of amino acids and ammonia compounds that can be used by <a href="/wiki/Wine_yeast" class="mw-redirect" title="Wine yeast">wine yeast</a> during fermentation</dd> <dt><a href="/wiki/Yeast" title="Yeast">Yeast</a></dt> <dd>A microscopic <a href="/wiki/Unicellular" class="mw-redirect" title="Unicellular">unicellular</a> <a href="/wiki/Fungi" class="mw-redirect" title="Fungi">fungi</a> responsible for the conversion of sugars in <a href="/wiki/Must" title="Must">must</a> to alcohol. This process is known as <a href="/wiki/Alcoholic_fermentation" class="mw-redirect" title="Alcoholic fermentation">alcoholic fermentation</a>.</dd> <dt>Yeast <a href="/wiki/Enzymes" class="mw-redirect" title="Enzymes">enzymes</a></dt> <dd>The enzymes within yeast cells that each act as a <a href="/wiki/Catalyst" class="mw-redirect" title="Catalyst">catalyst</a> for a specific activity during the fermentation process. There are at least 22 known enzymes that are active during fermentation of wine.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="Z">Z</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=25" title="Edit section: Z"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt><a href="/wiki/Zymology" title="Zymology">Zymology</a></dt> <dd>The science of <a href="/wiki/Fermentation" title="Fermentation">fermentation</a>.</dd></dl> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Glossary_of_winemaking_terms&action=edit&section=26" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1266661725">.mw-parser-output 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.citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFParker" class="citation book cs1">Parker, Robert M. Jr. erobertparker.com. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20081219145925/http://www.erobertparker.com/info/glossary.asp"><i>A Glossary of Wine Terms</i></a>. Archived from <a rel="nofollow" class="external text" href="http://www.erobertparker.com/info/glossary.asp">the original</a> on 2008-12-19<span class="reference-accessdate">. Retrieved <span class="nowrap">2008-12-22</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=A+Glossary+of+Wine+Terms&rft.aulast=Parker&rft.aufirst=Robert+M.+Jr.+erobertparker.com&rft_id=http%3A%2F%2Fwww.erobertparker.com%2Finfo%2Fglossary.asp&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGlossary+of+winemaking+terms" class="Z3988"></span></span> </li> <li id="cite_note-wdglossE-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-wdglossE_3-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKissack" class="citation web cs1">Kissack, Chris, thewinedoctor.com. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20111103081733/http://www.thewinedoctor.com/glossary/e.shtml">"Wine Glossary: E"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.thewinedoctor.com/glossary/e.shtml">the original</a> on 2011-11-03<span class="reference-accessdate">. Retrieved <span class="nowrap">2008-12-22</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Wine+Glossary%3A+E&rft.aulast=Kissack&rft.aufirst=Chris%2C+thewinedoctor.com&rft_id=http%3A%2F%2Fwww.thewinedoctor.com%2Fglossary%2Fe.shtml&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGlossary+of+winemaking+terms" class="Z3988"></span><span class="cs1-maint citation-comment"><code class="cs1-code">{{<a href="/wiki/Template:Cite_web" title="Template:Cite web">cite web</a>}}</code>: CS1 maint: multiple names: authors list (<a href="/wiki/Category:CS1_maint:_multiple_names:_authors_list" title="Category:CS1 maint: multiple names: authors list">link</a>)</span></span> </li> <li id="cite_note-Oxford_pg_446-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-Oxford_pg_446_4-0">^</a></b></span> <span class="reference-text">J. Robinson (ed) <i>"The Oxford Companion to Wine"</i> Third Edition pg 446 Oxford University Press 2006 <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-19-860990-6" title="Special:BookSources/0-19-860990-6">0-19-860990-6</a></span> </li> <li id="cite_note-jg-fc-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-jg-fc_5-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGoode2008" class="citation web cs1">Goode, Jamie, Ph.D. <i>Wines & Vines </i> (August 2008). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20090410040539/http://www.winesandvines.com/template.cfm?section=features&content=57269">"Finding Closure"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.winesandvines.com/template.cfm?content=57269&section=features">the original</a> on 2009-04-10.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Finding+Closure&rft.date=2008-08&rft.aulast=Goode&rft.aufirst=Jamie%2C+Ph.D.+%27%27Wines+%26+Vines+%27%27&rft_id=http%3A%2F%2Fwww.winesandvines.com%2Ftemplate.cfm%3Fcontent%3D57269%26section%3Dfeatures&rfr_id=info%3Asid%2Fen.wikipedia.org%3AGlossary+of+winemaking+terms" class="Z3988"></span><span class="cs1-maint citation-comment"><code class="cs1-code">{{<a href="/wiki/Template:Cite_web" title="Template:Cite web">cite web</a>}}</code>: CS1 maint: multiple names: authors list (<a href="/wiki/Category:CS1_maint:_multiple_names:_authors_list" title="Category:CS1 maint: multiple names: authors list">link</a>)</span></span> </li> <li id="cite_note-OCW-ullage-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-OCW-ullage_6-0">^</a></b></span> <span class="reference-text">winepros.com.au. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFOxford_Companion_to_Wine" class="citation web cs1">Oxford Companion to Wine. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20081206124506/http://www.winepros.com.au/jsp/cda/reference/oxford_entry.jsp?entry_id=3336">"ullage"</a>. 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of grapevines</a></li> <li><a href="/wiki/Oenology" title="Oenology">Oenology</a></li> <li><a href="/wiki/Vitis#Species" title="Vitis">Species</a></li> <li><a href="/wiki/Terroir" title="Terroir">Terroir</a></li> <li><a href="/wiki/Veraison" title="Veraison">Veraison</a></li> <li><a href="/wiki/Vineyard" title="Vineyard">Vineyard</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/History_of_wine" title="History of wine">History</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li>Ancient <ul><li><a href="/wiki/Phoenicians_and_wine" title="Phoenicians and wine">Phoenicians</a></li> <li><a href="/wiki/Ancient_Greece_and_wine" title="Ancient Greece and wine">Ancient Greece</a></li> <li><a href="/wiki/Ancient_Rome_and_wine" title="Ancient Rome and wine">Ancient Rome</a></li> <li><a href="/wiki/Wine_in_China" title="Wine in China">China</a></li> <li><a href="/wiki/Noah%27s_wine" title="Noah's wine">Noah's wine</a></li></ul></li> <li><a href="/wiki/History_of_French_wine" title="History of French wine">France</a> <ul><li><a href="/wiki/Great_French_Wine_Blight" title="Great French Wine Blight">Great French Wine Blight</a></li></ul></li> <li><a href="/wiki/Georgian_wine#History" title="Georgian wine">Georgia</a></li> <li><a href="/wiki/New_World_wine" title="New World wine">New World</a> <ul><li><a href="/wiki/Judgment_of_Paris_(wine)" title="Judgment of Paris (wine)">Judgment of Paris</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Styles</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Red_wine" title="Red wine">Red</a></li> <li><a href="/wiki/White_wine" title="White wine">White</a></li> <li><a href="/wiki/Sparkling_wine" title="Sparkling wine">Sparkling</a></li> <li><a href="/wiki/Ros%C3%A9" title="Rosé">Rosé</a></li> <li><a href="/wiki/Orange_wine" title="Orange wine">Orange</a></li></ul> <ul><li><a href="/wiki/Dessert_wine" title="Dessert wine">Dessert</a> <ul><li><a href="/wiki/Fortified_wine" title="Fortified wine">Fortified</a></li> <li><a href="/wiki/Ice_wine" title="Ice wine">Ice</a></li> <li><a href="/wiki/Aromatised_wine" title="Aromatised wine">Aromatized</a></li> <li><a href="/wiki/Fruit_wine" title="Fruit wine">Fruit</a></li> <li><a href="/wiki/Noble_rot" title="Noble rot">Noble rot</a></li> <li><a href="/wiki/Straw_wine" title="Straw wine">Straw</a></li></ul></li></ul> <ul><li>Other <ul><li><a href="/wiki/Table_wine" title="Table wine">Table</a></li> <li><a href="/wiki/Natural_wine" title="Natural wine">Natural</a></li> <li><a href="/wiki/Biodynamic_wine" title="Biodynamic wine">Biodynamic</a></li> <li><a href="/wiki/Organic_wine" title="Organic wine">Organic</a></li> <li><a href="/wiki/Kosher_wine" title="Kosher wine">Kosher</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Top <a href="/wiki/List_of_grape_varieties" title="List of grape varieties">grape varieties</a><br />by acreage</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/White_wine" title="White wine">White</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Air%C3%A9n" title="Airén">Airén</a></li> <li><a href="/wiki/Aligot%C3%A9" title="Aligoté">Aligoté</a></li> <li><a href="/wiki/Catarratto" title="Catarratto">Catarratto</a></li> <li><a href="/wiki/Cayetana_blanca" title="Cayetana blanca">Cayetana blanca</a></li> <li><a href="/wiki/Chardonnay" title="Chardonnay">Chardonnay</a></li> <li><a href="/wiki/Chenin_blanc" title="Chenin blanc">Chenin blanc</a></li> <li><a href="/wiki/Colombard" title="Colombard">Colombard</a></li> <li><a href="/wiki/Glera_(grape)" title="Glera (grape)">Glera</a></li> <li><a href="/wiki/Gr%C3%BCner_Veltliner" title="Grüner Veltliner">Grüner Veltliner</a></li> <li><a href="/wiki/Macabeo" title="Macabeo">Macabeo</a></li> <li><a href="/wiki/M%C3%BCller-Thurgau" title="Müller-Thurgau">Müller-Thurgau</a></li> <li><a href="/wiki/Muscat_Blanc_%C3%A0_Petits_Grains" title="Muscat Blanc à Petits Grains">Muscat blanc</a></li> <li><a href="/wiki/Muscat_of_Alexandria" title="Muscat of Alexandria">Muscat of Alexandria</a></li> <li><a href="/wiki/Palomino_(grape)" title="Palomino (grape)">Palomino</a></li> <li><a href="/wiki/Riesling" title="Riesling">Riesling</a></li> <li><a href="/wiki/Rkatsiteli" title="Rkatsiteli">Rkatsiteli</a></li> <li><a href="/wiki/Sauvignon_blanc" title="Sauvignon blanc">Sauvignon blanc</a></li> <li><a href="/wiki/S%C3%A9millon" title="Sémillon">Sémillon</a></li> <li><a href="/wiki/Trebbiano" title="Trebbiano">Trebbiano</a></li> <li><a href="/wiki/Welschriesling" title="Welschriesling">Welschriesling</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Red_wine" title="Red wine">Red</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Alicante_Bouschet" title="Alicante Bouschet">Alicante Bouschet</a></li> <li><a href="/wiki/Barbera" title="Barbera">Barbera</a></li> <li><a href="/wiki/Bobal" title="Bobal">Bobal</a></li> <li><a href="/wiki/Cabernet_Franc" title="Cabernet Franc">Cabernet Franc</a></li> <li><a href="/wiki/Cabernet_Sauvignon" title="Cabernet Sauvignon">Cabernet Sauvignon</a></li> <li><a href="/wiki/Carignan" title="Carignan">Carignan</a></li> <li><a href="/wiki/Cinsaut" title="Cinsaut">Cinsaut</a></li> <li><a href="/wiki/Douce_noir" title="Douce noir">Douce noir</a></li> <li><a href="/wiki/Gamay" title="Gamay">Gamay</a></li> <li><a href="/wiki/Grenache" title="Grenache">Grenache</a></li> <li><a href="/wiki/Isabella_(grape)" title="Isabella (grape)">Isabella</a></li> <li><a href="/wiki/Malbec" title="Malbec">Malbec</a></li> <li><a href="/wiki/Merlot" title="Merlot">Merlot</a></li> <li><a href="/wiki/Montepulciano_(grape)" title="Montepulciano (grape)">Montepulciano</a></li> <li><a href="/wiki/Mourv%C3%A8dre" title="Mourvèdre">Mourvèdre</a></li> <li><a href="/wiki/Pinot_noir" title="Pinot noir">Pinot noir</a></li> <li><a href="/wiki/Sangiovese" title="Sangiovese">Sangiovese</a></li> <li><a href="/wiki/Syrah" title="Syrah">Syrah</a></li> <li><a href="/wiki/Tempranillo" title="Tempranillo">Tempranillo</a></li> <li><a href="/wiki/Zinfandel" title="Zinfandel">Zinfandel</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_wine-producing_regions" title="List of wine-producing regions">Major regions</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Old_World_wine" title="Old World wine">Old World</a></li> <li><a href="/wiki/New_World_wine" title="New World wine">New World</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Packaging, <a href="/wiki/Wine_accessory" title="Wine accessory">accessories</a>,<br />and <a href="/wiki/Storage_of_wine" title="Storage of wine">storage</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Alternative_wine_closure" title="Alternative wine closure">Alternative wine closure</a></li> <li><a href="/wiki/Box_wine" title="Box wine">Box wine</a></li> <li><a href="/wiki/Corkscrew" title="Corkscrew">Corkscrew</a></li> <li><a href="/wiki/Decanter" title="Decanter">Decanter</a></li> <li><a href="/wiki/Jug_wine" title="Jug wine">Jug wine</a></li> <li><a href="/wiki/Kvevri" title="Kvevri">Kvevri</a></li> <li><a href="/wiki/Muselet" title="Muselet">Muselet</a></li> <li><a href="/wiki/Port_tongs" title="Port tongs">Port tongs</a></li> <li><a href="/wiki/Screw_cap_(wine)" title="Screw cap (wine)">Screw cap</a></li> <li><a href="/wiki/Wine_bottle" title="Wine bottle">Wine bottle</a></li> <li><a href="/wiki/Wine_cave" title="Wine cave">Wine cave</a></li> <li><a href="/wiki/Wine_cellar" title="Wine cellar">Wine cellar</a></li> <li><a href="/wiki/Wine_cork" title="Wine cork">Wine cork</a></li> <li><a href="/wiki/Wine_dispenser" title="Wine dispenser">Wine dispenser</a></li> <li><a href="/wiki/Wine_glass" title="Wine glass">Wine glass</a></li> <li><a href="/wiki/Wine_label" title="Wine label">Wine label</a></li> <li><a href="/wiki/Wine_rack" title="Wine rack">Wine rack</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Wine_chemistry" title="Wine chemistry">Wine chemistry</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aroma_of_wine" title="Aroma of wine">Aroma of wine</a></li> <li><a href="/wiki/Acids_in_wine" title="Acids in wine">Acids in wine</a></li> <li><a href="/wiki/Phenolic_content_in_wine" title="Phenolic content in wine">Phenolic content in wine</a></li> <li><a href="/wiki/Proteins_in_wine" title="Proteins in wine">Proteins in wine</a></li> <li><a href="/wiki/Sugars_in_wine" title="Sugars in wine">Sugars in wine</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Industry</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Classification_of_wine" title="Classification of wine">Classification</a></li> <li><a href="/wiki/Oenophilia" title="Oenophilia">Oenophilia</a></li> <li><a href="/wiki/Sommelier" title="Sommelier">Sommelier</a></li> <li><a href="/wiki/Wine_and_food_pairing" title="Wine and food pairing">Wine and food pairing</a></li> <li><a href="/wiki/Wine_fault" title="Wine fault">Wine fault</a></li> <li><a href="/wiki/Wine_fraud" title="Wine fraud">Wine fraud</a></li> <li><a href="/wiki/Winemaker" title="Winemaker">Winemaker</a></li> <li><a href="/wiki/List_of_wine_personalities" class="mw-redirect" title="List of wine personalities">Wine personalities</a></li> <li><a href="/wiki/Wine_tasting" title="Wine tasting">Wine tasting</a></li> <li><a href="/wiki/Wine_tasting_descriptors" title="Wine tasting descriptors">Wine tasting descriptors</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2" style="font-weight:bold;"><div> <ul><li><b><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:A_bottle_and_glass_of_wine.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/A_bottle_and_glass_of_wine.svg/8px-A_bottle_and_glass_of_wine.svg.png" decoding="async" width="8" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/A_bottle_and_glass_of_wine.svg/13px-A_bottle_and_glass_of_wine.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/64/A_bottle_and_glass_of_wine.svg/17px-A_bottle_and_glass_of_wine.svg.png 2x" data-file-width="512" data-file-height="948" /></a></span> </span><a href="/wiki/Portal:Wine" title="Portal:Wine">Wine portal</a></b></li> <li><a href="/wiki/Outline_of_wine" title="Outline of wine">Outline</a></li> <li><a href="/wiki/Glossary_of_wine_terms" title="Glossary of wine terms">Glossary</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Winemaking321" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Winemaking" title="Template:Winemaking"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Winemaking" title="Template talk:Winemaking"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Winemaking" title="Special:EditPage/Template:Winemaking"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Winemaking321" style="font-size:114%;margin:0 4em"><a href="/wiki/Winemaking" title="Winemaking">Winemaking</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Harvest_(wine)" title="Harvest (wine)">Harvest</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Late_harvest_wine" title="Late harvest wine">Late harvest wine</a></li> <li><a href="/wiki/Noble_rot" title="Noble rot">Noble rot</a></li> <li><a href="/wiki/Vintage" title="Vintage">Vintage</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Pressing_(wine)" title="Pressing (wine)">Pressing</a></th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Acids_in_wine" title="Acids in wine">Deacidification</a></li> <li><a href="/wiki/Destemming" class="mw-redirect" title="Destemming">Destemming</a></li> <li><a href="/wiki/Chaptalization" title="Chaptalization">Chaptalization</a></li> <li><a href="/wiki/Wine_press" class="mw-redirect" title="Wine press">Wine press</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Maceration_(wine)" title="Maceration (wine)">Maceration</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Carbonic_maceration" title="Carbonic maceration">Carbonic maceration</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fermentation_in_winemaking" title="Fermentation in winemaking">Fermentation</a></th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Malolactic_fermentation" title="Malolactic fermentation">Malolactic fermentation</a></li> <li><a href="/wiki/Sparkling_wine_production" title="Sparkling wine production">Sparkling wine production</a></li> <li><a href="/wiki/Sugars_in_wine" title="Sugars in wine">Sugars in wine</a></li> <li><a href="/wiki/S%C3%BCssreserve" class="mw-redirect" title="Süssreserve">Süssreserve</a></li> <li><a href="/wiki/Traditional_method" title="Traditional method">Traditional method</a></li> <li><a href="/wiki/Yeast_assimilable_nitrogen" title="Yeast assimilable nitrogen">Yeast assimilable nitrogen</a></li> <li><a href="/wiki/Yeast_in_winemaking" title="Yeast in winemaking">Yeast in winemaking</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Aging_of_wine" title="Aging of wine">Aging</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Oak_(wine)" title="Oak (wine)">Oak</a></li> <li><a href="/wiki/Solera" title="Solera">Solera</a></li> <li><a href="/wiki/Wine_cellar" title="Wine cellar">Wine cellar</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other steps</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Clarification_and_stabilization_of_wine" title="Clarification and stabilization of wine">Clarification and stabilization of wine</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Winery" title="Winery">Winery</a></li> <li><a href="/wiki/Wine_bottle" title="Wine bottle">Wine bottle</a></li> <li><a href="/wiki/Glossary_of_viticulture_terms" title="Glossary of viticulture terms">Glossary of viticulture terms</a></li> <li><a class="mw-selflink selflink">Glossary of winemaking terms</a></li> <li><a href="/wiki/Wine_tasting_descriptors" title="Wine tasting descriptors">Wine tasting descriptors</a></li> <li><a href="/wiki/History_of_the_wine_press" title="History of the wine press">History of the wine press</a></li> <li><a href="/wiki/History_of_wine" title="History of wine">History of wine</a></li> <li><a href="/wiki/Terroir" title="Terroir">Terroir</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div><b><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:A_bottle_and_glass_of_wine.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/A_bottle_and_glass_of_wine.svg/8px-A_bottle_and_glass_of_wine.svg.png" decoding="async" width="8" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/A_bottle_and_glass_of_wine.svg/13px-A_bottle_and_glass_of_wine.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/64/A_bottle_and_glass_of_wine.svg/17px-A_bottle_and_glass_of_wine.svg.png 2x" data-file-width="512" data-file-height="948" /></a></span> </span><a href="/wiki/Portal:Wine" title="Portal:Wine">Wine portal</a></b></div></td></tr></tbody></table></div></div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Winemaking321" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Winemaking" title="Template:Winemaking"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Winemaking" title="Template talk:Winemaking"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Winemaking" title="Special:EditPage/Template:Winemaking"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Winemaking321" style="font-size:114%;margin:0 4em"><a href="/wiki/Winemaking" title="Winemaking">Winemaking</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Harvest_(wine)" title="Harvest (wine)">Harvest</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Late_harvest_wine" title="Late harvest wine">Late harvest wine</a></li> <li><a href="/wiki/Noble_rot" title="Noble rot">Noble rot</a></li> <li><a href="/wiki/Vintage" title="Vintage">Vintage</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Pressing_(wine)" title="Pressing (wine)">Pressing</a></th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Acids_in_wine" title="Acids in wine">Deacidification</a></li> <li><a href="/wiki/Destemming" class="mw-redirect" title="Destemming">Destemming</a></li> <li><a href="/wiki/Chaptalization" title="Chaptalization">Chaptalization</a></li> <li><a href="/wiki/Wine_press" class="mw-redirect" title="Wine press">Wine press</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Maceration_(wine)" title="Maceration (wine)">Maceration</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Carbonic_maceration" title="Carbonic maceration">Carbonic maceration</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fermentation_in_winemaking" title="Fermentation in winemaking">Fermentation</a></th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Malolactic_fermentation" title="Malolactic fermentation">Malolactic fermentation</a></li> <li><a href="/wiki/Sparkling_wine_production" title="Sparkling wine production">Sparkling wine production</a></li> <li><a href="/wiki/Sugars_in_wine" title="Sugars in wine">Sugars in wine</a></li> <li><a href="/wiki/S%C3%BCssreserve" class="mw-redirect" title="Süssreserve">Süssreserve</a></li> <li><a href="/wiki/Traditional_method" title="Traditional method">Traditional method</a></li> <li><a href="/wiki/Yeast_assimilable_nitrogen" title="Yeast assimilable nitrogen">Yeast assimilable nitrogen</a></li> <li><a href="/wiki/Yeast_in_winemaking" title="Yeast in winemaking">Yeast in winemaking</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Aging_of_wine" title="Aging of wine">Aging</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Oak_(wine)" title="Oak (wine)">Oak</a></li> <li><a href="/wiki/Solera" title="Solera">Solera</a></li> <li><a href="/wiki/Wine_cellar" title="Wine cellar">Wine cellar</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other steps</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Clarification_and_stabilization_of_wine" title="Clarification and stabilization of wine">Clarification and stabilization of wine</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Winery" title="Winery">Winery</a></li> <li><a href="/wiki/Wine_bottle" title="Wine bottle">Wine bottle</a></li> <li><a href="/wiki/Glossary_of_viticulture_terms" title="Glossary of viticulture terms">Glossary of viticulture terms</a></li> <li><a class="mw-selflink selflink">Glossary of winemaking terms</a></li> <li><a href="/wiki/Wine_tasting_descriptors" title="Wine tasting descriptors">Wine tasting descriptors</a></li> <li><a href="/wiki/History_of_the_wine_press" title="History of the wine press">History of the wine press</a></li> <li><a href="/wiki/History_of_wine" title="History of wine">History of wine</a></li> <li><a href="/wiki/Terroir" title="Terroir">Terroir</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div><b><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:A_bottle_and_glass_of_wine.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/A_bottle_and_glass_of_wine.svg/8px-A_bottle_and_glass_of_wine.svg.png" decoding="async" width="8" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/A_bottle_and_glass_of_wine.svg/13px-A_bottle_and_glass_of_wine.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/64/A_bottle_and_glass_of_wine.svg/17px-A_bottle_and_glass_of_wine.svg.png 2x" data-file-width="512" data-file-height="948" /></a></span> </span><a href="/wiki/Portal:Wine" title="Portal:Wine">Wine portal</a></b></div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Viticulture340" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Viticulture" title="Template:Viticulture"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Viticulture" title="Template talk:Viticulture"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Viticulture" title="Special:EditPage/Template:Viticulture"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Viticulture340" style="font-size:114%;margin:0 4em"><a href="/wiki/Viticulture" title="Viticulture">Viticulture</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Biology and<br /> horticulture</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ampelography" title="Ampelography">Ampelography</a></li> <li><a href="/wiki/Annual_growth_cycle_of_grapevines" title="Annual growth cycle of grapevines">Annual growth cycle of grapevines</a></li> <li><a href="/wiki/List_of_grape_varieties" title="List of grape varieties">Grape varieties</a></li> <li><a href="/wiki/Grape" title="Grape">Grapes</a></li> <li><a href="/wiki/Hybrid_grape" title="Hybrid grape">Hybrid grape</a></li> <li><a href="/wiki/International_Grape_Genome_Program" title="International Grape Genome Program">International Grape Genome Program</a></li> <li><a href="/wiki/Ripeness_in_viticulture" title="Ripeness in viticulture">Ripening</a> (<i><a href="/wiki/Veraison" title="Veraison">Veraison</a></i>)</li> <li><a href="/wiki/Rootstock" title="Rootstock">Rootstock</a></li> <li><a href="/wiki/Vineyard" title="Vineyard">Vineyard</a></li> <li><i><a href="/wiki/Vitis" title="Vitis">Vitis</a></i></li> <li><i><a href="/wiki/Vitis_vinifera" title="Vitis vinifera">Vitis vinifera</a></i></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Environmental<br /> variation</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Climate_categories_in_viticulture" title="Climate categories in viticulture">Climate categories</a></li> <li><a href="/wiki/Diurnal_temperature_variation" title="Diurnal temperature variation">Diurnal temperature variation</a></li> <li><a href="/wiki/Drainage" title="Drainage">Drainage</a></li> <li><a href="/wiki/Microclimate" title="Microclimate">Microclimate</a></li> <li><a href="/wiki/Regional_climate_levels_in_viticulture" title="Regional climate levels in viticulture">Regional climate levels</a></li> <li><a href="/wiki/List_of_vineyard_soil_types" title="List of vineyard soil types">Soil types</a></li> <li><a href="/wiki/Terroir" title="Terroir">Terroir</a></li> <li><a href="/wiki/Topography" title="Topography">Topography</a> <ul><li><a href="/wiki/Aspect_(geography)" title="Aspect (geography)">aspect</a></li> <li><a href="/wiki/Elevation" title="Elevation">elevation</a></li> <li><a href="/wiki/Grade_(slope)" title="Grade (slope)">slope</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Vineyard<br /> planting</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Viticulture" title="Viticulture">Grapevine planting</a></li> <li><a href="/wiki/Propagation_of_grapevines" title="Propagation of grapevines">Propagation</a></li> <li><a href="/wiki/Precision_viticulture" title="Precision viticulture">Row orientation</a></li> <li><a href="/wiki/Trellis_(architecture)" title="Trellis (architecture)">Trellis design</a></li> <li><a href="/wiki/Vine_training" title="Vine training">Vine training</a></li> <li><a href="/wiki/Yield_(wine)" title="Yield (wine)">Yield</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Vineyard<br /> management</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Canopy_(grape)" title="Canopy (grape)">Canopy</a></li> <li><a href="/wiki/Clos_(vineyard)" title="Clos (vineyard)">Clos</a></li> <li><a href="/wiki/Coulure" title="Coulure">Coulure</a></li> <li><a href="/wiki/Erosion_control" title="Erosion control">Erosion control</a></li> <li><a href="/wiki/Fertilizer" title="Fertilizer">Fertilizer</a></li> <li><a href="/wiki/Frost" title="Frost">Frost damage prevention</a></li> <li><a href="/wiki/Viticulture#Green_harvest" title="Viticulture">Green harvest (<i>Vendange verte</i>)</a></li> <li><a href="/wiki/Integrated_pest_management" title="Integrated pest management">Integrated pest management</a></li> <li><a href="/wiki/Irrigation_in_viticulture" title="Irrigation in viticulture">Irrigation</a></li> <li><a href="/wiki/Klopotec" title="Klopotec">Klopotec</a></li> <li><a href="/wiki/Millerandage" title="Millerandage">Millerandage</a></li> <li><a href="/wiki/Pruning" title="Pruning">Pruning</a></li> <li><a href="/wiki/Weed_control" title="Weed control">Weed control</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Harvest_(wine)" title="Harvest (wine)">Harvest</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Brix" title="Brix">Brix</a></li> <li><a href="/wiki/Harvest_festival" title="Harvest festival">Festivals</a></li> <li><a href="/wiki/Noble_rot" title="Noble rot">Noble rot</a></li> <li><a href="/wiki/Ripeness_in_viticulture" title="Ripeness in viticulture">Ripeness</a></li> <li><a href="/wiki/Vintage" title="Vintage">Vintage</a></li> <li><a href="/wiki/Weather" title="Weather">Weather</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Pests and<br /> <a href="/wiki/List_of_grape_diseases" title="List of grape diseases">diseases</a></th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bird" title="Bird">Birds</a></li> <li><a href="/wiki/Black_rot_(grape_disease)" title="Black rot (grape disease)">Black rot</a></li> <li><a href="/wiki/Botrytis_cinerea" title="Botrytis cinerea">Botrytis bunch rot</a></li> <li><a href="/wiki/Lasiodiplodia_theobromae" title="Lasiodiplodia theobromae">Bot canker</a></li> <li><a href="/wiki/Dead_arm_of_grapevine" class="mw-redirect" title="Dead arm of grapevine">Dead arm</a></li> <li><a href="/wiki/Downy_mildew" title="Downy mildew">Downy mildew</a></li> <li><a href="/wiki/Grapevine_yellows" title="Grapevine yellows">Grapevine yellows</a></li> <li><a href="/wiki/Great_French_Wine_Blight" title="Great French Wine Blight">Great French Wine Blight</a></li> <li><a href="/wiki/List_of_agricultural_pest_nematode_species" title="List of agricultural pest nematode species">Nematodes</a></li> <li><a href="/wiki/Phylloxera" title="Phylloxera">Phylloxera</a></li> <li><a href="/wiki/Xylella_fastidiosa" title="Xylella fastidiosa">Pierce's disease</a></li> <li><a href="/wiki/Powdery_mildew" title="Powdery mildew">Powdery mildew</a> <ul><li><i><a href="/wiki/Uncinula_necator" title="Uncinula necator">Uncinula necator</a></i></li></ul></li> <li><a href="/wiki/Tetranychus_urticae" title="Tetranychus urticae">Red spider mite</a></li> <li><a href="/wiki/Eupoecilia_ambiguella" title="Eupoecilia ambiguella">Vine moth</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Approaches<br /> and issues</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Adaptive_management" title="Adaptive management">Adaptive management</a></li> <li><a href="/wiki/Biodynamic_wine" title="Biodynamic wine">Biodynamic wine</a></li> <li><a href="/wiki/Effects_of_climate_change_on_wine_production" class="mw-redirect" title="Effects of climate change on wine production">Effects of climate change on wine production</a></li> <li><a href="/wiki/Environmental_stewardship" title="Environmental stewardship">Environmental stewardship</a></li> <li><a href="/wiki/Organic_farming" title="Organic farming">Organic farming</a></li> <li><a href="/wiki/Sustainable_agriculture" title="Sustainable agriculture">Sustainable agriculture</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">See also</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Glossary_of_viticulture_terms" title="Glossary of viticulture terms">Glossary of viticulture terms</a></li> <li><a href="/wiki/Glossary_of_wine_terms" title="Glossary of wine terms">Glossary of wine terms</a></li> <li><a class="mw-selflink selflink">Glossary of winemaking terms</a></li> <li><a href="/wiki/Oenology" title="Oenology">Oenology</a></li> <li><a href="/wiki/Outline_of_wine" title="Outline of wine">Outline of wine</a></li> <li><a href="/wiki/Wine" title="Wine">Wine</a></li> <li><a href="/wiki/Winemaking" title="Winemaking">Winemaking</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Viticulture" title="Category:Viticulture">Category</a></div></td></tr></tbody></table></div>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?useformat=desktop&type=1x1&usesul3=0" alt="" width="1" height="1" style="border: none; position: 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href="#" class="cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only" id="ca-viewsource-sticky-header" tabindex="-1" data-event-name="ve-edit-protected-sticky-header"><span class="vector-icon mw-ui-icon-wikimedia-editLock mw-ui-icon-wikimedia-wikimedia-editLock"></span> <span></span> </a> </div> <div class="vector-sticky-header-buttons"> <button class="cdx-button cdx-button--weight-quiet mw-interlanguage-selector" id="p-lang-btn-sticky-header" tabindex="-1" data-event-name="ui.dropdown-p-lang-btn-sticky-header"><span class="vector-icon mw-ui-icon-wikimedia-language mw-ui-icon-wikimedia-wikimedia-language"></span> <span>Add languages</span> </button> <a href="#" class="cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive" id="ca-addsection-sticky-header" tabindex="-1" data-event-name="addsection-sticky-header"><span class="vector-icon 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