Glossary of winemaking terms

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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.

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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

1409:

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

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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

4113:

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

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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

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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

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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

2036:

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

1806:

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

3850:

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

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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

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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

4114:(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. 3765:

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

1035:

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

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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

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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

837:, 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. 3423:

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

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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

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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

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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

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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

4094:, the terms "ullage space" and "on ullage" are sometimes used, and a bottle or barrel not entirely full may be described as "ullaged". It also refers to the practice of topping off a barrel with extra wine to prevent 3461:

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

4022:

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

2565:. 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. 1772:

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.

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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.

3444:, 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. 3529:

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.

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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."

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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).

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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.

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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

4043:

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

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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.

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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

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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.

3153:. 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. 2146:

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

2695:(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 2396:

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

2065:. 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 3207:

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

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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

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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.

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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

3886:, 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. 2711:. Rather the wine bottled before the primary fermentation has completed, trapping the resulting carbon dioxide gas, and leaving the residual sediment in the wine. 3859:

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.

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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

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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

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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.

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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

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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.

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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.

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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.

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barrel. The Australian meaning of this term is malo lactic fermentation MLF, as distinct from primary fermentation, the conversion of sugar to alcohol.

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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.

526: 1628:", refers to the period of time in which bottled sparkling wine is rested in contact with lees generated during secondary fermentation. Part of the 4744: 4687: 3993: 3430:

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

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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.

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A wine fermented in oak barrels as opposed to stainless steel or concrete. Traditional with white Burgundies, some Chardonnays and some Champagne.

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that can be potentially unpleasant tasting and toxic. These are usually found in the "tails" fraction of a distillate which is often discarded.

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Blending unfermented, fresh grape juice into a fully fermented wine in order to add sweetness. Synonymous with the German winemaking technique

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A winemaking abbreviation for "Material Other than Grapes". Usually refers to debris like leaves, dirt and stems that can be unintentionally

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The second fraction that is collected during the distillation process in Cognac production that makes up the vast majority of the end product

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The first press, after the free run juice has been collected, that contains the clearest and cleanest juice that will come out of pressing.

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

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The active element of sulfur dioxide that combined with molecules of oxygen to prevent oxidation. For more details see fixed sulfur above.

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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

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

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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 "

3237: 1117: 1729:. High levels of extract results in more colour and body, which may be increased by prolonging the wine's contact with the skins during 6535: 1982:

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

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The process of separating unwanted particles (such as dead yeast cells or fining agents) from the wine by use of centrifugal force.

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French term for a named vineyard site. Usually used for vineyards that do not separate have a Grand cru or Premier cru designation

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Winemaking conditions that promote exposure to oxygen, such wine barrels kept partially full in order to oxidatively age the wine

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The juice that is still remaining the wine grapes during Champagne wine production after the second pressing has retrieved the

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ranging from 3 Puttonyos, which contains at least 60 grams/liter of sugar, to 6 Puttonyos containing at least 150 g/L of sugar.

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The controlled exposure of wine to small amounts of oxygen in the attempt to reduce the length of time required for maturation.

3816:. Wines that are being riddled (remuge) will end up sur pointe with the yeast sediment consolidated in the neck of the bottle. 2956:

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

918: 6151: 2462:, the cloudy, water-white alcoholic spirit of around 30% ABV that is derived from the first distillation of Cognac production 630:) and the process through which desirable or undesirable traits maybe imparted to the wine. Wines that are deliberately aged 4634: 5871: 5585: 4662: 4465:

A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice.

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

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A winemaking technique often used for experimental batches of wine where the wine is fermented in small, specialized vats.

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

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A wine that was allowed to complete the process of fermentation without interruption to produce a wine that is completely

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

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French term for a sparkling wine that has been aged with its neck down following the completion of autolysis but before

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The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol.

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A wine that starts out as a lighter bodied and perhaps weaker flavor that is blended with a stronger, more robust wine.

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

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French term for the sorting of grapes after harvest but before crushing/pressing to remove less desirable bunches or

4030: 4382:. To a limited degree some volatile phenols may contribute pleasing aromas that add to a wine's complexity, such as 4124:

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

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

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

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to increase the alcohol content in the fermented wine. This is often done when grapes have not ripened adequately.

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The process of drawing wine off the sediment, such as lees, after fermentation and moving it into another vessel.

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

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A measurement of "total acidity" (TA), including tartaric, malic and lactic, of a wine minus the volatile acids.

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

3193:

Another term for ethanol or ethyl alcohol which is accounts for the majority of alcohol compounds found in wine

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The characteristic of a chemical (like sulfur dioxide or sorbic acid) to kill unwanted or beneficial bacteria.

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

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or egg white, are added to the wine to remove suspended solids. Fining is considered a more gentle method of

1800:

An unpleasant characteristic of wine resulting from a flaw with the winemaking process or storage conditions.

1365: 1181: 1097: 3321:. In red wines, the abundance of pyrazines can be a sign that the grapes came from vines with vigorous leaf 4290:

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

3039: 3782:) which are added to wine to prevent oxidation, microbial spoilage, and further fermentation by the yeast. 3269: 3187:

spend aging in the bottle between when it has been disgorged to when the bottle is opened for consumption.

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or perlite that leaves a wine with exceptionally bright clarity – giving the impression that it has been

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

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

1380:, and prior to pressing, grape are "crushed" or broken up so that the juice is released and allowed to 1414:

or "cut" refers to the point during pressing when the quality of the grape juices degrades. The first

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

3223:

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

2757:

Italian term for concentrated grape must used to add sweetness to a wine. Similar to the German term

2534: 2533:, the Maillard reaction process play a vital role in concentrating the flavors of the grapes. During 2423: 1443: 1244: 1227: 949:, a liquor made from distilled wine. It is often the source of additional alcohol in fortified wines. 410: 1924:

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

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Yeast assimilable nitrogen, a measurement of amino acids and ammonia compounds that can be used by

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fraction. By law this juice can not be used to make Champagne and is usually discarded or distilled

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

1533:

Very fine particles of sedimentary rock used for filtering wine. Also known as D.E. or Kieselghur.

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French term for fortifying a wine by adding alcohol to the must either before fermentation (i.e.

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A French wine barrel with the capacity to hold 30 US gallons/25 imperial gallons (114 liters) in

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Italian term for a very large barrel that can hold up to 160 hectolitres (4,200 US gal)

675:

French term for a 225 liter cask that is traditionally used in Bordeaux and now adopted worldwide

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material, perforated with microsize pores that capture matter larger than the size of the holes.

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Undesirable characteristics in wine caused by poor winemaking techniques or storage conditions.

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The art and science of making wine. Also called enology (or oenology). Not to be confused with

3258:

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

3130: 2043:

A German oak barrel with the capacity to hold 265 US gallons/220 imperial gallons (1000 liters)

1825:

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

1243:

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

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by volume, or 48.24% by weight. Absolute or pure ethanol is 75.25 over proof, or 175.25 proof.

2997:

A technique of filtering wine that involves running the wine through a series of pads made of

2980:

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

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The process of separating red must from pomace, which can happen before or after fermentation.

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An optional attachment to the Cognac still that heats the wine prior to the first distillation

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The disgorging or removal of sediment from bottles that results from secondary fermentation.

969:). In Sherry production, a butt traditionally holds around 600 litres (160 US gal) 6674: 6137: 5141: 4893: 3779: 3549: 2957: 2738: 2582: 2338:

A term, often abbreviated as LD on sparkling wine labels, that means the wine was recently

1969: 1915: 690: 2617:. The term can also refer to the pomace itself or, in the Champagne region, to individual 8: 6703: 6587: 6564: 6005: 5957: 5857: 5719: 5671: 5571: 4815: 4410: 4108: 3714: 3604: 3227: 2902: 2707:

A method of sparkling wine production similar to the Champagne method except there is no

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where it takes place in the individual wine bottle that the consumer eventually purchases

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while in malolactic conversion it is the conversion of malic acid to lactic by bacteria.

6545: 6398: 6295: 5995: 5709: 5214: 4017: 3898: 3760: 3692: 3314: 3090: 2911: 2512: 1706: 1597: 1528: 1385: 1234: 1101: 384: 1027:), the gas will dissolve into the wine and when released will make the wine sparkling. 723:

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

324:

The amount of ethanol present in wine, usually measured as a percent of total volume (

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acids can also be found in wine. Excessive amounts of VA are considered a wine fault.

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

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that is excavated to provide a cool location for storing and aging wine. Similar to

4233:

A fortified wine that has been fortified with alcohol during fermentation. Example:

785:(first distillate with alcohol levels between 28-32%) gets converted into the clear 6556: 6505: 6455: 5454: 5381: 5244: 5146: 4383: 4319: 4228: 4121: 4006:

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

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A reserve of unfermented grape juice that is added to wines as a sweetening device.

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

2070: 1987: 1740: 1608: 910: 840: 798: 781:

The second distillation that takes place during Cognac production where the cloudy

712: 617: 614:. The average internal pressure inside a bottle of sparkling wine is 6 atmospheres. 506: 443: 356: 3645:

when there is a significant amount of sorbic acid present, the wine can develop a

2936:

membrane to travel from a weaker solution to the more concentrated one to achieve

1515:

A means of filtering a wine that takes solely inside filtration medium, such as a

481:, referring to a chemical process that takes place in the absence of oxygen. As a 6648: 6607: 6592: 6383: 6373: 6095: 5916: 5809: 5630: 5547: 5333: 5161: 5096: 5039: 5002: 4882: 4640: 4088: 3953: 3802:

A winemaking practice that involves prolonged aging on the dead yeast cells (the

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A cool, dark location in which wine is stored, often for the purpose of ageing.

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made from the residue of seeds, skins and grape stalks left over from pressing.

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The skins, stalks, and pips (seeds) that remain after making wine. Also called

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French term for a large oval barrel with a capacity of 159 gallons (600 liters)

2748: 2731:

French term, literally "late bottling", for extended elevage with aging on lees

2660: 2542: 2509:. Sometimes used to describe white wine that has been kept long past its prime. 2437: 2356:

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

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A wine that has been flavored with herbs, fruit, flowers and spices. Examples:

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

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An enclosed fermentation tank with rotating blades that operates similar to a

4163:

French term (now English also) for the onset of ripening of the grape cluster.

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which are produced by the grapes naturally freezing on the vine before harvest

1014:

A natural by product of the fermentation process in which yeast cells convert

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

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French term for a very lightly sparkling wine with less effervescence than a

3049: 3035: 2933: 2867: 2486: 2239: 2111: 2107: 2056: 1858: 1726: 1684:(ovens) and then cooled to create the unique flavors and texture of the wine. 1653: 1562:

after degorgement where the sweetness level of a sparkling wine is determined

1553: 1410:

refer to the illegal practice of diluting a wine with water. The French term

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with the dissolved carbon dioxide gas and can not be isolated in a pure form.

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A building, property, or company that is involved in the production of wine.

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

1996:

A generic French term for a large wooden vat between 20 and 120 hectoliters.

1268:

and even distillation for spirits such as a Cognac. These compounds include

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The juice that comes from the very first pressing of the grapes. After the

3930: 3791: 3718: 3666: 3646: 3560:

Pronounced "sahn yay" is the removal of grape juice from the "must" before

3512: 3420: 3023: 2558: 2502: 2415: 2319: 2078: 1979: 1933: 1868: 1785: 1645: 1281: 1015: 828: 684: 623: 512: 492: 416: 350: 341: 225: 5264: 3751:

A production method of artificially mellowing wine by exposing it to heat.

2741:) before fermentation has started. This results in a generally sweet wine. 2332:

A traditional Portuguese concrete vessel used for treading grapes by foot.

2091:

Generic French term for an oak cask where wines are fermented and/or aged.

1580:. The opposite of sweet, except in sparkling wines, where dry means sweet. 825:

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

478: 6325: 6160: 6119: 6070: 6033: 5833: 5784: 5747: 5541: 5396: 5386: 5284: 5049: 4980: 4839: 4586: 4522: 4460: 4436: 4430: 4376: 4368: 4348: 4336: 4271: 4087:, the unfilled space in a wine bottle, barrel, or tank. Derived from the 4065: 3894: 3879: 3803: 3757:

A large German oak barrel with the capacity of 317 gallons (1,200 liters)

3636: 3504: 3122: 2961: 2945: 2873: 2785: 2608: 2586: 2490: 2313: 2178:

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

2169: 2153: 2082: 2017: 1775: 1710: 1691: 1361: 1293: 1226:

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

1020: 952: 748: 659: 627: 611: 573: 549: 531: 516: 426: 295: 264: 241: 5166: 4324:

Acids that are detectable on both the nose and the palate. The level of

4158: 3984:

The charring of the wine staves during cask manufacture or rejuvenation.

3338: 3219:, used in the production of Cognac and other alcohol spirits. Usually a 2823: 1966:

and are usually discarded rather than added to the final blend of Cognac

1353:

that has the wine flow across a membrane filter rather than through it.

6658: 6540: 6388: 6290: 6023: 5939: 5929: 5880: 5737: 5653: 5643: 5594: 5500: 5495: 5480: 5416: 5411: 5376: 5274: 5269: 5229: 5156: 5101: 5091: 5073: 5029: 5017: 5007: 4965: 4791: 4781: 4510: 4504: 4487: 4444: 4420: 4325: 4202: 4137: 4059: 4054: 3918: 3914: 3904: 3608: 3579: 3499:

An Italian method of winemaking that involves putting a wine through a

3394: 3390: 3177: 3146: 3018: 2884: 2859: 2668: 2650: 2622: 2552: 2530: 2518: 2496: 2445: 2441: 2411: 2369: 2353: 2298: 2235: 2050: 2031: 2025: 1850: 1795: 1648:

catalysts in grape or wine development. An example would be the enzyme

1516: 1492: 1464: 1364:

cap used as a temporary closure for a sparkling wine as it undergoes a

1312: 1240: 1206: 1197: 1157: 1064: 820: 791: 786: 760: 742: 543: 360: 291: 40: 30: 5086: 3555: 3139:

A Portuguese oak barrel with the capacity of 145 gallons (550 liters).

1315:

describing undesirable aromas and flavors in wine often attributed to

387:. It is also commonly used to refer to alcoholic beverages in general. 50: 6460: 6300: 6218: 5901: 5615: 5505: 5485: 5421: 5401: 5391: 5351: 5289: 5171: 5111: 5012: 4857: 4452: 4313: 4285: 4095: 3889: 3304: 3288: 3263: 3210: 3150: 3106: 3002: 2951: 2449: 2339: 2256: 2243: 2147: 1909: 1872: 1671: 1649: 1590: 1223: 1211: 962: 738: 706: 700: 482: 404: 270: 2737:

French term for fresh grape juice that has had alcohol added to it (

2585:

during which tart tasting malic acid is converted to softer tasting

6643: 6417: 6265: 6223: 6211: 5361: 5356: 5346: 5239: 5219: 5186: 5151: 4997: 4960: 4872: 4867: 4852: 4559: 4546: 4477: 4340: 4147: 4133: 4127: 3949: 3883: 3769: 3728: 3710: 3696: 3650: 3567: 3478: 3086: 2998: 2878: 2598: 2399: 2357: 2266: 2231: 2213: 2101: 1955: 1951: 1855:

The removal of unwanted particles suspended in wine or grape juice.

1612: 1419: 1398: 1320: 1300: 1269: 1248: 998:

Carbon dioxide gas dissolved in the water content of wine. It is a

987: 852: 696: 637: 565: 398: 364: 231: 5081: 2782:

Unfermented grape juice, including pips (seeds), skins and stalks.

1664:

Compounds formed in wine either during fermentation or the wine's

6475: 6470: 6427: 6378: 6285: 6100: 5906: 5814: 5620: 5371: 5224: 5199: 5126: 4862: 4540: 4491: 4367:

that may contribute to off odors and flavors that are considered

4259: 4190: 4169:

A German wine barrel with the capacity of 80 gallons (300 liters)

4141: 3924: 3797: 3516: 3508: 3494: 3463: 3404: 3374: 3281: 3252: 3080: 3065: 3054:

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

3012: 2696: 2684: 2656: 2392: 2210:

A German oak barrel with the capacity of 159 gallons (600 liters)

2204:

A German oak barrel with the capacity of 132 gallons (500 liters)

2175: 2143: 2137: 2121: 2074: 1947: 1826: 1696: 1603: 1488: 1143: 1052: 896:

The product of the first distillation in the production of Cognac

887: 846: 632: 587: 569: 539: 459: 453: 431: 376: 274: 4975: 4243: 3524: 3274:

An oak wine barrel with the capacity of 119 gallons (450 liters)

2906: 2643:

A process of filtration that uses a thin screen of biologically

767: 737:

The mixing of two or more different parcels of wine together by

6065: 6028: 5779: 5742: 5366: 5254: 5249: 4483: 4468: 4335:

in a wine that are capable of evaporating at low temperatures.

4295: 3942: 3630: 3624: 3603:

Most commonly the term is used to refer to the continuation of

3410: 3216: 3164: 3059: 2793: 2676: 2672: 2614: 2562: 2526: 2303:

Another name for diatomaceous earth which is used in filtration

2131: 2021: 1937: 1905: 1895: 1811: 1659: 1635: 1502: 1323: 1277: 1264: 946: 940: 598:

The blending of base wines in order to create a final blend or

496: 485:

in a sealed wine bottle, it is going through anaerobic changes.

435: 235: 6129: 4371:. The most common types of volatile phenols found in wine are 1596:

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

6393: 6229: 6191: 5849: 5563: 5279: 5234: 5204: 4525: 4516: 4414: 4011: 3966:, this is the highest quality juice with the best balance of 3006: 2941: 2932:

The tendency of water of within two solutions separated by a

2680: 2634: 2364:

refers to the loss of certain qualities of the soil, such as

2285: 2279: 2159: 1959: 1830: 1641: 1506: 1273: 958: 866: 1974:

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

6653: 6495: 6450: 4831: 4787: 4529: 4426: 4404: 4291: 4007: 3735:

of the wine. In many wine regions this practice is illegal.

3669:

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

3629:

A process used to systematically blend various vintages of

3475:

A process used to remove excess water or alcohol from wine.

3409:

A liqueur made by combining unfermented grape juice with a

2777: 2628: 2478: 2163: 2127: 1927: 1721:

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

1161: 1049: 957:

An old English unit of wine casks, equivalent to about 477

924: 880: 462: 310:

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

44: 36: 3709:

which is added to wines before they are sweetened. Unlike

2920:

grapes and a minimum amount of chemical additives such as

1550:

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

1184:

in large tanks, rather than individual bottles as seen in

1067:, that is used in winemaking for fermentation and/or aging 415:

Various substitutes used in the wine industry for sealing

261:

The process through which acetic acid is produced in wine.

584:

An antioxidant used to prevent grape must from oxidizing.

558:, that are used to prevent the grape must from oxidizing. 933:

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

407:

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

298:. The first two come from the grapes and the third from 4800: 3096: 3058:

in fruit wines when added to wine or must to eliminate

2365: 845:

The degree to which bottled wine of the same style and

395:

The conversion by yeast of sugar into alcohol compounds

315: 35:

lists some of terms and definitions involved in making

1843:

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

731:

A white wine, usually sparkling, made from red grapes.

644:

derive certain flavors and textures from this process.

2960:

of wine. But excessive amounts of oxygen can produce

711:

A type of clay of volcanic origins used in wine as a

4758: 4576: 4490:. These lactones are responsible for the creamy and 3105:

and the 'H' in pH represents , the concentration of

2905:, similar to red wine production. The opposite of a 2671:

that creates odors in the wine reminiscent of burnt

1384:

with the skins prior to and during fermentation. In

1146:

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

765:

A pale, pinkish color wine. It may refer to a sweet

4225:

wine produced from pressing the cap of grape skins.

3145:An ultrafine means of filtration usually done with 2174:A mechanized riddling palate that can complete the 1709:. The alcohol content of a wine contributes to its 982:The layer of grape skins that are forced by rising 869:that produces taints in wine commonly described as 4704:Third Edition pg 446 Oxford University Press 2006 4545:The enzymes within yeast cells that each act as a 4457:A person engaged in the occupation of making wine. 2142:Winemaking technique historically associated with 4308:with the propose of maximizing extraction during 3913:which is the prime cause of wines developing the 2940:. In winemaking, osmotic pressure is observed in 2633:A wine-like alcoholic beverage made of fermented 1725:, the term refers to the solid compounds such as 1063:A wood barrel or storage vessel, often made from 986:gas to the top of the fermentation vessel during 6685: 3882:that is detectable only on the palate. Prior to 3401:region of France and in various Spanish regions. 3325:that impeded the ripening process of the grapes. 2529:process of grapes, such as in the production of 1509:). In between the petit foudre and the barrique. 1388:, "Crush" is used as a synonym for harvest time. 3682:Used to reduce the amount of alcohol in a wine. 3109:(usually termed 'hydronium ions' or 'protons'). 2242:that may eventually develop in the bottle into 1142:A filtration process of the wine that utilizes 1210:of wine to remove suspended solids and reduce 1122:To age wine for the purpose of improvement or 434:found in wine grapes that are formed by fruit 403:A component of wine that is formed during the 6145: 5865: 5579: 4816: 4343:acids are the most common volatile acids but 2655:Chemical compounds formed by the reaction of 610:The measure of atmospheric pressure within a 302:which often occurs in the winemaking process. 6598:Effects of climate change on wine production 4743:: CS1 maint: multiple names: authors list ( 4694: 4686:: CS1 maint: multiple names: authors list ( 4528:responsible for the conversion of sugars in 4282:The process of making grape juice into wine. 3519:producers who make a secondary Ripasso wine. 2561:reminiscent of the flavor of green (unripe) 1780:Another term used in winemaking to describe 465:, used for transporting and storing wine in 299: 3731:a wine with water, often used to lower the 2589:, during which carbon dioxide is generated. 1701:Also known as "ethyl alcohol". The primary 1096:Sparkling wine production method where the 6152: 6138: 5872: 5858: 5586: 5572: 4823: 4809: 4494:aromas and flavors that develop in a wine. 4486:that a wine picks up from exposure to new 4064:A wine cask that holds approximately, two 3649:characterized by a strong odor of crushed 3297:, the measurement of sweetness levels for 2368:, when rainwater removes or "leaches out" 2110:agent used to remove excessive amounts of 1349:Crossflow filtration: A highspeed form of 757:to remove iron or copper casse from a wine 4751: 4633:Parker, Robert M. Jr. erobertparker.com. 4626: 4786: 1810: 1100:takes place in a tank as opposed to the 340: 6050:Clarification and stabilization of wine 5764:Clarification and stabilization of wine 4654: 2581:, a secondary fermentation in wines by 2234:and sulfur dioxide which can produce a 2162:. Unfermented grape juice is known as " 1519:, rotary drum vacuum or a frame filter. 286:The three main acids found in wine are 14: 6686: 2517:The complex chemical reaction between 2436:, used to top up and possibly sweeten 1676:Portuguese term for the process where 1576:Wines with zero or very low levels of 1422:juice followed by successive pressing. 1299:made from the thick outer bark of the 6133: 5853: 5567: 4804: 4785: 4720: 4532:to alcohol. This process is known as 3215:Distillation vessel, usually made of 2699:, transfer or bulk fermented methods. 2537:, the amino acids created during the 2432:French term for "shipping liquid" or 1936:responsible for the character of dry 4714: 4409:An alcoholic beverage made from the 3790:A substance used in winemaking as a 3333: 2818: 2505:-like flavor, generally evidence of 2477:The contact of grape skins with the 2410:French term for a liquid containing 2238:reminiscent of the smell of rotting 1222:The swan's neck shaped portion of a 1160:process where sugar is added to the 4661:Kissack, Chris, thewinedoctor.com. 4660: 4386:which imparts a smokey-spicy aroma. 3511:wine. This method is common in the 3201:A wine stabilizer and preservative. 2284:A liquid which is expressed from a 2158:The free-run or pressed juice from 687:concentration in the juice or wine. 24: 6202:International Grape Genome Program 4632: 2637:and water rather than grape juice. 2342:after spending an extended period 1668:that contribute to a wine's aroma. 1501:A large oak barrel that holds 159 1430:A large vat used for fermentation. 1259:Classification system used in the 446:. They contribute to the sense of 314:" in the wine. Measured using the 25: 6720: 6182:Annual growth cycle of grapevines 4848:Annual growth cycle of grapevines 4312:and minimizing the potential for 3933:that are responsible for certain 3085:A fine, powder-like substance of 495:, outlawed for the production of 6670: 6669: 6113: 5827: 5535: 4579: 4365:Phenolic compounds found in wine 3337: 2948:, caving in on itself and dying. 2822: 2481:during fermentation, extracting 1920:A procedure different from full 1656:within individual grape berries. 797:Grapes that have been rotted by 6159: 4120:Winemaking technique where the 3699:chemicals are precipitated out. 2493:, and aroma. See also cuvaison. 1815:Vigorously fermenting red wine. 1558:The addition of sugar with the 886:A measurement of the dissolved 209: 53: 5879: 5593: 4702:"The Oxford Companion to Wine" 4617: 4039:where a wine undergoes normal 3385:French and Spanish term for a 2621:from the traditional vertical 817:Italian term for a wine bottle 13: 1: 6629:Glossary of viticulture terms 6261:Diurnal temperature variation 6076:Glossary of viticulture terms 5790:Glossary of viticulture terms 4610: 4595:Glossary of viticulture terms 3937:that are characteristic of a 3713:, these products do not stop 3240:") or at warmer temperatures. 2322:formed during the process of 2114:and other negatively charged 234:found in wines, most notably 204: 6639:Glossary of winemaking terms 6081:Glossary of winemaking terms 5795:Glossary of winemaking terms 3595:, where it means semi-sweet. 3544:A winemaking tool that uses 3419:The second column used in a 3317:to the grassy notes of some 2916:A style of winemaking using 2901:A white wine with extending 2390:, A process associated with 1131:Centrifugal force filtration 511:The portion of a wine in an 52: 7: 4572: 4246:that spends only one night 4235:Muscat de Beaumes de Venise 525:German winemaking term for 10: 6725: 6408:Integrated pest management 6001:Yeast assimilable nitrogen 5715:Yeast assimilable nitrogen 4759:Oxford Companion to Wine. 4152:A wine made from a single 2418:used to effect the second 1652:which aids the storage of 695:A light sediment, chiefly 683:French measurement of the 6667: 6621: 6603:Environmental stewardship 6578: 6484: 6441: 6359: 6316: 6246: 6167: 6109: 6091:History of the wine press 6058: 6042: 6014: 5981:Sparkling wine production 5966: 5948: 5915: 5887: 5823: 5805:History of the wine press 5772: 5756: 5728: 5695:Sparkling wine production 5680: 5662: 5629: 5601: 5529: 5468: 5430: 5325: 5302: 5185: 5072: 5060: 4953: 4881: 4838: 4798: 4623:Wines for Everyone, p. 11 4250:with the red grape skins. 4037:sparkling wine production 3617:Another term to describe 3487:" in French, part of the 3442:sparkling wine production 3266:, to remove the proteins. 2613:The distillate made from 2535:sparkling wine production 2424:sparkling wine production 1751:(slightly sweet). Not as 1444:sparkling wine production 1438:Alternative name for the 411:Alternative wine closures 6531:Great French Wine Blight 6086:Wine tasting descriptors 5800:Wine tasting descriptors 5521:Wine tasting descriptors 5450:Phenolic content in wine 5342:Alternative wine closure 4926:Great French Wine Blight 4830: 4636:A Glossary of Wine Terms 4605:Wine tasting descriptors 3952:or the floral aromas of 3832:Defined by the level of 3591:, except in the case of 3157:Polyvinylpolypyrrolidone 2971:Oxygen transmission rate 2883:The science of wine and 2541:process reacts with the 2444:. Usually a solution of 1280:which can influence the 438:and consumed during the 419:in place of traditional 65: 60: 6613:Sustainable agriculture 6394:Frost damage prevention 6276:Regional climate levels 5976:Malolactic fermentation 5690:Malolactic fermentation 3929:A class of unsaturated 3776:potassium metabisulfite 3643:malolactic fermentation 3507:from a previously made 3125:which impart color and 3038:for various methods of 2569:Malolactic fermentation 2324:malolactic fermentation 1747:with a small amount of 1705:in wine and most other 542:that give red wine its 300:Malolactic fermentation 6634:Glossary of wine terms 4600:Glossary of wine terms 4534:alcoholic fermentation 4205:", a dried grape wine. 4193:prior to fermentation. 4068:, or 252 U.S. gallons. 4041:secondary fermentation 3774:Compounds (typically: 3599:Secondary fermentation 3501:secondary fermentation 3393:, often by storage in 3346:This section is empty. 3129:which add texture and 2831:This section is empty. 2709:secondary fermentation 2525:or grapes. During the 1879:a wine than filtering. 1816: 1366:secondary fermentation 1342:Courbe de fermentation 1200:process involving the 1182:secondary fermentation 1098:secondary fermentation 755:potassium ferrocyanide 622:The breakdown of dead 491:The first column in a 391:Alcoholic fermentation 346: 195: 190: 185: 180: 175: 170: 165: 160: 155: 150: 145: 140: 135: 130: 125: 120: 115: 110: 105: 100: 95: 90: 85: 80: 75: 70: 5491:Wine and food pairing 1814: 1640:A protein created by 1048:agent derived from a 503:is vaporized by steam 367:or distilled spirits. 344: 6709:Knowledge glossaries 6694:Glossaries of crafts 5142:Muscat of Alexandria 4721:Goode, Jamie, Ph.D. 4553: 4498: 4390: 4102: 4072: 3909:An abbreviation for 3841: 3780:sodium metabisulfite 3705:An additive such as 3665:A process of adding 3562:primary fermentation 3533: 3368: 3329: 2988: 2853: 2814: 2583:lactic acid bacteria 2466: 2429:Liqueur d'expedition 2307: 2292: 2288:or vegetable matter. 2273: 2250: 2182: 2095: 1916:Flash Pasteurization 1908:in order to prevent 1763: 1615:, the study of wine. 1584: 1560:liqueur d'expedition 1471:filtration or fining 1458: 973: 648: 375:Generally refers to 219: 6588:Adaptive management 6006:Yeast in winemaking 5958:Carbonic maceration 5720:Yeast in winemaking 5672:Carbonic maceration 4513:during fermentation 4136:found naturally in 4109:Vacuum distillation 3489:Méthode Champenoise 2691:Méthode Champenoise 2640:Membrane filtration 2265:which is a form of 2230:The combination of 2024:that have not been 1962:compounds with low 1707:alcoholic beverages 1630:Méthode Champenoise 1284:and flavor of wine. 1186:Méthode champenoise 1032:Carbonic maceration 554:Chemicals, such as 385:alcoholic beverages 246:One of the primary 54:Contents: 6699:Glossaries of wine 6506:Botrytis bunch rot 6326:Grapevine planting 6256:Climate categories 5996:Traditional method 5710:Traditional method 5511:Wine personalities 5215:Cabernet Sauvignon 4723:Wines & Vines 4663:"Wine Glossary: E" 4018:Traditional method 3899:cold stabilization 3880:acid found in wine 3761:Stuck fermentation 3693:cold stabilization 3315:Cabernet Sauvignon 3113:Phenolic compounds 3091:diatomaceous earth 3046:of the grape must. 2912:Organic winemaking 2804:) or during (i.e. 2513:Maillard reactions 2483:phenolic compounds 2269:derived from fish. 2116:phenolic compounds 1817: 1598:negatively charged 1542:phenolic compounds 1529:Diatomaceous Earth 1386:viticultural terms 1235:Cold stabilization 1176:is a method where 1139:Ceramic filtration 1102:traditional method 347: 6681: 6680: 6526:Grapevine yellows 6127: 6126: 5897:Late harvest wine 5847: 5846: 5841: 5840: 5611:Late harvest wine 5561: 5560: 5298: 5297: 5195:Alicante Bouschet 4943:Judgment of Paris 4757:winepros.com.au. 4727:"Finding Closure" 4700:J. Robinson (ed) 4256:A light pale rosé 3868:Phenolic compound 3828:Sweetness of wine 3741:Wine that is not 3707:potassium sorbate 3366: 3365: 3311:green bell pepper 3204:Potential alcohol 3197:Potassium sorbate 2918:organically grown 2851: 2850: 2722:Microvinification 2557:A strong tasting 2523:sugar in the wine 2407:Liqueur de tirage 2362:viticultural term 2344:aging on its lees 2335:Late disgorgement 2236:fault in the wine 1900:The molecules of 1690:Another name for 1666:aging development 945:Another name for 381:chemical compound 16:(Redirected from 6716: 6673: 6672: 6557:Uncinula necator 6546:Pierce's disease 6154: 6147: 6140: 6131: 6130: 6118: 6117: 5874: 5867: 5860: 5851: 5850: 5832: 5831: 5588: 5581: 5574: 5565: 5564: 5540: 5539: 5455:Proteins in wine 5122:Grüner Veltliner 5070: 5069: 4825: 4818: 4811: 4802: 4801: 4783: 4782: 4776: 4775: 4773: 4772: 4763:. Archived from 4755: 4749: 4748: 4742: 4734: 4729:. Archived from 4718: 4712: 4698: 4692: 4691: 4685: 4677: 4675: 4674: 4665:. Archived from 4658: 4652: 4651: 4649: 4648: 4639:. Archived from 4630: 4624: 4621: 4589: 4584: 4583: 4384:ethyl-4-guaiacol 4320:Volatile acidity 4229:Vin doux naturel 4175:French term for 4122:volatile acidity 3911:trichloroanisole 3546:specific gravity 3361: 3358: 3348:You can help by 3341: 3334: 3056:clarifying agent 2982:bottle variation 2928:Osmotic pressure 2846: 2843: 2833:You can help by 2826: 2819: 2807:vin doux naturel 2751:with the grapes. 2715:Microoxygenation 2665:hydrogen sulfide 2263:clarifying agent 2226:Hydrogen sulfide 2071:isobutyl alcohol 1954:and the lighter 1609:American English 1512:Depth filtration 1487:French term for 967:imperial gallons 906:term for a very 865:A wine spoilage 841:Bottle variation 799:botrytis cinerea 713:clarifying agent 666:Barrel fermented 515:that is lost to 477:The opposite of 359:, often made of 55: 21: 6724: 6723: 6719: 6718: 6717: 6715: 6714: 6713: 6684: 6683: 6682: 6677: 6663: 6649:Outline of wine 6617: 6608:Organic farming 6593:Biodynamic wine 6580: 6574: 6565:Red spider mite 6486: 6480: 6437: 6399:Green harvest ( 6384:Erosion control 6361: 6355: 6336:Row orientation 6318: 6312: 6248: 6242: 6187:Grape varieties 6169: 6163: 6158: 6128: 6123: 6120:Wine portal 6112: 6105: 6096:History of wine 6054: 6038: 6010: 5962: 5944: 5925:Deacidification 5911: 5883: 5878: 5848: 5843: 5842: 5837: 5834:Wine portal 5826: 5819: 5810:History of wine 5768: 5752: 5724: 5676: 5658: 5639:Deacidification 5625: 5597: 5592: 5562: 5557: 5542:Wine portal 5534: 5525: 5464: 5426: 5331: 5321: 5294: 5181: 5162:Sauvignon blanc 5097:Cayetana blanca 5065: 5063:grape varieties 5056: 4949: 4877: 4834: 4829: 4794: 4780: 4779: 4770: 4768: 4756: 4752: 4736: 4735: 4725:(August 2008). 4719: 4715: 4699: 4695: 4679: 4678: 4672: 4670: 4659: 4655: 4646: 4644: 4631: 4627: 4622: 4618: 4613: 4585: 4578: 4575: 4564:The science of 4556: 4501: 4393: 4140:that imparts a 4105: 4075: 4031:Transfer method 3844: 3786:Sulphur dioxide 3552:of grape juice. 3548:to measure the 3536: 3470:Reverse osmosis 3371: 3362: 3356: 3353: 3332: 3319:Sauvignon blanc 3190:Potable alcohol 3131:aging potential 3119:phenols in wine 3104: 2991: 2856: 2847: 2841: 2838: 2817: 2619:press fractions 2501:A wine showing 2469: 2310: 2295: 2276: 2253: 2185: 2098: 2046:Fully fermented 1986:and noticeable 1984:alcohol content 1766: 1587: 1461: 1351:microfiltration 1178:sparkling wines 1172:The Charmat or 1169:Charmat process 976: 890:level in a wine 835:bottle-sickness 773:White Zinfandel 719:Blanc de Blancs 651: 561:Aromatized wine 527:must enrichment 442:process and/or 328:) taken at 20°C 222: 217: 216: 215: 214: 56: 23: 22: 15: 12: 11: 5: 6722: 6712: 6711: 6706: 6701: 6696: 6679: 6678: 6668: 6665: 6664: 6662: 6661: 6656: 6651: 6646: 6641: 6636: 6631: 6625: 6623: 6619: 6618: 6616: 6615: 6610: 6605: 6600: 6595: 6590: 6584: 6582: 6576: 6575: 6573: 6572: 6567: 6562: 6561: 6560: 6551:Powdery mildew 6548: 6543: 6538: 6533: 6528: 6523: 6518: 6513: 6508: 6503: 6498: 6492: 6490: 6482: 6481: 6479: 6478: 6473: 6468: 6463: 6458: 6453: 6447: 6445: 6439: 6438: 6436: 6435: 6430: 6425: 6420: 6415: 6410: 6405: 6401:Vendange verte 6396: 6391: 6386: 6381: 6376: 6371: 6365: 6363: 6357: 6356: 6354: 6353: 6348: 6343: 6341:Trellis design 6338: 6333: 6328: 6322: 6320: 6314: 6313: 6311: 6310: 6309: 6308: 6303: 6298: 6288: 6283: 6278: 6273: 6268: 6263: 6258: 6252: 6250: 6244: 6243: 6241: 6240: 6237:Vitis vinifera 6233: 6226: 6221: 6216: 6204: 6199: 6194: 6189: 6184: 6179: 6173: 6171: 6165: 6164: 6157: 6156: 6149: 6142: 6134: 6125: 6124: 6110: 6107: 6106: 6104: 6103: 6098: 6093: 6088: 6083: 6078: 6073: 6068: 6062: 6060: 6056: 6055: 6053: 6052: 6046: 6044: 6040: 6039: 6037: 6036: 6031: 6026: 6020: 6018: 6012: 6011: 6009: 6008: 6003: 5998: 5993: 5988: 5986:Sugars in wine 5983: 5978: 5972: 5970: 5964: 5963: 5961: 5960: 5954: 5952: 5946: 5945: 5943: 5942: 5937: 5935:Chaptalization 5932: 5927: 5921: 5919: 5913: 5912: 5910: 5909: 5904: 5899: 5893: 5891: 5885: 5884: 5877: 5876: 5869: 5862: 5854: 5845: 5844: 5839: 5838: 5824: 5821: 5820: 5818: 5817: 5812: 5807: 5802: 5797: 5792: 5787: 5782: 5776: 5774: 5770: 5769: 5767: 5766: 5760: 5758: 5754: 5753: 5751: 5750: 5745: 5740: 5734: 5732: 5726: 5725: 5723: 5722: 5717: 5712: 5707: 5702: 5700:Sugars in wine 5697: 5692: 5686: 5684: 5678: 5677: 5675: 5674: 5668: 5666: 5660: 5659: 5657: 5656: 5651: 5649:Chaptalization 5646: 5641: 5635: 5633: 5627: 5626: 5624: 5623: 5618: 5613: 5607: 5605: 5599: 5598: 5591: 5590: 5583: 5576: 5568: 5559: 5558: 5556: 5555: 5550: 5545: 5530: 5527: 5526: 5524: 5523: 5518: 5513: 5508: 5503: 5498: 5493: 5488: 5483: 5478: 5476:Classification 5472: 5470: 5466: 5465: 5463: 5462: 5460:Sugars in wine 5457: 5452: 5447: 5442: 5436: 5434: 5432:Wine chemistry 5428: 5427: 5425: 5424: 5419: 5414: 5409: 5407:Wine dispenser 5404: 5399: 5394: 5389: 5384: 5379: 5374: 5369: 5364: 5359: 5354: 5349: 5344: 5338: 5336: 5323: 5322: 5320: 5319: 5314: 5308: 5306: 5300: 5299: 5296: 5295: 5293: 5292: 5287: 5282: 5277: 5272: 5267: 5262: 5257: 5252: 5247: 5242: 5237: 5232: 5227: 5222: 5217: 5212: 5210:Cabernet Franc 5207: 5202: 5197: 5191: 5189: 5183: 5182: 5180: 5179: 5177:Welschriesling 5174: 5169: 5164: 5159: 5154: 5149: 5144: 5139: 5134: 5132:Müller-Thurgau 5129: 5124: 5119: 5114: 5109: 5104: 5099: 5094: 5089: 5084: 5078: 5076: 5067: 5058: 5057: 5055: 5054: 5053: 5052: 5047: 5042: 5037: 5032: 5023: 5022: 5021: 5020: 5015: 5010: 5005: 5000: 4995: 4984: 4983: 4978: 4973: 4968: 4963: 4957: 4955: 4951: 4950: 4948: 4947: 4946: 4945: 4935: 4930: 4929: 4928: 4918: 4917: 4916: 4911: 4906: 4901: 4899:Ancient Greece 4896: 4887: 4885: 4879: 4878: 4876: 4875: 4870: 4865: 4860: 4855: 4850: 4844: 4842: 4836: 4835: 4828: 4827: 4820: 4813: 4805: 4799: 4796: 4795: 4778: 4777: 4750: 4733:on 2009-04-10. 4713: 4693: 4653: 4625: 4615: 4614: 4612: 4609: 4608: 4607: 4602: 4597: 4591: 4590: 4574: 4571: 4570: 4569: 4562: 4555: 4552: 4551: 4550: 4543: 4537: 4521:A microscopic 4519: 4514: 4507: 4500: 4497: 4496: 4495: 4480: 4474: 4471: 4466: 4463: 4458: 4455: 4450: 4447: 4442: 4439: 4434: 4423: 4418: 4413:of unmodified 4407: 4402: 4399: 4392: 4389: 4388: 4387: 4362: 4356: 4322: 4317: 4302: 4299: 4288: 4283: 4280: 4275: 4268: 4265: 4262: 4257: 4254: 4251: 4240: 4239:Vin d'une nuit 4237: 4231: 4226: 4219: 4216: 4209: 4208:Vin de rebèche 4206: 4199: 4194: 4189:boltered with 4187:Fortified wine 4184: 4182:Vin de liqueur 4179: 4177:free run juice 4173: 4170: 4167: 4164: 4161: 4156: 4150: 4145: 4144:aroma in wine. 4130: 4125: 4118: 4115: 4111: 4104: 4101: 4100: 4099: 4083:Also known as 4081: 4074: 4071: 4070: 4069: 4062: 4057: 4051: 4048: 4033: 4028: 4025:Charmat method 4020: 4015: 4004: 3999: 3996: 3991: 3988: 3985: 3982: 3979: 3964:free run juice 3960: 3957: 3927: 3922: 3907: 3902: 3892: 3887: 3876: 3871: 3865: 3860: 3857: 3852: 3848: 3843: 3840: 3839: 3838: 3834:residual sugar 3830: 3825: 3822: 3817: 3810: 3807: 3800: 3795: 3788: 3783: 3772: 3767: 3763: 3758: 3755: 3752: 3749: 3746: 3743:sparkling wine 3739: 3736: 3725: 3722: 3703: 3700: 3688: 3683: 3680: 3674: 3663: 3660: 3657: 3654: 3639: 3634: 3627: 3622: 3615: 3612: 3601: 3596: 3582: 3577: 3570: 3565: 3558: 3553: 3542: 3535: 3532: 3531: 3530: 3527: 3521: 3520: 3497: 3492: 3483:Also known as 3481: 3476: 3473: 3467: 3459: 3457:Residual sugar 3454: 3451:See "riddling" 3448: 3445: 3438: 3435: 3428: 3425: 3417: 3414: 3407: 3402: 3389:that has been 3387:fortified wine 3383: 3380: 3377: 3370: 3367: 3364: 3363: 3344: 3342: 3331: 3328: 3327: 3326: 3313:notes in some 3307: 3302: 3291: 3286: 3278: 3275: 3272: 3267: 3256: 3250: 3246: 3241: 3233: 3224: 3213: 3208: 3205: 3202: 3199: 3194: 3191: 3188: 3185:sparkling wine 3181: 3174: 3167: 3162: 3159: 3154: 3143: 3140: 3137: 3134: 3115: 3110: 3102: 3099: 3094: 3083: 3078: 3068: 3063: 3052: 3047: 3032: 3030:Pasteurization 3027: 3015: 3010: 2995: 2994:Pad filtration 2990: 2987: 2986: 2985: 2973:. A factor of 2968: 2965: 2954: 2949: 2930: 2925: 2922:sulfur dioxide 2914: 2909: 2899: 2894: 2891: 2888: 2881: 2876: 2870: 2865: 2862: 2855: 2852: 2849: 2848: 2829: 2827: 2816: 2813: 2812: 2811: 2801:vin de liqueur 2796: 2791: 2788: 2783: 2780: 2775: 2772: 2769: 2764: 2761: 2755: 2752: 2745: 2742: 2735: 2732: 2729: 2726: 2723: 2720: 2717: 2712: 2705: 2703:Méthode Rurale 2700: 2693: 2688: 2661:methyl alcohol 2653: 2648: 2641: 2638: 2631: 2626: 2611: 2606: 2595: 2590: 2573:Also known as 2571: 2566: 2555: 2550: 2543:residual sugar 2515: 2510: 2499: 2494: 2475: 2468: 2465: 2464: 2463: 2458:Also known as 2456: 2453: 2438:sparkling wine 2430: 2427: 2408: 2405: 2402: 2397: 2386:Also known as 2384: 2381: 2378: 2373: 2372:from the soil. 2350: 2347: 2336: 2333: 2330: 2327: 2316: 2309: 2306: 2305: 2304: 2301: 2294: 2291: 2290: 2289: 2282: 2275: 2272: 2271: 2270: 2259: 2252: 2249: 2248: 2247: 2228: 2223: 2216: 2211: 2208: 2205: 2202: 2199: 2196: 2193: 2189: 2184: 2181: 2180: 2179: 2172: 2167: 2156: 2151: 2140: 2135: 2124: 2119: 2118:from the wine. 2104: 2097: 2094: 2093: 2092: 2089: 2086: 2067:propyl alcohol 2061:Also known as 2059: 2054: 2047: 2044: 2041: 2038: 2034: 2029: 2020:obtained from 2015: 2013:Free run juice 2010: 2007: 2004: 2000: 1997: 1994: 1991: 1972: 1967: 1964:boiling points 1944: 1941: 1930: 1925: 1922:pasteurization 1918: 1913: 1902:sulfur dioxide 1898: 1892: 1889: 1886: 1883: 1882:First pressing 1880: 1867:process where 1861: 1856: 1853: 1848: 1837: 1834: 1823: 1809: 1808: 1804: 1801: 1798: 1793: 1782:volatile acids 1778: 1773: 1770: 1765: 1762: 1761: 1760: 1749:residual sugar 1745:sparkling wine 1737: 1734: 1719: 1714: 1699: 1694: 1688: 1685: 1674: 1669: 1662: 1657: 1644:that act as a 1638: 1633: 1619: 1616: 1606: 1601: 1594: 1586: 1583: 1582: 1581: 1578:residual sugar 1574: 1569: 1568:see Devatting. 1566: 1563: 1556: 1551: 1548: 1545: 1537: 1534: 1531: 1526: 1523: 1520: 1513: 1510: 1499: 1496: 1485: 1482: 1479: 1474: 1467: 1460: 1457: 1456: 1455: 1452: 1448: 1447: 1440:Charmat method 1436: 1432: 1431: 1428: 1424: 1423: 1407: 1403: 1402: 1394: 1393:Cryoextraction 1390: 1389: 1374: 1370: 1369: 1358: 1347: 1346: 1343: 1339: 1338: 1335: 1331: 1330: 1309: 1305: 1304: 1290: 1286: 1285: 1257: 1253: 1252: 1237: 1231: 1230: 1220: 1216: 1215: 1194: 1190: 1189: 1180:receive their 1170: 1166: 1165: 1154: 1152:Chaptalization 1148: 1147: 1140: 1136: 1135: 1132: 1128: 1127: 1120: 1114: 1113: 1110: 1106: 1105: 1094: 1093:Charmat method 1090: 1089: 1086: 1082: 1081: 1073: 1069: 1068: 1061: 1057: 1056: 1042: 1038: 1037: 1033: 1029: 1028: 1025:sparkling wine 1012: 1008: 1007: 996: 992: 991: 984:carbon dioxide 980: 975: 972: 971: 970: 955: 950: 943: 938: 927: 922: 915:sparkling wine 900: 897: 894: 891: 884: 878: 863: 858: 855: 850: 843: 838: 833:Also known as 831: 826: 823: 818: 815: 812: 809: 804:Botte (plural 802: 795: 789: 779: 776: 763: 758: 751: 746: 735: 732: 729: 727:Blanc de Noirs 724: 721: 716: 709: 704: 693: 688: 681: 676: 673: 670: 667: 664: 655: 650: 647: 646: 645: 640:or some white 620: 615: 608: 603: 596: 593: 590: 585: 582: 577: 562: 559: 556:sulfur dioxide 552: 547: 534: 529: 523: 520: 509: 504: 489: 486: 475: 470: 456: 451: 429: 424: 413: 408: 401: 396: 393: 388: 373: 368: 353: 339: 338: 335: 329: 322: 321:Actual alcohol 319: 308: 306:Active acidity 303: 283: 278: 267: 262: 259: 254: 244: 239: 228: 221: 218: 213: 212: 207: 199: 198: 193: 188: 183: 178: 173: 168: 163: 158: 153: 148: 143: 138: 133: 128: 123: 118: 113: 108: 103: 98: 93: 88: 83: 78: 73: 68: 63: 57: 51: 49: 9: 6: 4: 3: 2: 6721: 6710: 6707: 6705: 6702: 6700: 6697: 6695: 6692: 6691: 6689: 6676: 6666: 6660: 6657: 6655: 6652: 6650: 6647: 6645: 6642: 6640: 6637: 6635: 6632: 6630: 6627: 6626: 6624: 6620: 6614: 6611: 6609: 6606: 6604: 6601: 6599: 6596: 6594: 6591: 6589: 6586: 6585: 6583: 6577: 6571: 6568: 6566: 6563: 6559: 6558: 6554: 6553: 6552: 6549: 6547: 6544: 6542: 6539: 6537: 6534: 6532: 6529: 6527: 6524: 6522: 6519: 6517: 6514: 6512: 6509: 6507: 6504: 6502: 6499: 6497: 6494: 6493: 6491: 6489: 6483: 6477: 6474: 6472: 6469: 6467: 6464: 6462: 6459: 6457: 6454: 6452: 6449: 6448: 6446: 6444: 6440: 6434: 6431: 6429: 6426: 6424: 6421: 6419: 6416: 6414: 6411: 6409: 6406: 6404: 6402: 6397: 6395: 6392: 6390: 6387: 6385: 6382: 6380: 6377: 6375: 6372: 6370: 6367: 6366: 6364: 6358: 6352: 6349: 6347: 6346:Vine training 6344: 6342: 6339: 6337: 6334: 6332: 6329: 6327: 6324: 6323: 6321: 6315: 6307: 6304: 6302: 6299: 6297: 6294: 6293: 6292: 6289: 6287: 6284: 6282: 6279: 6277: 6274: 6272: 6269: 6267: 6264: 6262: 6259: 6257: 6254: 6253: 6251: 6247:Environmental 6245: 6239: 6238: 6234: 6232: 6231: 6227: 6225: 6222: 6220: 6217: 6214: 6213: 6208: 6205: 6203: 6200: 6198: 6195: 6193: 6190: 6188: 6185: 6183: 6180: 6178: 6175: 6174: 6172: 6166: 6162: 6155: 6150: 6148: 6143: 6141: 6136: 6135: 6132: 6122: 6121: 6116: 6108: 6102: 6099: 6097: 6094: 6092: 6089: 6087: 6084: 6082: 6079: 6077: 6074: 6072: 6069: 6067: 6064: 6063: 6061: 6057: 6051: 6048: 6047: 6045: 6041: 6035: 6032: 6030: 6027: 6025: 6022: 6021: 6019: 6017: 6013: 6007: 6004: 6002: 5999: 5997: 5994: 5992: 5989: 5987: 5984: 5982: 5979: 5977: 5974: 5973: 5971: 5969: 5965: 5959: 5956: 5955: 5953: 5951: 5947: 5941: 5938: 5936: 5933: 5931: 5928: 5926: 5923: 5922: 5920: 5918: 5914: 5908: 5905: 5903: 5900: 5898: 5895: 5894: 5892: 5890: 5886: 5882: 5875: 5870: 5868: 5863: 5861: 5856: 5855: 5852: 5836: 5835: 5830: 5822: 5816: 5813: 5811: 5808: 5806: 5803: 5801: 5798: 5796: 5793: 5791: 5788: 5786: 5783: 5781: 5778: 5777: 5775: 5771: 5765: 5762: 5761: 5759: 5755: 5749: 5746: 5744: 5741: 5739: 5736: 5735: 5733: 5731: 5727: 5721: 5718: 5716: 5713: 5711: 5708: 5706: 5703: 5701: 5698: 5696: 5693: 5691: 5688: 5687: 5685: 5683: 5679: 5673: 5670: 5669: 5667: 5665: 5661: 5655: 5652: 5650: 5647: 5645: 5642: 5640: 5637: 5636: 5634: 5632: 5628: 5622: 5619: 5617: 5614: 5612: 5609: 5608: 5606: 5604: 5600: 5596: 5589: 5584: 5582: 5577: 5575: 5570: 5569: 5566: 5554: 5551: 5549: 5546: 5544: 5543: 5538: 5532: 5531: 5528: 5522: 5519: 5517: 5514: 5512: 5509: 5507: 5504: 5502: 5499: 5497: 5494: 5492: 5489: 5487: 5484: 5482: 5479: 5477: 5474: 5473: 5471: 5467: 5461: 5458: 5456: 5453: 5451: 5448: 5446: 5445:Acids in wine 5443: 5441: 5440:Aroma of wine 5438: 5437: 5435: 5433: 5429: 5423: 5420: 5418: 5415: 5413: 5410: 5408: 5405: 5403: 5400: 5398: 5395: 5393: 5390: 5388: 5385: 5383: 5380: 5378: 5375: 5373: 5370: 5368: 5365: 5363: 5360: 5358: 5355: 5353: 5350: 5348: 5345: 5343: 5340: 5339: 5337: 5335: 5329: 5324: 5318: 5315: 5313: 5310: 5309: 5307: 5305: 5304:Major regions 5301: 5291: 5288: 5286: 5283: 5281: 5278: 5276: 5273: 5271: 5268: 5266: 5263: 5261: 5260:Montepulciano 5258: 5256: 5253: 5251: 5248: 5246: 5243: 5241: 5238: 5236: 5233: 5231: 5228: 5226: 5223: 5221: 5218: 5216: 5213: 5211: 5208: 5206: 5203: 5201: 5198: 5196: 5193: 5192: 5190: 5188: 5184: 5178: 5175: 5173: 5170: 5168: 5165: 5163: 5160: 5158: 5155: 5153: 5150: 5148: 5145: 5143: 5140: 5138: 5135: 5133: 5130: 5128: 5125: 5123: 5120: 5118: 5115: 5113: 5110: 5108: 5105: 5103: 5100: 5098: 5095: 5093: 5090: 5088: 5085: 5083: 5080: 5079: 5077: 5075: 5071: 5068: 5064: 5059: 5051: 5048: 5046: 5043: 5041: 5038: 5036: 5033: 5031: 5028: 5027: 5025: 5024: 5019: 5016: 5014: 5011: 5009: 5006: 5004: 5001: 4999: 4996: 4994: 4991: 4990: 4989: 4986: 4985: 4982: 4979: 4977: 4974: 4972: 4969: 4967: 4964: 4962: 4959: 4958: 4956: 4952: 4944: 4941: 4940: 4939: 4936: 4934: 4931: 4927: 4924: 4923: 4922: 4919: 4915: 4912: 4910: 4907: 4905: 4902: 4900: 4897: 4895: 4892: 4891: 4889: 4888: 4886: 4884: 4880: 4874: 4871: 4869: 4866: 4864: 4861: 4859: 4856: 4854: 4851: 4849: 4846: 4845: 4843: 4841: 4837: 4833: 4826: 4821: 4819: 4814: 4812: 4807: 4806: 4803: 4797: 4793: 4789: 4784: 4767:on 2008-12-06 4766: 4762: 4754: 4746: 4740: 4732: 4728: 4724: 4717: 4711: 4710:0-19-860990-6 4707: 4703: 4697: 4689: 4683: 4669:on 2011-11-03 4668: 4664: 4657: 4643:on 2008-12-19 4642: 4638: 4637: 4629: 4620: 4616: 4606: 4603: 4601: 4598: 4596: 4593: 4592: 4588: 4582: 4577: 4567: 4563: 4561: 4558: 4557: 4548: 4544: 4542: 4538: 4535: 4531: 4527: 4524: 4520: 4518: 4515: 4512: 4508: 4506: 4503: 4502: 4493: 4489: 4485: 4481: 4479: 4475: 4472: 4470: 4467: 4464: 4462: 4459: 4456: 4454: 4451: 4448: 4446: 4443: 4440: 4438: 4435: 4432: 4428: 4424: 4422: 4419: 4416: 4412: 4408: 4406: 4403: 4400: 4398: 4395: 4394: 4385: 4381: 4378: 4374: 4370: 4366: 4363: 4361: 4357: 4354: 4350: 4346: 4342: 4338: 4334: 4331: 4327: 4323: 4321: 4318: 4315: 4311: 4307: 4303: 4300: 4297: 4293: 4289: 4287: 4284: 4281: 4279: 4276: 4273: 4269: 4266: 4263: 4261: 4258: 4255: 4252: 4249: 4245: 4241: 4238: 4236: 4232: 4230: 4227: 4224: 4220: 4218:Vin de presse 4217: 4214: 4210: 4207: 4204: 4200: 4198: 4197:Vin de paille 4195: 4192: 4188: 4185: 4183: 4180: 4178: 4174: 4172:Vin de goutte 4171: 4168: 4165: 4162: 4160: 4157: 4155: 4154:grape variety 4151: 4149: 4146: 4143: 4139: 4135: 4131: 4129: 4126: 4123: 4119: 4116: 4112: 4110: 4107: 4106: 4097: 4093: 4090: 4086: 4082: 4080: 4077: 4076: 4067: 4063: 4061: 4058: 4056: 4052: 4049: 4046: 4042: 4038: 4034: 4032: 4029: 4026: 4021: 4019: 4016: 4013: 4009: 4005: 4003: 4002:Total acidity 4000: 3997: 3995: 3992: 3989: 3986: 3983: 3980: 3977: 3973: 3969: 3965: 3961: 3959:Téte de Cuvée 3958: 3955: 3951: 3948: 3944: 3940: 3939:grape variety 3936: 3932: 3928: 3926: 3923: 3920: 3916: 3912: 3908: 3906: 3903: 3900: 3896: 3893: 3891: 3888: 3885: 3881: 3877: 3875: 3874:Tartaric acid 3872: 3869: 3866: 3864: 3861: 3858: 3856: 3853: 3849: 3846: 3845: 3835: 3831: 3829: 3826: 3823: 3821: 3818: 3815: 3811: 3808: 3805: 3801: 3799: 3796: 3793: 3789: 3787: 3784: 3781: 3777: 3773: 3771: 3768: 3764: 3762: 3759: 3756: 3753: 3750: 3747: 3744: 3740: 3737: 3734: 3733:alcohol level 3730: 3726: 3723: 3720: 3716: 3712: 3708: 3704: 3701: 3698: 3694: 3689: 3687: 3686:Stabilization 3684: 3681: 3678: 3677:Spinning cone 3675: 3672: 3671:effervescence 3668: 3664: 3661: 3658: 3655: 3652: 3648: 3644: 3640: 3638: 3635: 3632: 3628: 3626: 3625:Solera system 3623: 3620: 3616: 3613: 3610: 3606: 3602: 3600: 3597: 3594: 3590: 3586: 3583: 3581: 3578: 3575: 3571: 3569: 3566: 3563: 3559: 3557: 3554: 3551: 3550:sugar content 3547: 3543: 3541: 3540:Saccharometer 3538: 3537: 3528: 3526: 3523: 3522: 3518: 3514: 3510: 3506: 3502: 3498: 3496: 3493: 3490: 3486: 3482: 3480: 3477: 3474: 3471: 3468: 3465: 3460: 3458: 3455: 3452: 3449: 3446: 3443: 3439: 3437:Reserve cuvee 3436: 3433: 3429: 3426: 3422: 3418: 3415: 3412: 3408: 3406: 3403: 3400: 3396: 3392: 3388: 3384: 3381: 3378: 3376: 3373: 3372: 3360: 3351: 3347: 3343: 3340: 3336: 3335: 3324: 3320: 3316: 3312: 3308: 3306: 3303: 3300: 3296: 3292: 3290: 3287: 3283: 3279: 3276: 3273: 3271: 3268: 3265: 3261: 3257: 3254: 3251: 3247: 3245: 3242: 3239: 3234: 3232: 3229: 3225: 3222: 3218: 3214: 3212: 3209: 3206: 3203: 3200: 3198: 3195: 3192: 3189: 3186: 3182: 3179: 3175: 3172: 3168: 3166: 3163: 3160: 3158: 3155: 3152: 3148: 3144: 3141: 3138: 3135: 3132: 3128: 3124: 3120: 3116: 3114: 3111: 3108: 3107:hydrogen ions 3100: 3098: 3095: 3092: 3088: 3084: 3082: 3079: 3077: 3073: 3069: 3067: 3064: 3061: 3057: 3053: 3051: 3050:Pectic enzyme 3048: 3045: 3044:stabilization 3041: 3040:sterilization 3037: 3036:umbrella term 3033: 3031: 3028: 3025: 3020: 3016: 3014: 3011: 3008: 3004: 3000: 2996: 2993: 2992: 2983: 2979: 2976: 2972: 2969: 2966: 2963: 2959: 2958:aging process 2955: 2953: 2950: 2947: 2943: 2939: 2935: 2934:semipermeable 2931: 2929: 2926: 2923: 2919: 2915: 2913: 2910: 2908: 2904: 2900: 2898: 2895: 2892: 2889: 2886: 2882: 2880: 2877: 2875: 2872:a measure of 2871: 2869: 2866: 2863: 2861: 2858: 2857: 2845: 2836: 2832: 2828: 2825: 2821: 2820: 2809: 2808: 2803: 2802: 2797: 2795: 2792: 2789: 2787: 2784: 2781: 2779: 2776: 2773: 2770: 2768: 2765: 2762: 2760: 2756: 2753: 2750: 2746: 2743: 2740: 2739:Fortification 2736: 2733: 2730: 2727: 2724: 2721: 2718: 2716: 2713: 2710: 2706: 2704: 2701: 2698: 2694: 2692: 2689: 2686: 2682: 2678: 2674: 2670: 2667:to produce a 2666: 2662: 2658: 2654: 2652: 2649: 2646: 2642: 2639: 2636: 2632: 2630: 2627: 2624: 2620: 2616: 2612: 2610: 2607: 2604: 2600: 2596: 2594: 2591: 2588: 2584: 2580: 2576: 2572: 2570: 2567: 2564: 2560: 2556: 2554: 2551: 2548: 2544: 2540: 2536: 2532: 2528: 2524: 2520: 2516: 2514: 2511: 2508: 2504: 2500: 2498: 2495: 2492: 2488: 2484: 2480: 2476: 2474: 2471: 2470: 2461: 2457: 2454: 2451: 2447: 2443: 2439: 2435: 2431: 2428: 2425: 2421: 2417: 2413: 2409: 2406: 2403: 2401: 2398: 2395: 2394: 2389: 2385: 2383:Lees stirring 2382: 2379: 2377: 2374: 2371: 2367: 2363: 2359: 2355: 2352:A process of 2351: 2348: 2345: 2341: 2337: 2334: 2331: 2328: 2325: 2321: 2317: 2315: 2312: 2311: 2302: 2300: 2297: 2296: 2287: 2283: 2281: 2278: 2277: 2268: 2264: 2260: 2258: 2255: 2254: 2245: 2241: 2237: 2233: 2229: 2227: 2224: 2221: 2217: 2215: 2212: 2209: 2206: 2203: 2200: 2197: 2194: 2190: 2187: 2186: 2177: 2173: 2171: 2168: 2165: 2161: 2157: 2155: 2152: 2149: 2145: 2141: 2139: 2136: 2133: 2129: 2125: 2123: 2120: 2117: 2113: 2109: 2105: 2103: 2100: 2099: 2090: 2087: 2084: 2080: 2076: 2072: 2068: 2064: 2060: 2058: 2057:Fusel alcohol 2055: 2052: 2048: 2045: 2042: 2039: 2035: 2033: 2030: 2027: 2023: 2019: 2016: 2014: 2011: 2008: 2005: 2001: 1998: 1995: 1992: 1989: 1985: 1981: 1977: 1973: 1971: 1970:Fortification 1968: 1965: 1961: 1957: 1953: 1949: 1945: 1942: 1939: 1935: 1931: 1929: 1926: 1923: 1919: 1917: 1914: 1911: 1907: 1903: 1899: 1897: 1893: 1890: 1888:Fixed acidity 1887: 1884: 1881: 1878: 1874: 1870: 1866: 1865:clarification 1862: 1860: 1857: 1854: 1852: 1849: 1846: 1842: 1838: 1835: 1832: 1828: 1824: 1822: 1819: 1818: 1813: 1805: 1802: 1799: 1797: 1794: 1791: 1787: 1783: 1779: 1777: 1774: 1771: 1768: 1767: 1758: 1754: 1750: 1746: 1742: 1738: 1735: 1732: 1728: 1724: 1720: 1718: 1715: 1712: 1708: 1704: 1700: 1698: 1695: 1693: 1689: 1687:Ethanoic acid 1686: 1683: 1680:is heated in 1679: 1675: 1673: 1670: 1667: 1663: 1661: 1658: 1655: 1651: 1647: 1643: 1639: 1637: 1634: 1631: 1627: 1623: 1620: 1617: 1614: 1610: 1607: 1605: 1602: 1599: 1595: 1592: 1589: 1588: 1579: 1575: 1573: 1570: 1567: 1564: 1561: 1557: 1555: 1554:Dosage (wine) 1552: 1549: 1546: 1543: 1538: 1535: 1532: 1530: 1527: 1524: 1521: 1518: 1514: 1511: 1508: 1504: 1500: 1497: 1494: 1490: 1486: 1483: 1480: 1478: 1475: 1472: 1468: 1466: 1463: 1462: 1453: 1450: 1449: 1445: 1441: 1437: 1434: 1433: 1429: 1426: 1425: 1421: 1417: 1413: 1408: 1405: 1404: 1400: 1395: 1392: 1391: 1387: 1383: 1379: 1375: 1372: 1371: 1367: 1363: 1359: 1356: 1355: 1354: 1352: 1344: 1341: 1340: 1336: 1333: 1332: 1328: 1325: 1322: 1318: 1314: 1310: 1307: 1306: 1302: 1298: 1295: 1291: 1288: 1287: 1283: 1279: 1275: 1271: 1266: 1262: 1258: 1255: 1254: 1250: 1246: 1245:precipitation 1242: 1238: 1236: 1233: 1232: 1229: 1225: 1221: 1219:Col de cygnet 1218: 1217: 1213: 1209: 1208: 1203: 1199: 1195: 1193:Clarification 1192: 1191: 1187: 1183: 1179: 1175: 1171: 1168: 1167: 1163: 1159: 1155: 1153: 1150: 1149: 1145: 1141: 1138: 1137: 1133: 1130: 1129: 1125: 1121: 1119: 1116: 1115: 1111: 1108: 1107: 1103: 1099: 1095: 1092: 1091: 1087: 1084: 1083: 1079: 1078:alcohol proof 1074: 1072:Cask-strength 1071: 1070: 1066: 1062: 1059: 1058: 1054: 1051: 1047: 1043: 1040: 1039: 1034: 1031: 1030: 1026: 1023:used to make 1022: 1017: 1013: 1010: 1009: 1005: 1002:that held in 1001: 1000:volatile acid 997: 995:Carbonic acid 994: 993: 989: 985: 981: 978: 977: 968: 964: 960: 956: 954: 951: 948: 944: 942: 939: 936: 932: 928: 926: 923: 920: 917:. Drier than 916: 912: 909: 905: 901: 898: 895: 892: 889: 885: 882: 879: 876: 872: 868: 864: 862: 861:Brettanomyces 859: 856: 854: 851: 848: 844: 842: 839: 836: 832: 830: 827: 824: 822: 819: 816: 813: 810: 807: 803: 800: 796: 793: 790: 788: 784: 780: 778:Bonne chauffe 777: 774: 770: 769: 764: 762: 759: 756: 752: 750: 747: 744: 740: 736: 733: 730: 728: 725: 722: 720: 717: 714: 710: 708: 705: 702: 698: 694: 692: 689: 686: 682: 680: 677: 674: 671: 668: 665: 662: 661: 656: 653: 652: 643: 639: 635: 634: 629: 625: 621: 619: 616: 613: 609: 607: 604: 601: 597: 594: 591: 589: 586: 583: 581: 580:Ascorbic acid 578: 575: 571: 567: 563: 560: 557: 553: 551: 548: 545: 541: 538: 535: 533: 530: 528: 524: 521: 518: 514: 510: 508: 507:Angel's share 505: 502: 498: 494: 490: 487: 484: 480: 476: 474: 471: 468: 467:ancient times 464: 461: 457: 455: 452: 449: 445: 441: 437: 433: 430: 428: 425: 422: 421:cork closures 418: 414: 412: 409: 406: 402: 400: 397: 394: 392: 389: 386: 382: 378: 374: 372: 369: 366: 362: 358: 354: 352: 349: 348: 345:Aging barrels 343: 336: 333: 330: 327: 323: 320: 317: 313: 312:total acidity 309: 307: 304: 301: 297: 293: 289: 288:tartaric acid 284: 282: 279: 276: 272: 268: 266: 263: 260: 258: 257:Acetification 255: 252: 251:acids in wine 249: 245: 243: 240: 237: 233: 229: 227: 224: 223: 211: 208: 206: 203: 202: 201: 197: 194: 192: 189: 187: 184: 182: 179: 177: 174: 172: 169: 167: 164: 162: 159: 157: 154: 152: 149: 147: 144: 142: 139: 137: 134: 132: 129: 127: 124: 122: 119: 117: 114: 112: 109: 107: 104: 102: 99: 97: 94: 92: 89: 87: 84: 82: 79: 77: 74: 72: 69: 67: 64: 62: 59: 58: 48: 46: 42: 38: 34: 32: 19: 6638: 6555: 6521:Downy mildew 6433:Weed control 6423:Millerandage 6400: 6271:Microclimate 6235: 6228: 6210: 6197:Hybrid grape 6177:Ampelography 6170:horticulture 6111: 6080: 5968:Fermentation 5825: 5794: 5682:Fermentation 5533: 5516:Wine tasting 5137:Muscat blanc 5107:Chenin blanc 4904:Ancient Rome 4769:. Retrieved 4765:the original 4753: 4731:the original 4722: 4716: 4701: 4696: 4671:. Retrieved 4667:the original 4656: 4645:. Retrieved 4641:the original 4635: 4628: 4619: 4566:fermentation 4482:The various 4411:fermentation 4306:cement mixer 4278:Vinification 4212: 4201:French for " 4166:Viertelstück 4091: 4084: 4044: 4035:A method of 3941:such as the 3931:hydrocarbons 3878:The primary 3792:preservative 3748:Stoving wine 3715:fermentation 3673:to the wine. 3667:carbonic gas 3614:Skin contact 3605:fermentation 3573: 3513:Valpolicella 3484: 3450: 3421:patent still 3354: 3350:adding to it 3345: 3228:fermentation 3178:disgorgement 3170: 3123:anthocyanins 3075: 3071: 3024:passerillage 3017:A method of 2903:skin contact 2839: 2835:adding to it 2830: 2805: 2799: 2766: 2758: 2728:Mise tardive 2593:Mannoprotein 2578: 2574: 2559:acid in wine 2491:anthocyanins 2459: 2433: 2420:fermentation 2391: 2387: 2320:acid in wine 2083:hydrocarbons 2079:amyl alcohol 2062: 1980:grape spirit 1864: 1821:Fermentation 1756: 1681: 1646:bio-chemical 1625: 1611:spelling of 1559: 1415: 1411: 1348: 1205: 1201: 1174:bulk process 1173: 1080:over 40% ABV 1011:Carbonic gas 874: 870: 834: 829:Bottle shock 805: 782: 766: 658: 631: 599: 522:Anreicherung 513:aging barrel 493:Coffey still 440:fermentation 417:wine bottles 351:Aging barrel 226:Acetaldehyde 200: 29:glossary of 28: 26: 6331:Propagation 6168:Biology and 6161:Viticulture 6071:Wine bottle 6043:Other steps 6034:Wine cellar 5991:Süssreserve 5785:Wine bottle 5757:Other steps 5748:Wine cellar 5705:Süssreserve 5397:Wine cellar 5387:Wine bottle 5328:accessories 5326:Packaging, 5285:Tempranillo 4914:Noah's wine 4894:Phoenicians 4840:Viticulture 4587:Wine portal 4523:unicellular 4437:Wine cellar 4431:wine cellar 4369:wine faults 4298:production. 4272:viticulture 4267:Viniculture 4045:transvasage 3895:Crystalline 3855:Tank method 3820:Süssreserve 3814:dégorgement 3727:Cutting or 3637:Sorbic acid 3515:area among 3183:The time a 2962:wine faults 2946:plasmolysis 2938:equilibrium 2897:Orange wine 2874:must weight 2786:Must weight 2767:See "Lees". 2759:süssreserve 2754:Mosto cotto 2587:lactic acid 2519:amino acids 2314:Lactic acid 2170:Gyropalette 2154:Grape juice 2150:to the wine 2006:Free sulfur 1869:flocculants 1776:Fatty acids 1769:Fall bright 1692:acetic acid 1565:Drawing off 1547:Doppelstück 1536:Doble pasta 1477:Dégorgement 1362:beer bottle 1294:wine bottle 1109:Chauffe-vin 1021:wine bottle 1004:equilibrium 753:The use of 749:Blue fining 699:, found in 660:Sussreserve 612:wine bottle 574:mulled wine 550:Antioxidant 532:Anthocyanin 517:evaporation 427:Amino acids 296:lactic acid 265:Acetobacter 242:Acetic acid 6704:Winemaking 6688:Categories 6659:Winemaking 6581:and issues 6579:Approaches 6541:Phylloxera 6511:Bot canker 6413:Irrigation 6389:Fertilizer 6362:management 6291:Topography 6281:Soil types 5950:Maceration 5940:Wine press 5930:Destemming 5881:Winemaking 5664:Maceration 5654:Wine press 5644:Destemming 5595:Winemaking 5501:Wine fraud 5496:Wine fault 5481:Oenophilia 5417:Wine label 5412:Wine glass 5377:Port tongs 5275:Sangiovese 5270:Pinot noir 5230:Douce noir 5157:Rkatsiteli 5102:Chardonnay 5092:Catarratto 5066:by acreage 5040:Biodynamic 5003:Aromatized 4792:winemaking 4771:2008-12-22 4673:2008-12-22 4647:2008-12-22 4611:References 4511:wine yeast 4461:Wine-press 4445:Wine fault 4310:maceration 4248:in contact 4221:The dark, 4203:straw wine 3919:cork taint 3915:wine fault 3851:discarded. 3837:sparkling. 3809:Sur pointe 3738:Still wine 3724:Stretching 3702:Stabilizer 3619:maceration 3525:Rosé wines 3432:maceration 3399:Roussillon 3391:madeirized 3231:maceration 3147:kieselguhr 3019:straw wine 2885:winemaking 2669:wine fault 2651:Mercaptans 2623:wine press 2553:Malic acid 2531:straw wine 2497:Madeirized 2485:including 2473:Maceration 2446:saccharose 2442:disgorging 2412:saccharose 2370:carbonates 2354:oak barrel 2299:Kieselguhr 2244:mercaptans 2192:discarded. 2063:Fusel oils 2032:Fruit wine 1877:clarifying 1871:, such as 1851:Filtration 1836:Feuillette 1626:in pulling 1517:kieselguhr 1465:Debourbage 1435:Cuve Close 1319:growth on 1313:wine fault 1311:A type of 1308:Cork taint 1241:winemaking 1207:filtration 1198:winemaking 1158:winemaking 963:US gallons 941:Burnt wine 821:Bottle Age 792:Botrytized 787:eau de vie 761:Blush wine 743:wine label 739:winemakers 654:Back-Blend 642:Burgundies 626:cells (or 606:Atmosphere 595:Assemblage 458:A type of 450:in a wine. 448:complexity 363:, used to 334:conditions 292:malic acid 210:References 41:fruit wine 31:winemaking 6570:Vine moth 6536:Nematodes 6501:Black rot 6485:Pests and 6461:Noble rot 6456:Festivals 6301:elevation 6249:variation 6219:Rootstock 5902:Noble rot 5616:Noble rot 5506:Winemaker 5486:Sommelier 5422:Wine rack 5402:Wine cork 5392:Wine cave 5382:Screw cap 5352:Corkscrew 5317:New World 5312:Old World 5290:Zinfandel 5265:Mourvèdre 5172:Trebbiano 5112:Colombard 5013:Noble rot 4993:Fortified 4971:Sparkling 4938:New World 4453:Winemaker 4421:Wine cave 4358:Volatile 4353:propionic 4314:oxidation 4301:Vinimatic 4286:Vin jaune 4242:A French 4096:oxidation 4085:headspace 3945:notes of 3890:Tartrates 3656:Souped up 3651:geraniums 3593:Champagne 3427:Remontage 3416:Rectifier 3357:July 2010 3305:Pyrazines 3289:Puttonyos 3264:bentonite 3238:cold soak 3211:Pot still 3142:Polishing 3076:pétillant 3003:cellulose 2952:Oxidation 2842:July 2010 2749:harvested 2683:or stale 2547:Champagne 2539:autolysis 2527:raisining 2507:oxidation 2460:Brouillis 2455:Low wines 2450:base wine 2388:bâttonage 2340:disgorged 2257:Isinglass 2207:Halbstück 2201:Halbfüder 2148:glycerine 2003:compounds 1999:Fractions 1988:sweetness 1956:aldehydes 1943:Foreshots 1910:oxidation 1873:bentonite 1790:propionic 1741:champagne 1736:Extra dry 1672:Estufagem 1650:invertase 1618:En Tirage 1591:Egg white 1522:Devatting 1498:Demi-muid 1484:Délestage 1399:ice wines 1357:Crown-cap 1270:aldehydes 1251:crystals. 1228:condenser 1224:pot still 1212:turbidity 1118:Cellaring 919:extra dry 911:Champagne 893:Brouillis 875:band-aids 849:can vary. 814:Bottiglia 783:brouillis 707:Bentonite 618:Autolysis 483:wine ages 473:Anaerobic 444:autolysis 405:oxidation 383:found in 271:bacterium 230:The main 6675:Category 6644:Oenology 6622:See also 6516:Dead arm 6488:diseases 6466:Ripeness 6418:Klopotec 6360:Vineyard 6319:planting 6317:Vineyard 6266:Drainage 6224:Vineyard 6212:Veraison 6207:Ripening 5917:Pressing 5631:Pressing 5553:Glossary 5469:Industry 5362:Jug wine 5357:Decanter 5347:Box wine 5245:Isabella 5240:Grenache 5220:Carignan 5167:Sémillon 5152:Riesling 5147:Palomino 4890:Ancient 4873:Vineyard 4868:Veraison 4853:Oenology 4761:"ullage" 4739:cite web 4682:cite web 4573:See also 4560:Zymology 4547:catalyst 4478:lactones 4425:A large 4341:carbonic 4330:volatile 4253:Vin gris 4159:Véraison 4148:Varietal 4134:aldehyde 4128:Vanillin 4092:ouillage 3950:Riesling 3884:veraison 3770:Sulfites 3766:content. 3729:diluting 3711:sulfites 3697:tartrate 3662:Sparging 3568:Screwcap 3485:"Remuage 3479:Riddling 3464:pentoses 3285:removal. 3270:Puncheon 3151:polished 3121:include 3087:volcanic 3005:or thin 2999:asbestos 2978:closures 2879:Oenology 2734:Mistelle 2599:nitrogen 2400:Lieu dit 2358:steaming 2349:Leaching 2267:collagen 2232:hydrogen 2214:Hogshead 2132:potatoes 2102:Gelatine 1952:methanol 1938:Sherries 1841:Burgundy 1784:such as 1731:cuvaison 1632:process. 1613:oenology 1420:free-run 1382:macerate 1324:bleached 1321:chlorine 1301:cork oak 1261:Armagnac 1249:tartrate 988:cuvaison 883:/Balling 871:barnyard 853:Box wine 771:such as 734:Blending 697:mucilage 691:Beeswing 672:Barrique 638:Muscadet 636:such as 566:Vermouth 540:pigments 537:Phenolic 488:Analyzer 399:Aldehyde 365:age wine 248:volatile 232:aldehyde 205:See also 6476:Weather 6471:Vintage 6443:Harvest 6428:Pruning 6379:Coulure 6286:Terroir 6101:Terroir 6059:Related 5907:Vintage 5889:Harvest 5815:Terroir 5773:Related 5621:Vintage 5603:Harvest 5548:Outline 5372:Muselet 5334:storage 5225:Cinsaut 5200:Barbera 5127:Macabeo 5087:Aligoté 5045:Organic 5035:Natural 4988:Dessert 4933:Georgia 4883:History 4863:Terroir 4858:Species 4541:enzymes 4492:coconut 4380:phenols 4360:phenols 4345:butyric 4260:Vinegar 4191:alcohol 4142:vanilla 4117:VA lift 3994:Topping 3987:Tonneau 3968:phenols 3954:Muscats 3925:Terpene 3798:Sur lie 3574:Stelvin 3556:Saignée 3517:Amarone 3509:recioto 3503:on the 3495:Ripasso 3447:Remuage 3424:plates. 3405:Ratafia 3375:Racking 3295:Hungary 3282:A-frame 3277:Pupitre 3260:tannins 3253:Protein 3127:tannins 3081:Perlite 3072:crémant 3066:Perlant 3013:Passito 2890:Off-dry 2868:Oechsle 2697:Charmat 2685:cabbage 2503:Madeira 2487:tannins 2393:sur lie 2176:remuage 2144:Chianti 2138:Governo 2122:Geosmin 2112:tannins 2075:isoamyl 2037:grapes. 2026:pressed 1948:acetone 1845:Chablis 1827:alcohol 1807:Cognac. 1786:butyric 1727:tannins 1723:acidity 1717:Extract 1703:alcohol 1697:Ethanol 1682:estufas 1678:Madeira 1604:Enology 1600:matter. 1503:gallons 1489:racking 1418:is the 1416:tailles 1412:tailles 1378:harvest 1334:Coupage 1297:stopper 1278:ketones 1144:perlite 1124:storage 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