English Terms Flashcards
Acetadehyde
the most common aldehyde in wine, formed by the oxidation of ethanol
Acetic Acid
an acid most commonly created in wine by bacteria (acetobacter) when the wine is oxidized or exposed to air, generally considered a fault when above the recognition threshold
Acetobacter
the type of bacteria that causes wine spoilage in the presence of oxygen by producing acetic acid
Acid
the class of chemical compounds that produce a tart, sharp or biting character in wine
Acidification
adding acid to grape must or wine for the purpose of creating a balanced wine
Alcohol
the by-product of yeast and sugar; the intoxicating element in wine
Aldehyde
any of several chemical compounds caused by the oxidation of alcohol
American Viticulture Area
one of the officially recognized wine regions (appellations) in the United States
Anthocyanin
any of various phenolic compounds found in plants which give grapes a blue, purple, or red coloration
Appellation
- the name of an officially recognized quality wine region (especially in french-speaking countries)
- the region itself
Aroma
a sensory characteristic of a wine detectable by the olfactory senses of the nose
Ascensence
the resulting state of a wine when acetic acid and ethyl acetate combine
Aspect
relationship of the slope of a vineyard to the sun or compass; a vineyard with southern aspect slopes downward to the south
Autochthonous
native or indigenous
Autolysis
the disintegration of dead yeast cells in wine due to the action of their own enzymes
Balthazar
a traditional large bottle for sparkling wine that holds 12 liters, equivalent to sixteen standard bottles
Base Wine
wine after the initial fermentation, prior to further handling such as blending, fortification, or addition of liqueur de tirage
Berry Set
the transition of fertilized grapevine flowers into grapes (berries); also known as fruit set
Biodynamic Viticulture
a system of grape growing based on metaphysical principles
Blush
pink, referring to a rose wine that is usually off-dry to sweet
Botrytis (Botrytis cinerea)
noble rot; a fungus which, under appropriate conditions, draws water out of grapes and thereby concentrates the sugar content (while simultaneously adding distinctive flavor elements)
Brettanomyces
a member of the yeast family that can infect a winery and some or all of the wines; usually associated with a sweaty or horsy odor
Brix
a measure of the sugar level in grapes or juice
Brut
a sweetness category of sparkling wine with little or no perceptible sugar
Bud Break
the initial appearance of green shoots growing out of grapevines each spring
Cane
a one year old grapevine branch that will support new growth in the current year
Canopy
the upper part of grapevines during the growing season, comprising most of the leaves, shoots and fruit
Cap
the floating mass of grape skins and other solids formed during red wine fermentation
Carbonic Maceration
a procedure for fermenting whole, unbroken grapes in the absence of oxygen and without the use of yeasts
Chaptalization
adding sugar to grape juice before fermentation to increase the alcohol content of the finished wine
Clarification
the process of removing haze and particulate matter from wine to make it clear
Clone
a grapevine grown by rooting or grafting a cutting from another vine, which is therefore genetically identical to the original plant
Cloning
the process of producing large quantities of vines from a single parent by cultivating cuttings of the original
Cold Soak
a period of immersing grape skins and solids in juice prior to fermentation to draw out color and flavor, at a temperature low enough to prevent fermentation from beginning spontaneously
Cold Stabilization
the process of removing excess tartaric acid from a wine by chilling the wine to a very low temperature
Continental Climate
a climate typical of interior sections of large landmasses, characterized by hot summers and cold winters and precipitation throughout the year
Control State
a US state in which the state government performs the role of wine (or liquor) distributor and/or retailer
Cordon
- an arm or branch of a grapevine, from which fruit-producing shoots grow
- the wire of a trellis on which a vine cordon is trained
Corked
- sealed with a cork
2. affected by cork taint
Cork Taint
a characteristic undesirable aroma in wine sometimes caused by contamination of a wine cork with the compound TCA
Cross, crossing
the offspring of sexual reproduction of different subspecies within the same species eg. a variety produced by cross-fertilization one vinifera grape variety with another
Crusher-destemmer
a machine that breaks open harvested grapes to begin the extraction of juice for fermentation and/or removes the stems from grape bunches
Cultivar
a grape variety produced through selective breeding
Cuvee
a blend of many different wines; often used to refer to the base wine in the production of Traditional Method sparkling wine
Decanting
moving wine from a bottle into another container for the purposes of aeration or separating the wine from sediment
Delestage
french term for rack and return, a type of pumping over in which the fermenting juice is drained into a separate holding tank before it is returned to the original tank by spraying it over the now sunken cap
Denomination of Origin
- the name of an officially recognized quality wine region
2. the region itself
Dessert Wine
- a wine intended for consumption after a meal
- any sweet wine
- in the United States, any wine with more than 14% alcohol
Detection Threshold
the smallest amount of a stimulus necessary to be noticed but not necessarily identified
Disgorging
the process of removing dead yeast cells from bottle-fermented sparkling wine after the second fermentation (degorgement)
Distillation
the separation of ethanol and other components from wine by evaporation
Diurnal
daily
eg. temp range between the high and low temperatures in a single day
Dosage
the addition of sugar and base wine to sparkling wine after the second fermentation and disgorging to achieve the desired sweetness level
Downy Mildew
a serious fungal disease of grapevines; also known as peronospora
Dry
not sweet, lacking perceptible sugar
Enology
the science of winemaking
Estate
typically, a winery that owns and makes wine from the vineyards that surround it
Ester
any of various chemical compounds that result from the joining of an acid and an alcohol
Ethanol
the most common alcohol found in wine
Ethyl Acetate
a common ester formed through a reaction of ethanol and acetic acid; associated with the odor of nail polish remover
Extra Dry
a sweetness category of sparkling wine that is off-dry
Fermentation
a complex biochemical process by which yeast cells convert sugar to alcohol and other chemical compounds, with carbon dioxide and heat as by-products
Field Selection
cuttings taken from many vines in the same vineyard
Fining
a winemaking procedure for clarification in which a nonreactive material such as milk solids or bentonite clay is added to wine to attract suspended and electrically charged particles and draw them out of the liquid
Flavone (flavonol)
a phenolic compound found in plants that gives grapes a yellow coloration
Flavor
a sensory characteristic of a wine detectable as a taste, an aroma, or a combination of the two
Flor
a film-forming (floating) yeast most commonly associated with southwestern Spain that is responsible for the character of fino Sherry
Flying winemaker
a winemaker who makes wine in multiple, widely spaced location, especially in both the northern and southern hemispheres
Fortification
the addition of alcohol to a base wine
Fortified wine
wine to which alcohol has been added to raise the final alcohol level to 15 percent or higher
Foxy
a descriptor commonly used to describe the characteristic flavor of native American grape varieties
Franchise state
a US state in which state laws grant distributors exclusive relationships with suppliers brands, often giving them considerable leverage over wineries and importers
Fructose
one of the two most prevalent sugars in grapes
Fruit set
the transition of fertilized grapevine flowers into grapes; also known as berry set
Futures
wine offered for sale prior to bottling
Geographical indication
- the name of an officially recognized wine region
2. the region itself
Glucose
one of the two most prevalent sugars in grapes
Grafting
inserting a cutting from one grapevine into an incision on another so that they will fuse together and grow as one plant
Gyropalette
a mechanical device to replace hand riddling of sparkling wine bottles as part of the disgorging process
Half-bottle
a wine bottle containing 375 mililiters
Hang time
the period between the earliest possible harvest date for a specific vineyard and the actual harvest date, allowing for additional ripening of the fruit
Hectare
a metric unit of surface area, equal to 2.47 acres
Hybrid
the offspring of sexual reproduction of different but closely related species
eg. a grape produced by cross-fertilizing one vinifera grape variety with another grape species such as labrusca or riparia
Hydrogen sulfide
the odor of rotten eggs caused by sulfur compounds in the complete absence of oxygen
Ice wine
a dessert wine produced by crushing frozen grapes and discarding the water ice
Indigenous
varieties native to the area, not imported
Integrated pest management
an approach to vineyard pest control that incorporates the use of beneficial insects and predators in addition to or instead of chemical pesticides
International varieties
grape varieties that have been widely transplanted to vineyards on most continents
Jerobaum
a traditional large bottle for sparkling wine that holds 3 liters, equivalent to four standard bottles
Kimmeridgian chalk
a type of clay or chalk from the seabed of the late Jurassic era that now forms a classic soil ideal for Chardonnay in northern France
Kosher
wine made according to strict Jewish dietary laws and therefore suitable for consumption by Orthodox Jews
Labrusca (Vitis labrusca)
a species of wine grape native to North America
Lactic acid
a mild acid that is not found in grapes but is present in many wines after malolactic fermentation
Lees
sediment in wine after fermentation, consisting primarily of dead yeast cells and grape solids
Legs
thick, viscous droplets of liquid that run slowly down the interior of a glass of wine after swirling
Liqueur de Tirage
a mixture of yeast and sugar added to a base wine to initiate a second fermentation and create a sparkling wine
Maceration
the soaking of grape skins and other solids in grape juice or especially wine in order to extract color, tannin, and other phenolics from the skins and into the liquid
Maderization
the process a wine undergoes when subjected to heat and oxidation
Magnum
a wine bottle with double the capacity of a standard bottle, 1.5 liters
Malic acid
a moderately strong acid that is found in abundance in unripe grapes but which decreases as the grapes ripen; the primary input to malolactic fermentation
Malolactic fermentation
a biochemical process by which lactic bacteria convert magic acid to lactic acid, thereby reducing a wine’s acidity and altering the flavor profile, with carbon dioxide as the primary by-product
Maritime climate
a climate typical of coastal sections of large landmasses, characterized by warm summers and cool winters plus considerable precipitation and humidity throughout year
Mediterranean climate
a climate typical of the southwestern quadrants of large landmasses in the temperate zone, characterized by hot, dry summers and mild, rainy winters, with low humidity
Mercaptan
a sulfurous compound that is very malodorous and generally ruins a wine if it develops
Mesoclimate
the climate of a relatively small area, such as a vineyard
Methuselah
a traditional large bottle for sparkling wine that holds 6 liters, equivalent to eight standard bottles
Mevushal
kosher wine that has its must or wine flash-pasteurized and is therefore permanently kosher
Microclimate
the climate of a small, very specific area, such as a vineyard row or a single vine
Micro-oxygenation
the introduction of minuscule amounts of oxygen into a tank of young wine to cause controlled aging, simulating the natural conditions in a wooden barrel
Must
unfermented grape juice
Must weight
the density or specific gravity of unfermented grape juice, which roughly equates to the juice’s sugar content and therefore the potential alcohol in the finished wine; measures of must weight include the widely used Brix scale, as well as Baume sometimes used in France, Oechsle in Germany, and KMW in Austria
Mutation
a genetic change; a natural but random alteration to the DNA of a grapevine that results in traits unlike those of the plant’s parents or clone source
Nebuchadnezzar
a traditional large bottle for sparkling wine that holds 15 liters, equivalent to 20 standard bottles
Negociant
a middleman who buys grapes or finished wine for resale and who may also ferment, age, blend, and/or bottle the wine
New World
for wine purposes, all countries outside Europe, or the wine styles of those countries
Noble rot
botrytis
Oenophile
literally, wine lover
Off-dry
having a small amount of perceptible sugar
Off-premise
away from the place of business; specifically, the segment of the wine industry that sells wine for consumption elsewhere, such as wine shops and supermarkets
Oidium
powdery mildew
Old world
for wine purposes, the countries of Europe, or the traditional wine styles of those countries
Olfactory epithelium
the sensory organ for the sense of smell
On-premise
at the place of business; specifically, the segment of the wine industry that sells wine for consumption on-site, such as restaurants and wine bars
Organic viticulture
a practice of grape growing based on the avoidance of non-natural, manufactured chemicals such as pesticides and fertilizers
Oxidation
chemical changes that take place in the presence of oxygen, both at a molecular level and in a more general sense, to a wine that is exposed to the air
Oxidize
to undergo oxidation
Peronospora
downy mildew
pH
a measure of the strength of an acidic solution such as wine
Phenolics
a class of complex carbohydrates molecules, including tannins, anthocyanin, flavonols, vanillin, and resveratrol; also known as polyphenolics or polyphenols
Photosynthesis
a biochemical process by which chlorophyll in green plants stores the energy from sunlight, using it to convert carbon dioxide and water into simple sugar, with oxygen as a by-product
Phylloxera (Daktulosphaira vitifoliae)
a root louse that sucks sap from grapevines, reducing their productivity and eventually killing them; one of the most serious pests in viticulture
Pierce’s disease
one of the most serious vine diseases threatening vineyards today, caused by bacteria spread by the glassy-winged sharpshooter and other insects
Polymerize
to join together two molecules to create a larger one
Polyphenolics
long chain phenolic molecules
Pomace
the residue left after grapes are pressed, consisting of skins, seeds, stems, and other solids
Powdery mildew
a serious fungal disease of grapevines; also known as oidium
Press
- to squeeze grapes in order to extract the juice from the solids
- the machine used to press grapes
Protected designation of origin (PDO)
the general legal category of officially recognized quality-wine regions in the European Union
Protected geographical indication (PGI)
the general legal category of officially recognized wine regions below the quality-wine level in the European Union
Pruning
removing unwanted canes, shoots, and leaves from grapevines
Pumping over
a method of cap management that involves drawing liquid from the bottom of a tank of fermenting juice and pouring it over the top of the floating skins to wet and break up the cap
Punching down
a method of cap management that involves physically pushing the floating skins down into the tank of fermenting juice
Quality wine
wine with superior characteristics
Quality wine produced in a specific region (QWPSR)
the former general category of officially recognized quality-wine regions in the European Union, now being replaced by “protected designation of origin (PDO)”
Racking
moving wine from one vessel (tank, barrel) to another in order to separate the clear wine from sediment
Recognition threshold
the smallest amount of a stimulus necessary to be noticed and identified
Reduction
the chemical opposite of oxidation in which oxygen is scavenged from various molecules
Refractometer
a device that measures the refraction of light through a liquid, used to measure the sugar level of grape juice in Brix
Rehoboam
a traditional large bottle for sparkling wine that holds 4.5 liters, equivalent to six standard bottles
Reserve
- wine with superior characteristics compared with a winery’s other wines; may or may not be legally defined
- to hold back for future use
Residual sugar
sugar that remains in a wine after fermentation, usually measured in grams per liter (g/L) or percent
Respiration
the biological process of breaking down chemicals such as sugar to release stored energy
Resveratrol
a phenolic compound found in grapes that is believed to have beneficial health effects in humans
Riddling/remuage
shaking and repositioning bottles of sparkling wine in order to move dead yeast cells to the neck of the bottle for disgorging
Rootstock
the portion of a grafted grapevine that is rooted in the soil
Rose
pink colored wine
Salmanazar
a traditional large bottle for sparkling wine that holds 9 liters, equivalent to twelve standard bottles
Scion
the portion of a grafted grapevine that produces shoots, leaves, and fruit
Sparkling wine
wine that contains dissolved carbon dioxide under pressure so that it produces bubbles spontaneously when its bottle is opened
Species
a scientific grouping of grapevines that are genetically similar, have broad characteristics in common, and can produce viable offspring though sexual reproduction
Split
a wine bottle containing 187 milliliters
Still
- not sparkling
2. a machine for distillation
Stuck fermentation
a situation in which the fermentation of wine stops on its own before the desired level of alcohol is produced
Subspecies
a grouping of grapevines within a species that have considerable genetic and qualitative similarity; ore or less synonymous with variety
Succinic acid
this acid is a minor component in grapes and a by-prodcut of normal alcoholic fermentation
Sulfite
a category of sulfur containing chemical compounds
Sulfur dioxide
the most common form of sulfur in wine, which acts as a preservative
Sustainability
a philosophy of agriculture that focuses on indefinitely maintaining the viability of the land, the crops, agricultural businesses, and the agricultural workforce
Table wine
- a wine intended for consumption during a meal
- any non sparkling, unfortified, and relatively dry wine
- in the US, any wine with 14% alcohol or less
- the former general legal category for wines with minimal restrictions on production in the EU, now simply referred to as wine
Tannic
containing high levels of tannin
Tannin
any of various phenolic compounds found in grapes that give wine a somewhat bitter taste and a distinctive mouth-drying feel
Tartaric acid
the most common acid of grapes and wine
Tartrate
a crystalline compound that is formed when wine contains more tartaric acid than it can retain dissolved in solution, usually when the wine is chilled
Taste
a sensory characteristic of a wine detectable by the taste buds of the tongue and mouth
TCA
2,4,6-trichloroanisole, the primary chemical responsible for cork taint
Terroir
the all-inclusive physical environment of a vineyard
Three-tier system
a regulatory sytem in the US and some other countries that requires separation between business involved in 1. making, 2. distributing, and 3. retailing wine
Tonne
a metric ton, equal to 1,000 kilograms or about 2,200 pounds
Total acidity
a measure of the quantity of all acids in a wine, usually in grams per liter
Training system
a method of positioning and shaping grapevines to improve the quality of the fruit and/or the ease of harvesting
Translocation
the movement of sugar and other compounds from one part of a plant to another, especially from leaves to fruit
Transpiration
the evaporation of water through openings on the underside of plants leaves (stomata)
Trellis
a physical structure to support grapevines as part of a training system
Vanillin
a phenolic compound found in oak that gives barrel-aged wines a vanilla aroma or flavor
Varietal
- realting to a grape variety
2. a wine made primarily with a single grape variety and named for a single grape variety
Variety
a named type of grapevine with recognizable characteristics; more or less synonymous with subspecies
Veraison
a biochemical change in grapes when color (other than green) first appears in the grapes, sugar and other flavor components are stored in the grapes, and the berries begin to enlarge and soften
Vinifera (Vitis vinifera)
the species of wine grape native to the Middle East and Europe that is used to produce most wine
Vinification
the process of winemaking
Vintage
- the year in which grapes were grown or wine was made
2. a style of sparkling or fortified wine
Viticulture
the science and practice of grape growing
Volatile
prone to evaporation
Yeast
single-celled organisms responsible for the primary alcoholic fermentation of wine
