Wine Terms Flashcards
1
Q
German. A labeling term that indicates a wine produced at a commercial winery that buys grapes from other sources.
A
Abfüller
2
Q
The most common aldehyde in wine, formed by the oxidation of ethanol.
A
Acetaldehyde
3
Q
An acid that may be created in wine by a specific bacteria when the wine is oxidized or exposed to air, generally considered a fault when above the recognition threshold.
A
Acetic Acid
4
Q
The type of bacteria that may cause wine spoilage in the presence of oxygen by producing acetic acid.
A
Acetobacter
5
Q
The class of chemical compounds that produce a tart, sharp, or biting character in wine (lactic, malic, tartaric, citric, total).
A
Acid
6
Q
Adding acid to grape must or wine for the purpose of creating a balanced wine.
A
Acidification
7
Q
The by-product of yeast and sugar; the intoxicating element of wine.
A
Alcohol
8
Q
Any of several chemical compounds caused by the oxidation of alcohol.
A
Aldehyde
9
Q
An officially recognized wine region (appellation) in the United States.
A
American Viticultural Area
10
Q
German. AP number; a certificate number on the label that is unique to that bottling, issued after government approval.
A
Amtliche Prüfungsnummer
11
Q
German. A specified wine growing region.
A
Anbaugebiet(e)
12
Q
A traditional method of making sparkling wine that calls for bottling an incompletely fermented wine and allowing fermentation to continue in the bottle.
A
Ancestral Method
13
Q
A type of pigment found in plants that gives grapes and wine a blue, purple, or red coloration.
A
Anthocyanin
14
Q
A specific name, based on geography, under which a wine grower is authorized to identify and market wine; the area designated by such a name.
A
Appellation
15
Q
French. The highest category of quality wine or wine region in France; a protected designation of origin (PDO)
A
Appellation d’origine contrôlée (AOC)
16
Q
French. Term used to designate the highest category of quality wine or wine region in France within the EU’s overarching labeling protocol (equal to AOC, a PDO).
A
Appellation d’origine protégée (AOP)
17
Q
A sensory characteristic of a wine detectable by the olfactory senses of the nose; the scent of a wine deriving from a specific grape variety.
A
Aroma
18
Q
The resulting state of a wine when acetic acid and ethyl acetate combine; generally considered a wine fault.
A
Ascensence
19
Q
The relationship of the slop of a vineyard to the sun or compass; e.g. a vineyard with a southern _____ slopes downward to the south.
A
Aspect
20
Q
French. The process or stage of blending wines.
A
Assemblage
21
Q
German. A term used to describe a high-quality, botrytis-affected sweet wine produced in the area surrounding the Austrian town of Rust.
A
Ausbruch
22
Q
German. A category of the Prädikat that represents wine made from selected fully ripe bunches of grapes.
A
Auslese
23
Q
Native or indigenous, specifically referring to grapes that are the result of crossbreeding to natural mutation in a specific area
A
Autochthonous
24
Q
The disintegration of dead yeast cells in wine due to the action of their own enzymes.
A
Autolysis
25
12L / 6 Bottles
Balthazar
26
French. A standard wine barrel of approx. 225L (60gal) capacity.
Barrique
27
Wine after the initial fermentation, prior to further handling such as blending, fortification, or addition or liqueur de tirage.
Base Wine
28
French. Stirring, especially the winemaking practice of stirring up the lees from the bottom of the barrel or tank during aging.
Bâtonnage
29
French. A measure of the sugar level in grapes or juice used in France; represents the potential level of alcohol in the finished wine.
Baumé
30
German. A category of the Prädikat that represents sweet dessert wines made from individually harvested overripe berries possibly also affected by botrytis.
Beerenauslese (BA)
31
Portuguese. The volume of Port a vineyard is allowed to produce in a given year, based on the vineyard ranking and harvest conditions.
Beneficio
32
German. A regional or district appellation.
Bereich(e)
33
German. A term used in Austria to denote a wine produced using grapes that are grown on extraordinarily steep mountain slopes with at least 26% gradient.
Bergwein
34
The transition of fertilized grapevine flowers into grapes (berries)
Berry Set / Fruit Set
35
Italian. White.
Bianco
36
A system of grape growing based on metaphysical principals.
Biodynamic
37
French. White.
Blanc
38
French. 1. Literally, white from whites; 2. A white wine made entirely from white grapes, usually used to describe sparkling wines.
Blanc de Blancs
39
French. 1. Literally, white from blacks; 2. A white wine made entirely from red (black) grapes, usually used to describe sparkling wines.
Blanc de Noirs
40
Spanish. White.
Blanco
41
Pink, typically referring to a rosé wine that is off-dry to sweet.
Blush
42
Spanish. 1. Winery. 2. Wine Cellar. 3. Wine shop or market
Bodega
43
Noble rot; a fungus that, under appropriate conditions, draws water out of grapes and thereby concentrates the sugar content (while simultaneously adding distinctive flavor elements).
Botrytis
44
The complex range of aromas that evolve in a wine following fermentation and aging, particularly bottle aging
Bouquet
45
Several members of a yeast family that can infect a winery and some or all of the wines; often associated with various scents including a "sweaty" or "horsy" odor.
Brettanomyces
46
A measure of the sugar level in grapes or juice.
Brix
47
A sweetness category of sparkling wine with little or no perceptible sugar.
Brut
48
The initial appearance of green shoots growing out of dormant buds each spring.
Bud Break
49
Spanish. A type of oak barrel used in the production of Sherry.
Butt
50
Portuguese. A vineyard ranking system used in the Douro that assesses 12 factors (including altitude, yield, and locality), awarding or subtracting points to arrive at a total score and classification (from A to F)
Cadastro
51
A one-year-old grapevine branch that will support new growth in the current year.
Cane
52
The upper part of a grapevine during the growing season, comprising most of the leaves, shoots, and fruit.
Canopy
53
A variety of techniques used to alter the position or number of shoots, leaves, and grape clusters in a vine's canopy.
Canopy Management
54
The environment within and directly surrounding a single vine's canopy (or, at most, a small section of a single row).
Canopy Microclimate
55
Portuguese. Rafters in the warehouses where Madeira is stored and aged.
Canteiros
56
The floating mass of grape skins and other solids formed during fermentation, typically seen in red wine production.
Cap
57
The wrapping that covers the neck and cork of a wine bottle.
Capsule
58
An intracellular fermentation process that may occur in whole, unbroken grapes in the absence of oxygen without the use of yeast.
Carbonic Maceration
59
Adding sugar to grape juice before fermentation to increase the alcohol content of the finished wine.
Chaptalization
60
A method used in the making of sparkling wines that involves the use of large pressurized tanks at all stages of production
Charmat
61
French. A wine estate; particularly in Bordeaux.
Château(x)
62
A chemically-based sensory reaction distinct from taste or smell - such as "heat" from chili peppers or the "coolness" derived from peppermint - that may contribute to the overall perception of a specific flavor.
Chemesthesis
63
A minor acid found in grapes in very small amounts and sometimes used for acidification (but not considered appropriate for use in most quality wines).
Citric Acid
64
A light red style of wine; a specialty of the Bordeaux region of France.
Clairet
65
1. An English term that was historically used to refer to the red wines of Bordeaux; 2. A generic term for dry red wine, most often used to describe a Bordeaux-style red wine.
Claret
66
The process of removing haze and particulate matter from wine.
Clarification
67
Italian. From the historic, central, or traditional part of a wine region.
Classico
68
French. In Burgundy, a single vineyard site.
Climat
69
1. A grapevine grown by rooting or grafting a cutting from another vine, which is therefore genetically identical to the original plant; 2. A grape variety that has mutated to be slightly different from its parent.
Clone
70
The process of producing vines from a single parent by cultivating cuttings from the original.
Cloning
71
French. 1. "walled" or "enclosed". 2. A walled or enclosed vineyard; may be used to describe a vineyard that was historically enclosed even if the walls no longer exist.
Clos
72
A period of aqueous (as opposed to alcoholic) extraction prior to fermentation that is accomplished by maintaining a temperature low enough to prevent the start of fermentation.
Cold Soak
73
The process of removing excess tartaric acid from a wine by chilling the wine to a very low temperature (25-30* F).
Cold Stabilization
74
A climate typical of the interior sections of large landmasses, characterized by hot summers, cold winters, and precipitation throughout the year.
Continental Climate
75
A US state in which the state government performs the role of wine (or liquor) distributor and/or retailer.
Control State
76
1. An arm or branch of a grapevine, from which fruit-producing shoots grow; 2. The wire of a trellis on which a vine cordon is trained.
Cordon
77
A characteristic undesirable aroma sometimes found in wine contaminated by TCA.
Cork Taint
78
1. Affected by cork taint; 2. Sealed with a cork.
Corked
79
Spanish. 1. Harvest; 2. Vintage.
Consecha
80
French. 1. Slope; 2. Coast.
Côte
81
French. A vine malady where many flowers fail to become fully developed berries, also known as shatter.
Coulure
82
French. Literally "creaming"; a term used specifically for French sparkling wines made by the Classic Method outside of the Champagne region.
Crémant
83
Spanish. Literally "nursery"; a row or set of barrels in a solar system that contain Sherry.
Criadera
84
Spanish. A term used for Spanish DO and DOCa wines that have gone through minimum periods of barrel and/or bottle aging as defined by an area's regulating council.
Crianza
85
The offspring produced via the sexual reproduction of different subspecies within the same species, e.g. a variety produced by the cross-fertilization of one vinifera grape variety with another.
Cross
86
French. 1. A vineyard or vineyard site, also translated as "growth"; 2. a wine-producing village.
Cru
87
French. A consortium of top châteaux in the Médoc from among those that were not included in the Bordeaux Classification of 1855.
Cru Bourgeois
88
French. "Classified Growth"; a château or wine estate listed on one of the official classifications.
Cru Classé
89
A machine that breaks open harvested grapes to begin the extraction of juice for fermentation and removes the stems from grape bunches.
Crusher-Destemmer
90
Freezing grapes post-harvest in a commercial freezer; a method of producing very sweet juice for the production of dessert wines.
Cryoextraction
91
A grape variety produced through selective breeding.
Cultivar
92
French. 1. "closed vessel"; a pressurized tank; 2. The tank method of sparkling wine production.
Cuve Close
93
French. 1. A blend of many different wines; 2. The first juice to emerge from the press in the production of Traditional Method sparkling wine.
Cuvée
94
French. Juice settling.
Débourage
95
Moving wine from a bottle into another container for the purposes of aeration and/or separating the wine from sediment.
Decanting
96
French. Disgorging.
Dégorgement
97
French. 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.
Délestage
98
Portuguese. The highest category of wine or wine region in Portugal; a protected designation of origin (PDO).
Denominação de origem controlada (DOC)
99
Spanish. The second highest category of wine or wine region in Spain; a protected designation of origin (PDO).
Denominación de origen (DO)
100
Spanish. The highest category of wine or wine region in Spain; a protected designation of origin (PDO)
Denominación de origen calificada (DOCa)
101
1. The name of an officially recognized quality wine region; 2. The region itself.
Denomination of Origin
102
Italian. The second highest category of wine or wine region in Italy; a protected designation of origin (PDO).
Denominazione di origine controllata (DOC)
103
Italian. The highest category of wine or wine region in Italy; a protected designation of origin (PDO).
Denominazione di origine controllata e garantita (DOCG)
104
1. A wine intended for consumption after a meal; 2. Any sweet wine; 3. A legal classification used in the US for any wine with more than 14% alcohol.
Dessert Wine
105
The smallest amount of a stimulus 9e.g. sugar on the tongue) necessary to be noticed but not identified.
Detection Threshold
106
German. Literally "German".
Deutscher
107
German. Basic table wine made from 100% German grapes.
Deutscher Wein
108
The process of removing dead yeast cells from bottle-fermented sparkling wine after the second fermentation.
Disgorging
109
The separation and concentration of the alcohol from a fermented liquid by a series of evaporation and condensation processes.
Distillation
110
The highest category of quality wine in Austria.
Districtus Austriae Controllatus (DAC)
111
Daily, e.g. the ______ temperature range is the difference between the high and low temperatures in a single day.
Diurnal
112
Italian. Sweet.
Dolce
113
The addition of sugar, juice, and/or wine to sparkling wine after disgorging in order to top the bottle off and achieve the desired sweetness level.
Dosage
114
French. Sweet.
Doux
115
A serious fungal disease of grapevines; also known as peronospora
Downy Mildew
116
Not sweet; lacking perceptible sugar
Dry
117
Spanish. Sweet.
Dulce
118
German. Botrytis.
Edelfäule
119
German. A single, officially designated vineyard.
Einzellage(n)
120
German. A dessert wine produced by crushing frozen grapes and discarding the ice prior to fermentation.
Eiswein
121
French. The system of selling wine as futures.
En Primeur
122
The science of wine and winemaking.
Enology
123
German. "First Site", often compared to the use of premier cru in Burgundy; a VDP term
Erste Lage
124
German. "Producer-bottled"; the labeling term for wines bottled by cooperatives of growers.
Erzeugerabfüllung
125
Typically, a winery that owns and makes wine from the vineyards that surround it.
Estate
126
Any of various chemical compounds that result from the joining of an acid and an alcohol
Ester
127
Portuguese. 1. "Oven"; a hot warehouse for storing and aging Madeira; 2. A method of producing Madeira.
Estufa
128
The principal alcohol found in wine.
Ethanol
129
A common ester formed through a reaction of ethanol and acetic acid; associated with the odor of fingernail polish remover.
Ethyl Acetate
130
A winemaking technique that keeps a newly fermented batch of red wine in contact with the skins and seeds after fermentation is complete; prolonged skin contact.
Extended Maceration
131
A sweetness category of sparkling wine that is off-dry.
Extra Dry
132
German. Off-dry.
Feinherb
133
A complex biochemical process by which yeast cells convert sugar to alcohol and other chemical compounds with carbon dioxide and heat as by-products.
Fermentation
134
More than one different grape variety grown together in the same vineyard.
Field Blend
135
A clarification procedure in which a nonreactive material such as gelatin or bentonite clay is added to wine to attract suspended and electrically charged particles in order to draw them out of the liquid.
Fining
136
A phenolic compound found in plants that gives grapes a yellow coloration.
Flavone (Flavonol)
137
A sensory characteristic of a wine detectable as a combination of taste, aroma, and tactile sensations.
Flavor
138
A selection of wines presented together for purposes such as sensory evaluation and comparison.
Flight
139
A film-forming, floating yeast most commonly associated with southwestern Spain; responsible for the character of fino Sherry.
Flor
140
A winemaker who makes wine in multiple, widely spaced locations, especially in both the Northern and Southern Hemispheres.
Flying Winemaker
141
The addition of distilled spirits to a base wine.
Fortification
142
Wine to which distilled spirits have been added to raise the final alcohol level, generally to 15% or higher.
Fortified Wine
143
A descriptor commonly used to describe an aroma characteristic of some native North American grape varieties, particularly vitas lambrusca.
Foxy
144
A US state in which state laws grant distributors exclusive relationships with suppliers' brands, often giving them considerable leverage over wineries and importers.
Franchise State
145
Italian. Slightly sparkling.
Frizzante
146
One of the two most prevalent sugars (along with glucose) in grapes.
Fructose
147
The transition of fertilized grapevine flowers into grapes.
Fruit Set
148
Wine offered for sale prior to bottling.
Futures
149
French. A type of large rounded stone found in the southern Rhone and elsewhere.
Galet
150
1. The name of an officially recognized wine region; 2. The region itself
Geographical Indication
151
One of the two most prevalent sugars (along with fructose) in grapes.
Glucose
152
Inserting a cutting from one grapevine into an incision on another so that they will fuse together and grow as one plant.
Grafting
153
Spanish. 1. A term used for Spanish DO and DOCa wines that have gone through extended periods of barrel and/or bottle aging as defined by an area's regulating council; 2. A term used for vinos finos in Argentina that have undergone a specified period of aging
Gran Reserva
154
French. "Great Growth"; the highest classification level in Burgundy and Champagne, and a superior appellation in St.Emilion and Alsace.
Grand Cru
155
Italian. A spirit distilled from pomace.
Grappa
156
German. "Great Site", often compared to the use of grand cru in Burgundy; a VDP term
Grosse Lage
157
German. A label term used to denote dry wines produced in Erste Lage sites; a VDP term.
Grosses Gewächs
158
German. An officially designated group of vineyards/einzellagen.
Grosselage(n)
159
German. Estate-bottled.
Gutsabfüllung
160
German. Estate wine; often compared to the use of Bourgogne Régional in Burgundy; a VDP term.
Gutswein
161
A fully automated device to replace hand riddling of sparkling wine bottles.
Gyropalette
162
German. Half-sweet.
Halbüss
163
German. Literally, half-dry; the labeling term for a wine that is off-dry.
Halbtrocken
164
The period between the earliest possible harvest date for a specific vineyard and the actual harvest date, allowing for additional ripening of the fruit.
Hang Time
165
A metric unit of surface area, equal to 2.47 acres.
Hectare
166
The offspring of sexual reproduction of different but closely related species, e.g. a grape produced by cross-fertilizing vinifera with another grape species such as lambrusca or riparia.
Hybrid
167
A colorless gas formed by sulphur compounds in the complete absence of oxygen, often has the odor of rotten eggs.
Hydrogen Sulfide (H2S)
168
A dessert wine produced by crushing frozen grapes and discarding the ice prior to fermentation.
Ice Wine
169
Italian. The higher catergory of basic wine in Italy; from a protected geographical indication (PGI).
Indicazione Geografica Tipica (IGT)
170
Native to the area; not imported.
Indigenous
171
Not readily reactive with other elements or compounds.
Inert
172
A winemaking procedure in which an active yeast culture (or other agent) is added to juice, must, or wine in order to initiate fermentation.
Inoculation
173
An approach to vineyard pest control that utilizes a variety of different methods in an attempt to solve pest problems while minimizing risk to the environment.
Integrated Pest Management (IPM)
174
Grape varieties that have been widely transplanted to wine growing areas in many parts of the world.
International Varieties
175
German. A category of the Prädikat that represents wine made from minimally ripe bunches of grapes.
Kabinett
176
A type of clay- or limestone- based soil derived from a seabed of the late Jurassic era.
Kimmeridgian Marl
177
A measure of the sugar level in grapes or juice used in Austria.
Klosterneuburger Mostwaage (KMW)
178
Wine (or other foods) made under strict rabbinical supervision and therefore suitable for consumption by Orthodox Jews.
Kosher
179
A species of wine grape native to North America.
Vitis Lambrusca
180
A mild acid that is not found in grapes but is created in wine via malolactic fermentation.
Lactic Acid
181
Portuguese. An open trough, often made of granite or concrete, traditionally used in the Douro for treading grapes and fermentation.
Lagar
182
Sediment found in wine during and after fermentation, consisting primarily of dead yeast cells and grape solids.
Lees
183
Streaks produced by viscous droplets of liquid that run slowly down the interior of a glass of wine after swirling.
Legs
184
German. Half-sweet.
Lieblich
185
French. A mixture of yeast and sugar added to a base wine to initiate a second fermentation and create a sparkling wine.
Liqueur de Tirage
186
The soaking of grape skins and other solids in grape juice or newly made wine in order to extract color, tannin and other phenolics from the skins and into the liquid; may occur before, during, and/or after fermentation.
Maceration
187
The climatic conditions of the overall region, roughly synonymous with climate.
Microclimate
188
The process a wine undergoes when subjected to heat and oxidation.
Maderization
189
Term used for a wine that has taken on the cooked character of Madeira or that has otherwise been subject to heat and oxidation.
Maderized
190
A moderately strong acid that is found in abundance in unripe grapes but decreases as the grapes ripen; the primary input to malolactic fermentation.
Malic Acid
191
A biochemical process by which lactic bacteria convert magic acid to lactic acid, thereby reducing a wine's acidity and altering the flavor profile.
Malolactic Fermentation
192
French. 1. Grape pomace; 2. A spirit distilled from pomace; 3. In Champagne, a traditional measure of grape quantity equivalent to about 4,000 kg
Marc
193
A climate that has such cool temperatures or such a short growing season that grapes are at times just barely able to achieve an acceptable degree of ripeness.
Marginal Climate
194
A climate typical of coastal sections of large landmasses, characterized by warm summers and cool winters, with considerable precipitation and humidity throughout the year.
Maritime Climate
195
A climate typical of the southwestern quadrants of large landmasses in the temperate zone, characterized by hot, dry summers and mild, rainy winters.
Mediterranean Climate
196
A sulfurous compound that is very malodorous and generally ruins a wine if it develops, often described as smelling of onions, garlic, or cabbage.
Mercaptan
197
The climate of a relatively small area, such as a vineyard.
Mesoclimate
198
Kosher wine that has been flash-pasteurized and is therefore permanently kosher.
Mevushal
199
The climate of a small, very specific area, such as a section of a vineyard row or a single vine.
Microclimate
200
A controversial procedure that involves the introduction of minuscule amounts of oxygen into a tank of young wine, intended to simulate natural conditions in a wooden barrel.
Micro-oxygenation
201
Abnormal fruit set, a vine condition that results in grape bunches that have a high proportion of small seedless berries mixed in with the normal, larger, seed-bearing grapes.
Millerandage
202
French. Vintage-dated.
Millésime
203
French. A sweet fortified wine made by adding grape spirits to grape must that may or may not have begun fermentation; a specific type of vin de liqueur.
Mistelle
204
French. 1. Literally, foam; 2. The bubbles in sparkling wine; 3. The foam that develops on top of vigorously fermenting wine.
Mousse
205
A wire cage used to secure the cork in a bottle of sparkling wine.
Muselet
206
Unfermented grape juice, may also include skins, seeds, and stems.
Must
207
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 Baumé, sometimes use din France, Oechsle in Germany, and KMW in Austria
Must Weight
208
A winemaking process of stopping (or "muting") fermentation, usually by the addition of distilled spirits; may also involve the use of sulphur dioxide.
Mutage
209
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.
Mutation
210
An intermediary who buys grapes or finished wine for resale and who may also ferment, age, bland, and/or bottle the wine.
Negociant
211
For wine purposes, all countries outside Europe, or the wine styles typical of those countries.
New World
212
A term used in France and elsewhere to refer to the beneficial form of botrytis.
Noble Rot
213
German. A measure of the sugar level in grapes or must used in Germany.
Oechsle
214
Literally, wine lover.
Oenophile
215
Having a small amount of perceptible sugar.
Off-dry
216
An unpleasant or atypical aroma in a wine.
Off-odor
217
Away from the place of business; specifically, the segment of the wine industry that sells wine for consumption elsewhere.
Off-premise
218
Powdery Mildew
Oidium
219
For wine purposes, the countries of Europe, or the traditional wines styles of the those countries.
Old World
220
A patch of specialized cells located inside the nasal cavity; a sensory receptor for smell
Olfactory Epithelium
221
At the place of business; specifically, the segment of the wine industry that sells wine for consumption on-site.
On-premise
222
A practice of grape growing based on the avoidance of non-natural, manufactured chemicals such as pesticides and fertilizers.
Organic Viticulture
223
German. "Classified site wine"; often compared to the village wine classification of Burgundy; a VDP term.
Ortswein
224
Chemical changes that take place in the presence of oxygen
Oxidation
225
A wine that has undergone oxidation; such a wine may show discoloration as well as a stale , flat aroma and flavor.
Oxidized
226
Downy mildew
Peronospora
227
French. Slightly sparkling.
Pétillant
228
A measure of the strength of an acid or of an acidic solution such as wine.
pH
229
A class of complex carbohydrate molecules often responsible for certain organoleptic properties and other aspects of wine.
Phenolics
230
A biochemical process by which green plants convert carbon dioxide and water into simple sugar and oxygen.
Photosynthesis
231
An insect (root louse) that sucks sap from grapevines, reducing their productivity and eventually killing them; one of the most serious pests in viticulture.
Phylloxera
232
The point at which a grape attains its optimal level of sugar ripeness.
Physical Maturity
233
The point at which a grape reaches its ideal level of phenolic compounds such as tannins, anthocyanins, flavones, and other compounds that enhance the color, flavor, and aromas of the resulting wine.
Physiological Maturity
234
Italian. 1. Literally, small; 2. A wine bottle holding 187.5ml
Piccolo
235
One of the most serious vine diseases threatening vineyards today, caused by bacteria spread by the glassy-winged sharpshooter and other insects.
Pierce's Disease
236
Portuguese. An oak barrel used in the production of Port.
Pipe
237
To join together two molecules, e.g. phenolics, to create a larger one.
Polymerize
238
Long-chain phenolic molecules
Polyphenolics
239
The residue left after grapes are pressed, consisting of skins, seeds, stems, and other solids.
Pomace
240
French. "Noble rot"; botrytis.
Pourriture Noble
241
A serious fungal disease of grapevines; also known as oidium.
Powdery Mildew
242
German. One of the subdivisions used to categorize Prädikatswein based on sugar level at harvest.
Prädikat
243
German. The highest category of wine in Germany, from a protected designation of origin (PDO); also used in Austria.
Prädikatswein
244
French. "First Growth"; highest classification level in Bordeaux and the second highest classification level in Burgundy and Champagne.
Premier Cru
245
1. To squeeze grapes in order to extract the juice form the solids; 2. The machine used to press grapes, must, or finished wine.
Press
246
Those aromas in a wine considered to be derived from the grape itself.
Primary Aromas
247
The legal category of officially recognized wine regions used throughout the European Union.
Protected Designation of Origin (PDO)
248
The legal category of officially recognized wine regions below the quality wine level throughout the European Union.
Protected Geographical Indication (PGI)
249
The removal of unwanted canes, shoots, and leaves from grapevines.
Pruning
250
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 solids to wet and break up the cap.
Pumping Over
251
A method of cap management that involves physically pushing the floating solids down into the tank of fermenting juice.
Punching Down
252
French. A wooden rack traditionally used to hold bottles of sparkling wine during the process of riddling.
Pupitre
253
German. The second highest category of wine in Germany (PDO).
Qualitätswein
254
Wine with superior characteristics; a legal category of wine with specific requirements used throughout the European Union.
Quality Wine
255
Formerly, the general legal category of officially recognized quality wine regions in the European Union; has now been replaced by "protected designation of origin".
Quality Wine Produced in a Specified Region (QWPSR)
256
Portuguese. Wine estate.
Quinta
257
A type of cap management that involves draining the fermenting juice into a separate holding tank before it is returned to the original tank by spraying it over the now sunken cap.
Rack and Return
258
A clarification process that involves moving wine from one vessel (tank, barrel) to another in order to separate the wine from sediment.
Racking
259
French. In Champagne production; juice from the flesh nearest to the pips or skins that is extracted by more powerful pressing after the taille; may be used for still wines, vinegars, or distillation.
Rebêche
260
Italian. A style of sweet wine made from dried grapes.
Recioto
261
The smallest amount of a stimulus (e.g. sugar on the tongue) necessary to be noticed and identified.
Recognition Threshold
262
The chemical opposite of oxidation in which oxygen is scavenged from various molecules.
Reduction
263
A device that measures the refraction of light through a liquid, used to measure the sugar level of grape juice in Brix.
Refractometer
264
French. The form of cap management known as "pumping over".
Remontage
265
French. Riddling.
Remuage
266
Spanish. 1. A term used for Spanish DO and DOCa wines that have gone through moderate periods of barrel and/or bottle aging as defined by an area's regulating council; 2. A term used for vinos finos in Argentina that have undergone a specified period of aging; 3. A somewhat undefined term when used in Spanish-speaking wine areas such as Chile.
Reserva
267
1. Wine with superior characteristics compared to a winery's other wines; may or may not be legally defined; 2. To hold back for future use.
Reserve
268
Sugar that remains in a wine after fermentation, usually measures in grams per liter.
Residual Sugar
269
The biological process of breaking down chemicals such as sugar in order to release stored energy.
Respiration
270
A phenolic compound found in grapes that is believed to have beneficial health effects for humans.
Resveratrol
271
Shaking and repositioning bottles of sparkling wine in order to move dead yeast cells to the neck of the bottle for disgorging.
Riddling
272
Italian. A style of wine made from combining the pomace left over from the production of Amarone or recioto with a batch of freshly fermented wine.
Ripasso
273
The portion pf a grafted grapevine that is rooted in the soil.
Rootstock
274
The species of yeast most widely used in winemaking.
Saccharomyces Cerevisiae
275
French. Literally, bled; a process used for the production of rosé wine in which a portion of the juice is run off from a batch of macerating or fermenting must; may also result in the production of deeply hued red wines.
Saignée
276
German. Aerated sparkling wine produced via carbonation.
Schaumwein
277
German. A term used in Austria to denote a wine produced from grapes dried post-harvest; may refer to grapes dried on mats of reeds
Schilfwein
278
The portion of a grafted grapevine that produces shoots, leaves, and fruit.
Scion
279
French. 1. Dry; 2. A sweetness category of sparkling wine that is moderately sweet.
Sec
280
Those aromas in a wine considered to be derived from the winemaking process.
Secondary Aromas
281
German. Sparkling wine typically produced using the tank method.
Sekt
282
French. A wine made from selected grapes affected by botrytis.
Sélection de Grains Nobles
283
Spanish. 1. A system of aging and fractional blending of wines traditionally used for Sherry; 2. The lowest (oldest) set of barrels in a solar system.
Solera
284
Wine that contains dissolved carbon dioxide under pressure so that it produces bubbles spontaneously when its bottle is opened.
Sparkling Wine
285
German. A category of the Prädikat that represents wine made from ripe bunches of grapes.
Spätlese
286
A grouping of grapevines that are genetically similar, have broad characteristics in common, and can produce viable offspring through sexual reproduction.
Species
287
Italian. Full Sparkling.
Spumante
288
The shortened stub of a grapevine cane created via pruning.
Spur
289
1. Not sparkling; 2. A piece of equipment used for distillation.
Still
290
Openings on the underside of a vine's leaves.
Stomata
291
German. A term used in Austria to denote a wine produced from grapes dried post-harvest; may refer to grapes dried on mats of straw.
Strohwein
292
A situation in which the fermentation of wine stops on its own before the desired level of alcohol is produced.
Stuck Fermentation
293
A grouping of grapevines within a species that have considerable genetic and qualitative similarity; more or less synonymous with variety.
Subspecies
294
An acid that is a minor component in grapes and a by-product of normal alcoholic fermentation.
Succinic Acid
295
A category of sulphur-containing chemical compounds.
Sulfite
296
The most common form of sulphur in wine; a preservative.
Sulphur Dioxide
297
French. "On the lees", referring to wine that has had extended time in contact with dead yeast cells.
Sur Lie
298
French. An upside-down vertical positioning of a bottle, sometimes used in the riddling stage of sparkling wine.
Sur Pointe
299
German. Sweet.
Süss
300
German. Grape juice held in reserve to be added to wine as a sweetening agent after fermentation.
Süssreserve
301
A philosophy of agriculture that focuses on maintaining viability of the land, the crops, agricultural businesses, and the agricultural workforce.
Sustainability
302
1. A wine intended for consumption during a meal; 2. Any non sparkling, unfortified, and relatively dry wine; 3. In the US, any wine with 14% alcohol or less; 4. The former general legal category for wines with minimal restrictions on production in the European Union, no simply referred to as "wine".
Table Wine
303
French. In Champagne production, fractions of juice from specific pressings.
Taille
304
Containing high levels of tannin.
Tannic
305
A phenolic compound found in grapes that gives wine a somewhat bitter taste and a distinctive mouth-drying feel.
Tannin
306
The most common acid in grapes and wine.
Tartaric Acid
307
A crystalline compound that is formed when wine contains more tartaric acid than it can retain in a dissolved state, particularly when the wine is chilled.
Tartrate
308
A sensory characteristic of a wine detectable by the last buds of the tongue and mouth.
Taste
309
2,4,6-trichloroanisole, the primary chemical responsible for cork taint
TCA
310
Streaks produced by viscous droplets of liquid that run slowly down the interior of a glass of wine after swirling.
Tears
311
A red wine grape with dark (red/blue/purple) flesh in addition to dark skin.
Teinturier
312
The complex range of aromas that evolve in a wine following fermentation and aging, particularly bottle aging; also known as bouquet.
Tertiary Aromas
313
French. The finest sparkling wine made by a given winery.
Tête de Cuvée
314
A regulatory sytem in the US and some other countries that requires a separation among businesses involved in (1) making, (2) distributing, and (3) retailing wine.
Three-Tier System
315
Spanish. Red; red wine.
Tinto
316
French. Bottling.
Tirage
317
A metric ton, equal to 1,000 kilograms or about 2,200 pounds.
Tonne
318
A measure of the quantity of all the acids in a wine, usually in grams per liter
Total Acidity
319
A method of positioning and shaping grapevines to improve the quality of the fruit and/or the ease of harvesting.
Training System
320
A method of sparkling wine production that follows the Traditional Method through the second fermentation and lees aging, then begins the clarification stage with the wine emptied into a pressurized tank.
Transfer Method
321
The movement of sugar and other compounds from one part of a plant to another, especially from leaves to fruit.
Translocation
322
The evaporation of water through opening on the underside of plants' leaves (stomata).
Transpiration
323
A physical structure to support grapevines as part of a training system.
Trellis
324
German. Dry.
Trocken
325
German. A category of the Prädikat that represents very sweet dessert winers made from individually harvested, extremely overripe berries that are often affected by botrytis.
Trockenbeerenauslese (TBA)
326
Cloudy, having sediment or foreign particles.
Turbid
327
One of the generally accepted five basic taste components; represents the taste sensation of certain amino acids.
Umami
328
A phenolic compound found in oak that gives barrel-aged wines a vanilla aroma or flavor.
Vanillin
329
Relating to a grape variety.
Varietal
330
A wine made primarily with a single grape variety and named for a single grape variety.
Varietal Wine
331
A named type of grapevine with recognizable characteristics; more or less synonymous with subspecies.
Variety
332
French. The grape harvest.
Vendage
333
French. "Late Harvest"; wine made from overripe grapes.
Vendage Tardive
334
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.
Veraison
335
German. The organization of Germany's leading wine estates.
Verband Deutscher Prädikatsweingüter (VDP)
336
French. Basic wine ("table wine") made from 100% French grapes.
Vin de France
337
French. Sweet fortified wine.
Vin de Liqueur
338
French. "Country wine"; the higher category of basic wine in France, from a protected geographical indication (PGI).
Vin de Pays
339
French. A sweet fortified wine made by adding grape spirits to partially fermented grape must.
Vin Doux Naturel
340
Portuguese. "Regional wine"; the higher category of basic wine in Portugal, from a protected geographical indication (PGI).
Vinho Regional
341
The species of wine grape native to the Middle East and Europe that is used to produce most quality wines.
Vinifera
342
Spanish. One of the subcategories of quality wine used in Spain; a protected designation of origin (PDO).
Vino de Calidad con Indicación Geográfica (VCIG)
343
Spanish. "Country wine"; the higher category of basic wine in Spain, from a protected geographical indication (PGI)
Vino de la Tierra (VdlT)
344
Spanish. "Estate wine"; a PDO-level wine category granted to individual wine estates of distinction.
Vino de Pago
345
1. The year in which grapes were harvested; 2. A style of wine, generally used interference to sparkling or fortified wine.
Vintage
346
The science and practice of grape growing, sometimes known as wine growing.
Viticulture
347
Prone to evaporation
Volatile
348
German. White.
Weiss
