Wine Terms

Question 1

ABV

Answer 1

The abbreviation of alcohol by volume, listed by percentage on a wine label

Question 2

Acetaldehyde

Answer 2

A toxic organic chemical compound that is produced in our bodies in order to metabolize ethyl alcohol. The course of alcohol poisoning

Question 3

Acidification

Answer 3

A wine additive process common in warm and hot climate growing regions to increase acidity by adding tartaric or citric acid. Acidification is less common in cool climate regions and more common in hot climates in the USA, Australia and Argentina

Question 4

Amino Acids

Answer 4

Organic compounds that are the building blocks of proteins. Red wine contains 300-1300 mg/L of amino acids, of which proline accounts for up to 85%

Question 5

Appellation

Answer 5

A legally defined geographical location used to identify where (and how) grapes are grown and made into wine

Question 6

Aroma Compounds

Answer 6

Chemical compounds with very low molecular weights, making it possible for them to be carried into the upper nasal passage. Aroma compounds are derived from grapes and fermentation and are volatilized by the evaporation of alcohol

Question 7

Astringent

Answer 7

A drying mouthfeel typically caused by tannins, which bind to salivary proteins, causing them to depart the tongue/mouth. It results in a rough sandpaper sensation in the south

Question 8

AVA

Answer 8

American Viticultural Area. A legally designated grape-growing region in the USA

Question 9

Biodynamics

Answer 9

At it’s core, Biodynamics is an energy management system. Biodynamics was popularized in the 1920s by an Austrian philosopher name Rudolf Steiner. It’s a holistic, homeopathic manner of farming that uses natural composts, or preparations, and times farming work, including harvests, with celestial (moon and sun) cycles. There are two certifying bodies for biodynamic wines: Demeter International and Biodyvin. Certified biodynamic wines may contain up to 100 ppm sulfites, but other than the strict farming rules, will not taste any different than standard wines.

Question 10

Brix (Symbol ˚Bx)

Answer 10

Relative density scale for sucrose dissolved in grape juice used for determining the potential alcohol level of a wine. ABV is about 55-64% of the Brix number. For example 27˚Bx will result in a dry wine with 14.9-17.5% ABV.

Question 11

Carbonic Maceration

Answer 11

A winemaking method where uncrushed grapes are placed in a sealed vat and topped with carbon dioxide. Wines created without oxygen have low tannin and colour with juicy fruit flavours and bold yeast aromas. This practice is common with entry level Beaujolais wines

Question 12

Chaptalization

Answer 12

A wine additive process common in cool climates where sugar is added when grape sweetness isn’t high enough to produce the minimum alcohol level. Chaptalization is illegal in the USA but is common in cool climate areas such as regions of France and Germany

Question 13

Clarification/Fining

Answer 13

A process after fermentation where proteins and dead yeast cells are removed. To clarify, either a protein, such as casein (from milk) and egg whites or vegan clay-based agent like bentonite or kaolin clay are added. These fining agents bind to the particles and pull them from the wine, making it clear.

Question 14

Clone

Answer 14

Wine grapes are cloned for their beneficial traits much like other agricultural products. For examples, there are over 1,000 registered clones of the Pinot cultivar.