This glossary of winemaking terms lists some of terms and definitions involved in making wine, fruit wine, and mead.
A Acetaldehyde The main aldehyde found in wines, most notably Sherry. Acetic acid One of the primary volatile acids in wine. Acetification The process through which acetic acid is produced in wine. Acetobacter A bacterium found in wine that causes acetification resulting in the conversion of wine to vinegar. Acidity The quality of wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp – having disproportionately high levels of acidity – or too flat – having disproportionately low levels of acidity. The three main acids found in wine are tartaric acid, malic acid and lactic acid. The first two come from the grapes and the third from Malolactic fermentation which often occurs in the winemaking process. Active acidity The concentration of acids in the wine. Used to gauge the "total acidity" in the wine. Measured using the pH scale. Actual alcohol The amount of ethanol present in wine, usually measured as a percent of total volume (ABV) taken at 20°C. Aerobic conditions Winemaking conditions that promote exposure to oxygen, such wine barrels kept partially full in order to oxidatively age the wine.
Aging barrel A barrel, often made of oak, used to age wine or distilled spirits. Alcohol Generally refers to ethanol, a chemical compound found in alcoholic beverages. It is also commonly used to refer to alcoholic beverages in general. Alcoholic fermentation The conversion by yeast of sugar into alcohol compounds. Aldehyde A component of wine that is formed during the oxidation of alcohol. It is midway between an acid and an alcohol. Alternative wine closures Various substitutes used in the wine industry for sealing wine bottles in place of traditional cork closures. Amino acids Protein found in wine grapes that are formed by fruit esters and consumed during the fermentation process and/or autolysis. They contribute to the sense of complexity in a wine. Amphora A type of ceramic vase, used for transporting and storing wine in ancient times. Anaerobic The opposite of aerobic, referring to a chemical process that takes place in the absence of oxygen. As a wine ages in a sealed wine bottle, it is going through anaerobic changes. Analyzer The first column in a Coffey still, outlawed for the production of Cognac but can be used in other regions for wine-based spirits, where the pre-heated wash is vaporized by steam. Angel's share The portion of a wine in an aging barrel that is lost to evaporation. Anreicherung German winemaking term for must enrichment Anthocyanin Phenolic pigments that give red wine its color. Antioxidant Chemicals, such as sulfur dioxide, that are used to prevent the grape must from oxidizing. Aromatized wine A wine that has been flavored with herbs, fruit, flowers and spices. Examples: Vermouth, Retsina or mulled wine. Ascorbic acid An antioxidant used to prevent grape must from oxidizing. Aseptic The characteristic of a chemical (like sulfur dioxide or sorbic acid) to kill unwanted or beneficial bacteria. Assemblage The blending of base wines in order to create a final blend or cuvee. Atmosphere The measure of atmospheric pressure within a wine bottle. The average internal pressure inside a bottle of sparkling wine is 6 atmospheres. Autolysis The breakdown of dead yeast cells (or lees) and the process through which desirable or undesirable traits maybe imparted to the wine. Wines that are deliberately aged sur lie such as Muscadet or some white Burgundies derive certain flavors and textures from this process.
B Back-Blend Blending unfermented, fresh grape juice into a fully fermented wine in order to add sweetness. Synonymous with the German winemaking technique Sussreserve. Barrel fermented A wine fermented in oak barrels as opposed to stainless steel or concrete. Traditional with white Burgundies, some Chardonnays and some Champagne. Barrique French term for a 225 liter cask that is traditionally used in Bordeaux and now adopted worldwide. Baumé French measurement of the sugar concentration in the juice or wine. Beeswing A light sediment, chiefly mucilage, found in Port. Bentonite A type of clay of volcanic origins used in wine as a clarifying agent. Blanc de Blancs A white wine, usually sparkling, made exclusively from white grapes, often Chardonnay. Blanc de Noirs A white wine, usually sparkling, made from red grapes. Blending The mixing of two or more different parcels of wine together by winemakers 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 wine label. Blue fining The use of potassium ferrocyanide to remove iron or copper casse from a wine. Blush wine A pale, pinkish color wine. It may refer to a sweet rosé such as White Zinfandel. Bonne chauffe The second distillation that takes place during Cognac production where the cloudy brouillis (first distillate with alcohol levels between 28 and 32%) gets converted into the clear eau de vie. Botrytized grapes Grapes that have been rotted by botrytis cinerea. Botte (plural botti) Italian term for a very large barrel that can hold up to . Bottiglia Italian term for a wine bottle. Bottle Age The length of time that wine has been allowed to age and mature in bottle. Bottle shock Also known as bottle-sickness, 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. Bottle variation The degree to which bottled wine of the same style and vintage can vary. Box wine 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. Brettanomyces A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. Brix/Balling A measurement of the dissolved sucrose level in a wine. Brouillis The product of the first distillation in the production of Cognac. Brut A French term for a very dry Champagne or sparkling wine. Drier than extra dry. Bung A stopper used to seal a bottle or barrel. Commonly used term for corks. Burnt wine Another name for Brandy, a liquor made from distilled wine. It is often the source of additional alcohol in fortified wines. Butt An old English unit of wine casks, equivalent to about 477 liters (126 US gallons/105 imperial gallons). In Sherry production, a butt traditionally holds around .
C Cap The layer of grape skins that are forced by rising carbon dioxide gas to the top of the fermentation vessel during cuvaison.
Carbonic acid Carbon dioxide gas dissolved in the water content of wine. It is a volatile acid that held in equilibrium with the dissolved carbon dioxide gas and can not be isolated in a pure form.
Carbonic gas A natural by product of the fermentation process in which yeast cells convert sugar 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 wine bottle used to make sparkling wine), the gas will dissolve into the wine and when released will make the wine sparkling.
Carbonic maceration A winemaking practice of fermenting whole grapes that have not been crushed. This intracellular fermentation (as opposed to the traditional extracellular fermentation of wine yeast) tends to produce fruity, deeply colored red wines with low tannins.
Casein A fining agent derived from a milk protein.
Cask A wood barrel or storage vessel, often made from oak, that is used in winemaking for fermentation and/or aging.
Cask-strength 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 alcohol proof over 40% ABV.
Casse 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.
Charmat method Sparkling wine production method where the secondary fermentation takes place in a tank as opposed to the traditional method where it takes place in the individual wine bottle that the consumer eventually purchases.
Chauffe-vin An optional attachment to the Cognac still that heats the wine prior to the first distillation.
CellaringTo age wine for the purpose of improvement or storage.
Centrifugal force filtration The process of separating unwanted particles (such as dead yeast cells or fining agents) from the wine by use of centrifugal force.
Ceramic filtration A filtration process of the wine that utilizes perlite and is able to fine the wine to an ultrafine degree.
Chaptalization A winemaking process where sugar is added to the must to increase the alcohol content in the fermented wine. This is often done when grapes have not ripened adequately.
Charmat process The Charmat or bulk process is a method where sparkling wines receive their secondary fermentation in large tanks, rather than individual bottles as seen in Méthode champenoise.
Clarification A winemaking process involving the fining and filtration of wine to remove suspended solids and reduce turbidity.
Col de cygnet The swan's neck shaped portion of a pot still used in Cognac production that transports the vapors from the pot to the condenser.
Cold stabilization A winemaking process where wine is chilled to near freezing temperatures for several weeks to encourage the precipitation of tartrate crystals.
Compte Classification system used in the Armagnac and Cognac region based on the age of the spirit ranging from 00 for a newly distilled spirit to 2 for a VS ("Very Special"), 4 for a VSOP Reserve, 6 for a Napoleon XO (extra old) and 10 for the longest aged XO. Congeners that are produced throughout the winemaking process from fermentation through maturation and even distillation for spirits such as a Cognac. These compounds include aldehydes, esters and ketones which can influence the aroma and flavor of wine.
Cork A wine bottle stopper made from the thick outer bark of the cork oak tree.
Cork taint A type of wine fault describing undesirable aromas and flavors in wine often attributed to mold growth on chlorine bleached corks.
Coupage 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."Wines for Everyone, p. 11
Courbe de fermentation 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.
Crossflow filtration A highspeed form of microfiltration that has the wine flow across a membrane filter rather than through it.
Crown-cap A beer bottle cap used as a temporary closure for a sparkling wine as it undergoes a secondary fermentation.
Crush After harvest, and prior to pressing, grape are "crushed" or broken up so that the juice is released and allowed to macerate with the skins prior to and during fermentation. In viticultural terms, "Crush" is used as a synonym for harvest time.