Glossary of winemaking terms
Glossary of winemaking terms is a comprehensive list of terms and definitions used in the process of winemaking. This glossary is intended to provide a clear understanding of the terminology used in the winemaking industry.
A[edit | edit source]
Acidity - The presence of natural fruit acids that contribute to the taste and preservation of wine.
Aging - The process of allowing wine to improve in flavor and complexity over time.
B[edit | edit source]
Barrel - A unit of volume used in winemaking, typically made of oak.
Blending - The process of combining different types of wine to achieve a desired flavor profile.
C[edit | edit source]
Crushing - The process of breaking the grape skins to release the juice inside.
Cult Wine - A wine that has a passionate and dedicated following.
D[edit | edit source]
Decanting - The process of slowly pouring wine from its bottle into another container to separate the sediment from the wine.
Dry - A term used to describe a wine that has no residual sugar and therefore is not sweet.
E[edit | edit source]
Enology - The science and study of winemaking.
Ethanol Fermentation - The process by which yeast converts sugars into alcohol and carbon dioxide.
F[edit | edit source]
Fermentation - The process by which yeast converts the sugars in grape juice into alcohol.
Filtration - The process of removing solid particles from wine before bottling.
G[edit | edit source]
Grape Varieties - Different types of grapes used in the production of wine.
Grafting - The process of joining two plants so that they grow as one.
H[edit | edit source]
Harvest - The process of picking grapes for winemaking.
Hydrometer - A device used to measure the sugar content of a liquid.
I[edit | edit source]
Irrigation - The application of controlled amounts of water to plants at needed intervals.
Inoculation - The process of adding yeast to grape juice to start the fermentation process.
J[edit | edit source]
Jug Wine - A term used to describe inexpensive, mass-produced wine.
Juice - The liquid extracted from grapes during the winemaking process.
K[edit | edit source]
Kosher Wine - Wine that is produced under the supervision of a rabbi so as to be ritually pure or clean.
Kvevri - A large earthenware vessel used for the fermentation, storage and ageing of traditional Georgian wine.
L[edit | edit source]
Lees - The sediment that accumulates during fermentation.
Late Harvest - Wine made from grapes that have been left on the vine longer than usual.
M[edit | edit source]
Must - The freshly crushed grape juice that contains the skins, seeds, and stems of the fruit.
Malolactic Fermentation - A secondary fermentation process that converts malic acid in wine into lactic acid.
N[edit | edit source]
Noble Rot - A beneficial mold that can cause grapes to become partially raisined, resulting in distinctive sweet dessert wines.
Natural Wine - Wine made with minimal chemical and technological intervention in growing grapes and making them into wine.
O[edit | edit source]
Oenology - The science and study of all aspects of wine and winemaking except vine-growing and grape-harvesting, which is a subfield called viticulture.
Oak - The use of oak in wine can add many different dimensions to wine based on the type and style of the oak.
P[edit | edit source]
Phenolic Compounds - Natural compounds present in grape skins and seeds that can influence the taste, color and mouthfeel of wine.
Pressing - The process of extracting juice from grapes.
Q[edit | edit source]
Quality Wine - Wine that is produced from specific grape varieties in designated regions and meets certain production standards.
Quercus Petraea - A species of oak that is used in wine barrel production.
R[edit | edit source]
Residual Sugar - The amount of sugar remaining in wine after fermentation stops.
Racking - The process of moving wine from one container to another to leave sediment behind.
S[edit | edit source]
Sommelier - A trained and knowledgeable wine professional who specializes in all aspects of wine service.
Sulfite - A compound used in winemaking as a preservative.
T[edit | edit source]
Tannin - A naturally occurring polyphenol found in grapes that adds bitterness, astringency and complexity to wine.
Terroir - The set of all environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat.
U[edit | edit source]
Ullage - The space between the wine and the top of a wine bottle.
Ugni Blanc - A white grape variety that is the most widely planted grape in France.
V[edit | edit source]
Viticulture - The science, production, and study of grapes.
Vintage - The year in which the grapes were harvested.
W[edit | edit source]
Wine Tasting - The sensory examination and evaluation of wine.
Winemaking - The production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid.
X[edit | edit source]
Xinomavro - A red grape variety that is native to Greece.
Xarel-lo - A white grape variety of Spanish and French origin.
Y[edit | edit source]
Yeast - Microorganisms that are used in winemaking for their ability to convert sugar into alcohol.
Yield - The amount of grapes or wine that is produced per unit surface of vineyard.
Z[edit | edit source]
Zinfandel - A variety of black-skinned wine grape.
Zymology - An applied science which studies the biochemical process of fermentation and its practical uses.
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