Glossary of Wine terms used on this site.
There are 15 entries in this glossary.All
| Term | Definition |
|---|---|
| Abfüllung (Germany) |
The word means 'bottled by' in German and is usually followed by information regarding the bottler. Related terms include Erzeugerabfüllung and Gutsabfüllung. |
| Acetic acid |
This volatile acid is one that contributes to the acidity of a wine. In small amounts acetic acid can 'lift' the palate and accentuate aroma and flavor. In excess amounts acetic acid can produce a vinegary taste. It may also be a bi-product of bacterial spoilage, which is how wine turns to vinegar if left unprotected. |
| Acidity |
The acidity of a wine should be detectable as a mild sharpness in your mouth, particularly near the front sides of your tongue. The acidity of wine should neither be obvious or absent. Acidity in wine delivers a rejuvenating sensation in white wines and a balance in red wines. Too much acidity can make a wine difficult to consume and a lack of acidity will make wine dull and ‘flabby’ which is a defect in any wine. The principle acids in wine include acetic, malic, tartaric, lactic, citric and carbonic acid. |
| Aftertaste |
Aftertaste is the taste left on the palate after the wine has been swallowed. The persistence of the aftertaste, which is also known as the length, is often used as an indicator of the quality of the wine. |
| Alcoholic Fermentation |
The fermentation of fruit and grain sugars into ethanol is one of the earliest organic reactions employed by mankind in an effort to create intoxicating effects. Alcoholic Fermentation is the action of yeast breaking down sugars results in the conversion of fruits and grains into ethyl alcohol with carbon dioxide as a by-product. Fermentation is a natural process which often begins as yeast found on grapes begins to attack the sugars, however yeast cultures may be added to speed up the process. The fermentation process generates quite a lot of heat which the Vintner will adjust according to the type of wine being produced. The fermentation process will cease when either all of the sugars have been consumed by the yeast, or when the increasing alcohol content of the fermenting solution kills the yeast, or when the external temperature becomes too low. The fermentation process may also be halted by the addition of sulphur by fortification with spirit. |
| Erzeugerabfüllung (Germany) |
Means bottled by the producer in German. Related terms include Abfüllung and Gutsabfüllung. |
| Ethanol |
Ethanol, also known as ethyl alcohol, pure alcohol, grain alcohol or drinking alcohol, is a volatile, flammable, colorless liquid which is best known as the type of alcohol found in alcoholic beverages. |
| Ethyl Alcohol |
Ethyl Alcohol, also known as Ethanol, pure alcohol, grain alcohol or drinking alcohol, is a volatile, flammable, colorless liquid which is best known as the type of alcohol found in alcoholic beverages. |
| Gutsabfüllung (Germany) |
Means estate-bottled. Related terms include Abfüllung and Erzeugerabfüllung. |
| Length |
Length is a wine tasting term used to describe how long the flavor of a wine persists on the palate after it has been swallowed, e.g. the wine has a lengthy persistence of flavor... |
| Sugar |
Sugar is the material or substance which yeast metabolizes during the production of alcohol, which is the process known as fermentation. The natural process known as Photosynthesis creates sugar in grapes. |
| Ullage |
The small pocket of air in the bottle between the top of the wine and the cork. Most wines should be stored on their sides with a slight upward tilt so that the ullage resides towards the top of the bottle with a little bit of the wine touching the cork so that it remains moist. Sparkling wines and Champagne however should be stored upright so that the liquid does not touch the cork. |
| Varietal |
Varietals refer to the specific variety or type of grape used to make a wine. For example, Pinot Noir is a difficult varietal to grow. Varietal Wines are wines produced from a specific type of grape. Popular varietal wines include Merlot, Cabernet Sauvignon, Pinot Noir, Shiraz, Riesling and Sauvignon Blanc. |
| Yeast |
Yeast is a micro-organism commonly used in the production of bread, beer and wine. Saccharomyces cerevisiae is the type of yeast which has been used for baking and the fermentation of alcohol for thousands of years. Yeast is used to convert sugars found in fruits and grains into alcohol in a process known as alcoholic fermentation. Yeast cultures naturally occur in the vineyard which causes harvested grapes to begin to ferment naturally. Grapes are crushed or mashed during the fermentation process to speed up the metabolism of the sugars by the yeast culture. Winemakers will often add cultured yeasts during the fermentation process rather than rely on the action of wild yeasts in order to have greater control over the fermentation, however some Vintners arguer that doing so may alter the style of the wine because a single strain of yeast might not produce the same flavors which might be derived from the multiple strains of yeast which may be present in the vineyard. |