Copyright 1999
APPENDIX E
SELECTED WINE TERMS
ACETALDEHYDE - a volatile wine component; only small
quantities are present in table wines; oxidized wine contains
excessive quantities; gives sherry its nut-like characteristics.
ACETIFICATION - the formation of acetic acid in wine; vinegar
formation.
ACID - produces the sharp, tart, sour taste typical of wines.
AMINO ACIDS - naturally occurring in grapes; protein building
blocks; necessary for rapid yeast growth.
AROMA - the part of the wine fragrance produced by the grapes
used to make the wine.
ASTRINGENCY - the puckering, drawing sensation in the mouth;
produced by phenolic compounds (tannins) in the wine.
BALANCED - when all the elements of a wine are in harmony.
BENCH TEST - testing done on small quantities of wine to make
sure a wine treatment will produce the desired result.
BENTONITE - a clay-like fining agent; used to remove excess
protein and make white wine less sensitive to high storage
temperatures.
BINNING - laying bottled wine down for aging; bottles are stacked
on their sides in layers like a cord of wood.
BOUQUET - fragrance produced by fermentation and aging.
BRIX - a scale used for expressing sugar content as grams per 100
milliliters (percent).
BROWNING - the undesirable amber color changes that occur when
wine is exposed to excessive amounts of air.
CAP - a dense layer of skins that floats on the surface of the
liquid during red fermentations. CASK - round wine container with
curved sides (i.e., barrel).
CHARACTER - wine complexity showing distinctive features.
CHROMATOGRAPHY - a measurement procedure used to identify malic,
lactic and other organic acids in wine.
CITRIC ACID - one of the organic acids in grapes and wine.
CLEAN - the absence of foreign or unpleasant odors.
COLD STABILIZATION - a process used to remove excessive amounts
of potassium bitartrate from wine and prevent haze and crystals
from forming after the wine is bottled.
COPPER SULFATE - a chemical used to remove hydrogen sulfide from
wine.
COOPERAGE - bulk wine storage containers.
CRUSHER - a machine or apparatus used to break the grape skins
and cause the juice to flow.
CRUSHER-STEMMER - a machine used to break the grape skins and
remove the stems in a single operation.
CUVEE - the blend of still wines used as the starting material
for making sparkling wine.
DECANT - to pour off a clear liquid leaving any residue behind.
DELICATE - light bodied, low alcohol, young, fresh wine.
DRY - a still wine that contains almost no sugar.
EARTHY - a bouquet component that is reminiscent of rich, damp
soil.
ENOLOGY - the art and science of winemaking.
EXTRA DRY - this term only applies to sparkling wines;
"extra dry" is sweeter than "dry".
FERMENTATION - the process of converting grape sugar into ethanol
and carbon dioxide carried on by yeast.
FLINTY - a clean, hard, dry, austere white wine.
FLAT - a wine that does not contain enough acid; an uninteresting
or dull wine.
FLOWERY - wine with a sweetish, pleasant, appealing nose.
FOXY - the distinctive flavor and nose produced by native
American grapes like "Concord."
FREE-RUN - the juice or wine that runs through the press before
significant pressure is applied.
FRUCTOSE - one of the primary, fermentable sugars in grape juice.
FRUITY - an abundance of fruit-like aromas and flavors.
GLUCOSE - one of the primary, fermentable sugars in grape juice.
GREEN - thin, harsh, high acid wines that lack softness.
HOT STABILIZATION - process used to remove protein from wine and
prevent hazes from forming in bottled wine.
HERBAL - wine odor characteristic of herbs, alfalfa, hay, fresh
cut grass, etc.
HYDROGEN SULFIDE - a noxious gas; it produces the familiar
"rotten egg" smell; a minute quantity of hydrogen
sulfide will taint wine badly.
HYDROMETER - an instrument for measuring the sugar content of
grape juice.
LACTIC ACID - one of the organic acids in wine; produced from
malic acid by bacterial action.
LEES - the sediment deposited on the bottoms of wine containers.
MALIC ACID - one of the major organic acids in grapes and wine.
MALOLACTIC FERMENTATION - a bacterial process; converts malic
acid in the wine into lactic acid.
MELLOW - a soft, round, ripe, mature, easy drinking wine.
MUST - crushed grapes; the juice, pulp, skins and seeds.
NOSE - a wine tasting term for bouquet and aroma.
OFF-DRY - wine containing a small amount (0.5 to 1.5%) of
residual sugar; a wine that is not completely dry.
OXIDIZED - the sherry-like smell and taste that results when wine
is exposed to excessive amounts of air.
pH - a measure of the number of hydrogen ions present in a
solution.
PHENOLIC - grape materials associated with color, flavor and
astringency.
POMACE - the pulp, skins and seeds that remain after the liquid
has been removed.
PRESS - apparatus used to separate juice or wine from the solids.
PUMP OVER - pump juice from the bottom of a tank onto the cap to
keep it wet.
PUNCH DOWN - to break up the cap and mix the skins and pulp into
the juice.
RACK- decanting wine off the sediment into a clean tank.
RIPE - wine aged to perfection: fruit that is ready to pick.
SOFT - wines low in astringency.
SOUR - a term used for spoiled wines containing vinegar (the term
"sour" is not used to describe wines with high
acidity).
STUCK FERMENTATION - a fermentation that stops prematurely before
all the sugar has been converted into alcohol.
TANK - Bulk wine containers having straight sides.
TANNIN - the phenolic compounds responsible for astringency and
bitter flavors.
TART- any wine high in acid (see sour).
TARTARIC ACID - one of the major organic acids in grapes and
wine.
TITRATABLE ACID - the sum of all acids present; usually measured
by titration.
TOPPING UP - adding small quantities of wine periodically to keep
bulk wine containers completely filled with wine.
VINOUS - relating to wine; made of wine; wine-like.
VINTAGE - the grapes or the wines from a single harvest.
VITICULTURE - the art and science of growing grapes.
ULLAGE - the empty spaces that develop in bottles or bulk
containers when wine evaporates or leaks away.
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