Glossary of winemaking terms
A reference compendium of winemaking terms and definitions.
A glossary of winemaking terms covers the vocabulary used in producing wine, fruit wine, and mead. The entries range from chemical compounds and fermentation processes to aging vessels and wine faults.
**A** **Acetaldehyde** is the main aldehyde found in wine, most notably in Sherry. **Acetic acid** is one of the primary volatile acids in wine. **Acetification** is the process that produces acetic acid in wine, driven by the bacterium **Acetobacter**, which can turn wine into vinegar.
**Acidity** gives wine its crispness and vitality. A proper balance is needed; too much makes wine sharp, too little makes it flat. The three main acids are tartaric and malic (from grapes) and lactic (from malolactic fermentation). **Active acidity** measures the concentration of acids using the pH scale, indicating total acidity.
**Actual alcohol** is the amount of ethanol present, usually measured as a percentage of total volume (ABV) at 20°C. **Aerobic conditions** promote oxygen exposure, such as keeping barrels partially full for oxidative aging. An **aging barrel**, often oak, is used to age wine or spirits.
**Alcohol** generally refers to ethanol, the compound in alcoholic beverages. **Alcoholic fermentation** is the conversion of sugar into alcohol by yeast. An **aldehyde** forms during the oxidation of alcohol, sitting between an acid and an alcohol.
**Alternative wine closures** are substitutes for traditional cork. **Amino acids** are proteins in grapes formed by fruit esters, consumed during fermentation or autolysis, adding complexity. An **amphora** is a ceramic vase used for ancient wine transport and storage.
**Anaerobic** refers to processes without oxygen, such as wine aging in a sealed bottle. The **analyzer** is the first column in a Coffey still, outlawed for Cognac but used elsewhere for wine-based spirits, where pre-heated wash is vaporized by steam. The **angel's share** is the portion of wine lost to evaporation from an aging barrel.
**Anreicherung** is the German term for must enrichment. **Anthocyanin** are phenolic pigments giving red wine its color. **Antioxidants**, like sulfur dioxide, prevent grape must from oxidizing. **Aromatized wine** is flavored with herbs, fruit, flowers, or spices, such as vermouth or mulled wine.
**Ascorbic acid** is an antioxidant used to prevent oxidation.
Lore & Background
The glossary includes entries for key chemical components such as acetaldehyde, acetic acid, and the three main acids found in wine: tartaric acid, malic acid, and lactic acid. It also covers winemaking processes like alcoholic fermentation, malolactic fermentation, and carbonic maceration, as well as aging techniques involving barrels and bottles. The glossary addresses both aerobic and anaerobic conditions, and includes terms for wine faults like brettanomyces and bottle shock.
Reader's Guide
The glossary serves as a comprehensive reference for winemakers, covering essential terminology from grape composition to finished wine. It includes terms for measurement systems like Baumé and Brix, wine styles such as blanc de blancs and blush wine, and production methods like the Charmat method for sparkling wine. The glossary also documents wine faults and their causes, including acetification by acetobacter and casse from unstable compounds. It covers aging vessels from amphorae to barriques, and includes terms for fortified wines and spirits like burnt wine (brandy) and the angel's share lost to evaporation. The glossary provides definitions for both traditional and alternative wine closures, and addresses the role of antioxidants and fining agents in winemaking.
Did You Know?
- Acetobacter is a bacterium found in wine that causes acetification, converting wine to vinegar.
- The average internal pressure inside a bottle of sparkling wine is 6 atmospheres.
- Brettanomyces is a wine spoilage yeast that produces taints described as barnyard or band-aids.
- The angel's share is the portion of wine in an aging barrel lost to evaporation.
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