wine glossary a-d

A – D Homemade Wine Glossary

1. Acetification
Wine turning to vinegar.

164 Hit(s)


2. Acid Blend
In winemaking, there are three basic types of acid: Tartaric, Citric and Malic. Acid Blend is a combination of these acids to help add sharpness to wine. Too little Acid Blend, the wine could have a flat taste and lack character. Too much, the wine could have an undesirable sharpness that might do away with further ageing. Then again, it might not.

342 Hit(s)


3. Acidity
The level of acid in a wine. Acidity is perceived as a tartness or sharpness in the wine. Increading the amount of Acid Blend will increase the level of acidity.

101 Hit(s)


4. Acidulation
Sometimes a wine does not contain enough acid. Acidulation is a method of increasing the acid by adding grape acids such as tartaric and/or malic acid.

99 Hit(s)


5. Aerate
Allowing a wine to “breath” after opening it. Aerating gives younger wines a chance to soften and allows off tastes to disperse in older wines.

96 Hit(s)


6. Aerobic fermentation
Fermentation in the presence of air. Also known as primary fermentation.

102 Hit(s)


7. Aftertaste
Taste the lingers after swallowing a wine; flavor could be buttery, oaky, spicy, tart, bitter, etc.

87 Hit(s)


8. Aging
Allowing wine to rest after fermentation has completed allowing it to imrove certain qualities. Typical aging ranges from 6 months to many years.

97 Hit(s)


9. Aging
Process of holding wine in bottles or barrels allowing the wine to develop specific types of charactistics. typical aging is anything from 6 months to many years.

101 Hit(s)


10. Air lock
Device that creates “valve” where CO2 gas is allowed to escape fermenting wine while at the same time keeping air out. Thus, preventing oxidation form occuring.There are two basic types of Air Locks; one looks sort of like a “S” the other looks like a small cup with an inverted cup inside it. They work by filling them half-way with water creating a simplistic valve.

128 Hit(s)

11. Alcohol
The by product of the fermentation process. White wines tend to have an alcohol range from 9-14%. Red wines range from 11-14%.

45 Hit(s)

12. Alcohol by Volume The amount of alcohol in wine, expressed as a percentage ABV such as 11% ABV.

49 Hit(s)


13. American oak barrel
Oak barrels made from oak found in America. American oak tends to be sharper in flavor than french oak so be careful when using American oak chips in wine.

40 Hit(s)


14. Ample
Expression used to describe the fullness a wine feels in the mouth.

47 Hit(s)


15. Anearobic fermentation
Fermentation in the absence of air Also known as secondary fermentation.

51 Hit(s)


16. Aperitif
Wine consumed before a meal to induce appetite.

48 Hit(s)


17. Appellation
Geographic region where the wine was produced, eventually becoming part of the wine’s name such as Bordeux or Rhone.

43 Hit(s)


18. Aroma
The smell of a wine. Pretty self-explainatory.

47 Hit(s)


19. Astringent or Astringency
The “puckery” sensation from a wine caused by a high level of tannins. Astringency also has the effect of drying out the mouth.

36 Hit(s)


20. Balling
A unit of measurement found on some winemaking hydrometers that indicates the sugar level of a liquid. A balling reading of 10 means that the liquid is 10% sugar by weight.

55 Hit(s)

21. Bentonite
Very fine clay used to heat stabilize and clarify a wine. To use it, boil a small amount of water, add the bentonite and stir until dissolved. Then allow to cool slightly. Lastly, add the mixture to the wine and allow to set for several day. The bentonite will cling to particles and help clear the wine.

62 Hit(s)


22. Berry-like
Term used to describe red wines that smell and taste like strawberries, blackberries, raspberries, etc.

56 Hit(s)


23. Big
Term used to describe wines that are very intense or very full.

40 Hit(s)


24. Black fruits
Term used to describe red wines that smell and taste like black currants, black cherries, blackberries, blueberries, or other black fruit.

41 Hit(s)


25. Blanc de blancs
A white wine made from white grapes.

38 Hit(s)


26. Blanc de noirs
A white wine made from red grapes

35 Hit(s)


27. Body
Term used to describe the “fullness” of a wine in the mouth. Typical description of body include light, medium or full bodied.

51 Hit(s)


28. Bottle Sickness
A temporary condition that often occurs immediately after bottling or after wines are shaken during transport. Also called bottle shock. Allowing the wine to few days of rest will rectify the problem.

49 Hit(s)


29. Bouquet
Smell of a wine.

42 Hit(s)


30. Breathing
Allowing a wine to mix with the air.

39 Hit(s)
31. Brix
A unit of measurement found on some winemaking hydrometers that indicates the sugar level of a liquid. Each degree Brix is equavalent to 1 gram of sugar per 100 grams of liquid. The potential alcohol of a must is estimated by multiplying the Brix reading by 0.55See also, Balling

53 Hit(s)


32. Brut
Term used to describe champagne or sparkling wines that are almost dry.

41 Hit(s)


33. Bung
Rubber stopper used in conjuction with an airlock to seal carboys.

45 Hit(s)


34. Cabernet Franc
A red wine grape known for its use in the wines of Bordeaux, particularly wines of Pomerol, Saint-Emilion and Medoc. Also grown in Italy and California.

52 Hit(s)


35. Cabernet Sauvignon
Considered the most important red wine grape throughout the world, and the basis of the wines of California, Bordeaux, and many others.

53 Hit(s)


36. Campden tablets
Campden Tablets are small tablets containing about 450 mg of potassium (or sodium) metabisulphite used to sanitize the must before fermentation starts.Also see Potassium Metabisulfite and Sodium Metabisulfite

78 Hit(s)


37. Cap
Floating layer of foam and solids that forms during primary fermentation. The cap should be broken up and stirred into the must daily to prevent mold growth.

45 Hit(s)


38. Capsule
A decorative metallic or plastic foil that covers the cork and neck of a wine bottle.

38 Hit(s)


39. Carboy
Glass water jug ranging in size from one gallon to six gallons used for secondary fermentation. Measurements are typically in either United States (US) or United Kingdom (Imperial) measurements.
See also Secondary Fermenter

60 Hit(s)


40. Carboy Brush
Tool constructed from metal with stiff bristles at one end used to clean carboys

38 Hit(s)


41. Carboy Handle
Tool that attaches to the neck of a carboy used to make moving carboys easier.

41 Hit(s)


42. Casein A fining agent made from milk protein that aids in the clarification of wine.

49 Hit(s)


43. Cedary
Aromas or flavors that resemble the smell of cedar.

52 Hit(s)


44. Champagne
A region in France and a process of manufacturing sparkling wine. Technically speaking, Champagne is only Champagne if it is made in Champagne, France. Anything else is just sparkling wine.

54 Hit(s)


45. Chardonnay
A white grape variety used in making white wine of the same name. The flavors found in Chardonnay include apple, peach, citrus, and (with the introduction of oak) smoke and vanilla.

44 Hit(s)


46. Chenin Blanc
A white grape variety known to produce dry and sweet table wines as well as sparkling wines.

43 Hit(s)


47. Citric Acid
One of the three main types of acid used in winemaking to add a fruity character and a level of sharpness. This particular type of acid is found in citric fruits.

50 Hit(s)


48. Clarify
Process of removing very small particles in the finished wine resulting in a produce free of haze and crystal clear.

67 Hit(s)


49. Cold Stabilization
A clarification process of chilling a wine before bottling it to 32 degrees Fahrenheit, causing sediment to settle to the bottom.

51 Hit(s)


50. Corked or Corky
A moldy odor and flavor caused from bad corks that contaminates the wine, causing it to go bad.

38 Hit(s)


51. Country wines
Wines made from ingredients other than grapes

43 Hit(s)


52. Demi-john
A one gallon fermentation vessel.

59 Hit(s)


53. Demi-sec
Sparkling wines that are moderately sweet to medium sweet.

37 Hit(s)


54. Dessert wine
A sweet wine that usually accompanies dessert, such as port or ice wine.

48 Hit(s)


55. Doux
The sweetest category of sparkling wines.

43 Hit(s)


56. Dry
A wine that is not sweet because all perceptible sugar has been fermented.

46 Hit(s)


















Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s