1. Racking
The process of siphoning wine into another container using a hose and tube; leaving sediment behind.

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2. Racking Cane A stiff, plastic tube, usually “L”-shaped, that is attached to the Racking Hose to make Racking easier. A protective cap is placed over the lower end of the cane that allows liquid to be drawn into the cane from above rather than below while keeping most large solids out.

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3. Racking Hose A flexible, clear plastic hose, usually 3/8 inch in inner diameter, used to siphon wine from one vessel to another.

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4. Refractometer An instrument to estimate the sugar content of grape juice by measuring the bending of light passing through it.

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5. Residual sugar Sugar that remains in wine after the fermentation process is complete. The less residual sugar a wine contains, the drier it is.

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6. Riesling A variety of grape used to produce white wine ranging from very dry to very sweet.

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7. Rose In still wine or Champagne, a slightly pink tint comes from contact with the grape skins or the addition of a small portion of red wine to the cuvee.

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8. Ruby A style of port wine.

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1. Sec A Champagne style that is dry, but sweeter than extra-sec.

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2. Second Label Wine
A less expensive or second brand made from grapes or wine a level down from primary label.

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3. Second Wine
A wine made from the pomace or strained pulp obtained from making a first wine.

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4. Secondary fermentation
A slower fermentation process that happens after primary fermentation has finished. The must is racked to a secondary fermentation vessel, capped with an air lock and allowed to continue to ferment for several months until the desired amount of sugar has been converted to alcohol.

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5. Secondary fermentor
Vessel used for secondary fermentation; usually is a glass carboy ranging in size from one to six gallons.

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6. Sediment
Residue or solid particles that settle to the botton of the primary fermentor, secondary fermentor or bottles. See also Lees

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7. Semillon
A lesser known white grape often blended with Sauvignon Blanc, especially in the production of the sweet wines of Sauternes, France.

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8. Shiraz
The Australian name for Syrah, a red grape variety.

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9. Slightly sweet
Containing a barely perceptible amount of residual sug

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10. Smoky
Aromas and flavors suggesting smoke or smoked wood imparted by oak barrel fermentation or aging.

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11. Smooth
A description for wine whose texture is neither astringent rough or harsh.

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12. Sodium Benzoate One of the many different types of stabilization agents used to inhibit the yeast and put them into hibernation. It is highly recommended you add a stabilization agent to every wine before bottling it; regardless what the recipe says. It’s just good practice. To use, add one crushed tablet per gallon of wine. Also see Potassium Sorbate and Wine Stabilizer.

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13. Sodium Metabisulfite One of two compounds commonly used to sanitize winemaking hardware, the is being potassium metabisulfite. However, sodium Metabisulfite is stronger that potassium metabisulfite and should not be used to sanitize the must. Use with care.

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14. Sommelier An extensively trained wine expert.

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15. Sour The acid taste of wines that are made from unripe grap

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16. Specific gravity Measurement in the winemaking process that measures the weight per volume of a liquid related to sugar content. Also see Hydrometer.

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17. Stabilization The process of halting all further fermentation by adding a stabilization agent such as sodium benzoate to the wine before bottling it.

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18. Still wines Wine free from all carbonation.

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19. Stony Aromas or flavors that suggest the mineral quality of ston

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20. Stopper A rubber plug or cap used to attach an airlock to a carboy. Also see Bung.

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21. Straining Bags Nylon bags used as a convience tool where you put crush fruit, oak chips or other substances in it. Once they are no longer needed the bag can be removed. Thus making it much easier to remove the substance.

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22. Stuck fermentation
 Undesirable process where fermentation stops before the desired amount of sugar is fermented.

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23. Sucrose
A naturally occuring sugar fiund in grapes, most fruit and many plants. Sucrose is most commonly derivived from sugar cane, sugar beets.

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24. Sulphite
A substance used for sterilisation of wine, must and equipment. To use, add one ounce per gallon of cool water and stir until dissolved.

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25. Sweet
The taste of a wine with perceptible residual sugar, and the description of any dessert wine.

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26. Syrah
A red varietal also known as Shiraz in Australia

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1. Tannin A substance found in grape skins, seeds, stems and oak barrels (known as wood tannins). Because of this, red wines tend to have higher amounts of tannins than white wines. Tannins also contribute astringency (that pucker feeling when you drink a dry wine) and/or bitter flavors to wine. Tannins also act as a natural preservative, aiding in the aging process.

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2. Tarry
Aromas and flavors that suggest fresh tar.

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3. Tart
A term that can be applied to wines that are too high in acid, or made from under ripe grapes.

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4. Tartaric acid
One of the essential organic acids found in wine.

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5. Tawny
The brownish or amber color characteristic of wine such as port that has been aged in wood.

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6. Topping
Filling a secondary fermentor up to approximately one to two inches from the top to prevent oxidation.

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7. Trub
See Lees

37 Hit(s)

 

8. Tubing Clamp
Clamp that attaches to the racking tube used to clamp off wine during racking.

44 Hit(s)

 

 

1. Vegetal
Aromas or flavors that suggest vegetables.

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2. Vin
The French term for wine.

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3. Vin de Pays
French phrase for country wine.

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4. Vinometer
An instrument measures a wine’s alcoholic content.

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5. Vintage
The year in which a wine’s grapes were grown and harvested.

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6. Vintner
A person who makes or sells wine.

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7. Vitis vinifera
The species to which most of the world’s wine grapes belong.

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. Weedy
Aromas or flavors reminiscent of hay or grasses; not necessarily unpleasant unless exaggerated.

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2. Wine Stabilizer
Substance added to the wine before bottling to stop any further fermentation.Also see Potassium Sorbate and Sodium Benzoate.

53 Hit(s)

 

3. Wine Thief
A glass or plastic tube with holes a both ends used to extract small amounts of the wine. To use it, insert it into the wine. Allow it to fill with wine. Cover the hole exposed towards you with your thumb. Remove the Wine Thief.

60 Hit(s)
1. Yeast Energizer
An extraordinary nutrient, energizer is useful when making wines of high alcoholic content (over 14%) and to restart fermentation when the secondary fermentation seems “stuck.” Yeast energizer contains many ingredients not found in normal nutrient, such as Riboflavin and Thiamine. The energizer is best used by dissolving 1/2 tsp. in 1/2 to 1 cup of the must or wine before adding. If the fermentation is truly “stuck” and not simply run out, the energizer may be dissolved in 1/4 cup must or wine and 1/2 cup warm (75 degrees F.) water and a pinch of fresh wine yeast added and allowed to bloom under cover over a 12-hour period. An additional 1/4 cup of wine or yeast is then added and the yeast given another 12 hours to multiply before the enriched solution is added to the fermentation bottle.

38 Hit(s)
2. Yeast Nutrient
“Super, super food” for yeast only used when you are having difificulties gettign yeast to perform. Adding Yeast Energizer will force the yeast to grow.

49 Hit(s)
3. Yeasts
Micro-organisms used to convert sugar into alcohol and carbon dioxide. Wehn makig wine only use wine yeast.

47 Hit(s)
4. Yeasty
A bready smell, sometimes detected in wines that have undergone secondary fermentation, such as Champagne; very appealing if not excessive.

44 Hit(s)
5. Young
A fresh, fruity, un-oxidized and possibly slightly yeasty aroma.

87 Hit(s)

. Zinfandel
A red grape used to create red table wines, sparkling wines, blush wines and even port.

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