WSET Glossary Flashcards
(220 cards)
1
Q
What are the 4 primary acids found in wine?
A
Tartaric, lactic, malic, and citric.
2
Q
What is acidulation?
A
The addition of organically-derived tartaric acid to the must prior to fermentation or to the wine before bottling to balance the level of acidity.
3
Q
Why are additives occasionally added to wine?
A
To modify or negate the influence of environmental, harvesting and winemaking factors
4
Q
What is the Agricultural Preserve Ordinance
A
Passed in 1968, the “Ag Preserve”, preserved open space and prevented future over-development by offering a lower tax on agricultural land, based on its ag-value, as opposed to its market value. It also increased the minimum parcel size of those lands from one acre to forty(…)
5
Q
What is ampelography?
A
The study of botany that classifies and identifies grapevines.
6
Q
Amphora
A
A large, usually two-handled oval storage jar traditionally made in clay and used for storing and transporting wine and oil.
7
Q
angular
A
An angular hits specific places with a high impact and usually has high acidity.
8
Q
Describe the annual growth cycle
A
budburst in the spring, culminating in autumn followed by winter dormancy.
9
Q
anther
A
Part of the stamen, the male organ of the flower, that produced the pollen.
10
Q
anthesis
A
Otherwise known as flowering - the timing and opening of flowers.
11
Q
anthocyanins
A
The pigments that contribute the red and purple colours to their wine
12
Q
antioxidants
A
Any chemical added by the winemaker which impedes oxidation (often ascorbic acid)
13
Q
astringency
A
The puckering quality of high tannin wines, which often dries out the mouth
14
Q
austere
A
Usually, the wine has very high acidity and very little fruit flavours. An austere wine is not fruit-forward nor opulent.
15
Q
autolysis
A
The decomposition of yeast cells remaining after fermentation which often results in more complex wines with creamier textures.
16
Q
autolytic
A
A yeasty taste commonly associated with wines that have been aged for some time on their lees (spent yeast cells)
17
Q
Balance
A
Balance in a wine is the harmony between all the various elements: the fruit, acids, and tannins.
18
Q
basket press
A
A cylindrical cage that can be filled with the grape skin and wine mixture, that then allows the wine to drain out leaving the skins (and seeds) behind. Pressure is then applied from the top via a pneumatic ram, that gently squeezes the remaining wine.
19
Q
bâtonnage
A
The process of stirring the lees back into the wine following the barrel fermentation of white wines. This imparts a cheesy complexity and a creamy texture.
20
Q
Baume
A
Developed by French pharmacist Antoine Baume in 1768, the Baumé scale is a pair of hydrometer scales used to measure the density of various liquids. A way to measure the sugar in grapes.
21
Q
bilateral cordon training
A
A vine training system that utilizes two arms, or cordons, extending horizontally from the trunk in two different directions along support wires.
22
Q
Biturica
A
An ancient red grape variety named after the tribe of the Bituriges from Bordeaux.
23
Q
Bordelais
A
A collective noun for people or things from Bordeaux.
24
Q
Botrytis
A
A mold responsible for many of the world’s great dessert wines including Sauternes, Hungarian Tokaji, and Trockenbeerenauslese from Germany and Austria. Botrytis influence in wine smells and tastes like honey/honeysuckle, ripe/overripe stone fruits, marmalade, toffee, ginger, and button mushroom.
25
Botrytis bunch rot
Fungus that affects wine grapes. Also referred to as grey rot.
26
Botrytis cinerea
This mold is a common viticultural disease that if left untreated can completely destroy an entire grape crop. Wine made from badly Botrytis-infected grapes will have moldy and sour flavor characteristics. However, is some rare cases Botrytis affected grapes can be made into sweet luscious wine with distinctive honey and dried apricot flavors. To mirror this effect and produce these sweet dessert wines, some producers use the “cane cut” technique, whereby grapevine canes are cut before the fruit has been harvested, and the grapes allowed to dry on the vine, concentrating the sugars and changing the flavor, without any influence of the mold.
27
bouquet
The complex aromas perceived in aged wines.
28
Brettanomyces
Brettanomyces, or the related Dekkora, is a yeast that originates in vineyard soils and can also be found in the winery environment in barrels, tanks, and other equipment. Brett, as it’s often called, smells like earth, barnyard, horse stable, antiseptic, medicinal, sweaty, cheesy, and rancid. Sensitivity—and tolerance—to Brett and Dekkera varies widely. Some tasters are ultra-sensitive to it while others can tolerate—even prefer—high concentrations. Before bottling, Brett can be removed by crossflow filtration, sterile filtration, or reverse osmosis.
29
bright
Wines that are higher in acidity.
30
brilliance
When describing the visual appearance of the wine, this term refers to high clarity, very low levels of suspended solids. When describing fruit flavours, brilliance refers to noticeable acidity and intensity.
31
budburst
The emergence of new leaves on a grapevine at the beginning of each growing season.
32
bunch-thinning
The removal of undersized, poorly set or tangled bunches.
33
bung
In cooperage, a wooden or rubber stopper used to seal the cask, keg or barrel.
34
Burdigala
the Roman name for the city of Bordeaux.
35
bush vine
An old form of vine training which is low to the ground without the use of a trellis.
36
Burdigala
the Roman name for the city of Bordeaux.
37
C.I.V.B.
Conseil des Vins de Bordeaux – The Bordeaux Wine council.
38
Cabernet Franc
A black grape that is often blended with other so-called Bordeaux varieties and similar to Cabernet Sauvignon yet showing less color and tannin.
39
Cabernet Sauvignon
A black grape variety prized all over the world for producing rich, full-bodied wines with deep color, high levels of acid and tannin, and intense aromas.
40
cane
The mature, brown and woody shoot of the grapevine after leaf fall.
41
cane pruning
After winter pruning, one or two canes with between 8 to 15 buds of 1 year old wood is left on the vine.
42
canopy
Includes the parts of the vine visible aboveground - the trunk, cordon, stems, leaves, flowers, and fruit.
43
canopy management
A range of viticultural techniques applied in vineyards to manipulate the vine canopy. This is performed for vine shape, limiting direct sunlight and disease control, in order to create an optimal growing environment.
44
capfall
Detachment of the cap (calyptra), opening of flower
45
Carbonic Maceration
Carbonic maceration is a winemaking technique commonly associated with the wines of Beaujolais. Whole clusters of Gamay grapes are placed in stainless steel tanks after which CO2 is pumped in to create an anaerobic environment (lack of oxygen). In time, fermentation takes place inside the grapes extracting maximum color and fruit–but little tannin. Wines made using carbonic maceration are known for having a candied, artificial fruit quality.
46
Cepage
Grape Variety
47
Chaptalization
A winemaking process of adding sugar to fermenting must to increase alcohol in the finished wine. Chaptalization is legal and widely used in European countries. It is largely illegal in the U.S. and other New World countries.
48
chewy tannins
The sense of tannins that is not overwhelming, but is a little drying. This sensation is not necessarily a negative attribute for wine.
49
chocolatey
Typically associated with rich red wines, chocolaty refers to the flavours and mouthfeel associated with chocolate.
50
Clarity
The degree of a wine’s clarity--or lack thereof--which is largely determined by the amount of fining and filtering the wine undergoes before bottling.
51
climate
Climate is the statistics (usually, mean or variability) of weather, usually over a 30-year interval. It is measured by assessing the patterns of variation in temperature, humidity, atmospheric pressure, wind, precipitation, atmospheric particle count and other meteorological variables in a given region over long periods of time. Climate differs from weather, in that weather only describes the short-term conditions of these variables in a given region.
52
clone
A vine that has developed differently from other vines of the same grape variety. The clone may have developed through natural selection by adapting to its environment or was artificially bred and developed in a control environment in order to advance favorable characteristics.
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closed
Wine that is not very aromatic.
54
cloying
A sticky or sickly sweet wine without balanced acidity.
55
cold settling
A non-mechanical process of clarifying juices at low temperatures (< 5°C).
56
cold soak
Pre-fermentation cold maceration involves the aqueous extraction of compounds from the fruit flesh/pulp/skins/seeds into the must (as opposed to the alcoholic extraction).
57
cold stabilisation
Chilling wine to –2°C to precipitate tartrate crystals.
58
Cold Stabilization
The process of removing excess tartaric acid (tartrates) in wine before bottling by chilling it to approximately 30 degrees fahrenheit over 24-30 hours. During that time, excess tartrates precipitate out of solution and the wine is then filtered (or not) and then bottled.
59
Complexity
Defined as the number of aromas and flavors combined with how much—or little—the wine changes on the palate. The degree of complexity is largely determined by the vineyard origin, quality of the fruit, timing of the harvest, and winemaker’s skill–or lack thereof.
60
compound bud
Compound (or dormant) buds occur at each node along a vine shoot and comprise primary, secondary and tertiary latent buds. Compound buds that develop in one season can burst in the subsequent season to give a primary shoot, if their node is retained after winter pruning. (If the primary latent bud is damaged, for example, due to frost, the secondary latent bud may burst instead).
61
continentality
A climate attribute that is inversely related to the degree of water moderation.
62
cordon
The outward extensions or "arms" of a grapevine extending from the trunk which carries the fruiting grape shoots or spurs.
63
cordon cut
Wines made from grapes which have partially dessicated (becoming significantly sweeter) on the vine.
64
coulure
The result of metabolic reactions to weather conditions that causes a failure of grapes to develop after flowering.
65
Cross-flow filtration
A form of extreme filtration that involves wine being forced under great pressure across a horizontal filtration system with micron-sized pores in the filter pads. Cross-flow is is an effective, economical method used for stabilization purposes as well as to remove certain faults including Brett, VA, and sulfur compounds.
66
crusher-destemmer
A device that crushes grapes (generally with rollers) and then removes stems with beaters revolving in a perforated cylinder.
67
crust
The bottle sediment of red wines as they age. This is usually associated with sediments in port.
68
cultivar (cultivated variety)
A grapevine selected for desirable characteristics that can be maintained by propagation.
69
dense
Dense often describes bold red wines, but isn’t always a positive characteristic in other wines because it implies that it is unbalanced.
70
depth
An aspect of complexity. I.e. a wine with several layers of flavor.
71
Desiccated
Desiccated is best defined as the state of extreme dryness or the process of extreme drying. In older wines, desiccation is a common term used to describe fruit quality.
72
developed
A tasting term referring to the maturity of a wine.
73
diacetyl
Diacetyl is a byproduct of malolactic fermentation/conversion responsible for the butter/cream/dairy notes in Chardonnay. Detecting diacetyl is important to recognize not only Chardonnay-based wines but Chardonnay-treatment winemaking used with other grapes as well.
74
Diurnal Temperature
Difference between day and night temperatures.
75
dormancy
The period during a grapevine's growing season where there is no photosynthetic and very little metabolic activity going on
76
downy mildew
A major disease of grapevines caused by the fungus Plasmopara viticola which is unique to grapevines.
77
draining
The operation consisting of leaving the juice of the crushed, harvested grapes to flow, before pressing.
78
Dry Extract
Dry extract refers to grape solids present in wine. The higher the dry extract, the richer and more full-bodied the wine. Dry extract is measured in grams per liter.
79
elegance
A well balanced wine that has subtle complexity.
80
Esters
Esters are a group of volatile aromatic compounds derived from fermentation that are responsible for the general “fruity” smell in wines.
81
extended maceration
Leaving young red wine in contact with skins and seeds on completion of primary fermentation.
82
extracted
A wine with concentrated flavors which are often derived from extended skin contact.
83
extraction
The release of substances, mostly derived from grape skins and just under the skin surface, that contribute tannin, colour, glycerol and flavour in wine.
84
fat
A wine that is full in body and has a sense of viscous.
85
FEW
Fruit, Earth, and Wood
86
Filtration
The process by which wine is passed through a filter pad to clarify it while also removing potentially problematic microbes, yeasts, and other solids. The degree of filtration, as in the size of filter pad pores, ranges dramatically, from light “polish” filtration to cross flow filtering and reverse osmosis both of which are used to remove water or alcohol in the finished wine.
87
Fining
The process by which a substance (fining agent) is used to clarify wine by collecting and ultimately removing grape solids. Fining agents include egg whites, bentonite (a fine white clay), and isinglass, a kind of gelatin substance derived from fish bladders.
88
fino
A style of sherry that has a distinctive tangy flavour that comes from being aged under a layer of 'flor' yeast cells.
89
firm
A strong perception of tannin and structure.
90
flabby
A wine that lacks acidity.
91
flat
The term is often used interchangeably with 'flabby' to denote a wine that is lacking acidity.
92
fluvial soil
Soils created by the runoff of creeks or streams from a hillside watershed
93
Fortification
The process of adding neutral grape spirits (brandy) to wine during or after fermentation. Fortification was originally used to preserve wine but is still commonly used in the production of Sherry, Port, Madeira, Vin Doux Naturels, and other wines. Fortified wines can either be dry or sweet depending on when the brandy is adding during the winemaking process.
94
foxy
A musty odor and flavor from Vitis labrusca grapes native to North America.
95
free run
Juice obtained from grapes that have not been pressed.
96
freshness
A positive perception of wine acidity.
97
fruitset
Qualitative definition: retention of the ovary on the peduncle as berry, after fertilisation of the ovule. Quantitative definition: proportion of flowers that become berries.
98
Geneva Double Curtain trellis
A horizontally divided trellis that is specifically designed to allow more light into the fruiting zone while increasing the surface area of the canopy.
99
Glassware Stance
Glassware stance is a group of techniques for how to hold a wine glass and smell wine in order to derive the optimum results
100
Glycerin
Glycerin, or glycerol, is an alcohol which is present in wine from the fermentation. Glycerin affects both the wine's flavor and texture. On the palate, glycerin adds a fuller texture and a softer mouth-feel.
101
graft
The joint made during the grafting of rootstock to the scion of a vine
102
grape quality
Grape quality is affected by variety in conjunction with the weather during the growing season, soil minerals and acidity, the time of harvest, and the pruning methods employed.
103
green
A negative tasting term for a wine that tastes youthful, unripe, raw and acidic.
104
gross lees
Gross lees (dead yeast cells) usually collect at the bottom of the fermentation vessel immediately after fermentation is complete.
105
Gulf stream
The current of warm water running along the Atlantic coast, influencing the temperate climate of the region.
106
ha
Measurement of surface area used for vines in Bordeaux = 2.47 acres
107
heat exchanger
A device for rapidly cooling or warming wine, grape juice or must, often employing a shell with tubes inside.
108
heat degree days
The average temperature per day (°C) minus 10, multiplied by the number of days in the 7 month growing season (May to September in). A base of 10 is used because vines do not function below 10°C.
109
heat exchanger
A device for rapidly cooling or warming wine, grape juice or must, often employing a shell with tubes inside.
110
heavy
An unbalanced wine that is very alcoholic.
111
hollow
Diluted wines which lack fruit depth and concentration.
112
humidity
Expressed as a percentage, the relative humidity is the ratio of the amount of water vapour in the air at a specific temperature to the maximum amount that the air could hold at that temperature.
113
hybrid
The product of a crossing of two or more Vitis species.
114
Hydrogen Sulfide (H2S)
H2S is an intense smelling sulfur compound that is formed when yeast draws on sulfur compounds for a nitrogen source during fermentation. H2S smells like sewer gas or rotten eggs. Wines displaying H2S are often called “reduced.” H2S is removed by the addition of diammonium phosphate (DAP) to the must or use of copper sulphate to clean up the must or wine.
115
inoculation
The process of yeast addition to juice or must.
116
Inflorescence
Reproductive organ of grapevine whereby a collection of flowers are arranged on the rachis.
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inoculation
The process of yeast addition to juice or must.
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laccase
An enzyme which can occur in grapes, particularly under wet conditions. It causes rapid and damaging oxidation of juice and wine.
119
lactic acid
An acid formed in trace amounts during yeast fermentation and in larger quantities during malolactic fermentation.
120
lateral shoot
Side shoot that develops from the axillary buds on the stem of the current season’s growth.
121
layering
A long cane from an adjacent vine is used to replace a missing vine. The new vine grows quickly as it is nursed by the mother vine to which it is attached
122
lees
Wine sediment that occurs during and after fermentation. It consists of dead yeast cells, grape seeds, and other solids.
123
Lees contact
Lees contact and bâtonnage, or the stirring of the lees, are commonly used white winemaking techniques. Both add a richness and creaminess to the texture of the wine as well as aromas and flavors of yeast, brioche, bread dough, and toast. This gradual breakdown of lees left over from fermentation is called “autolysis.” Lees contact is an important component in Chardonnay winemaking as well as other the production of other white wines including Muscadet, Pinot Grigio, and certain dry Rieslings. Further, lees contact is a vital component in classic method sparkling wine production in Champagne, Cava, and other quality sparkling wines around the world.
124
lyre trellis
A “U” shaped trellis system where the canopy is split horizontally, the shoots trained upwards, and there are two distinct fruit zones.
125
maceration
The mixing of grape skins and juice prior to, during and after alcoholic fermentation is known as maceration. This can also be termed skin contact. In white winemaking, skin contact is only used with certain varieties (e.g. Sauvignon Blanc) to enhance varietal character. Almost all red wines require some form of maceration. If it occurred prior to fermentation, typically the temperature is kept low (< 10ºC) and this process is called a “cold soak”. Maceration during the alcoholic fermentation of red wines is crucial as the grape skins contain the majority of flavors, tannins, and colors necessary for winemaking. If the contact continues beyond alcoholic fermentation, then this process is designated “extended maceration”.
126
macroclimate
Refers to the regional climate of a broad area. Examples would be AVA's such as Oakville, Rutherford. AOC such as Cote Roti, Chablis.
127
Maderization
Maderization is one of the most common wine faults due to poor storage conditions. When exposed to heat for any period of time, wine thermally expands inside the bottle pushing the cork up and even out. Oxidation also common with maderized wines. Wines that are Maderized smell cooked or burned (Madeira!). Unfortunately, Maderization can never be entirely removed from wine even with sterile filtration..
128
malic acid
An acid found in high concentrations in unripe grapes, it has a tart, sharp flavor.
129
malolactic fermentation
This is a secondary fermentation that occurs in almost all red wine and some white wines. A group of bacteria known as the Lactic acid bacteria are responsible. Wine is allowed to undergo this process as it reduces the chance of microbial spoilage occurring once the wine is bottled. Typical flavor and odor characteristics of MLF are nutty, buttery, butterscotch, lactic, and diacetyl. The wines are also less acidic after MLF as the bacteria have transformed the green tasting malic acid into the softer lactic acid.
130
marc
A French word for the residue stalks, skins and seeds left after pressing.
131
Mediterranean Climate
Characterized by low temperature difference between the warm summer months and cold winter months. In addition, rainfall tends to fall between late fall and early spring, leaving the summer warm and dry.
132
Mercaptan
Mercaptan is a volatile sulfur compound that smells like natural gas, onions, or garlic. When H2S is not removed quickly from the must, it can further react with other compounds to form mercaptans and other disulfides. Mercaptan can also be formed in a finished wine that is allowed prolonged lees contact. Mercaptan is prevented from forming by removing H2S quickly from the must or by using DAP or copper sulphate on the wine.
133
Merlot
A black grape with thin skins resulting in wines typically with lighter color and tannins.
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mesoclimate
Refers to the climate of a particular vineyard site and is generally restricted to a space of a tens or hundreds of metres.
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millerandage
Occurs when flowers develop abnormally into either seedless berries or live green ovaries.
136
must
Unfermented grape juice, including berry seeds, skins and stalks.
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mousy
Mousey taint is a microbiological fault caused by the spoilage yeasts belonging to the genera Brettanomyces and Dekkera. Wine affected by the taint often displays an intense metallic bitterness.
138
must
Unfermented grape juice, including berry seeds, skins and stalks.
139
nematodes
Microscopic, parasitic roundworm that live in or feed on grapevine roots. They can stunt vine growth and cause viral disease.
140
New World style
A wine is described as having “New World” style when it is dominated by fruit elements with little, if any, mineral and earth notes. Forward fruit, less natural acidity, and a higher alcohol level can also be clues that a wine is from the New World as major growing regions tend to have a warmer climate.
141
New oak
Aging wine in oak imparts a wide range of aromas and flavors including vanilla, baking spices, chocolate, coconut, dill, smoke, toast, coffee, tea, and more. Technically, lactone esters account for many of these oak indicators. It’s vital that the student/taster be able to identify the markers of new oak vs. a wine without oak aging and to be able to describe them.
142
New World style
A wine is described as having “New World” style when it is dominated by fruit elements with little, if any, mineral and earth notes. Forward fruit, less natural acidity, and a higher alcohol level can also be clues that a wine is from the New World as major growing regions tend to have a warmer climate.
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oily
A term for wine with a viscous texture or that is low in acidity and feels flabby in the mouth.
144
Old World
Wines made from countries with a long history of winemaking, including countries in Europe, the Middle East and North Africa.
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Old World style
A wine is described as displaying “Old World” style when it is dominated by other-than-fruit elements, specifically mineral and earth. Restrained fruit, higher natural acidity, and restrained alcohol can also be clues that a wine is from the Old World as the important growing regions tend to have a cooler climate.
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olfactory bulb
When wine is inhaled into the nose or mouth, information is transmitted to the olfactory bulb which can identify nearly 10,000 unique aromas even at very low concentrations.
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Organoleptics
A term used to describe the combined senses of smell and taste
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Passito
An Italian term describing the process of drying grapes on straw mats over a period of time. Passito is also used to describe wines made from dried grapes, such as Passito di Pantelleria from Sicily.
149
pectin
Pectins are structural molecules in the cell walls of grapes which have the important function of binding plant cells together.
150
pedicel
The stalk of an individual flower.
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peduncle
A stalk supporting an inflorescence, which is the part of the shoot of the grapevine where flowers are formed and eventually the bunch.
152
Petaluma Gap
A wind gap in the coastal mountains near Petaluma bringing in strong (20 plus miles per hour) winds from the Pacific towards the San Francisco Bay, which further cools the southern part of Napa Valley (particularly the Carneros region).
153
Phenolic Bitterness
Phenolic bitterness in white wines is derived from skin contact and should not be confused with oak tannin. Wines with phenolic bitterness include Albariño, Grüner Veltliner, Viognier, Gewürztraminer, Pinot Grigio, and Alsace Pinot Gris.
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phenology
The study of the annual growth of grapevines and how these stages of development are influenced by seasonal variations in climate.
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Phylloxera
A minute (ca. 0.75 mm) underground insect that kills grape vines by attacking their roots.
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plunging
The process of pushing down the cap to extract colour, flavour and body.
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pollination
The process by which pollen is transferred from the anther (male part) to the stigma (female part) of the grapevine, thereby enabling fertilization and reproduction.
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polymerisation
Aggregation of anthocyanins and tannins into larger particles, leading to color changes of red wines.
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potter fermenters
A fermentation vessel which uses gravity to separate juice or fermented wine from skins and seeds.
160
powdery mildew
A fungal disease that attacks any green tissue of a grapevine. Symptoms are a greyish appearance on leaves and young fruit.
161
precision viticulture
The cultivation of grapes using an approach that applies appropriate vineyard management practices according to variation in environmental factors (soil, topography, microclimate, etc.). Typically the approach uses technological tools (GPS, GIS, remote sensing, etc.) to measure local variation, and manages different vineyard areas accordingly to maximize yield and quality, while minimizing risk and environmental impact.
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primary bud necrosis
A physiological disorder whereby the primary bud within a grapevine compound bud becomes necrotic.
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primary fermentation
During primary fermentation of wine, glucose and fructose are converted to alcohol (ethanol) by yeast. The by-products are aroma and flavor compounds as well as carbon dioxide and heat.
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Prompt bud
A prompt (or lateral) bud is a bud that develops in the leaf axil next to the compound (or dormant) bud; it may or may not burst in the same season it develops, to become a lateral shoot.
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propagation
the creation of new organisms from seeds (sexual propagation) or vegetative parts of plants such as grapevine cuttings (asexual propagation)
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pump-over
The act of pumping wine out from a bottom valve of a fermenting tank, up onto the top of the fermenting mass in the same tank. This ensures a floating “cap” of wets skins.
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Pyrazines
Pyrazines are the compounds in wine that give the wine a vegetative flavor; often expressed as green pepper, but sometimes as olive, dried sage, dried oregano, other dried herbs.
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rachis
The central axis of the inflorescence that bears the flowers/berries.
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rack and return
Decanting clear juice or wine from above the sediment (lees) into another vessel. The lees are then cleaned out and decanted liquid is then returned to the original vessel.
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racking
The process of drawing wine off the sediment, such as lees, after fermentation and moving it into another vessel
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Raisination
A term that describes wines displaying raisinated fruit characteristics. Raisination can originate from a number of different causes including grape varieties that ripen unevenly, wine made from overripe grapes, or wine made from dried grapes.
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rancio
An unique character, often described as butterscotch and old wood aromas, found in fortified wines which have spent a significant time in old oak barrels
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Recioto
A dessert wine made from grapes that were dried on mats after picking
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reduction
The reduced state is usually recognized the smell of rotten eggs (hydrogen sulphide). Compounds in wine gain an electron (or hydrogen atom) and become reduced.
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refractometer
A device used to measure the sugar content of grapes.
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resveratrol
A stilbene compound produced by grapes in response to environmental stress, notably to attack by pathogenic fungi. It is also an important antioxidant with beneficial health consequences when wine is consumed in moderation.
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reticent
A wine that is not exhibiting much aroma or bouquet characteristics.
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Reverse Osmosis
The term reverse osmosis refers to another extreme form of filtration that involves filtering wine at the micron level. The term also refers to the patented equipment used in the process itself. As with cross-flow and sterile filtration, reverse osmosis is used to remove water, alcohol, and certain faults including Brettanomyces from a wine after fermentation and before bottling.
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rotary fermenter
Rotary fermenters have agitators inside them to mix the cap and juice when the whole tank is rotated mechanically.
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Rotundone
Rotundone is a chemical compound called a sesquiterpene that accumulates in grape skins, increasing in concentration between véraison and harvest. Rotundone accounts for the peppery aroma found in certain white and red grapes. White wines displaying this peppery quality include Grüner Veltliner. Red grapes include Syrah, Mourvèdre, Grenache, and Zinfandel.
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saignée
The removal of grape juice from the must before primary fermentation to increase a wines skin/juice ratio. Juice drawn off can be used to make a rosé wine.
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sappy
A slightly green character often found in young wines.
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scion
The above ground vine stock that determines the grape variety.
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Scott Henry trellis
A vertically split canopy training system which utilises two canes which are tied to an upper wire and the shoots trained upward. There are also two canes tied to a wire 12” below the upper wire and those shoots are trained downwards.
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self-pollination
Most Vitis vinifera grapevines are hermaphroditic (they have both male stamens and female ovaries) and are therefore able to self-pollinate.
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site selection
There are three aspects that should be considered when selecting a successful vineyard site: climate, soils and proximity to crop hazards.
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Smart Dyson trellis
A vertically split canopy system where the shoots arise from one cordon. Half of the shoots are trained upwards and the other half are trained downwards.
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Sous bois
Sous bois is a French term for forest-floor or undergrowth.
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sparging
The sparging of juice or must with oxygen to oxidize readily oxidisable phenols and promote their subsequent precipitation during fermentation.
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spur
A short pruning unit of current season’s wood. Usually, two buds are retained at pruning.
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stabilisation
The removal of unstable components such that the wine will not develop any undesirable physical and sensory properties under normal storage conditions.
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standard drink
A standard drink is any drink containing 10 grams of alcohol.
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Stem inclusion
A common practice in red winemaking in Burgundy as well as Beaujolais. In Beaujolais, the practice of stem inclusion is the result of fermenting whole clusters of grapes using carbonic maceration. Aromas and flavors from stem inclusion can best be described as green and woody.
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Sterile filtration
Processing wine through filter pads that have micron-sized pores. Wines are sterile filtered for stabilization purposes as well as to remove certain faults including Brett, VA, and sulfur compounds. Sterile filtration is also used to decrease the level of alcohol in a finished wine.
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stuck fermentation
A yeast fermentation that stops prematurely and does not restart even though live yeast and fermentable sugar still remain in the liquid.
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Sub-AVA
This term is often used interchangeably with nested-AVA, however the term sub-AVA infers that the appellation is subordinate to the larger AVA, and this is not technically accurate.
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Sulfur Dioxide (SO2)
SO2 is a valuable preservative that has been commonly used as an antioxidant in beverage and food production for over two thousand years. SO2 is used during the winemaking process to prevent oxidation and to stabilize the wine before bottling. However, if there is an excess of SO2 is added during bottling, it can be considered a fault. SO2 smells like a lit wooden matchstick, burnt rubber, or mothballs. It can be removed by racking the wine or through filtration.
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tactile
The sensations perceived while wines were held in the mouth.
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Tannin
Tannin, or tannic acid, is an important component in red wine. Tannin is derived from grape skins, added press wine, or barrels used in the aging process. Tannin tastes bitter and feels astringent. In moderation, tannin adds structure and complexity to wine. An excess of tannin can render wine bitter and astringent (think overly brewed tea). Red wines practically always have more tannins than whites. However, certain white wines such as lavishly oaked New World Chardonnays can display considerable tanni
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tartaric acid
One of the strongest acids in wine which controls the acidity levels. It contributes to the “tartness” of a wine, but not as much as malic and citric acid.
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TDN
TDN is the source of the petrol or kerosene character most commonly associated to Riesling. Technically, TDN is a chemical compound called 1,1,6-trimethyl-1,2-dihydronaphthanlene, that was first isolated by German scientists in 2006. TDN is present in all wines but it usually at concentrations below threshold level. With Riesling, it’s thought that the combination of water stress, nitrogen deficiency, specific yeast strains, and clonal selection all affect the development of TDN. Recent studies have also shown that TDN is more likely to develop in above-threshold quantities in Riesling grown in warmer climates with a shorter growing season.
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Terpenes
Terpenes are intensely aromatic compounds with pronounced floral and sweet citrus notes. Classic grapes/wines that display terpenes include Albariño, Riesling, Viognier, Torrontés, Gewürztraminer, and Muscat.
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thiols
Thiols are also responsible for a class of wine faults caused by an unintended reaction between sulfur and yeast.
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training system
The orientation and placement of a grapevine r to facilitate long-term health while optimizing fruit quality, easing harvest methods and reducing production costs.
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Trichloroanisole (TCA)
TCA, or corkiness, is a chemical compound (haloanisole) that is the result of mold combining with chlorine. The presence of TCA is most often found in corks. However, TCA can also be traced to barrels, tanks, or other winery equipment. TCA smells musty, moldy and is commonly compared to the smell of old books and magazines or a wet concrete floor.
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ullage
Also known as headspace, ullage is the unfilled space in a wine bottle, barrel, or tank.
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undervine management
Under vine management impacts weed species and populations . Practices include mulching, growing an inter-row and/or under vine cover crop or cultivation.
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veraison
The onset of ripening and change of colour of the grape berries.
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vertical shoot positioning (VSP)
Shoots are set vertically by tucking them between catch wires, resulting in undivided canopies that resemble hedgerows with a narrow vertical canopy.
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Vin Doux Naturels
Literally, “wine made sweet naturally.” However, the term Vin Doux Naturels is a misnomer as it describes a style of French fortified wines made in the Southern Rhône Valley or the Languedoc-Roussillon regions. Muscat de Beaumes-de-Venise and Banyuls are two well-known Vin Doux Naturels.
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vine capacity
The total amount of growth (amount of dry matter) produced in a season; fruit, shoots, leaves, roots and increment of old wood.
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Vinous/Vinosity
The term vinous, or vinosity, is used to describe the aromas and flavors of a red wine with age. A “vinous” wine displays fruit qualities that are dried/evolved while secondary and tertiary aromas and flavors dominate the wine.
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Volatile Acidity (VA) Acetic Acid (AA)
Volatile acidity, or VA as it commonly called, is a byproduct of fermentation that is present in trace amounts in practically every wine. However, if a wine smells strongly of vinegar or balsamic, it has high level of VA which is usually considered to be a fault. VA can be removed from wine before bottling with sterile filtration, crossflow filtration, and reverse osmosis.
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Volatile Acidity (VA) Ethyl Acetate (EA)
Ethyl acetate, or EA, is the other common form of VA. EA smells like nail polish remover, glue or varnish. It’s caused by wine spoilage yeasts and the chemical reaction of ethanol and acetic acid during fermentation. EC can be removed with sterile filtration, cross flow filtration, and reverse osmosis.
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volatility
The presence of water-soluble organic acids which have short carbon chains. Volatile acidity (VA) in wine represents acetic acid (vinegar).
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Watering Back
A winemaking process that consists of adding water to the must before fermentation or to the wine. Watering back is commonly used to reduce the alcohol level in the finished wine.
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whole bunch press
Generally grapes are crushed to release the juice and allow fermentation to begin. However, in some style of winemaking (e.g. for sparkling or ‘champagne’ wines), whole bunches of grapes are loaded directly into the press and the juice is immediately separated from skins, seeds and stalks. This process reduces the skin contact and is perceived to produce “softer” less astringent wines.
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yeast lees
A single cell microorganism responsible for alcoholic fermentation, that is converting the sugars in grape juice into ethanol. The most important yeast in winemaking is Saccharomyces cerevisiae, also known as baker’s yeast. Strains of this yeast occur rarely on grapes, however, are easily isolated from wineries, and can either be added by the winemaker or evidentially dominate in a uninoculated or “wild” fermentation.
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yield
A measure of the amount of grapes or wine that is produced per vine (or per area of vineyard).
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Zinfandel
A black grape found primarily in Southern Italy and California, producing a wine range of wine styles from dry or off-dry roses to intense, full-bodied red wines with lots of alcohol.
