Wine Vocabulary

Our wine vocabulary includes a brief description of several wine related terms. It is the wine jargon that is common among wine experts and true wine lovers. This wine glossary is frequently updated by adding more wine related terms.

Aerobic Fermentation: Fermentation conducted in the presence of air. Usually the first part of the fermentation process.

Anaerobic Fermentation: Fermentation conducted in the absence of air. This is the second part of the fermentation process.

Body: The fullness of a wine.

Campden Tablets: Are a sulphur based product, potassium or sodium metabisulfite, useful in winemaking for various sterilisation or purification purposes. Used primarily to kill certain bacteria and restrain the growth of wild yeast.

Carbon Dioxide: The colourless, odourless gas given off by a fermenting liquor.

Dry Wine: A wine is said to be dry when little or no sugar is left after the fermentation process. It is also said to have "fermented right out".

Fermenting: The process brought about by yeast acting upon sugar to produce alcohol and carbon dioxide.

Fermentation Trap: Also called a fermentation lock, this low-pressure valve on top of a fermenting vessel prevents air or bacteria from entering while allowing carbon dioxide to escape.

Fining: To reduce the suspended solids from a wine after fermentation. Usually, wine finings such as a fine clay called “bentonite” is added.

Fortify: Increasing the strength of wine by adding grape spirit. For instance, sherry and port are fortified wines.

Hydrogen Sulphide: A gas with the smell of rotten eggs; sometimes found in wines. It may drive away on exposure to air.

Hydrometer: An instrument for measuring the weight (or sugar content) of a liquid.

Lees: The deposit of yeast and solids formed during fermentation.

Malolactic Fermentation: The process that helps in lowering the overall acidity and tartness of wine. This happens when bacteria convert malic acid in wines into lactic acid.

Must: The combination of basic ingredients from which a wine is made. That is, the mixture of grape juice, skins, seeds, and pulp.

Nutrient: Nitrogenous matter added to the fermentation liquid to boost the action of the yeast.

Racking: Siphoning the wine from the container in order to separate it from the sedimentation.

Stable: A wine is said to be stable when there is no danger of further fermentation.

Vinegar: Wine “gone bad.” It is made from oxidation of alcohol in wine; it is a result of excessive fermentation.

Vinegar Fly: Common name for the insect Drosophila melanogaster. It is a winemaker's biggest enemy. A vinegar fly may turn your wine into vinegar.