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Concept
Glossary of winemaking terms
Résumé
This glossary of winemaking terms lists some of terms and definitions involved in making wine, fruit wine, and mead.
Acetaldehyde
The main aldehyde found in wines, most notably Sherry.
Acetic acid
One of the primary volatile acids in wine.
Acetification
The process through which acetic acid is produced in wine.
Acetobacter
A bacterium found in wine that causes acetification resulting in the conversion of wine to vinegar.
Acidity
The quality of wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp – having disproportionately high levels of acidity – or too flat – having disproportionately low levels of acidity. The three main acids found in wine are tartaric acid, malic acid and lactic acid. The first two come from the grapes and the third from Malolactic fermentation which often occurs in the winemaking process.
Active acidity
The concentration of acids in the wine. Used to gauge the "total acidity" in the wine. Measured using the pH scale.
Actual alcohol
The amount of ethanol present in wine, usually measured as a percent of total volume (ABV) taken at 20°C
Aerobic conditions
Winemaking conditions that promote exposure to oxygen, such wine barrels kept partially full in order to oxidatively age the wine
Aging barrel
A barrel, often made of oak, used to age wine or distilled spirits.
Alcohol
Generally refers to ethanol, a chemical compound found in alcoholic beverages. It is also commonly used to refer to alcoholic beverages in general.
Alcoholic fermentation
The conversion by yeast of sugar into alcohol compounds
Aldehyde
A component of wine that is formed during the oxidation of alcohol. It is midway between an acid and an alcohol.
Alternative wine closures
Various substitutes used in the wine industry for sealing wine bottles in place of traditional cork closures.
Amino acids
Protein found in wine grapes that are formed by fruit esters and consumed during the fermentation process and/or autolysis.
Source officielle
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