Wine Terms tagged with 'Wine Making'
- Acidity
- Wine Character
- Carbonic Maceration
- Assemblage
- Astringency
- Merlot
- Sommelier
- Tannin
- Botrytis Cinerea
- Sweet Wine
- Dry Wine
- Argentina
- Aroma
- Auslese
- Balanced
- Barrique
- Beaujolais Nouveau
- Bin
- Bleeding
- Body
- Bouquet
- Brut
- Bud burst
- Buttery
- Cellaring
- Cepage
- Clarification
- Classed growth
- Clean
- Corked
- Cote
- Demi-sec
- Dosage
- Elevage
- En Primeur
- Extract
- Fermentation
- Filtration
- Fining
- Flabby
- Flying Winemakers
- Fortified
- Free-run Juice
- Gamey
- Green
- Hangover
- Hungary
- Lactic Acid
- Late Harvest (Late Harvest Wine)
- Laying Down
- Lean
- Leathery
- Lees
- Lees Stirring
- Loire
- Length
- Maceration
- Machine Harvesting
- Magnum
- Malic acid
- Must
- Negociant
- New World
- New Zealand
- Noble Rot
- Nose
- Oaky
- Old World
- Oloroso
- Oxidation
- Pierce's Disease
- Pressing
- Wine Racking
- Reserve
- Residual Sugar
- Sappy
- Sec
- Solera
- Spain
- Structure
- Sur Lie
- Tartaric Acid
- Trocken
- Ullage
- Vanilla
- Vinification
- Wine Press
- Yeast
- Appellation
- Basket Press
- Crushing
- Bladder Press
- Horizontal Screw Press
- Continuous Screw Press
- Manual Crushing
- Mechanical Crushing
- Primary Fermentation
- Secondary Fermentation
- Stuck Fermentation
- Succinic Acid
- Citric Acid
- Cordon Renewal
- Fining Agent
- Wine Fault
- Winemaker
- Acidification
- Alcohol
- Alcoholic Fermentation
- Alliers
- American Oak
- Amontillado
- Anthocyanins
- Appearance
- Barbaresco
- Barolo
- Blackcurrant Notes
- Berry
- Bin Number
- Bitter
- Black Grapes
- Blending
- Bottle Aging
- Bottle Shock
- Bottle Sickness
- Bottling
- Breathe
- Bright
- Brix
- Cask Number
- Cellared By
- Chewy
- Clarity
- Climat
- Cold Stabilization
- Dense
- Depth
- Deutscher Tafelwein
- Dirty
- Drip Irrigation
- Early Harvest
- Earthy
- Elegant
- Enologist
- Enology
- Enophile
- Estate-Bottled
- Ethyl Acetate
- Extra Brut
- Fighting Varietal
- Filtering
- Flor
- French Oak
- Full-Bodied
- Glycerin
- Gout de Terroir
- Gran Reserva
- Grand Cru Classe
- Grassy
- Green Harvest
- Grown, Produced And Bottled
- Harmonious
- Harvest
- Legs
- Limousin
- Lively
- Made and Bottled By
- Methode Champenoise
- Microoxygenation
- Mouthfeel
- Must Weight
- Natural Yeasts
- Nevers
- New Oak
- Non-Vintage
- Nouveau
- Nutty
- Oak Chips
- Oechsle
- Off-Dry
- Organic Wine
- Palate
- Perfumed
- Phenolics
- Physiological Ripeness
- Plateau
- Polyphenol
- Pomace
- Powdery Mildew
- Pradikatswein
- Pump-Over
- Punch-Down
- Racking
- Resveratrol
- Rich
- Rose
- Rough
- Round
- Sediment
- Skin Contact
- Smoky
- Sulfites
- Super Second
- Sweet
- Table Wine
- Temperature of Fermentation
- Toasted Barrels
- Vigneron
- Viniculture
- Vintner
- Vintner-Grown
- Zinfandel
- Vosges Oak
- Yield
- Blend
- Bottle-Aged
- Cabernet Franc
- Chardonnay
- Double Decanting
- End
- Fine Lees
- Firm
- Forward
- Fourth Growth
- Maderization
- Polished
- Port
- Red Table Wine
- Second Growth
- Single Vineyard
- Spoofilated
- Volatile
- Champagne
- Chateau Bottled
- Chianti
- China
- Cloudy
- Cork
- Corkscrew
- Cotes-du-Rhone
- Cru Bourgeois
- Cru Classe
- Cuvaison
- Dry Extract
- Macebo
- Malvasia
- Muller-Thurgau
- Navarra
- Oak
- Palomino
- Petit Verdot
- Petite Sirah
- Piedmont
- Pinot Blanc
- Pinot Grigio
- Pinot Meunier
- Pinot Noir
- Porto
- Pouilly-Fume
- Remuage
- Rheinhessen
- Rhine Wine
- Riesling
- Rioja
- Rotten Egg
- Roussillon
- Sangiovese
- Sangria
- Sauvignon Blanc
- Selection de Grains Nobles
- Semillon
- Seyval Blanc
- Shiraz
- Sour
- Spatburgunder
- Stabilizing
- Still Wine
- Sugaring
- Gruner Veltliner
- Pigeage
- Thick
- Troncais Oak
- Acetone
- Aerate
- Barrel-Aged
- Botrytis
- Charmat Method
- Chocolate
- Dry
- Texture
- Unbalanced
- Unfiltered
- Vintage
- Backward
- Barrel Fermented
- Hot
- Reduction
- Backbone
- Active Ingredient
- Adjuvant
- Blight
- Cap Fall
- Carboy
- Chaptalization
- Cluster Thinning
- Compatibility
- Cover Crop
- Dormant Pruning
- Engustment
- Fruiting Zone
- Fungicide
- Genotype
- Hardpan
- Graft Incompatibility
- Head
- Infest
- Juicing
- Leaching
- Lesion
- Lime Sulfur
- Lobe
- Lyre system
- Nouaison
- Parasite
- Photosynthesis
- Scion
- Second Crop
- Secondary Bud
- Stigma
- Stratification
- Suberin
- Supercooling
- Surfactant
- Tertiary Bud
- Threshold
- Titratable Acidity
- Tomentum
- Topping Up
- Topworking
- Translocation
- Transpiration
- Trellis
- Turgidity
- Vigor
- Vine Density
- Vinifera
- Virus-Tested
- Viticulture
- Waterberry
- Wettable Powder
- Wilt
- Winkler Region
- Yield-To-Pruning Weight Ratio
- Acetic Acid Bacteria
- Acetification
- Acetobacter
- Acidulate
- Aspect
- Barrel Maturation
- Continental Climate
- Cool-Climate Viticulture
- Cryoextraction
- Deacidification
- Elevation
- Encepagement
- Finished Whisky
- Fino Sherry
- Lake Effect
- Sparkling Red Wine
- Metayage
- Mutage
- Oxidative Aging
- 1976 Paris Judgment
- Tries Successives
- Varietal Labeling
- Vin Jaune
- Wild Yeast
- Phenols
- Base Wine
- Ethanol
- Austria
- Vineyard
- Winery
- Estate
- Vermouth
- Brandy
- White Wine
- Eastern European Oak
- Wine Grape Grower
- Botrytis Bunch Rot
- Tainted Wine
- Vinegar Taint
- Aphid
- Nitrogen
- Egg White Fining
- Phosphates
- Black Measles
- Geology
- Vin Cotto
- Saba
- Antioxidant
- Roncolas
- Over-Thin
- Carbon Dioxide
- Carbon Dioxide Injection
- Cool-Climate Varietal
- Horticulture
- Climate Change
- Shale
- Acetify
- Compound
- Suspended Solids
- Agriculture
- Flavonoid
- Non-Flavonoid
- Distillation
- Topsoil
- Water Table
- Wine
- Oak Staves
- Oaked
- Liquid Oak
- Oak Barrel Substitutes
- Ellagitannins
- Oak Powder
- Wine Connoisseur
- Grape Seeds
- Coupage
- Spoilage
- Sussreserve
- Cool Fermentation
- Estagio
- Jerez
- Degas
- Extended Maceration
- Airlock
- Pectic Enzyme
- Toasted Heads
- Heavy Toast
- Alcohol by Volume (ABV)
- Appellation d'Origine Protegee (AOP)
- American Viticultural Area (AVA)
- Brettanomyces (Brett)
- Cabernet Sauvignon (Cab Sauv)
- Chateauneuf du Pape (CNDP)
- Copper Sulfate (CuSO4)
- Diammonium Hydrogen Phosphate (DAP)
- Dissolved Oxygen (DO)
- Degree Days (GDD)
- Glassy-winged Sharpshooter (GWSS)
- Hectare (ha)
- Acetic Acid (HAc)
- Indoleacetic Acid (IAA)
- Institut National de l'Origine et de la Qualite (INAO)
- Integrated Pest Management (IPM)
- Infiltration Rate (IR)
- Lactic Acid Bacteria (LAB)
- Medium Plus (M+)
- Magnesium (Mg)
- Malolactic Fermentation (MLF)
- Sodium Hydroxide (NaOH)
- Oxygen (O2)
- Potential Alcohol (PA)
- Potential of Hydrogen (pH)
- Polyphenol Oxidase Enzyme (PPO)
- Polyvinylpyrrolidone (PVP)
- Polyvinylpolypyrrolidone (PVPP)
- Pedro Ximenez (PX)
- Qualitatswein Bestimmter Anbaugebiete (QbA)
- Qualitatswein (QbA)
- Rugose (RW)
- Sulfur Dioxide (SO2)
- Sulphite (SO2)
- 2,4,6-Trichloroanisole (TCA)
- Volatile Acidity (VA)
- Wine of Origin (WO)
