The Cooking Inn : Wine Terminology F PageSelect an item from the list to go to it's site
The process by which grape juice is chemically converted into wine through the action of yeast. During fermentation, yeast enzymes convert the natural sugar in the grapes into alcohol, giving off carbon dioxide as a byproduct.
A device used to remove certain large particles such as yeast or bacteria from wine. Wines that are properly filtered suffer no damage to their flavor or aroma.
Passage of wine through cellulose pads, diatomaceous earth or membranes to remove suspended solids, yeast or malolactic bacteria. Sweet wines must be filtered to remove yeast and prevent re-fermentation in the bottle.
The final aftertaste of a wine. Very good wines tend to have relatively long finishes.
A descriptive term for a wine that has a smell reminiscent of flowers or meadows.
A wine that has had its alcohol content raised by the addition of neutral grape spirits. For example, Port, which is about 20% alcohol by volume, is a fortified wine.
The wire closest to the fruiting zone of the vine.
A descriptive term for a wine which is relatively weighty on the palate. Full-bodied wines are also generally fairly high in alcohol.