Pink wine that is made from red or purple grapes, but fermented for a shorter period of time with the skins present.  

The amount of sugar left in the wine after the fermenation has completed.  

The process of syphoning wine from one vessel to another. The first racking transfers wine from the primary fermenter to the secondary fermenter (usually a carboy as far as home winemaking is concerned) after the primary fermentation is over. After that, racking may be done several more times before it is racked to aid in…

Equal to twice the percentage of alcohol in a solution. For example, a solution with 15% alcohol is said to be “30 Proof.” The term originated in Britain when Rum was used to pay sailors. The rum would be “proofed” to prove it had not been watered down. Gunpowder would be immersed in the rum.…

In home wine making, generally a pail made out of food grade plastic and in a variety of sizes, depending on the amount of wine that is being made. Primary fermentation which generally takes 5 to 8 days is done in the pail, often with a lid that is not closed tightly. This allows for…

The first stages of the fermentation process when the fermentation is more energetic and vigorous. Generally occurs in the presence of air, and quickly converts sugars to carbon dioxide and alcohol. Wine is made with the juice of the fruit in a primary fermentation vessel – in home winemaking, usually a food grade plastic pail…

A device that is used to force juice out of fruit.

Describes relative acidity of a solution. In winemaking terms, knowing the pH can be helpful in determining some qualities of the wine as well as amounts of sulfite to add before bottling.  

An enzyme that is added to wines that are high in pectin. Pectin is the substance that causes jelling and some fruits have high levels of pectin that are not wanted in wine.  

The term that is sometimes used to describe the flavour of a wine.  

The aroma or bouquet of a wine. The smell or odour that is released from the wine.

A sediment composed of yeasts and other solids that form during the fermentation process. Racking usually removes most of this sediment.

In winemaking, a general term for a mix of different populations of yeast, mold and bacteria that cause “film yeast.” When present in wine, can cause an objectional flavor.  

A term that is used to describe wine during the process, when it still contains large particles of fruit, juice and yeast.

A whose primary flavour comes from herbs and/or spices.