Winemaking Glossary
A glossary of important winemaking terms.
- Acid Blend
- Aerobic Fermentation
- After-Dinner Wines
- Aging
- Airlock
- Alcohol
- Amalyse
- Anaerobic Fermentation
- Antioxidant
- Apertif
- Atmosphere
- Autolysis
- Bacteria
- Balance
- Balling Scale
- Body
- Bouquet
- Brix
- Campden Tablet
- Cap
- Capsule
- Carbon Dioxide
- Carboy
- Chlorine Bleach
- Clarity
- Co-inoculating
- Coates Law of Maturity
- Color
- Concentrate
- Degassing
- Dessert Wines
- Dry
- Energizer
- Enzymes
- Extraction
- Fermentation
- Filtration
- Fining
- Flocculation
- Fortification
- Hydrometer
- Inoculate
- Isinglass
- Lees
- Mead
- Melomel
- Metabisulfite
- Methaglin
- Must
- Mycoderma
- Nose
- Palate
- Pectic Enzyme
- pH
- Press
- Primary Fermentation
- Primary Fermenter
- Proof
- Racking
- Residual Sugar
- Rose
- Secondary Fermentation
- Siphon
- Sparkling Wine
- Specific Gravity
- Stabilizer
- Starter Culture
- Sterilants
- Stuck Fermenation
- Tannin
- Topping Up
- Ullage
- Wine Thief
- Yeast Nutrient
- Yeast Starter
- Zymurgist