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