Acetic acid bacteria (AAB)
Bacteria that cause the oxidation of ethanol to acetic acid during fermentation. They are responsible for the creation of vinegar.
Agronomist
An agricultural expert in soil management and crop production.
Alcoholic fermentation
The process by which yeast converts sugar into alcohol and carbon dioxide.
Appellation
A protected geographic area designating the provenance of a wine, be it AOC/AOP (Appellation d’Origine Contrôlée/ Protégée) in France. Sometimes used in this book as a generic term, which is applied, for example, to Italy and its equivalent DOC (Denominacion de Origine Controllata).
Biodynamic farming
A type of very traditional, holistic farming developed by Rudolf Steiner in the 1920s.
Bordeaux Mixture
Copper sulfate, lime and water mixture used as a fungicide.
Botte (plural botti)
Italian term meaning a big wine barrel or wooden cask.
Brettanomyces
A yeast strain. When this strain is present in large numbers it can dominate the wine, at which point, aromatically speaking, it becomes a problem, creating overpowering aromas of farmyard or salami.
CFU (colony-forming units)
A unit of measurement used in microbiology to estimate the size of viable bacterial or fungal population.
Chaptalization
Adding sugar to grape juice to artificially produce more alcohol.
Cryoextraction
Process of freezing grapes before pressing. The frozen water contained in the berry is left behind during pressing, thus concentrating the sugar content.
Cuvée
A generic French word used to describe any “batch” of wine, be it a blend or a single bottling.
Disgorgement
The removal of sediments in the final stages of some sparkling wine production.
Enologist
A winemaker
Élevage
French word for the care of wine up until bottling.
Fining
Quickens the precipitation of tiny particles (tannins, proteins, etc.), which are in suspension in the wine, using a variety of agents, including egg white, milk, fish derivative, clay, etc.
Flor
A film of yeasts that can develop on the surface of maturing wine, which is essential in the production of sherry (Spain) and vin jaune (Jura), for example.
Foudre
French word for a large oak barrel.
Green Revolution
An agricultural revolution that took place in the mid-20th century, which radically increased total crop production worldwide through technological developments and the use of high-yielding varieties, pesticides, and synthetic fertilizers.
Hectare
10,000 square meters (equivalent to just under 2.5 acres).
Hectoliter
A metric unit of capacity equal to 100 liters.
Indigenous yeast
Also called ambient, this is the yeast population that is naturally present in the vineyard and the winery.
Lactic acid bacteria (LAB)
Bacteria responsible for malolactic fermentation in wine, during which harsh malic acid is transformed into softer lactic acid.
Lees
Sediments made of dead yeast cells and other fermentation residues that collect at the bottom of vats/barrels/bottles.
Soaking or steeping grapes in their juice.
Malolactic fermentation
Also known as malo or mlf, malic acid (naturally contained in grape juice) is converted into lactic acid during the winemaking process, sometimes before, but mostly during or after, the alcoholic fermentation.
Mega Purple
Grape concentrate that is used in winemaking to add color and sweetness to a wine.
Mousiness
An off-flavor reminiscent of peanut butter or milk that has gone off.
Must
Freshly pressed grape juice
Mutage
Also called fortification, this is the act of adding spirit to grape juice to stop the fermentation process in its tracks in order to retain natural sugars (used in making port, for example).
Mutage sur grain
See above, but this time the spirit is added on fermenting grape must and berries rather than only on the must.
Négociant
A producer who buys in grapes or wine and bottles under their own label.
Noble rot (Botrytis cinerea)
A good fungus that develops on grape berries, concentrating their sweetness. Noble rot is also responsible for complex aromas in sweet-wine production.
Oxidation
When wine or must is exposed to too much oxygen, it can spoil and develop pronounced nutty and caramelized notes.
Permaculture
Permanent sustainable agriculture that seeks to develop self-sufficient ecosystems.
Pressurage direct
When grapes are pressed directly without any prolonged skin contact
Qvevri/Kvevri
Spelled interchangeably, qvevris are large clay pots buried underground and used for the fermentation and maturation of wines in traditional Georgian winemaking.
Re-fermentation
When residual fermentable sugars start to ferment again in the bottle.
Reverse osmosis
A very sophisticated, high-tech, selective wine filtration system that can remove volatile acidity, water, alcohol, smoke taint, etc.
Ropiness
Occasionally, during maturation or once bottled, wine can go through a stage where bacteria render the wine oily in texture.
Sterile-filtration
Filtering wine so tightly (down to .45 Q) that yeast and bacteria are eliminated
Stilbene
Naturally occuring antioxidants in wine. Resveratrol is a stilbene.
Sulfites
Wine additives widely used for their antioxidant and antibacterial effects, among others.
Tannin
Naturally contained in grape stems, pips, and skins. Contribute to the sensation of astringency in wines (think strong black tea). Can also be extracted from oak during winemaking.
Tartrate crystals
Also known as cream of tartar. This is the potassium acid salt of tartaric acid. Also known as wine diamonds.
Teinturier grape variety
Literally meaning dyer grape. Red-fleshed grape varieties that produced deeply colored wines.
Tinaja
Spanish clay jar used for the fermentation and maturation of wine.
Vigneron (vigneronne)
Wine producer
Vin liquoreux
Sweet wine
Vintage variation
Growing conditions that are different year to year.
Viticulture (viniculture)
The science of farming vines (specific to grape growing).