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Glossary of Wine Terms

Glossary of Wine Terms

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Published by: nitin0010 on Sep 10, 2010
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Glossary of wine terms
Glossary of wine terms
lists the definitions of many terms used within the wineindustry. These terms may be used by winemakers, connoisseurs, and wine writers to name but a few.
 Top-0–9 A B C D E F G H I J  L M  N O P Q  S T U V W X Y Z
The quality of wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine, or else the wine may besaid to be too sharp - having disproportionately high levels of acidity - or too flat -having disproportionately low levels of acidity.
Atastingterm for a wine with overly pronounced acidity, this is often apparent incheap red wines.
Atastingterm for the taste left on the palateafter wine has been swallowed.
A barrel, often made of oak , used to age wine or distilled spirits.
Generally refers toethanol,a chemical compoundfound inalcoholic beverages. It is also commonly used to refer to alcoholic beverages in general.
The wine used by theCatholic Churchin celebrations of the Eucharist.
Various substitutes used in the wine industry for sealingwine bottlesin place of traditionalcork closures.
A type of ceramic vase, used for transporting and storing wine in ancient times.
The portion of a wine in anaging barrel that is lost toevaporation.
Phenolic  pigmentsthat give red wine its colour.
 Appellationof controlled origin
), as specified under Frenchlaw. The AOC laws specify anddelimit the geography from which a particular wine (or other food product) mayoriginate and methods by which it may be made. The regulations are administered by the
A.P. number
Abbreviation for 
 Amtliche Prüfnummer 
, the official testing number displayed ona German wine labelthat shows that the wine was tasted and passed government quality control standards.
A geographical based term to identify where the grapes for a wine were grown.
The smell of a wine. The term is generally applied to younger wines, while theterm
is reserved for more aged wines.
Abbreviation for the Bureau of Alcohol, Tobacco and Firearms, a United Statesgovernment agency which is primarily responsible for the regulation of winessold and produced in the United States.
German term originally referring to the
production method of mixing grapesaffected bynoble rotwith a fermenting base wine. Today a Prädikatin Austria, intermediate betweenBeerenausleseandTrockenbeerenauslese.
German for "select harvest", aPrädikatin Germany and Austria.
The harmonious relationship of the components of wine - acids, fruit, tannins,alcohol, etc. - resulting in a well proportioned, or well balanced, wine.
A hollow cylindrical container, traditionally made of woodstaves, used for fermentingand aging wine. Sometimes called a
The French name for a 225 litre Bordeaux style barrel (Bordeaux hogshead
). Willyield 24 cases of 12 bottles each.
A measure of thesugar  concentration in the juice or wine.
A German term meaning approximately "harvest of selected berries". A Prädikat  in Germany and Austria.
A light sediment, chieflymucilage,found inPort.
Bentonite in its unprocessed form
A type of clay used in wine

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