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Acetic Acid
Date: March 8, 2017When spoilage in wine is pronounced by volatile acidity. Acetic acid is also the main component found in vinegar and is produced when acetic bacteria metabolizes alcohol or even sugar. Oxygen feeds the ba
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Acidification
Date: March 8, 2017Author: Lamar Engel Date: 7/10/2015 This is a process of when acid is added to the grape juice, must or wine to balance the overall liquid. Stabilization of tartaric acid is t
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Acidity
Date: March 10, 2017Author: Lamar Engel Date: 4/20/2015 One of the most important components in the structure of a wine. Acid is responsible for its refreshing quality as well as its abilit
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Aeration
Date: March 10, 2017Author: Lamar Engel Date: 4/20/2015 The process of introducing oxygen to wine by increasing the circulation of air either through a motion of swirling or moving wine through a
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Aging
Date: March 10, 2017Author: Lamar Engel Date: 4/20/2015 Allowing a wine to rest within a barrel or wine bottle to gain flavors and aromas thru age. As wine ages, it begins to showcase tertiary co
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Alcohol
Date: March 8, 2017Author: Lamar Engel Date: 4/23/2015 Of the many forms of alcohol (ethyl, methyl, isopropyl, etc.), only ethyl alcohol is safe to drink and is the key ingredient in alcoholic b
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Alte Reben
Date: March 8, 2017Author: Lamar Engel Date: 7/10/2015 A German term used to describe ‘old vines’ that are aged 20 years and older which produce low yields and tend to produce higher
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Amabile
Date: March 8, 2017Author: Lamar Engel Date: 7/10/2015 Italian word meaning ‘Semi-Sweet’ used in regions such as Orvieto and other areas that produce a broad range of sweeter wine st
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Ampelography
Date: March 8, 2017Author: Lamar Engel Date: 7/10/2015 The study and scientific research behind identifying and describing grapevines. Ampelographers are not only trained to seek out variations
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Anthocyanins
Date: March 8, 2017Author: Lamar Engel Date: 7/10/2015 Pigments found in the skins of grapes holding red, purple or blue color. These components are technically termed as ‘flavonoids&rsquo
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Antioxidants
Date: March 8, 2017Author: Lamar Engel Date: 7/10/2015 Components in red wine specifically that carry polyphenols, flavonoids and non-flavonoids which can also be found in cocoa, tea, fruits, nu
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Appellation
Date: March 10, 2017Author: Lamar Engel Date: 4/20/2015 A designated region that has been organized by a governing institute to set apart unique growing conditions that are comparable for growing
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Aroma
Date: March 10, 2017Author: Lamar Engel Date: 4/23/2015 The fresh, often fruity scent of a young wine. Aroma is distinguished from bouquet, a more complex scent in maturing wines, that is a
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Ascorbic Acid
Date: March 8, 2017Author: Lamar Engel Date: 7/10/2015 An acid that is found used in stabilizing acids within grape juice, must, and wine contributing to higher properties of Vitamin C and is us
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Assemblage
Date: March 8, 2017Author: Lamar Engel Date: 7/10/2015 A French term defining the process of blending grape varietals together. Used often in regions such as Bordeaux and Champagne as this proce
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Astringency
Date: March 7, 2017Author: Lamar Engel Date: 7/10/2015 Describes the sensation of mouth-drying reaction when strong tannic acid or tannin is present in wine. Not to be confused with bitterness,
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Astringent
Date: March 8, 2017Author: Lamar Engel Date: 4/23/2015 A mouthwatering sensation associated with tannins, particularly less ripe tannins. While it is often associated with bitterness, astr
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Balthazar
Date: March 8, 2017Author: Lamar Engel Date: 7/10/2015 Large format wine bottle used rarely in French district of Champagne able to hold 16 regular 750ml bottles of wine.
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Barrel
Date: March 10, 2017Author: Lamar Engel Date: 4/20/2015 Used to hold, store and enhance flavors and aromas in wine. Barrels vary in style, shapes and sizes. Most barrels used are oak, however, ot
