Understanding the language of winemaking can be challenging, but having a strong grasp of key terms and concepts is essential for both novice and experienced wine enthusiasts. This comprehensive guide will help you navigate the world of winemaking by explaining important terms and their significance in the process. Read on to enhance your wine knowledge and become a more informed wine lover.
Acid blend, a mixture of tartaric, malic, and citric acids, is designed to mimic the natural acidity found in grapes. This blend helps maintain the character of the wine while adjusting its acidity. It is important to note that acid blend should not be added to wine after malolactic fermentation is complete, as it contains malic acid.
Originating from the French term, an appellation is a geographic designation for grape-growing regions. Appellations can range from large areas, such as a state or province, to smaller regions like a valley or even a specific chateau. Governmental agencies typically regulate the use of appellation names for wine blends, ensuring that a certain percentage of grapes come from the designated area.
Bentonite, a clay-based substance, is commonly used to fine white wines and, to a lesser extent, red wines. Its negative charge attracts suspended solids in the wine, resulting in clearer, more stable wine with fewer off-odors and flavors. Before adding bentonite, it should be hydrated with warm water, and the wine should be racked off the finings within two weeks of addition.
BRIX is a unit of measurement for sugar in water-based solutions like grape juice, where one-degree BRIX equals one percent sugar in the solution. Sugar content is typically measured using a hydrometer or refractometer.
Calcium carbonate, the main component in chalk, can be used to decrease acidity in wines. However, due to its potential to impart undesirable flavors, it should be used sparingly. Many winemakers prefer blending high-acid and low-acid wines to reduce acidity instead of adding calcium carbonate.
Campden tablets, which contain either potassium metabisulfite or sodium metabisulfite, provide a convenient method for measuring sulfite additions to wine. Crushing the tablets before adding them to the wine ensures accurate measurement.
Although naturally occurring in grapes, citric acid is often added to wines to reduce iron haze or impart a crisp flavor to white wines.
Diammonium phosphate, a common fertilizer, provides nitrogen that encourages yeast growth and aids in a more complete and trouble-free fermentation. It is the main ingredient in most commercial yeast nutrient preparations.
Egg whites, containing albumin and globulin, are a relatively gentle protein-based fining agent. They attract suspended solids in wine, including tannins, but are not suitable for fining white wines.
Free sulfites, or sulfur dioxide (SO2), are natural substances in grapes that act as antioxidants and antibacterial agents, reducing the risk of
wine spoilage. Free sulfites refer to the unbound sulfites available to bind with oxygen and bacteria, ensuring wine quality. While high dosages can impart a burnt match taste and odor, low doses are essentially undetectable. It is important to note that approximately one in 10,000 people are allergic to sulfites.
Gelatin powder, derived from the collagen in animal connective tissue, is widely used to fine red wines and, to a lesser extent, white wines. Its positive charge attracts suspended solids in wines, reducing astringency and bitterness. Overuse of gelatin powder can negatively affect the flavor and color of the wine.
A measurement unit representing the concentration of acid (in grams) within a specific volume of wine, juice, or must (in milliliters), typically abbreviated as g/ml. Grams per milliliter is directly proportional to tenths of a percent; for example, 7 g/ml equates to 7 tenths of a percent or 0.007. When using tannins.com calculators, input acid levels as integers with up to one decimal place, such as 7.5.
Malic acid is one of the two main acids found naturally in grapes. It provides wines with a tart, fruity flavor and is converted to lactic acid and carbon dioxide during malolactic fermentation, which reduces total acidity and imparts a more "buttery" taste.
A measurement unit denoting the concentration of free sulfites (in milligrams) present in a specific volume of wine, juice, or must (in liters), commonly abbreviated as mg/L. This unit is directly equivalent to parts per million (ppm), which means, for instance, that 50 mg/L corresponds to 50 ppm.
Must is the mixture of unfermented juice and crushed grapes that results from crushing and typically destemming fresh grapes. The fermentation process varies depending on whether the wine is red or white.
Oak chips offer an alternative to barrel aging by providing the flavors associated with oak without the expense and labor of barrels. These chips, made from French, Central European, and American oak, come in light, medium, and heavy toast varieties.
Potassium metabisulfite, a white-yellow powder, is a common means of adding sulfites to wine for preservation. It is important to be cautious with dosage, as high levels of sulfites can produce an unpleasant taste and odor.
Sodium metabisulfite, another white-yellow powder, is a less common means of adding sulfites to wine. It is currently banned in the United States for use in commercial wines due to health concerns surrounding sodium.
Tartaric acid is another main acid found naturally in grapes. It contributes to the distinctive taste of grape wine and can be added after malolactic fermentation to increase acidity without restarting the secondary fermentation.
Titratable acid refers to the amount of acid in the juice, must, or wine as measured by titration, a process that determines the quantity of acid in a sample through the addition of a known concentration of reagent until a color change occurs.
A varietal is a designation for a wine made from a specific grape variety. To be called a varietal, the wine must typically consist of at least 75% of that grape variety. Examples of varietals include Cabernet Sauvignon, Chardonnay, Gewürztraminer, Merlot, Pinot Grigio, and Riesling.
Vintage refers to the year the grapes used in the wine were harvested. To carry a vintage designation, 95% of the blend must come from grapes harvested in a particular year. Vintage designations are especially important for wines from temperate regions, where wine quality can vary significantly from year to year.
Yeast hulls, the remnants of expired yeasts, provide live yeasts with nutrients that promote a more complete and trouble-free fermentation. They are a common ingredient in most commercial yeast nutrient preparations.
Understanding these key terms and concepts is essential for anyone interested in the art and science of winemaking. By familiarizing yourself with this glossary, you'll be better equipped to appreciate the complexities and nuances of the winemaking process. Whether you're a budding winemaker, an experienced vintner, or simply a wine enthusiast, this knowledge will enhance your appreciation for the time-honored craft of producing quality wines.
