Maceration: A period of time during fermentation when the grape skins remain in contact with the grape juice.
Note: The grape skins release pigment into the juice - which is otherwise clear - thereby creating the color in red wine.
Malolactic Fermentation: The conversion of tart malic acid into softer lactic acid.
Note: Malolactic fermentation is a secondary fermentation - either naturally occurring or induced by the winemaker - that may occur during primary fermentation or once primary fermentation is completed. Malolactic fermentation creates a distinct flavor of "apple" in the finished wine.
Mouthfeel: Tasting term for the texture of a wine, for example, its smoothness.
Must: A combination of juice, skins and seeds from the grapes.
New World: Term applied to wine grown outside of Europe or the Mediterranean.
Note: New World wine styles are specific to grape variety, rather than region, and apply more experimental and scientific winemaking techniques.
Nose: The smell of a wine, divided into two sub-components: the aroma and the bouquet.
Old World: Term applied to wine grown in Europe or the Mediterranean, according to traditional viticulture and winemaking.
Note: The notion of terroir is important and well-established in Old Word wine regions, especially in France, Germany and Italy. To Old World producers, geography is more important than technique.
pH: A measurement of the concentration of acidity in the wine.
sur lie Aging: Wine that is left on its natural sediment during the aging process.
Terroir: The combination of a specific landscape, climate and soil, which creates the character unique to a vineyard and its wines.
Tannin: Natural preservative found in varying degrees in the skin, seeds and stems of grapes.
Note: Tannin is most prominent in red wines, where it creates a dry, mouth-puckering sensation, as a result of the grape's contact with skin, seeds and stems. Tannin can build structure in a wine and improve its aging potential.
Titratable Acid (TA): Measurement of the total acidity present in wine.
Trellis: A network of stakes, posts, support vines and catch wires that position the vine's vegetative growth in space.
Varietal Wines: Wines made from, and named after, a particular grape variety.
Note: In order to name the variety on the label, at least 75% of the blend must be composed of that grape.
Vintage: Refers to a wine's age - the year in which the grapes were harvested.
Viticulture: Term for the science of grape production for wine and the making of wine.
Viticultural Area: A well-defined wine region with climate, soil, elevation and physical features that set it apart from surrounding areas.
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