THE
WINEMAKING SUPERSTORE
GLOSSARY OF TERMS
Acetic Acid
All wines contain acetic acid, or vinegar, but usually the
amount is quite small and not perceptible to smell or taste.
At low levels, acetic acid can enhance the character of
a wine, but higher levels of acidic acid are not desirable.
Acid
A compound present in all grapes and an essential component
of wine that preserves it, enlivens and shapes its flavors
and helps prolong its aftertaste. There are four major kinds
of acids -- tartaric, malic, lactic and citric--found in
wine. Acid is identifiable by the crisp, sharp character
it imparts to a wine.
Acid Blend
This compound is used to raise the acidity of wine increasing
tartness. A mixture of malic, tartaric, and citric acids.
Acid test kits are used to test the acidity in wine.
Airlocks
A check valve, that allows CO2 gas to escape from the container
holding the fermenting, while preventing the outside air,
bacteria and wild yeast from entering the container.
Ascorbic Acid
Reduces oxidation in bottled wine when added just prior
to bottling.
Auto Siphon
Sanitary and easy to use siphon starter for transferring
wine from one vessel to another.
B-Brite
Powdered cleaning agent used to clean winemaking equipment.
B-T-F
Iodine-based solution used to sanitize winemaking equipment.
Bentonite
A fine powdered clay that is used as a fining agent to clarify
wine.
Bottle Drainer
Used to drain bottles after rinsing and sanitizing.
Bottle
Rinser
Squirts cleaning or sanitizing solution into your bottles.
Bottle Washer
Sends a concentrated spray of water into your bottles for
rinsing. Uses hose bib type connection. Kitchen faucet adaptors
are available at your local hardware store. There are several
different types of faucet adaptors. Make sure to get one
for your particular style of faucet.
Calcium Carbonate
Lowers the acidity of your wine.
Campden Tablets
Kills bacteria and wild yeasts. Contains potassium metabisulphite.
Carboy
A glass or plastic vessel used for secondary fermentation
and bulk aging.
Carboy Brush
Specifically designed brush for cleaning carboys. Tuft tip
is bent at a 90 degree angle.
Carboy Cart
Rolling cart to simplify the moving of carboys.
Carboy Handle
Attaches to carboy neck to simplify the moving of carboys.
Clarification
The process of removing cloudiness in the wine by fining
and filtering.
Cork Retriever
Removes corks that were accidentally pushed inside a bottle
of wine. A three pronged device inserts into bottle and
extracts cork.
Corks
For sealing wine bottles. Corks are made from the bark of
cork trees or are produced synthetically.
Fermentation
The process by which yeast converts sugar into alcohol and
carbon dioxide.
Fermenting Bucket
A food grade plastic bucket that is used for the primary
fermentation of wine created during the rapid fermentation
phase.
Filtering
The process of removing particles and polishing a wine before
bottling.
Fining
The process of clarifying wine.
Fizz-X Agitator
Fits into the neck of a carboy and attaches to a drill to
mix ingredients and to degas your wine. The simplest and
most effective way to stir and degas wine.
Floating Thermometer
A floating thermometer used to monitor the temperature of
your must or wine.
Grape Tannin
Found in skins of grapes, tannin adds astringency to wine.
Tannin occurs naturally in red wines which are fermented
in the skins, but must be added to white wines.
Gum Stopper
Gum stoppers come solid or drilled with a hole to accommodate
airlocks. Ensures an airtight seal at the neck of your carboy
during fermentation, stabiliization, clarification and bulk
aging.
Hydrometer
This device is used to measure specific gravity, potential
ETOH and potential sugar of a wine sample. The hydrometer
works by floating in a test jar filled with wine or must.
Measuring specific gravity is important to winemakers, since
it can tell you whether fermentation is complete. Hydrometers
are used in conjunction with thermometers, as specific gravity
of a liquid depends upon its temperature.
Lees
Deposits which gather at the bottom of the fermenter during
winemaking.
Muslin Bags
Used to hold oak chips, elderberries, raisins etc. added
to wine. Simplifies clean-up and racking.
Must
The unfermented juice of grapes.
Oak
Used for constructing wood barrels and making oak chips.
The barrels or chip impart flavors and tannin to wines during
the fermentation or aging process.
Oxidized
Wine that has been exposed to air too long, loosing freshness
and taste.
pH
The measure of acidity or alkalinity.
Potassium Metabisulfite
Wine additive that inhibits bacteria, yeast growth and slows
oxidation. Also used to sanitize wine making equipment.
May cause allergic reactions.
Potassium Sorbate
Wine stabilizer that stops fermentation.
Racking
Moving wine from one vessel to another leaving the sediment
behind.
Residual Sugar
Unfermented grape sugar in a finished wine.
Sparkalloid
A fining agent used for clarifying wine.