As soon as you decided to do a little winemaking, you decided that the first thing to do would be to do some research until you learned as much as you could about how to make wine, this included reading books, finding out about the equipment to buy, the best wine to make in your first attempt at winemaking and a whole lot more. During your research however, you likely turned up a number of unfamiliar terms because the art of winemaking has its own confusing terms. It is essential that you understand the terms that are to be used, what they mean and how they will affect the process of winemaking.
Some of these simple terms are listed and explained here.
Fermentation is a process through which yeast is used to change sugars into alcohol and which uses carbon dioxide to change grape juice to wine.
If a person says that the lees need to be removed, they are talking about the deposits at the bottom of the wine in the second stage of fermentation.
When someone says that your wine has matured, it means that the wine is ready to drink.
If a person talks about the aroma of a wine, he can easily use the terms nose or bouquet as well.
A peak is the particular point at which a wine will taste its best. However due to the fact that it is not so easy to determine, it ultimately boils down to a matter of opinion.
Vintage refers to the particular year which a wine was made in. Other wines also exist and these include wines defined as non-vintage. What this usually means is that they were created in different years and then combined to give rise to a particular taste.
Tannin can be found in wines and most especially the red wines, it tends to come from grape skins, the stems as well as the seeds. It is also a natural preservative which aids in aging the wine when it is being made.
Tartaric acid is also the main acid which can be found in the wine. Three other types of acid also exist and they can all be found in wines as well. These acids include: malic, lactic as well as citric acid. All these acids end up affecting the taste of the wine.
The term methode champenoise is a French term which depicts the method through which champagne is made.
Oxidized wine refers to wine which has been left out in the air for too long and has changed color from red to brown and no longer smells fresh. Other terms can be used in the place of oxidized and they include maderized and sherrified.
If someone says that wine has an aggressive taste, they are usually trying to say that the wine is too harsh or that it has too much acid in it and they don’t like it.
These are just a few terms but these terms give you a sound knowledge of what viniculture is all about and what this means is that you know your grapes, wine and the art of winemaking. Some simple terms can easily summarize the immense amount of work that you do in brewing wine.