Directory: All Listings 

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A German rosé made from only black grape varieties such as Pinot noir.

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An alcoholic beverage made from the fermentation of unmodified grape juice.

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An alcoholic beverage made from the fermentation of unmodified grape juice.

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A subterranean structure for storing and aging wine.

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A large cave that is excavated to provide a cool location for storing and aging wine. Similar to wine cellar.

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A cool dark location in which wine is stored often for the purpose of ageing.

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Undesirable characteristics in wine caused by poor winemaking techniques or storage conditions.

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Any form of dishonesty in the production or distribution of wine.

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The descriptive sticker or signage adhered to the side of a wine bottle.

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Refers to the continuing surplus of wine over demand (glut) being produced in the European Union.

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The sensory evaluation of wine encompassing more than taste but also mouthfeel aroma and color.

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A device comprising two vats or receptacles one for trodding and bruising grapes and the other for collecting the juice.

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A person engaged in the occupation of making wine.

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A building property or company that is involved in the production of wine.

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A scale of measurement to evaluate a region's heat summation.

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German term for a co-operative winery

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The various esters that a wine picks up from exposure to new oak. These lactones are responsible for the creamy and coconut aromas and flavors that develop in a wine.

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The woody tissue of a vine inside of the vascular cambium layer that includes heartwood and sapwood which transports water and nutrients from the roots towards the leaves.

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Yeast assimilable nitrogen a measurement of amino acids and ammonia compounds that can be used by wine yeast during fermentation

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A micro-organism present on the skins of grapes that reacts with the sugars inside and results in the production of ethyl alcohol during a process called fermentation.

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A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol. This process is known as alcoholic fermentation.

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The enzymes within yeast cells that each act as a catalyst for a specific activity during the fermentation process. There are at least 22 known enzymes that are active during fermentation of wine.

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A measure of the amount of grapes or wine produced per unit surface of vineyard.

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In any farming capacity the quantity of quality fruit that a parcel of land render after a harvest. In terms of wine making it is the quantity of grapes that a vineyard can produce per hectare (2.47 acres) of land to produce the level of quality desired. ...

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The science of fermentation in wine.

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The science of fermentation.