List Categories and Listings by C
A type of wine fault describing undesirable aromas and flavors in wine often attributed to mold growth on chlorine bleached corks.
The practice of adding sugar (from sugar beets or sugarcanes) to the grape must prior to fermenting to compensate for low sugar content/potential alcohol in the grapes.
Spanish term for a sparkling wine made according to the traditional method
The undifferentiated mass of tissue that grows over grafting or pruning wounds that protects the tissue from drying out or suffering further injury. In the case of grafting the callus eventually hardens into the bulging graft union of the vine.
A physiological ailment afflicting the grapevine during bud break. If the vine is subjected to alternating conditions of dry/wet or hot/cold during this period the vine begins to move sap past the embryonic grape clusters to the shoot-tips. This increase ...
Cane pruning is when one or two canes from a vine's previous year's growth are cut back to six to fifteen buds which will be the coming growing seasons grape producers.
The process of separating unwanted particles (such as dead yeast cells or fining agents) from the wine by use of centrifugal force.
A French term that literally means "growth". May refer to a vineyard or a winery.
The layer of grape skins that are forced by rising carbon dioxide gas to the top of the fermentation vessel during cuvaison.
A wine shed or other storage place above ground used for storing casks common in Bordeaux. Usually different types of wine are kept in separate sheds.[5] The person in charge of vinification and ageing of all wine made at an estate or the chais of a négoc ...
The parts of the grape vine above ground in particular the shoots and leaves.
The swan's neck shaped portion of a pot still used in Cognac production that transports the vapors from the pot to the condenser
A classification of Bordeaux wine estates in the Medoc that were not part of the originally 1855 Bordeaux classification.
A wine blended from several vats or batches or from a selected vat. Also used in Champagne to denote the juice from the first pressing of a batch of grapes.
A highspeed form of microfiltration that has the wine flow across a membrane filter rather than through it.
A winemaking process where sugar is added to the must to increase the alcohol content in the fermented wine. This is often done when grapes have not ripened adequately.
French term for Lieu-dit used in Burgundy for a single plot of land located within a vineyard that has its own name and demonstrated terroir.
