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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. ...
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.
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.
A measure of the amount of grapes or wine produced per unit surface of vineyard.
Yeast assimilable nitrogen a measurement of amino acids and ammonia compounds that can be used by wine yeast during fermentation
A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol. This process is known as alcoholic fermentation.
