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By Jancis Robinson
Published 2006
acetaldehyde
acetic acid
acetic acid bacteria
acetobacter
acid adjustment
acidification
acidity
acids
acidulation
additives
aeration
age
ageing
alcohol
alcohol reduction
alcoholic strength
alcohols
aldehydes
Allier
ambient yeast
amelioration
amino acids
amphora
amyl alcohols
analysis
anthocyanins
antioxidant
argols
ascorbic acid
assemblage
atypical ageing
autolysis
autovinification
azeotrope
bacteria
bacterial spoilage
barrel
barrel alternatives
barrel fermentation
barrel inserts
barrel maintenance
barrel making
barrel maturation
barrel renewal
barrel storage
barrel types
barrica
barrique
bâtonnage
bead
bentonite
blanketing
bleeding
blend
blending
blue fining
blush
BOD
bonbonne
botte
bottle ageing
bottle deposit
bottle fermented
bottle sickness
bottle variation
Brettanomyces
buffering capacity
bulk method
bulk storage
bulk transport
bulk wine
bung
cap
carbamates
carbonation
carbon dioxide
carbonic acid
carbonic maceration
casein
cask ageing
casse
cave
cellar
cellar rat
cellar work
centrifugation
chai
champagne method
chaptalization
char
charcoal
Charmat
chloroanisoles
citric acid
clarification
cleanliness
co-fermentation
cold soak
collage
colloid
colour of wines
concentrated grape must
concentration
concrete
consultants
contaminants
continuous method
contract winemaking
cooperage
co-operatives
co-pigmentation
corked
cork taint
coupage
crush
crusher-destemmer
crushing
crust
cryoextraction
crystals
custom crush facility
cuve
cuve close
cuvée
DAP
deacidification
dealcoholized wine
débourbage
dégorgement
degree
Dekkera
délestage
density
deposit
derived pigments
destemming
diacetyl
diammonium phosphate
diatomaceous earth
disgorgement
distillation
distillation, compulsory
DMDC
domaine bottling
dosage
douelle
draining
dried-grape wines
dry extract
Ducellier
échantillon
egg whites
electrodialysis
élevage
ellagitannins
enologist
en rama
enrichment
enzymes
epicatechin
éraflage
erythorbic acid
esters
estufa
ethanal
ethanol
ethyl acetate
ethyl alcohol
eucalyptus character
evaporative perstraction
extract
extraction
faults in wines
fermentation
fermentation in bottle
fermentation vessel
fermented in bottle
fill level
film-forming yeasts
filtration
fining
fixed acids
fizziness
flash détente
flavonoids
flavonols
flavour compounds
flavoured wines
flavourings
flavour precursors
flavour scalping
flor
flotation
flying winemakers
foot treading
forests
fortification
fortified wines
foulage
fractional blending
free-run
freeze concentration
frizzante
fruit wines
Fuder
furfurals
fusel oils
gelatin
geosmin
girasol
gluconobacter
glucose
glutathione
glycerol
glycolosis
glycosidase
glycosides
glycosyl-glucose assay
governo
grain
grape composition and wine quality
grape concentrate
grape juice
grape juice composition
grape quality assessment
gravity-fed
gyropalette
head space
higher alcohols
histamine
home winemaking
horses
hot bottling
hot pressing
humidification
hydrogen sulfide
hydrolysis
hydrometer
hygiene
hyperoxidation
IBMP
inert gas
inert gas mixture
infrared spectroscopy
injection
inner staves
ion exchange
IPT
isinglass
isoamyl acetate
isoamyl alcohol
isobutyl-methoxypyrazine
laccase
lactic acid
lactic acid bacteria
lactones
ladybug taint
lagar
late harvest
lees
lees contact
lees stirring
lie
lightstrike
Limousin
lipids
liqueur wine
low-alcohol wine
maceration
macération carbonique
macération pelliculaire
macération préfermentaire
macro-oxygenation
maderization
made wine
Maillard reaction
malic acid
malolactic conversion
malvidin
manipulation
mannoproteins
marc
maturation
mercaptans
metabisulfite
metatartaric acid
methanol
méthode ancestrale
méthode champenoise
méthode classique
méthode dioise ancestrale
méthode gaillacoise
méthode traditionnelle
methoxy-dimethylpyrazine
methoxypyrazines
microbes
microbullage
micro-oxygenation
mistela
monoterpenes
mousseux
moût de raisins partiellement fermenté issu de vendanges passerillées
must
must chilling
must weight
mutage
nanofiltration
natamycin
natural alcohol
natural wine
Nevers
nitrogen
non-alcoholic wine
nouveau
nuclear magnetic resonance
oak
oak ageing
oak chips
oak essences
oak flavour
oak influence
ochratoxin A
œil-de-perdrix
oenocyanin
oenological tannins
oenologist
oenology
optical sorting
orange wine
organic wine
osmosis
ouillage
oxidation
oxidative winemaking
oxygen
oxygen transmission rate (OTR)
ozone
passito
pasteurization
PCA
pectinase
perlant
pétillant
pétillant naturel
pH
phenolics
pièce
pigeage
pigmented tannins
pigments
pipe
piquette
plank
polymeric pigments
polymerization
polyphenols
polysaccharides
polyvinylpolypyrrolidone
pomace
potential alcohol
precipitates
premature oxidation
press
pressing
press wine
proanthocyanidins
processing aids
procyanidin
prodelphinidin
production
protective juice handling
protective winemaking
proteins
pulp
pumping over
pumps
punching down
pupitre
PVPP
pyruvic acid
quality assurance
quality control
quality in wine
quercetin
Quercus
qvevri
rack and return
racking
rancio
random oxidation
ratafia
rectified grape must
redox potential
reduced-alcohol wines
reducing sugars
reduction
reductive winemaking
red winemaking
red wines
refrigeration
remontage
remuage
residual sugar
residues
resinated wines
resins
resveratrol
retsina
reverse osmosis
riddling
ripasso
robotic lagar
rosé winemaking
rosé wines
rotary drum vacuum filter
rotofermenter
rousing
RS
Saccharomyces
saignée
sanitation
second fermentation
sediment
selection
semi-carbonic maceration
settling
silica gel
skin contact
skin-fermented
smoke taint
solera
soluble solids
sorbic acid
sorbitol
sotolon
soutirage
spacing
sparging
sparkling wine
sparkling winemaking
spiced wines
spinning cone column
spontaneous fermentation
stabilization
stainless steel
state winemaking
staves
stemming
sterile bottling
stilbene
stirring
straw wines
Stück
stuck fermentation
submerged cap
succinic acid
sugar addition
sugar concentration
sugars
sulfide
sulfite
sulfur
sulfur dioxide
sulphate
sur lie
surplus production
Süssreserve
sweet reserve
sweet winemaking
sweet wines
TA
taille
taint
tank method
tanks
tannins
tartaric acid
tartrates
TBA
TCA
TCP
TDN
tears
TeCA
temperature
temperature control
terpenes
terpenoids
tetrachloroanisole
thermovinification
tinaja
tirage
toast
tonneau
topping up
total acidity
total dry extract
total package oxygen (TPO)
tourne
traditional method
transfer method
tri, table de
triage
tribromoanisole
trichloroanisole
Tronçais
ullage
ultrafiltration
urban wineries
vacuum evaporation
vanillin
vat
vat size
verjus
vin de liqueur
vin de paille
vin de presse
vin doux naturel
vinegar
vin gris
vinification
vin jaune
vin muté
vin viné
vintner
viscosity
volatile
volatile acidity
volatility
water addition
weighing
white winemaking
white wines
whole-bunch fermentation
whole-bunch pressing
whole-grape fermentation
wild yeast
wine composition
wine lake
winemaker
winemaking
wine press
winery
winery design
winery waste
wine types
Winkler, Albert Julius
wood
wood alcohol
wood influence
wood types
world production
yeast
zymase