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  3. Wine vocabulary

Wine vocabulary

A
Acidity
Aeration
Ageing
Amino acids
Anthocyanins
Alcoholic fermentation
Aldehydes
Autolysis
B
Bacteria
Batonnage
Blend
Biodynamics
Body
Botrytis
C
Carbon dioxide
Carbonic maceration
Chaptalization
Clarification
Complexity
Crushing
D
Destemming
F
Free-run juice
L
Lees
M
Maceration
Malolactic fermentation
Marc (pomace)
Micro-oxidation
Must
O
Oxidation
P
Phenols
Pressed wine
R
Reduction
Ripening
S
Sulfur dioxide
Sulfiting
T
Tannins
Tartrates
Terroir
Titrable acidity
V
Vinification
Y
Yeast