ACIDS - The amount of fixed and volatile acids in grape juice or wine.

 

ACETIC ACID - A colorless, pungent substance, commonly known as vinegar.

ALCOHOL - An Ethyl alcohol C2H5OH, the preservative and intoxicating constituent of wine.

ARGOLS (Potassium Tartrate) - Caused by Tartaric Acid combining with Potassium to form Potassium Tartrate. This causes the Total Acid of the wine to drop. Argols will not affect the wine.

ASCORBIC ACID (VITAMIN C) - An astringent substance found in grapes. Essential for flavor and keeping qualities of wines.

ASTRINGENCY - A sensory response on the palate usually due to Tannins (i.e. same taste to Alum or Aspirin).

BENTONITE - A form of clay used used as a preliminary fining agent in wine clarification.

BODY - A fullness of the wine resulting from alcohol and glycerine content.

CARBON DIOXIDE (CO2) - A gas given off by fermenting yeast.

CARBOY - A narrow-necked glass vessel -  18 to 67.5 litres in capacity.

CORKINESS - An unpleasant flavor in a wine that was bottled with a defective cork, usually because there was not a complete seal and outside air was allowed to enter the bottle.

DORMANT - A yeast cell that is not actively growing.

FERMENTATION - A breakdown of sugars to produce Ethyl Alcohol, Carbon dioxide and Energy by the action of the yeast.

FERMENTATION LOCK - A low pressure valve made of glass or plastic which permits CO2 to escapte but excludes air and bacteria.

HYDROMETER - An Instrument for measuring fluide density.

ISINGGLASS / ISO-KLEER - A fish protein extracted from the swim bladder of certain fish.

MADEIRIZATION - An oxidation of Ethyl Alcohol and Acetic Acid into Aldehydes.

MALO-LACTIC FERMENTATION - A  transformation of Malice Acid to Lactic Acid, Carbon Dioxide and Energy by action of specific bacteria.

METABISULPHITE - A product which prevent wine oxidation and spoilage whiles aids in clearing.

METABISULPHITE SODIUM OR POTASSIUM METABISULPHITE - Sterilants

OXIDATION - A reaction of wine constituents with oxygen, such as the "Browning" of color and the formation of Acetaldehyde from Ethanol.

PH - A measure of acidity and alkalinity.

POTASSIUM SORBATE - An inhibitation of the reproduction of yeast cells. Sorbate does not kill yeast cells but will prevent renewed fermentation when a wine is sweetend before bottling.

RACKING - Siphoning wine from one vessel to another, so as to leave behind the sediment.

SCUD - A mold that may develop in wines that are low in alcohol content.

SPARKOLLOID – A seaweed agent powder  used for general purpose fining agent

SPECIFIC GRAVITY (S.G.) - A ratio between the density of water.

SULPHUR DIOXIDE (S02)  - A gas released by Campden Tablets and Metabisulphite.

TANNIN - An astringent substance found in grapes pips and stems.

TARTARIC ACID - A natural acid of grapes which is unstable in wine stored at cold temperatures, causing the acid salt Potassium Bitartrate to precipitate.

VOLATILE ACIDS - An acid that evaporates.

YEAST - A microscopic fungus which consumes sugar, producing alcohol and carbon dioxide.