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- 2,4,6-Trichloroanisole
- 3309 Couderc
- A.O.C.
- A.O.P.
- ABV
- Acidification
- Aftertaste
- Alcohol percentage
- Alcoholic fermentation
- American oak
- Ampelography
- Amphora
- Ancestral Method
- Anthocyanins
- Antranilic acid
- Apoplexy
- Appellation
- Appellation d'Origine Contrôlée
- Appellation d'Origine Protégée
- Archimedes’ principle
- Aromatic
- Ascorbic acid
- Asexual propagation
- Assimilation
- Astringent
- Auslese
- Azienda
- Backcrossing
- Baco Noir
- Barrique
- Base wine
- Bâtonnage
- Baumé
- Beerenauslese
- Bentonite
- Blanc de blancs
- Blanc de Noirs
- Blend
- Böckser
- Bodega
- Bordeaux mixture
- Botrytis cinerea
- Bourbes
- Brett
- Brettanomyces
- Brioche
- Brix
- Brûlure
- Brut
- Brut nature
- Brut Zero
- Budding
- Calyptra
- Cane
- Cane pruning
- Canopy
- Canopy management
- Cap
- Cap management
- Capsule
- Carbonic maceration
- Cava
- Cépage
- Chaptalisation
- Charmat
- Charmat method
- Chlorose
- Clarification
- Clone
- Clos
- Cluster
- CMC
- Cold maceration
- Cold stabilization
- Collage
- Colloidal suspension
- Contact herbicide
- Cordon
- Cordon training system
- Cordon-trained
- Cork taint
- Corked
- Corky
- Crémant
- Cultivar
- Cultured yeasts
- Cuvée
- Dead arm disease
- Débourbage
- Defoliation
- Dégorgement
- Degrees Gay-Lussac
- Demi-Sec
- Destemming
- Diacetyl
- Disgorgement
- Dissimilation
- Diurnal temperature range
- Dosage
- Doux
- Drosophila melanogaster
- Drosophila suzukii
- Dry
- Edelfäule
- Eiswein
- Élevage
- Enologist
- Enology
- Enzyme
- Eutypiosis
- Extra Brut
- Extra-Dry
- Extra-Sec
- Fermentation
- Finish
- Flower cap
- Foxy
- Free-run wine
- Goût de pétrol
- Graft
- Grafting
- Grape species
- Grape variety
- Grapevine
- Green
- Green harvest
- Gris de gris
- Hang time
- Harvest
- Hectare
- Hectoliter
- Hybrid
- Hydrometer
- Inoculation
- IPC
- Jammy
- Kabinett
- Kaempferol
- Kellerei
- Late harvest
- Lightstrike
- Liqueur d'expedition
- Liqueur de tirage
- Macération carbonique
- Malic acid
- Malolactic fermentation
- Mercaptans
- Méthode Ancestrale
- Méthode champenoise
- Méthode Charmat
- Méthode classique
- Méthode cuve close
- Méthode traditionnelle
- Methoxypyrazines
- Methyl anthranilate
- MLF
- Must
- Must weight
- New world
- Oak chips
- Oechsle
- Oenologist
- Oenology
- Oïdium
- Old world
- Ouillage
- Own-rooted
- Pea-sized
- Pectinase
- Pectoenzyme
- Pectolase
- Perlite
- Pétillant
- Petrol odor
- Phomopsis cane and leaf spot
- Phomopsis viticola
- Pigéage
- PIWI
- Plasmopara viticola
- Pourriture noble
- Press juice
- Press wine
- Protein stabilization
- Pump-over
- Pupitre
- Pyrazines
- QBA
- Quercetin
- Quinta
- Qvevri
- Refractometer
- Remontage
- Remuage
- Residual sugar
- Residual sweetness
- Riddling
- Rootstock
- Rosado
- Rosato
- Sap flow
- Scion
- Sec
- Sensory threshold
- Shatter
- Shield budding
- Spätlese
- Spur
- Spur pruning
- Stamen
- Systemic herbicide
- Tank Method
- TCA
- Tears of wine
- Teinturier
- Thiols
- Traditional method
- Training system
- Transfer Method
- Trocken
- Trockenbeerenauslese
- Ullage
- Uncinula necator
- Varietal
- Variety
- Vendange tardive
- Vendange vert
- Véraison
- Verjus
- Vieilles vignes
- Vigneron
- Vigor
- Vin de goutte
- Vin de presse
- Vin gris
- Vine
- Vinification
- Vinologist
- Vinology
- Vintner
- Vitis rupestris
- Vitis vinifera
- Wine faults
- Wine legs
- Xylem
- Yeast
- Yeast starter
- Yield
- Zero Dosage