Glossary of winemaking terms

Winemaking

Winemaking (also known as vinification) is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia.

Pronunciation: /ˈwaɪnˌmeɪkɪŋ/

Etymology: From wine +‎ making.

Related terms: Viticulture, Fermentation (wine), Aging of wine

Viticulture

Viticulture (from the Latin word for vine) or winegrowing (wine growing) is the cultivation and harvesting of grapes. It is a branch of the science of horticulture.

Pronunciation: /ˌvɪtɪˈkʌltʃər/

Etymology: From Latin vitis (“vine”) +‎ -culture.

Related terms: Winemaking, Vineyard, Grape

Fermentation (wine)

Fermentation in winemaking is the process where sugar is converted into alcohol using yeast. If the fermentation is stopped early, the resulting wine will be sweet.

Pronunciation: /ˌfɜːmɛnˈteɪʃən/

Etymology: From Latin fermentatio (“a fermenting”).

Related terms: Winemaking, Yeast, Sugar

Aging of wine

Aging of wine or maturation is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods.

Pronunciation: /ˈeɪdʒɪŋ ɒv ˈwaɪn/

Etymology: From age +‎ -ing of wine.

Related terms: Winemaking, Wine, Bottle aging

Vineyard

A vineyard is a plantation of grape-bearing vines, grown mainly for winemaking, but also raisins, table grapes and non-alcoholic grape juice.

Pronunciation: /ˈvɪnjɑːrd/

Etymology: From Old English wīngeard (“wine-yard”).

Related terms: Winemaking, Viticulture, Grape

Grape

A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis.

Pronunciation: /ɡreɪp/

Etymology: From Middle English grape, from Old French grape, grappe.

Related terms: Winemaking, Viticulture, Vineyard

Yeast

Yeast are single-celled microorganisms of the fungi kingdom. They are used in baking and brewing because they can convert sugar into alcohol and carbon dioxide.

Pronunciation: /jiːst/

Etymology: From Old English ġēast (“yeast”).

Related terms: Winemaking, Fermentation (wine), Sugar

Sugar

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

Pronunciation: /ˈʃʊɡər/

Etymology: From Old French sucre, from Medieval Latin succarum, from Arabic سُكَّر‎ (sukkar), from Persian شکر‎ (šakar), from Sanskrit शर्करा (śarkarā).

Related terms: Winemaking, Fermentation (wine), Yeast