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Enology
The science of winemaking, also spelled oenology.
Estate Bottled
A winery may put this term on wine labels only if the bottle’s contents meet several
strict criteria related to the grapes’ origin and processing.
Ethyl Alcohol or Ethanol
During
fermentation
yeast
enzymes convert
sugar into ethyl alcohol.
Extract
The extract refers to the solid compounds in wine, such as
sugars and
tannins. A winemaker can increase the extract
by extending the time during
which the juice is in contact with the grape
skins.
The longer the contact,
the more
color and
body in the resulting wine. Italian wine tends to
have substantial extract.
Excessive extract leads to an overly powerful, not so great tasting wine.
Click to access introductory wine glossary pages:
A B
C D
E F
G H
I J
K L
M N
O P
R S
T U
V W
Y Z