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Yeast
Yeasts are the single-cell organisms that convert sugar into alcohol and carbon dioxide in the process known as fermentation. Yeasts occur naturally on grape skins, but many winemakers prefer to rely on cultivated yeasts for greater control. Purists prefer the use of naturally occurring yeasts that are said to produce more complex wines. Some unfavorable yeasts that will spoil a wine.

Yield
The yield is the amount of wine produced in a vineyard, usually expressed in hectoliters per hectare (or gallons per acre). The yield is a function of the grape variety, the climate and soil, the winegrower, and the winemaker. A lower yield may often mean a higher quality crop, as the vine’s output is concentrated in fewer grapes. Italy legally defines the maximum yield for many wines.
       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