Brew Dictionary 📖

A component of every wine, that can be perceived as crisp or fresh. It creates a balance between sweet and bitter. Often described as "bright" or "refreshing." Acidity is crucial for a wine's balance and structure. We know citric, tartaric, malic, and lactic acids.

The intended addition of oxygen to the wine, to enhance the flavour.

The process of storing wine in barrels, tanks, or bottles in a controlled condition for a longer duration, so it can develop complexity.

A fermentation lock or fermentation airlock is a device used in beer brewing and wine making that allows carbon dioxide released during fermentation to escape the fermenter, while not allowing air to enter the fermenter, thus avoiding oxidation.

In wine, we find ethanol, which is produced by the fermentation of sugars found in grapes and other fruits.

The alcohol levels described in percentage on a wine label. The average bottle of wine has between 9% and 16% alcohol.

Alcohol by volume (ABV) is a standard measurement of how much alcohol is in an alcoholic beverage. It's expressed as a percentage and is the number of millilitres of ethanol per 100 millilitres (or 3.4 fl.oz.) in a solution. For example, a wine with an ABV of 10% means that 10% of its volume is pure alcohol, while the rest is water, malt, hops, and other ingredients.

A wine that is usually drunk by itself before a meal.

A designated wine region with specific regulations regarding grape varieties, winemaking practices, and labelling.

Examples: Napa Valley, Bordeaux, Barolo.

Regulates grape varieties, vineyard practices, winemaking techniques, and labelling.

Can be broad (e.g., Bordeaux) or specific (e.g., Barolo DOCG).

The smell of wine. The term is usually used when speaking about younger wines, for aged wines the term is Bouquet. When we talk about aroma we use different scents, like fruit or floral.

Clay that winemakers use in the process of clarification.