What Does THAT Mean?

What Does THAT Mean?

Wine arguably has more jargon and prosaic language associated with it than most other everyday interests.  It is a mix of science, art and horticulture and let’s face it, there’s a fair degree wine-wank out there.

I try not to use technical terms where they’re not necessary but even so, there are bound to be times where I choose several big words where a little one will do… This glossary is for those occasions.

A

B

Botrytis:  B. cinerea, a greyish powdery mould which causes a number of plant diseases and is deliberately cultivated (as noble rot) on the grapes used for certain wines.  (Oxford Dictionary)

Brix:  The sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass.  (Wikipedia)

C

D

E

F

Flash Détente:  An evolution of thermovinification for red wines.  See this blog post.

G

H

I

J

K

L

Laccase:  An enzyme with a powerful oxidative effect [especially on phenols], particularly associated with botrytis bunch rot.  (Oxford Companion to Wine, p548)

M

Methoxy-pyrazines:  A group of compounds, found in both grapes and wine, which are responsible for the very characteristic ‘green, herbaceous, or vegetative’ aromas of Sauvignon Blanc, Cabernet Sauvignon and some other Bordeaux variety wines.  (www.awri.com.au)

N

O

P

Q

R

S

T

Thermovinification:  Process sometimes used in red wine making, particularly in cool climates or after particularly cool growing seasons, whereby heat, about 70°C, is applied to grape clusters or must before fermentation to liberate anthocyans, or colour, from the skins.  (Oxford Companion to Wine, p968)

U

V

W

X

Y

Z



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