В глоссарии собраны ключевые термины производства вина, традиции, технологии и культурные практики. Для глубокого понимания этой области переводчикам и редакторам текстов по виноделию полезно знакомиться с основными терминами и понятиями.
| brettanomyces | A wine-spoiling yeast that produces barnyard, mousy, metallic, or bandaid-ish aromas |
| barrique | A 225-liter oak barrel used originally for storing and aging wines, originating in bordeaux |
| botrytis | A beneficial mold that pierces the skin of grapes and causes dehydration, resulting in natural grape juice exceptionally high in sugar. botrytis is largely responsible for the world’s finest desse... |
| wine glass | A drinking vessel specially designed to tasting wine. see wine glass recommendations. |
| negociant | A french word describing a wholesale merchant, blender, or shipper of wine |
| phylloxera | A microscopic insect that kills grape vines by attacking their roots |
| malolactic fermentation | A secondary fermentation in which the tartness of malic acid in wine is changed into a smooth, lactic sensation. wines described as “buttery” or “creamy” have gone through “malo.” see winemaking 1... |
| leesy | A tasting term for the rich aromas and smells that result from wine resting on its lees |
| typicity | A tasting term that describes how well a wine expresses the characteristics inherent to the variety of grape |
| foxy | A term that describes the musty odor and flavor of wines made from vitis labrusca, a typical north american varietal |
| cru classé | A top-ranking vineyard designated in the bordeaux classification of 1855 |
| sommelier | A wine butler; also used to denote a certified wine professional. see how to become a sommelier. |
| chaptalization | Adding sugar to wine before or during fermentation to increase alcohol levels. chaptalization is illegal in some parts of the world and highly controlled in others. |
| supertaster | An individual with the genetic ability to taste a wider array tannins and other bitter compounds. see what is a supertaster? |
| terroir | French for geographical characteristics unique to a given vineyard. see understanding terroir. |
| brut | French term denoting dry champagnes or sparkling wines |
| demi-sec | French term meaning “half-dry” used to describe a sweet sparkling wine |
| mouth-feel | How a wine feels on the palate; it can be rough, smooth, velvety, or furry. see wine tasting 101. |
| cuvée | In champagne, a blended batch of wine |
| phenolic compounds | Natural compounds present in grape skins and seeds (see “tannin”) |
| flavors | Odors perceived in the mouth |
| noble rot | See “botrytis.” |
| class growth | See cru classe |
| oak/oaky | Tasting term denoting smells and flavors of vanilla, baking spices, coconut, mocha, or dill caused by barrel-aging |
| wine-tasting | The act of perceiving flavors in wine by using the three esses: see, swirl, sniff, sip, and savor. see wine tasting 101 |
| claret | The name the english use when referring to the red wines of bordeaux |
| bunghole | The opening in a cask in which wine can be put in or taken out |
| tannins | The phenolic compounds in wines that leave a bitter, dry, and puckery feeling in the mouth. see understanding tannin. |
| tartaric acid | The principal acid in grapes- promotes flavor and aging in wine |
| vinification | The process of making wine. see winemaking 101. |
| oenology | The science of wine and winemaking (see “enology”) |
| enology | The science of wine and winemaking (see “oenology”) |
| vinology | The scientific study of wines and winemaking. also, the website for the wine school. |
| vitis vinifera | The species of wine that comprises over 99% of the world’s wine |
| cork taint | Undesirable aromas and flavors in wine often associated with wet cardboard or moldy basements |
