A single carboxyl acid produced during malolactic fermentation.
Also known as late picked, wine made from grapes that have been left on the vine longer than usual. Usually produces a sweet wine or dessert wine.
A viral disease in grapevines.
Solid waste at the bottom of the ferment, primarily composed of dead yeast cells and grape matter.
The Viscous columns that trickle down the inside surface of a glass after a wine has been swirled. Prominent legs indicate high alcohol content.
A wine tasting term for a wine that has had long exposure to ultraviolet light causing wet cardboard type aroma and flavor.
Liqueur added to top up disgorged wine.
A metric measure of volume equal to 33.8 fluid ounces (U.S.) or 35.2 fl oz (imperial).
A wine tasting term for the visual evaluation of a wine.
Describes sweet wines such as Muscat and Tokay that are rich, fruity, and high in residual sugar.