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115 relations: Acetic acid, Acetobacter, Acid, Acid dissociation constant, Acid salt, Alcoholism, Amine, Annual growth cycle of grapevines, Anthocyanin, Antioxidant, Apple, Bacteria, Barbera, Berry, Biogenic substance, Butter, Butyric acid, By-product, Camembert, Carbon, Carbonic acid, Carignan, Cellular respiration, Champagne, Chardonnay, Chenin blanc, Citric acid, Citrus, Clarification and stabilization of wine, Cooper (profession), Copper, Diacetyl, Electrodialysis, Enzyme, Ester, Ethanol, European Union, Fermentation in food processing, Fermentation in winemaking, Flower, Fruit, Fungus, Genus, German wine, Gram, Grape, Harvest (wine), Histamine, Ionization, Iron, ..., Kilogram, Lactic acid, Lactobacillus, Latin, Lees (fermentation), Lime (fruit), List of grape varieties, List of vineyard soil types, List of wine-producing regions, Litre, Malbec, Malic acid, Malolactic fermentation, Metabolism, Milk, Nonvolatile acid, Oak (wine), Oenococcus, Organic acid, Oxford University Press, Oxygen, Palomino (grape), Pediococcus, Pelargonium, PH, Phenolic content in wine, Pinot noir, Polymerization, Potassium ferrocyanide, Putrescine, Red wine headache, Riesling, Ripeness in viticulture, Sangiovese, Sauerkraut, Senescence, Silvaner, Sorbic acid, Sparkling wine, Sparkling wine production, Succinic acid, Sucrose, Sulfur dioxide, Sulfurous acid, Sweetness of wine, Syrah, Tartaric acid, Tartrate, The Oxford Companion to Wine, Titratable acid, Turbidity, Tyramine, Veraison, Vinegar, Vitamin C, Vitis, Wine, Wine chemistry, Wine fault, Wine tasting, Wine tasting descriptors, Winemaking, Yeast assimilable nitrogen, Yeast in winemaking, Yogurt. Expand index (65 more) »
Acetic acid
Acetic acid, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).
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Acetobacter
Acetobacter is a genus of acetic acid bacteria.
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Acid
An acid is a molecule or ion capable of donating a hydron (proton or hydrogen ion H+), or, alternatively, capable of forming a covalent bond with an electron pair (a Lewis acid).
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Acid dissociation constant
An acid dissociation constant, Ka, (also known as acidity constant, or acid-ionization constant) is a quantitative measure of the strength of an acid in solution.
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Acid salt
Acid salt is a class of salts that produces an acidic solution after being dissolved in a solvent.
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Alcoholism
Alcoholism, also known as alcohol use disorder (AUD), is a broad term for any drinking of alcohol that results in mental or physical health problems.
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Amine
In organic chemistry, amines are compounds and functional groups that contain a basic nitrogen atom with a lone pair.
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Annual growth cycle of grapevines
The annual growth cycle of grapevines is the process that takes place in the vineyard each year, beginning with bud break in the spring and culminating in leaf fall in autumn followed by winter dormancy.
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Anthocyanin
Anthocyanins (also anthocyans; from Greek: ἄνθος (anthos) "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue") are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue.
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Antioxidant
Antioxidants are molecules that inhibit the oxidation of other molecules.
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Apple
An apple is a sweet, edible fruit produced by an apple tree (Malus pumila).
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Bacteria
Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.
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Barbera
Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano).
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Berry
A berry is a small, pulpy, and often edible fruit.
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Biogenic substance
A biogenic substance is a substance produced by life processes.
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Butter
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed.
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Butyric acid
Butyric acid (from βούτῡρον, meaning "butter"), also known under the systematic name butanoic acid, abbreviated BTA, is a carboxylic acid with the structural formula CH3CH2CH2-COOH.
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By-product
A by-product is a secondary product derived from a manufacturing process or chemical reaction.
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Camembert
Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese.
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Carbon
Carbon (from carbo "coal") is a chemical element with symbol C and atomic number 6.
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Carbonic acid
Carbonic acid is a chemical compound with the chemical formula H2CO3 (equivalently OC(OH)2).
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Carignan
Carignan (also known as Mazuelo, Bovale Grande, Cariñena, Carinyena, Samsó, Carignane, and Carignano) is a red grape variety of Spanish origin that is more commonly found in French wine but is widely planted throughout the western Mediterranean and around the globe.
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Cellular respiration
Cellular respiration is a set of metabolic reactions and processes that take place in the cells of organisms to convert biochemical energy from nutrients into adenosine triphosphate (ATP), and then release waste products.
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Champagne
Champagne is sparkling wine or, in EU countries, legally only that sparkling wine which comes from the Champagne region of France.
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Chardonnay
Chardonnay is a green-skinned grape variety used in the production of white wine.
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Chenin blanc
Chenin blanc (known also as Pineau de la Loire among other names) is a White wine grape variety from the Loire Valley of France.
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Citric acid
Citric acid is a weak organic acid that has the chemical formula.
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Citrus
Citrus is a genus of flowering trees and shrubs in the rue family, Rutaceae.
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Clarification and stabilization of wine
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling.
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Cooper (profession)
A cooper is a person trained to make wooden barrels, vats, buckets, tubs, troughs and other staved containers, from timber that was usually heated or steamed to make it pliable.
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Copper
Copper is a chemical element with symbol Cu (from cuprum) and atomic number 29.
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Diacetyl
Diacetyl (IUPAC systematic name: butanedione or butane-2,3-dione) is an organic compound with the chemical formula (CH3CO)2.
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Electrodialysis
Electrodialysis (ED) is used to transport salt ions from one solution through ion-exchange membranes to another solution under the influence of an applied electric potential difference.
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Enzyme
Enzymes are macromolecular biological catalysts.
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Ester
In chemistry, an ester is a chemical compound derived from an acid (organic or inorganic) in which at least one –OH (hydroxyl) group is replaced by an –O–alkyl (alkoxy) group.
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Ethanol
Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula.
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European Union
The European Union (EU) is a political and economic union of EUnum member states that are located primarily in Europe.
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Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
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Fermentation in winemaking
The process of fermentation in winemaking turns grape juice into an alcoholic beverage.
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Flower
A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Magnoliophyta, also called angiosperms).
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Fruit
In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
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Fungus
A fungus (plural: fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.
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Genus
A genus (genera) is a taxonomic rank used in the biological classification of living and fossil organisms, as well as viruses, in biology.
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German wine
German wine is primarily produced in the west of Germany, along the river Rhine and its tributaries, with the oldest plantations going back to the Roman era.
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Gram
The gram (alternative spelling: gramme; SI unit symbol: g) (Latin gramma, from Greek γράμμα, grámma) is a metric system unit of mass.
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Grape
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis.
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Harvest (wine)
The harvesting of wine grapes (Vintage) is one of the most crucial steps in the process of wine-making.
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Histamine
Histamine is an organic nitrogenous compound involved in local immune responses, as well as regulating physiological function in the gut and acting as a neurotransmitter for the brain, spinal cord, and uterus.
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Ionization
Ionization or ionisation, is the process by which an atom or a molecule acquires a negative or positive charge by gaining or losing electrons to form ions, often in conjunction with other chemical changes.
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Iron
Iron is a chemical element with symbol Fe (from ferrum) and atomic number 26.
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Kilogram
The kilogram or kilogramme (symbol: kg) is the base unit of mass in the International System of Units (SI), and is defined as being equal to the mass of the International Prototype of the Kilogram (IPK, also known as "Le Grand K" or "Big K"), a cylinder of platinum-iridium alloy stored by the International Bureau of Weights and Measures at Saint-Cloud, France.
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Lactic acid
Lactic acid is an organic compound with the formula CH3CH(OH)COOH.
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Lactobacillus
Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria.
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Latin
Latin (Latin: lingua latīna) is a classical language belonging to the Italic branch of the Indo-European languages.
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Lees (fermentation)
Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging.
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Lime (fruit)
A lime (from French lime, from Arabic līma, from Persian līmū, "lemon") is a hybrid citrus fruit, which is typically round, lime green, in diameter, and contains acidic juice vesicles.
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List of grape varieties
This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, currant, sultana).
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List of vineyard soil types
The soil composition of vineyards is one of the most important viticultural considerations when planting grape vines.
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List of wine-producing regions
This list of wine-producing regions catalogues significant growing regions where vineyards are planted.
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Litre
The litre (SI spelling) or liter (American spelling) (symbols L or l, sometimes abbreviated ltr) is an SI accepted metric system unit of volume equal to 1 cubic decimetre (dm3), 1,000 cubic centimetres (cm3) or 1/1,000 cubic metre. A cubic decimetre (or litre) occupies a volume of 10 cm×10 cm×10 cm (see figure) and is thus equal to one-thousandth of a cubic metre. The original French metric system used the litre as a base unit. The word litre is derived from an older French unit, the litron, whose name came from Greek — where it was a unit of weight, not volume — via Latin, and which equalled approximately 0.831 litres. The litre was also used in several subsequent versions of the metric system and is accepted for use with the SI,, p. 124. ("Days" and "hours" are examples of other non-SI units that SI accepts.) although not an SI unit — the SI unit of volume is the cubic metre (m3). The spelling used by the International Bureau of Weights and Measures is "litre", a spelling which is shared by almost all English-speaking countries. The spelling "liter" is predominantly used in American English. One litre of liquid water has a mass of almost exactly one kilogram, because the kilogram was originally defined in 1795 as the mass of one cubic decimetre of water at the temperature of melting ice. Subsequent redefinitions of the metre and kilogram mean that this relationship is no longer exact.
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Malbec
Malbec is a purple grape variety used in making red wine.
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Malic acid
Malic acid is an organic compound with the molecular formula C4H6O5.
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Malolactic fermentation
Malolactic fermentation (also known as malolactic conversion or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.
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Metabolism
Metabolism (from μεταβολή metabolē, "change") is the set of life-sustaining chemical transformations within the cells of organisms.
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Milk
Milk is a white liquid produced by the mammary glands of mammals.
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Nonvolatile acid
A nonvolatile acid (also known as a fixed acid or metabolic acid) is an acid produced in the body from sources other than carbon dioxide, and is not excreted by the lungs.
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Oak (wine)
Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine.
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Oenococcus
Oenococcus is a genus of Gram-positive bacteria, placed within the family Leuconostocaceae.
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Organic acid
An organic acid is an organic compound with acidic properties.
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Oxford University Press
Oxford University Press (OUP) is the largest university press in the world, and the second oldest after Cambridge University Press.
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Oxygen
Oxygen is a chemical element with symbol O and atomic number 8.
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Palomino (grape)
Palomino is a white grape widely grown in Spain and South Africa, and best known for its use in the manufacture of sherry.
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Pediococcus
Pediococcus is a genus of Gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae.
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Pelargonium
Pelargonium is a genus of flowering plants which includes about 200 species of perennials, succulents, and shrubs, commonly known as geraniums (in the United States also storksbills).
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PH
In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.
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Phenolic content in wine
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine.
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Pinot noir
Pinot noir is a red wine grape variety of the species Vitis vinifera.
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Polymerization
In polymer chemistry, polymerization is a process of reacting monomer molecules together in a chemical reaction to form polymer chains or three-dimensional networks.
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Potassium ferrocyanide
Potassium ferrocyanide is the inorganic compound with formula K4·3H2O.
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Putrescine
Putrescine, or tetramethylenediamine, is a foul-smelling organic chemical compound NH2(CH2)4NH2 (1,4-diaminobutane or butanediamine) that is related to cadaverine; both are produced by the breakdown of amino acids in living and dead organisms and both are toxic in large doses.
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Red wine headache
Red wine headache ("RWH") is a headache often accompanied by nausea and flushing that occurs after consuming red wine in susceptible individuals.
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Riesling
Riesling is a white grape variety which originated in the Rhine region.
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Ripeness in viticulture
In viticulture, ripeness is the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest.
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Sangiovese
Sangiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, "the blood of Jupiter".
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Sauerkraut
Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.
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Senescence
Senescence or biological ageing is the gradual deterioration of function characteristic of most complex lifeforms, arguably found in all biological kingdoms, that on the level of the organism increases mortality after maturation.
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Silvaner
Sylvaner or Silvaner is a variety of white wine grape grown primarily in Alsace and Germany, where its official name is Grüner Silvaner.
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Sorbic acid
Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative.
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Sparkling wine
Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy.
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Sparkling wine production
Sparkling wine is a wine (usually white) that becomes carbonated, either through fermentation or by addition of carbon dioxide.
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Succinic acid
Succinic acid is a dicarboxylic acid with the chemical formula (CH2)2(CO2H)2.
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Sucrose
Sucrose is common table sugar.
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Sulfur dioxide
Sulfur dioxide (also sulphur dioxide in British English) is the chemical compound with the formula.
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Sulfurous acid
Sulfurous acid (also sulphurous acid) is the chemical compound with the formula H2SO3.
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Sweetness of wine
The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins.
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Syrah
Syrah, also known as Shiraz, is a dark-skinned grape variety grown throughout the world and used primarily to produce red wine.
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Tartaric acid
Tartaric acid is a white crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds and citrus.
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Tartrate
A tartrate is a salt or ester of the organic compound tartaric acid, a dicarboxylic acid.
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The Oxford Companion to Wine
The Oxford Companion to Wine (OCW) is a book in the series of Oxford Companions published by Oxford University Press.
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Titratable acid
In chemistry, Titratable acid generally refers to any acid that can lose proton(s) in an acid-base reaction.
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Turbidity
Turbidity is the cloudiness or haziness of a fluid caused by large numbers of individual particles that are generally invisible to the naked eye, similar to smoke in air.
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Tyramine
Tyramine (also spelled tyramin), also known by several other names is a naturally occurring trace amine derived from the amino acid tyrosine.
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Veraison
In viticulture (grape-growing), veraison is the onset of ripening.
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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Vitamin C
Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement.
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Vitis
Vitis (grapevines) is a genus of 79 accepted species of vining plants in the flowering plant family Vitaceae.
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Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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Wine chemistry
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4.
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Wine fault
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage.
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Wine tasting
Wine tasting is the sensory examination and evaluation of wine.
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Wine tasting descriptors
The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine.
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Winemaking
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid.
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Yeast assimilable nitrogen
Yeast assimilable nitrogen or YAN is the combination of Free Amino Nitrogen (FAN), ammonia (NH3) and ammonium (NH4+) that is available for the wine yeast Saccharomyces cerevisiae to use during fermentation.
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Yeast in winemaking
The role of yeast in winemaking is the most important element that distinguishes wine from grape juice.
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Yogurt
Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
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References
[1] https://en.wikipedia.org/wiki/Acids_in_wine
