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124 relations: Acids in wine, Aging of wine, Alcohol by volume, Alcohol intoxication, Alkali, American wine, Anesthetic, Annual growth cycle of grapevines, Anthocyanin, Aroma of wine, Australian wine, Austrian wine, Baumé scale, Boron, Botrytis cinerea, Brix, Bud, Cabernet Sauvignon, Calcium, California wine, Canopy (grape), Carbohydrate, Cellular respiration, Champagne, Chaptalization, Chardonnay, Chlorophyll, Citric acid, Concentration, Density, Dessert wine, Distilled water, Enzyme, Ester, Ethanol, Fermentation in winemaking, Flavonoid, Flower, Fortified wine, French language, French wine, Fructose, Gas chromatography–mass spectrometry, German wine, Glucose, Glucoside, Glycoside, Glycosidic bond, Glycosylation, Grapevine fanleaf virus, ..., Growing season, Harvest (wine), Heat wave, Hydrogen, Hydrolysis, Hydrometer, Infrared, Late harvest wine, Latin, Lignin, List of grape diseases, List of grape varieties, List of poker hands, List of vineyard soil types, Litmus, Loire Valley (wine), Magnesium, Malic acid, Methoxypyrazines, Millerandage, Mole (unit), Monoterpene, Mouthfeel, Muscat (grape), Must weight, New Zealand wine, Oechsle scale, Palate, PH, PH indicator, PH meter, Phenolic content in wine, Phenolphthalein, Photosynthesis, Physiology, Pinot noir, Pollination, Potassium, Powdery mildew, Procyanidin, Pruning, Ratio, Refractive index, Refractometer, Riesling, Ripening, Rosé, Sauvignon blanc, Secondary metabolite, Sodium, Sodium hydroxide, Sparkling wine, Sparkling wine production, Specific gravity, Spectroscopy, Succinic acid, Sucrose, Sugars in wine, Sunlight, Sweetness of wine, Tartaric acid, Titratable acid, University of California, Davis, Veraison, Vintage, Volatility (chemistry), Wine, Wine and food matching, Wine color, Wine fault, Wine tasting, Wine tasting descriptors, Yeast in winemaking, Yield (wine). Expand index (74 more) »
Acids in wine
The acids in wine are an important component in both winemaking and the finished product of wine.
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Aging of wine
The aging of wine (American spelling) or ageing of wine (British spelling) is potentially able to improve the quality of wine.
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Alcohol by volume
Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent).
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Alcohol intoxication
Alcohol intoxication, also known as drunkenness or alcohol poisoning, is negative behavior and physical effects due to the recent drinking of ethanol (alcohol).
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Alkali
In chemistry, an alkali (from Arabic: al-qaly “ashes of the saltwort”) is a basic, ionic salt of an alkali metal or alkaline earth metal chemical element.
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American wine
American wine has been produced for over 300 years.
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Anesthetic
An anesthetic (or anaesthetic) is a drug to prevent pain during surgery, completely blocking any feeling as opposed to an analgesic.
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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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Aroma of wine
The aromas of wine are more diverse than its flavors.
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Australian wine
The Australian wine industry is the world's fourth largest exporter of wine with approximately 750 million litres a year to the international export market with only about 40% of production consumed domestically.
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Austrian wine
Austrian wines are mostly dry white wines (often made from the Grüner Veltliner grape), though some sweeter white wines (such as dessert wines made around the Neusiedler See) are also produced.
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Baumé scale
The Baumé scale is a pair of hydrometer scales developed by French pharmacist Antoine Baumé in 1768 to measure density of various liquids.
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Boron
Boron is a chemical element with symbol B and atomic number 5.
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Botrytis cinerea
Botrytis cinerea ("botrytis" from Ancient Greek botrys (βότρυς) meaning "grapes" plus the New Latin suffix -itis for disease) is a necrotrophic fungus that affects many plant species, although its most notable hosts may be wine grapes.
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Brix
Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution.
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Bud
In botany, a bud is an undeveloped or embryonic shoot and normally occurs in the axil of a leaf or at the tip of a stem.
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Cabernet Sauvignon
Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties.
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Calcium
Calcium is a chemical element with symbol Ca and atomic number 20.
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California wine
California wine is wine made in the U.S. state of California.
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Canopy (grape)
In viticulture, the canopy of a grapevine includes the parts of the vine visible aboveground - the trunk, cordon, stems, leaves, flowers, and fruit.
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Carbohydrate
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).
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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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Chaptalization
Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation.
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Chardonnay
Chardonnay is a green-skinned grape variety used in the production of white wine.
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Chlorophyll
Chlorophyll (also chlorophyl) is any of several related green pigments found in cyanobacteria and the chloroplasts of algae and plants.
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Citric acid
Citric acid is a weak organic acid that has the chemical formula.
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Concentration
In chemistry, concentration is the abundance of a constituent divided by the total volume of a mixture.
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Density
The density, or more precisely, the volumetric mass density, of a substance is its mass per unit volume.
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Dessert wine
Dessert wines, sometimes called pudding wines, are sweet wines typically served with dessert.
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Distilled water
Distilled water is water that has been boiled into steam and condensed back into liquid in a separate container.
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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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Fermentation in winemaking
The process of fermentation in winemaking turns grape juice into an alcoholic beverage.
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Flavonoid
Flavonoids (or bioflavonoids) (from the Latin word flavus meaning yellow, their color in nature) are a class of plant and fungus secondary metabolites.
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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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Fortified wine
Fortified wine is a wine to which a distilled spirit, usually brandy, is added.
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French language
French (le français or la langue française) is a Romance language of the Indo-European family.
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French wine
French wine is produced all throughout France, in quantities between 50 and 60 million hectolitres per year, or 7–8 billion bottles.
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Fructose
Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.
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Gas chromatography–mass spectrometry
Gas chromatography–mass spectrometry (GC-MS) is an analytical method that combines the features of gas-chromatography and mass spectrometry to identify different substances within a test sample.
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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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Glucose
Glucose is a simple sugar with the molecular formula C6H12O6.
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Glucoside
A glucoside is a glycoside that is derived from glucose.
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Glycoside
In chemistry, a glycoside is a molecule in which a sugar is bound to another functional group via a glycosidic bond.
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Glycosidic bond
In chemistry, a glycosidic bond or glycosidic linkage is a type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate.
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Glycosylation
Glycosylation (see also chemical glycosylation) is the reaction in which a carbohydrate, i.e. a glycosyl donor, is attached to a hydroxyl or other functional group of another molecule (a glycosyl acceptor).
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Grapevine fanleaf virus
Grapevine fanleaf virus (GFLV) is a plant pathogenic virus of the family Secoviridae.
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Growing season
The growing season is the part of the year during which local weather conditions (i.e. rainfall and temperature) permit normal plant growth.
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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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Heat wave
A heat wave is a period of excessively hot weather, which may be accompanied by high humidity, especially in oceanic climate countries.
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Hydrogen
Hydrogen is a chemical element with symbol H and atomic number 1.
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Hydrolysis
Hydrolysis is a term used for both an electro-chemical process and a biological one.
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Hydrometer
Hydrometer from Practical Physics A hydrometer or areometer is an instrument used for measuring the relative density of liquids based on the concept of buoyancy.
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Infrared
Infrared radiation (IR) is electromagnetic radiation (EMR) with longer wavelengths than those of visible light, and is therefore generally invisible to the human eye (although IR at wavelengths up to 1050 nm from specially pulsed lasers can be seen by humans under certain conditions). It is sometimes called infrared light.
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Late harvest wine
Late harvest wine is wine made from grapes left on the vine longer than usual.
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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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Lignin
Lignin is a class of complex organic polymers that form important structural materials in the support tissues of vascular plants and some algae. Lignins are particularly important in the formation of cell walls, especially in wood and bark, because they lend rigidity and do not rot easily. Chemically, lignins are cross-linked phenolic polymers.
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List of grape diseases
This is a list of diseases of grapes (Vitis spp.).
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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 poker hands
In poker, players construct sets of five playing cards, called hands, according to the rules of the game being played.
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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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Litmus
Litmus is a water-soluble mixture of different dyes extracted from lichens.
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Loire Valley (wine)
The Loire Valley wine region includes the French wine regions situated along the Loire River from the Muscadet region near the city of Nantes on the Atlantic coast to the region of Sancerre and Pouilly-Fumé just southeast of the city of Orléans in north central France.
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Magnesium
Magnesium is a chemical element with symbol Mg and atomic number 12.
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Malic acid
Malic acid is an organic compound with the molecular formula C4H6O5.
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Methoxypyrazines
Methoxypyrazines are a class of chemical compounds that produce odors.
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Millerandage
Millerandage (or shot berries, hens and chicks and pumpkins and peas) is a potential viticultural hazard problem in which grape bunches contain berries that differ greatly in size and, most importantly, maturity.
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Mole (unit)
The mole, symbol mol, is the SI unit of amount of substance.
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Monoterpene
Monoterpenes are a class of terpenes that consist of two isoprene units and have the molecular formula C10H16.
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Mouthfeel
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, as distinct from taste.
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Muscat (grape)
The Muscat family of grapes include over 200 grape varieties belonging to the Vitis vinifera species that have been used in wine production and as raisin and table grapes around the globe for many centuries.
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Must weight
Must weight is a measure of the amount of sugar in grape juice (must), and hence indicates the amount of alcohol that could be produced if it is all fermented to alcohol, rather than left as residual sugar.
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New Zealand wine
New Zealand wine is produced in several mostly maritime, cool climate wine growing regions of New Zealand, an island country in the South Pacific Ocean.
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Oechsle scale
The Oechsle Scale is a hydrometer scale measuring the density of grape must, which is an indication of grape ripeness and sugar content used in wine-making.
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Palate
The palate is the roof of the mouth in humans and other mammals.
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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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PH indicator
A pH indicator is a halochromic chemical compound added in small amounts to a solution so the pH (acidity or basicity) of the solution can be determined visually.
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PH meter
A pH meter is a scientific instrument that measures the hydrogen-ion activity in water-based solutions, indicating its acidity or alkalinity expressed as pH.
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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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Phenolphthalein
Phenolphthalein is a chemical compound with the formula C20H14O4 and is often written as "HIn" or "phph" in shorthand notation.
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Photosynthesis
Photosynthesis is a process used by plants and other organisms to convert light energy into chemical energy that can later be released to fuel the organisms' activities (energy transformation).
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Physiology
Physiology is the scientific study of normal mechanisms, and their interactions, which work within a living system.
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Pinot noir
Pinot noir is a red wine grape variety of the species Vitis vinifera.
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Pollination
Pollination is the transfer of pollen from a male part of a plant to a female part of a plant, enabling later fertilisation and the production of seeds, most often by an animal or by wind.
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Potassium
Potassium is a chemical element with symbol K (from Neo-Latin kalium) and atomic number 19.
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Powdery mildew
Powdery mildew is a fungal disease that affects a wide range of plants.
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Procyanidin
Procyanidins are members of the proanthocyanidin (or condensed tannins) class of flavonoids.
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Pruning
Pruning is a horticultural and silvicultural practice involving the selective removal of certain parts of a plant, such as branches, buds, or roots.
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Ratio
In mathematics, a ratio is a relationship between two numbers indicating how many times the first number contains the second.
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Refractive index
In optics, the refractive index or index of refraction of a material is a dimensionless number that describes how light propagates through that medium.
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Refractometer
A refractometer is a laboratory or field device for the measurement of an index of refraction (refractometry).
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Riesling
Riesling is a white grape variety which originated in the Rhine region.
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Ripening
Ripening is a process in fruits that causes them to become more palatable.
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Rosé
A rosé (from French rosé; also known as rosado in Portuguese and Spanish-speaking countries and rosato in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine.
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Sauvignon blanc
Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France.
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Secondary metabolite
Secondary metabolites are organic compounds that are not directly involved in the normal growth, development, or reproduction of an organism.
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Sodium
Sodium is a chemical element with symbol Na (from Latin natrium) and atomic number 11.
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Sodium hydroxide
Sodium hydroxide, also known as lye, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations and hydroxide anions. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·n. The monohydrate NaOH· crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students. Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
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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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Specific gravity
Specific gravity is the ratio of the density of a substance to the density of a reference substance; equivalently, it is the ratio of the mass of a substance to the mass of a reference substance for the same given volume.
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Spectroscopy
Spectroscopy is the study of the interaction between matter and electromagnetic radiation.
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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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Sugars in wine
Sugars in wine are at the heart of what makes winemaking possible.
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Sunlight
Sunlight is a portion of the electromagnetic radiation given off by the Sun, in particular infrared, visible, and ultraviolet light.
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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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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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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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University of California, Davis
The University of California, Davis (also referred to as UCD, UC Davis, or Davis), is a public research university and land-grant university as well as one of the 10 campuses of the University of California (UC) system.
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Veraison
In viticulture (grape-growing), veraison is the onset of ripening.
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Vintage
Vintage, in winemaking, is the process of picking grapes and creating the finished product (see Harvest (wine)).
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Volatility (chemistry)
In chemistry and physics, volatility is quantified by the tendency of a substance to vaporize.
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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 and food matching
Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience.
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Wine color
The color of wine is one of the most easily recognizable characteristics of wines.
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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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Yeast in winemaking
The role of yeast in winemaking is the most important element that distinguishes wine from grape juice.
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Yield (wine)
In viticulture, the yield is a measure of the amount of grapes or wine that is produced per unit surface of vineyard, and is therefore a type of crop yield.
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References
[1] https://en.wikipedia.org/wiki/Ripeness_in_viticulture
