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241 relations: Acetal, Acetaldehyde, Acetic acid, Acetoin, Acids in wine, Adenosine triphosphate, Aging of wine, Alcohol, Aliphatic compound, Amino acid, Ammonia, Ammonium, Ancient Rome and wine, Anthocyanin, Arabinose, Arginine, Aroma of wine, Aureobasidium pullulans, Autolysis (biology), Autolysis (wine), Barossa Valley (wine), Beer, Benzene, Biofilm, Biotin, Bisulfite, Bordeaux wine, Brandy, Bread, Brettanomyces, Brettanomyces bruxellensis, Brewing, Brix, Budding, Burgundy wine, Butter, Butyric acid, Calcium, Candida (fungus), Caprylic acid, Carbon dioxide, Carbonation, Cato the Elder, Cell division, Champagne, Champagne (wine region), Chardonnay, Chlorine, Clarification and stabilization of wine, Cofactor (biochemistry), ..., Cold shock response, Colony-forming unit, Compost, Copper, Crabtree effect, Cysteine, Cytoplasm, Decanoic acid, Demethylation, Dessert wine, Diacetyl, Diammonium phosphate, Dihydroxyacetone, Dimethyl sulfide, Disulfide, Ellipse, Enzyme, Ergosterol, Ester, Ethanethiol, Ethanol, Ethanol fermentation, Ethyl acetate, Etymology, Eukaryote, Facultative anaerobic organism, Fatty acid, Fermentation, Fermentation in winemaking, Fino, Fission (biology), Flocculation, Flor, Flora, Formic acid, Fortified wine, Freeze-drying, French wine, Fruit wine, Fusel alcohol, Gelsemium, Genome, Genus, Gewürztraminer, Glucose, Glycerol, Glycolysis, Glycoside hydrolase, Grape, Hanseniaspora, Harvest (wine), Heat stabilization, History of wine, Hydrogen sulfide, Hydrolysis, Hydrophobe, Inoculation, Inositol, Iron, Isoamyl acetate, Italian wine, Juice, Ketone, Killer yeast, Kluyveromyces, Lactone, Lanosterol, Late harvest wine, Lees (fermentation), Lipid, List of grape varieties, Louis Pasteur, Maceration (wine), Magnesium, Maltose, Manganese, Mannose, Manzanilla (wine), Mating of yeast, Methanol, Metschnikowia, Microbiology, Microorganism, Mineral, Monoterpene, Mosel (wine region), Mouthfeel, Muscadet, Muscat (grape), Must, Mycology, Nanfang Caomu Zhuang, Napa Valley AVA, Niacin, Nicotinamide adenine dinucleotide, Nucleic acid, Oak (wine), Oenology, Off-flavour, Osmotic pressure, Oxford University Press, Oxygen, Pantothenic acid, Pectin, Pentose, PH, Phenethyl alcohol, Phenolic content in wine, Phosphate, Phospholipid, Physiology, Pichia, Pinot noir, Polysaccharide, Pomace, Port wine, Potassium, Pressing (wine), Propionic acid, Protein, Pyranoanthocyanin, Pyruvic acid, Racking, Raffinose, Redox, Riboflavin, Riesling, Ripeness in viticulture, Rose, Saccharomyces, Saccharomyces bayanus, Saccharomyces cerevisiae, Saccharomyces paradoxus, Saccharomyces pastorianus, Saccharomycodes, Saccharomycotina, Sauvignon blanc, Sémillon, Schizosaccharomyces, Second messenger system, Semipermeable membrane, Sequencing, Sherry, Spanish wine, Sparkling wine, Sparkling wine production, Spore, Sterol, Strain (biology), Stuck fermentation, Succinic acid, Sucrose, Sugars in wine, Sulfate, Sulfite, Sulfur, Sulfur dioxide, Sweetness of wine, Syrah, Tartrate, Taxonomy (biology), Teleomorph, anamorph and holomorph, Terpene, Terroir, Thiamine, Thiol, Titratable acid, Torulaspora, Toxicity, Traditional method, University of California, Davis, Valpolicella, Varietal, Vector (epidemiology), Vitamin, Viticulture, Vitis, Volatility (chemistry), Wine, Wine fault, Wine law, Wine tasting descriptors, Winemaking, Yeast, Yeast assimilable nitrogen, Zinc, Zinfandel, Zygosaccharomyces, 2,3-Butanediol, 4-Ethylguaiacol, 4-Ethylphenol. Expand index (191 more) »
Acetal
An acetal is a functional group with the following connectivity R2C(OR')2, where both R' groups are organic fragments.
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Acetaldehyde
Acetaldehyde (systematic name ethanal) is an organic chemical compound with the formula CH3CHO, sometimes abbreviated by chemists as MeCHO (Me.
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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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Acetoin
Acetoin, also known as 3-hydroxybutanone or acetyl methyl carbinol, with the molecular formula is C4H8O2, is a colorless or pale yellow to green yellow liquid with a pleasant, buttery odor.
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Acids in wine
The acids in wine are an important component in both winemaking and the finished product of wine.
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Adenosine triphosphate
Adenosine triphosphate (ATP) is a complex organic chemical that participates in many processes.
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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
In chemistry, an alcohol is any organic compound in which the hydroxyl functional group (–OH) is bound to a carbon.
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Aliphatic compound
In organic chemistry, hydrocarbons (compounds composed of carbon and hydrogen) are divided into two classes: aromatic compounds and aliphatic compounds (G. aleiphar, fat, oil) also known as non-aromatic compounds.
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Amino acid
Amino acids are organic compounds containing amine (-NH2) and carboxyl (-COOH) functional groups, along with a side chain (R group) specific to each amino acid.
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Ammonia
Ammonia is a compound of nitrogen and hydrogen with the formula NH3.
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Ammonium
The ammonium cation is a positively charged polyatomic ion with the chemical formula.
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Ancient Rome and wine
Ancient Rome played a pivotal role in the history of wine.
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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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Arabinose
Arabinose is an aldopentose – a monosaccharide containing five carbon atoms, and including an aldehyde (CHO) functional group.
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Arginine
Arginine (symbol Arg or R) is an α-amino acid that is used in the biosynthesis of proteins.
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Aroma of wine
The aromas of wine are more diverse than its flavors.
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Aureobasidium pullulans
Aureobasidium pullulans is a ubiquitous black, yeast-like fungus that can be found in different environments (e.g. soil, water, air and limestone).
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Autolysis (biology)
In biology, autolysis, more commonly known as self-digestion, refers to the destruction of a cell through the action of its own enzymes.
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Autolysis (wine)
Autolysis in winemaking relates to the complex chemical reactions that take place when a wine spends time in contact with the lees, or dead yeast cells, after fermentation.
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Barossa Valley (wine)
The Barossa Valley wine region is one of Australia's oldest wine regions.
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Beer
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.
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Benzene
Benzene is an important organic chemical compound with the chemical formula C6H6.
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Biofilm
A biofilm comprises any group of microorganisms in which cells stick to each other and often also to a surface.
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Biotin
Biotin is a water-soluble B vitamin, also called vitamin B7 and formerly known as vitamin H or coenzyme R. Biotin is composed of a ureido ring fused with a tetrahydrothiophene ring.
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Bisulfite
Bisulfite ion (IUPAC-recommended nomenclature: hydrogen sulfite) is the ion HSO3−.
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Bordeaux wine
A Bordeaux wine is any wine produced in the Bordeaux region of southwest France, centred on the city of Bordeaux on the Garonne River, to the north of the city the Dordogne River joins the Garonne forming the broad estuary called the Gironde and covering the whole area of the Gironde department,with a total vineyard area of over 120,000 hectares, making it the largest wine growing area in France.
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Brandy
Brandy is a spirit produced by distilling wine.
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Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
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Brettanomyces
Brettanomyces is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett".
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Brettanomyces bruxellensis
Brettanomyces bruxellensis (the anamorph of Dekkera bruxellensis) is a yeast associated with and named after, the Senne valley near Brussels, Belgium.
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Brewing
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast.
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Brix
Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution.
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Budding
Budding is a type of asexual reproduction in which a new organism develops from an outgrowth or bud due to cell division at one particular site.
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Burgundy wine
Burgundy wine (Bourgogne or vin de Bourgogne) is wine made in the Burgundy region in eastern France, in the valleys and slopes west of the Saône, a tributary of the Rhône.
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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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Calcium
Calcium is a chemical element with symbol Ca and atomic number 20.
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Candida (fungus)
Candida is a genus of yeasts and is the most common cause of fungal infections worldwide.
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Caprylic acid
Caprylic acid is the common name for the eight-carbon saturated fatty acid known by the systematic name octanoic acid.
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Carbon dioxide
Carbon dioxide (chemical formula) is a colorless gas with a density about 60% higher than that of dry air.
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Carbonation
Carbonation refers to reactions of carbon dioxide to give carbonates, bicarbonates, and carbonic acid.
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Cato the Elder
Cato the Elder (Cato Major; 234–149 BC), born and also known as (Cato Censorius), (Cato Sapiens), and (Cato Priscus), was a Roman senator and historian known for his conservatism and opposition to Hellenization.
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Cell division
Cell division is the process by which a parent cell divides into two or more daughter cells.
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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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Champagne (wine region)
The Champagne wine region (archaic Champany) is a wine region within the historical province of Champagne in the northeast 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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Chlorine
Chlorine is a chemical element with symbol Cl and atomic number 17.
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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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Cofactor (biochemistry)
A cofactor is a non-protein chemical compound or metallic ion that is required for an enzyme's activity.
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Cold shock response
Cold shock response is the physiological response of organisms to sudden cold, especially cold water.
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Colony-forming unit
In microbiology, a colony-forming unit (CFU, cfu, Cfu) is a unit used to estimate the number of viable bacteria or fungal cells in a sample.
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Compost
Compost is organic matter that has been decomposed in a process called composting.
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Copper
Copper is a chemical element with symbol Cu (from cuprum) and atomic number 29.
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Crabtree effect
Named after the English biochemist Herbert Grace Crabtree, the Crabtree effect describes the phenomenon whereby the yeast, Saccharomyces cerevisiae, produces ethanol (alcohol) in aerobic conditions and high external glucose concentrations rather than producing biomass via the tricarboxylic acid (TCA) cycle, the usual process occurring aerobically in most yeasts e.g. Kluyveromyces spp. This phenomenon is observed in most species of the Saccharomyces, Schizosaccharomyces, Debaryomyces, Brettanomyces, Torulopsis, Nematospora, and Nadsonia genera.
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Cysteine
Cysteine (symbol Cys or C) is a semi-essential proteinogenic amino acid with the formula HO2CCH(NH2)CH2SH.
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Cytoplasm
In cell biology, the cytoplasm is the material within a living cell, excluding the cell nucleus.
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Decanoic acid
Decanoic acid (capric acid) is a saturated fatty acid.
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Demethylation
Demethylation is the chemical process resulting in the removal of a methyl group (CH3) from a molecule.
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Dessert wine
Dessert wines, sometimes called pudding wines, are sweet wines typically served with dessert.
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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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Diammonium phosphate
Diammonium phosphate (DAP) (chemical formula (NH4)2HPO4, IUPAC name diammonium hydrogen phosphate) is one of a series of water-soluble ammonium phosphate salts that can be produced when ammonia reacts with phosphoric acid.
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Dihydroxyacetone
Dihydroxyacetone, or DHA, also known as glycerone, is a simple saccharide (a triose) with formula.
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Dimethyl sulfide
Dimethyl sulfide (DMS) or methylthiomethane is an organosulfur compound with the formula (CH3)2S.
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Disulfide
In chemistry, a disulfide refers to a functional group with the structure R−S−S−R′.
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Ellipse
In mathematics, an ellipse is a curve in a plane surrounding two focal points such that the sum of the distances to the two focal points is constant for every point on the curve.
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Enzyme
Enzymes are macromolecular biological catalysts.
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Ergosterol
Ergosterol (ergosta-5,7,22-trien-3β-ol) is a sterol found in cell membranes of fungi and protozoa, serving many of the same functions that cholesterol serves in animal cells.
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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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Ethanethiol
Ethanethiol, commonly known as ethyl mercaptan, is a clear liquid with a distinct odor.
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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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Ethanol fermentation
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products.
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Ethyl acetate
Ethyl acetate (systematically ethyl ethanoate, commonly abbreviated EtOAc or EA) is the organic compound with the formula, simplified to.
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Etymology
EtymologyThe New Oxford Dictionary of English (1998) – p. 633 "Etymology /ˌɛtɪˈmɒlədʒi/ the study of the class in words and the way their meanings have changed throughout time".
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Eukaryote
Eukaryotes are organisms whose cells have a nucleus enclosed within membranes, unlike Prokaryotes (Bacteria and other Archaea).
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Facultative anaerobic organism
The title of this article should be "Facultative Aerobic Organism," as "facultative anaerobe" is a misnomer.
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Fatty acid
In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated.
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Fermentation
Fermentation is a metabolic process that consumes sugar in the absence of oxygen.
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Fermentation in winemaking
The process of fermentation in winemaking turns grape juice into an alcoholic beverage.
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Fino
Fino ("refined" in Spanish) is the driest and palest of the traditional varieties of Sherry and Montilla-Moriles fortified wine.
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Fission (biology)
Fission, in biology, is the division of a single entity into two or more parts and the regeneration of those parts into separate entities resembling the original.
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Flocculation
Flocculation, in the field of chemistry, is a process wherein colloids come out of suspension in the form of floc or flake, either spontaneously or due to the addition of a clarifying agent.
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Flor
Flor (Spanish and Portuguese for flower) is a winemaking term that refers to a film of yeast on the surface of wine, important in the manufacture of some styles of sherry.
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Flora
Flora is the plant life occurring in a particular region or time, generally the naturally occurring or indigenous—native plant life.
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Formic acid
Formic acid, systematically named methanoic acid, is the simplest carboxylic acid.
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Fortified wine
Fortified wine is a wine to which a distilled spirit, usually brandy, is added.
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Freeze-drying
Freeze drying, also known as lyophilisation or cryodessication, is a low temperature dehydration process which involves freezing the product, lowering pressure, then removing the ice by sublimation.
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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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Fruit wine
Fruit wines are fermented alcoholic beverages made from a variety of base ingredients (other than grapes); they may also have additional flavors taken from fruits, flowers, and herbs.
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Fusel alcohol
Fusel alcohols or fuselol, also sometimes called fusel oils in Europe, are mixtures of several alcohols (chiefly amyl alcohol) produced as a by-product of alcoholic fermentation.
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Gelsemium
Gelsemium is an Asian and North American genus of flowering plants belonging to family Gelsemiaceae.
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Genome
In the fields of molecular biology and genetics, a genome is the genetic material of an organism.
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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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Gewürztraminer
Gewürztraminer is an aromatic wine grape variety, used in white wines, and performs best in cooler climates.
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Glucose
Glucose is a simple sugar with the molecular formula C6H12O6.
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Glycerol
Glycerol (also called glycerine or glycerin; see spelling differences) is a simple polyol compound.
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Glycolysis
Glycolysis (from glycose, an older term for glucose + -lysis degradation) is the metabolic pathway that converts glucose C6H12O6, into pyruvate, CH3COCOO− + H+.
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Glycoside hydrolase
Glycoside hydrolases (also called glycosidases or glycosyl hydrolases) catalyze the hydrolysis of glycosidic bonds in complex sugars.
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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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Hanseniaspora
Hanseniaspora is a genus of yeasts.
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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 stabilization
Heat stabilization is an additive-free preservation technology for tissue samples which stops degradation and changes immediately and permanently.
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History of wine
The earliest archaeological evidence of grape wine has been found at sites in Georgia (BC), Iran (BC), Greece (BC), and Sicily (BC) although there is earlier evidence of a wine made from fermented grapes among other fruits being consumed in China (c. 7000–5500 BC).
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Hydrogen sulfide
Hydrogen sulfide is the chemical compound with the chemical formula H2S.
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Hydrolysis
Hydrolysis is a term used for both an electro-chemical process and a biological one.
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Hydrophobe
In chemistry, hydrophobicity is the physical property of a molecule (known as a hydrophobe) that is seemingly repelled from a mass of water.
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Inoculation
The terms inoculation, vaccination and immunization are often used synonymously to refer to artificial induction of immunity against various infectious diseases.
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Inositol
Myo-inositol, or simply inositol, is a carbocyclic sugar that is abundant in brain and other mammalian tissues, mediates cell signal transduction in response to a variety of hormones, neurotransmitters and growth factors and participates in osmoregulation It is a sugar alcohol with half the sweetness of sucrose (table sugar).
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Iron
Iron is a chemical element with symbol Fe (from ferrum) and atomic number 26.
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Isoamyl acetate
Isoamyl acetate, also known as isopentyl acetate, is an organic compound that is the ester formed from isoamyl alcohol and acetic acid.
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Italian wine
Italy is home to some of the oldest wine-producing regions in the world, and Italian wines are known worldwide for their broad variety.
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Juice
Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables.
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Ketone
In chemistry, a ketone (alkanone) is an organic compound with the structure RC(.
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Killer yeast
A killer yeast is a yeast, such as Saccharomyces cerevisiae, which is able to secrete one of a number of toxic proteins which are lethal to susceptible cells.
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Kluyveromyces
Kluyveromyces is a genus of ascomycetous yeasts in the family Saccharomycetaceae.
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Lactone
Lactones are cyclic esters of hydroxycarboxylic acids, containing a 1-oxacycloalkan-2-one structure, or analogues having unsaturation or heteroatoms replacing one or more carbon atoms of the ring.
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Lanosterol
Lanosterol is a tetracyclic triterpenoid and is the compound from which all animal and fungal steroids are derived.
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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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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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Lipid
In biology and biochemistry, a lipid is a biomolecule that is soluble in nonpolar solvents.
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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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Louis Pasteur
Louis Pasteur (December 27, 1822 – September 28, 1895) was a French biologist, microbiologist and chemist renowned for his discoveries of the principles of vaccination, microbial fermentation and pasteurization.
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Maceration (wine)
Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must.
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Magnesium
Magnesium is a chemical element with symbol Mg and atomic number 12.
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Maltose
Maltose, also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta-amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt. Unlike sucrose, it is a reducing sugar.
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Manganese
Manganese is a chemical element with symbol Mn and atomic number 25.
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Mannose
Mannose, packaged as the nutritional supplement "d-mannose", is a sugar monomer of the aldohexose series of carbohydrates.
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Manzanilla (wine)
Manzanilla is a variety of fino sherry made around the port of Sanlúcar de Barrameda, in the province of Cádiz, Andalusia (Spain).
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Mating of yeast
The yeast Saccharomyces cerevisiae is a simple single-celled eukaryote with both a diploid and haploid mode of existence.
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Methanol
Methanol, also known as methyl alcohol among others, is a chemical with the formula CH3OH (a methyl group linked to a hydroxyl group, often abbreviated MeOH).
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Metschnikowia
Metschnikowia is a genus of yeast in the family Metschnikowiaceae.
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Microbiology
Microbiology (from Greek μῑκρος, mīkros, "small"; βίος, bios, "life"; and -λογία, -logia) is the study of microorganisms, those being unicellular (single cell), multicellular (cell colony), or acellular (lacking cells).
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Microorganism
A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India and the 1st century BC book On Agriculture by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera and anthrax. Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. They live in almost every habitat from the poles to the equator, deserts, geysers, rocks and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as Deinococcus radiodurans to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms. A December 2017 report stated that 3.45 billion year old Australian rocks once contained microorganisms, the earliest direct evidence of life on Earth. Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds. They are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. They are a vital component of fertile soils. In the human body microorganisms make up the human microbiota including the essential gut flora. They are the pathogens responsible for many infectious diseases and as such are the target of hygiene measures.
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Mineral
A mineral is a naturally occurring chemical compound, usually of crystalline form and not produced by life processes.
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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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Mosel (wine region)
Mosel is one of 13 German wine regions (Weinbaugebiete) for quality wines (''Qualitätswein'', formerly ''QbA'' and ''Prädikatswein''), and takes its name from the Mosel River (Moselle. Luxembourgish: Musel.). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly.
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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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Muscadet
Muscadet is a French white wine.
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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
Must (from the Latin vinum mustum, "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit.
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Mycology
Mycology is the branch of biology concerned with the study of fungi, including their genetic and biochemical properties, their taxonomy and their use to humans as a source for tinder, medicine, food, and entheogens, as well as their dangers, such as toxicity or infection.
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Nanfang Caomu Zhuang
The (c. 304 CE) Nanfang caomu zhuang (南方草木狀 Plants of the Southern Regions), attributed to the Western Jin dynasty scholar and botanist Ji Han (嵇含, 263-307), is a Flora describing the plants of Nanyue and Jiaozhi, present-day South China and northern Vietnam.
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Napa Valley AVA
Napa Valley AVA is an American Viticultural Area located in Napa County, California, United States.
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Niacin
Niacin, also known as nicotinic acid, is an organic compound and a form of vitamin B3, an essential human nutrient.
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Nicotinamide adenine dinucleotide
Nicotinamide adenine dinucleotide (NAD) is a coenzyme found in all living cells.
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Nucleic acid
Nucleic acids are biopolymers, or small biomolecules, essential to all known forms of life.
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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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Oenology
Oenology (enology) is the science and study of wine and winemaking; distinct from viticulture, the agricultural endeavours of vine-growing and of grape-harvesting.
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Off-flavour
Off-flavours or off-flavors (see spelling differences) are taints in food products caused by the presence of undesirable compounds.
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Osmotic pressure
Osmotic pressure is the minimum pressure which needs to be applied to a solution to prevent the inward flow of its pure solvent across a semipermeable membrane.
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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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Pantothenic acid
Pantothenic acid, also called vitamin B5 (a B vitamin), is a water-soluble vitamin.
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Pectin
Pectin (from πηκτικός, "congealed, curdled") is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants.
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Pentose
A pentose is a monosaccharide with five carbon atoms.
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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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Phenethyl alcohol
Phenethyl alcohol, or 2-phenylethanol, is the organic compound that consists of a phenethyl group (C6H5CH2CH2) group attached to OH.
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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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Phosphate
A phosphate is chemical derivative of phosphoric acid.
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Phospholipid
Phospholipids are a class of lipids that are a major component of all cell membranes.
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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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Pichia
Pichia (Hansenula and Hyphopichia are obsolete synonyms) is a genus of yeasts in the family Saccharomycetaceae with spherical, elliptical, or oblong acuminate cells.
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Pinot noir
Pinot noir is a red wine grape variety of the species Vitis vinifera.
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Polysaccharide
Polysaccharides are polymeric carbohydrate molecules composed of long chains of monosaccharide units bound together by glycosidic linkages, and on hydrolysis give the constituent monosaccharides or oligosaccharides.
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Pomace
Pomace, or marc (from French marc), is the solid remains of grapes, olives, or other fruit after pressing for juice or oil.
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Port wine
Port wine (also known as vinho do Porto,, Porto, and usually simply port) is a Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal.
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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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Pressing (wine)
Pressing in winemaking is the process where the juice is extracted from the grapes with the aid of a wine press, by hand, or even by the weight of the grape berries and clusters.
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Propionic acid
Propionic acid (from the Greek words protos, meaning "first", and pion, meaning "fat"; also known as propanoic acid) is a naturally occurring carboxylic acid with chemical formula C2H5COOH.
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Protein
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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Pyranoanthocyanin
The pyranoanthocyanins are a type of pyranoflavonoids.
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Pyruvic acid
Pyruvic acid (CH3COCOOH) is the simplest of the alpha-keto acids, with a carboxylic acid and a ketone functional group.
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Racking
Racking, often referred to as Soutirage or Soutirage traditionnel (meaning racking in French), also filtering or fining, is a method in wine production of moving wine from one barrel to another using gravity rather than a pump, which can be disruptive to a wine.
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Raffinose
Raffinose is a trisaccharide composed of galactose, glucose, and fructose.
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Redox
Redox (short for reduction–oxidation reaction) (pronunciation: or) is a chemical reaction in which the oxidation states of atoms are changed.
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Riboflavin
Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement.
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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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Rose
A rose is a woody perennial flowering plant of the genus Rosa, in the family Rosaceae, or the flower it bears.
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Saccharomyces
Saccharomyces is a genus of fungi that includes many species of yeasts.
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Saccharomyces bayanus
Saccharomyces bayanus is a yeast of the genus Saccharomyces, and is used in winemaking and cider fermentation, and to make distilled beverages.
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Saccharomyces cerevisiae
Saccharomyces cerevisiae is a species of yeast.
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Saccharomyces paradoxus
Saccharomyces paradoxus is a wild yeast and the closest known species to the baker's yeast Saccharomyces cerevisiae.
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Saccharomyces pastorianus
Saccharomyces pastorianus is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870.
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Saccharomycodes
Saccharomycodes is a genus of yeasts.
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Saccharomycotina
Saccharomycotina is a subdivision (subphylum) of the division (phylum) Ascomycota in the Kingdom Fungi.
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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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Sémillon
Sémillon is a golden-skinned grape used to make dry and sweet white wines, mostly in France and Australia.
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Schizosaccharomyces
Schizosaccharomyces is a genus of fission yeasts.
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Second messenger system
Second messengers are intracellular signaling molecules released by the cell in response to exposure to extracellular signaling molecules—the first messengers.
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Semipermeable membrane
A semipermeable membrane is a type of biological or synthetic, polymeric membrane that will allow certain molecules or ions to pass through it by diffusion—or occasionally by more specialized processes of facilitated diffusion, passive transport or active transport.
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Sequencing
In genetics and biochemistry, sequencing means to determine the primary structure (sometimes falsely called primary sequence) of an unbranched biopolymer.
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Sherry
Sherry (Jerez or) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain.
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Spanish wine
Spanish wines are wines produced in Spain.
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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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Spore
In biology, a spore is a unit of sexual or asexual reproduction that may be adapted for dispersal and for survival, often for extended periods of time, in unfavourable conditions.
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Sterol
Sterols, also known as steroid alcohols, are a subgroup of the steroids and an important class of organic molecules.
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Strain (biology)
In biology, a strain is a low-level taxonomic rank used at the intraspecific level (within a species).
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Stuck fermentation
A stuck fermentation occurs in brewing beer or winemaking when the yeast become dormant before the fermentation has completed.
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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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Sulfate
The sulfate or sulphate (see spelling differences) ion is a polyatomic anion with the empirical formula.
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Sulfite
Sulfites or sulphites are compounds that contain the sulfite ion (or the sulfate(IV) ion, from its correct systematic name),.
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Sulfur
Sulfur or sulphur is a chemical element with symbol S and atomic number 16.
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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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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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Tartrate
A tartrate is a salt or ester of the organic compound tartaric acid, a dicarboxylic acid.
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Taxonomy (biology)
Taxonomy is the science of defining and naming groups of biological organisms on the basis of shared characteristics.
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Teleomorph, anamorph and holomorph
In mycology, the terms teleomorph, anamorph, and holomorph apply to portions of the life cycles of fungi in the phyla Ascomycota and Basidiomycota.
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Terpene
Terpenes are a large and diverse class of organic compounds, produced by a variety of plants, particularly conifers, and by some insects.
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Terroir
Terroir (from terre, "land") is the set of all environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat.
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Thiamine
Thiamine, also known as thiamin or vitamin B1, is a vitamin found in food, and manufactured as a dietary supplement and medication.
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Thiol
Thiol is an organosulfur compound that contains a carbon-bonded sulfhydryl (R–SH) group (where R represents an alkyl or other organic substituent).
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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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Torulaspora
Torulaspora is a genus of ascomycetous yeasts in the family Saccharomycetaceae.
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Toxicity
Toxicity is the degree to which a chemical substance or a particular mixture of substances can damage an organism.
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Traditional method
The traditional method is the process used in the Champagne region of France to produce Champagne.
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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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Valpolicella
Valpolicella is a viticultural zone of the province of Verona, Italy, east of Lake Garda.
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Varietal
A varietal wine is a wine made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label.
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Vector (epidemiology)
In epidemiology, a disease vector is any agent that carries and transmits an infectious pathogen into another living organism; most agents regarded as vectors are organisms, such as intermediate parasites or microbes, but it could be an inanimate medium of infection such as dust particles.
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Vitamin
A vitamin is an organic molecule (or related set of molecules) which is an essential micronutrient - that is, a substance which an organism needs in small quantities for the proper functioning of its metabolism - but cannot synthesize it (either at all, or in sufficient quantities), and therefore it must be obtained through the diet.
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Viticulture
Viticulture (from the Latin word for vine) is the science, production, and study of grapes.
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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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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 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 law
Wine laws are legislation regulating various aspects of production and sales 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
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
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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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Zinc
Zinc is a chemical element with symbol Zn and atomic number 30.
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Zinfandel
Zinfandel (also known as Primitivo) is a variety of black-skinned wine grape.
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Zygosaccharomyces
Zygosaccharomyces is a genus of yeasts in the family Saccharomycetaceae.
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2,3-Butanediol
2,3-Butanediol (HOCHMe)2 has three stereoisomers, all of which are colorless, viscous liquids.
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4-Ethylguaiacol
4-Ethylguaiacol, often abbreviated to 4-EG, is a phenolic compound with the molecular formula C9H12O2.
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4-Ethylphenol
4-Ethylphenol (4-EP) is a phenolic compound.
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Ambient yeast, Culture yeast, Cultured yeast, Indigenous yeast, Inoculated yeast, Wild fermentation, Wild ferments, Wild yeast (wine), Wild yeast fermentation, Wine spoilage yeast, Wine yeast, Winemaking yeast, Yeast (wine), Yeast in wine, Yeast wine.
References
[1] https://en.wikipedia.org/wiki/Yeast_in_winemaking
