Amelioration is a term that refers to the use of artificial intervention in the winemaking process to address the deficiencies of nature. In a broader sense, it describes any chemical alteration to the naturally occurring compounds found in wine
Cork Taint is considered a flaw at any detectable level in the wine industry. When a swirled glass of wine gives out a muted smell or no smell at all, it is mostly due to Cork tainting. A musty aroma compound, such as 2,4,6-trichloroanisole (TCA), is the cause of cork taint, a contaminant in wine. Many wineries use tree bark to make corks for their wine caps. The formation of TCA in tree bark occurs when fungi, mold, or specific bacteria come into contact with a group of fungicides and insecticides, collectively known as halophenols.
Diurnal Range: The difference between the hottest and coolest temperatures in the vineyard during the day and at night is called the diurnal range. The term “continentality” is not the same as the Diurnal Range. “Continentality” is the difference between a growing season’s hottest and coolest months. The structure, balance, and quality of wine are significantly influenced by the variation in Diurnal temperature range. A large diurnal range can help grapes ripen more evenly. While cool nights can help maintain freshness, acidity, and aromas, warmer daytime temperatures aid in the development of sugar. This is a contributing factor to the production of fresh, aromatic wines by vineyards in hot climates. 1
Malolactic Conversion is a winemaking process that gives both red and white wines a richer and creamier texture. It is technically not a fermentation, as it does not involve the use of yeast or the production of alcohol. Instead, a special kind of Lactobacillus strains of bacteria ingest the malic acid in the grape and poop out lactic acid. The outcome is a wine that has a velvety texture that is almost oil-like and creamy in the middle of the tongue. Malolactic fermentation can occur naturally or made to happen purposefully done by the winemaker if a soft mouthful feel for the wine is desired. Instead, if the winemaker prefers to retain the snappy acidity, the malolactic fermentation is to be prevented by the addition of sulphur in the winemaking processed.
Oxidation: Wine undergoes oxidation when it is exposed to air. For instance, a small amount of oxidation can be advantageous, as it can assist in the softening and opening of a wine. Too much exposure to air, however, is deleterious. It can make a wine turn brown and take on a tired flavour reminiscent of a poor-quality Sherry. When too much exposure to air occurs, the wine is described as oxidised.
Semi-carbonic maceration is a fermentation process that involves placing whole bunches of uncrushed grapes inside a closed tank. Those on the bottom are crushed by the weight of the bunches on top, resulting in the release of juice that undergoes the standard fermentation process. However, fermentation occurs within each grape for the intact bunches on top, producing a very juicy wine. In Beaujoais, it is widely used to enhance the wine’s already delicate grapey flavour. Beaujoais is a light red ( or less commonly white) burgundy wine produced in the Beaujolais district of south-eastern France.
Species: A species is often defined as the largest group of vines in which any two varieties can undergo pollination and produce a fruit bearing seedling,
Tannin is a PHENOL which is a kind of chemical compound obtained from the skins, seeds, and stems of grapes and also from the barrels in which the wine is stored. Tannin is advantageous because it gives some red wines their firm structure and the capacity to age for a long time. Tannin is not really ‘tasted’ in the conventional sense. It is rather ‘felt’ like a ‘puckery’ feel. When young, highly tannic wines can have a faintly puckery flavour. However, this puckery quality will gradually soften and mellow if the wine was made from ripe, mature grapes. Too dry, harsh, or scratchy tannin may never get ameliorated. Often referred to as green or unripe tannin, harsh tannin is typically produced when grapes are harvested before they reach full physiological maturity. The majority of white wines contain only minute quantities of tannin because they are not barrel-aged for extended periods or fermented on their skins.
Phenols: A class of chemical compounds found naturally in all plants are called phenols. Grape skins, stems, and seeds, as well as oak storage barrels, are the sources of phenols in wines. Tannin, colour pigments, and some flavouring compounds like vanilin are some of the most significant phenols.
A grapevine’s rootstock is the portion of the plant that is directly planted into the soil. In addition to being more or less appropriate for a particular soil type, rootstocks from different varieties have varying tolerances to diseases and climatic stress. The rootstock type also affects the vine’s growth rate. Most vines are not cultivated from their own roots; rather, they are cultivated from grafted rootstocks that are recognised for their resistance to the Phylloxera pest.
Terroir. This is a French word, pronounced as “Tero-va”). Terroir means the ‘sum effect’ or the ‘sum entity’ of a vineyard’s total topography and environment. Topography includes soil, slope, orientation to the sun, elevation, as well as the total effect of all climatic variables. The climatic aspects include variables like rainfall, wind velocity, frequency of fog, sunshine hours, average high temperature, average low-temperature etcetera. There is no English equivalent one-single-word for Terroir. Each vineyard has its own unique Terroir.
Vine Age: The age of a grape vine is referred to as ‘Vine age’. Many vine growers contend that the complexity and character of the wine produced by a grape vine are greatly influenced by its age. According to them, the older vines offer depth, concentration, and a subtle expression of terroir, while the younger vines offer vitality and fruit-forward notes. However, many argue that there is no change in fruiting or fruit or wine composition as a vine becomes older. According to their argument, older vines yield fewer grapes than younger ones, and the extra work they put into maturing their fruit results in higher acidity, lower sugar content, and less intense colour. An official definition of an “old vine” by the International Organisation of Vine and Wine (OIV) in 2024 was a “single plant officially documented to be 35 years or older.”
Viniculture: The Science of Wine Making is Viniculture. Another name for the Science of Wine Making is ‘Enology’., which is also spelled as ‘Oenology’.
Viticulture: It is the Science of growing grapes.
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