Earthy
1. An odor or flavor suggestive of earth or soil, usually undesirable.
2. Refers to aromas and flavors that suggest wet or dry earth or minerals.

Elegance
1. A term applied to wines that express themselves in a refined or delicate manner, as opposed to intense.
2. Suggests a wine of a certain delicacy and grace as opposed to power and intensity. Estate: A property that grows grapes and makes wine from its own vineyards. Extra-sec: A Champagne style that is extra dry I but sweeter than Brut .

Enology
The science of wines and winemaking.

Enzyme
Any of numerous protein molecules produced by living organisms (including yeast) and functioning as catalysts in biochemical reactions. Despite their derivation from living materials, are not living organisms themselves. Enzymes emerge intact from the catalytic reactions they produce and are denatured (rendered inactive) by pH extremes and high temperatures. Usually, an enzyme acts only on a specific molecule (substrate), so an enzyme that acts upon pectin will not act upon starch. In winemaking, most of the essential enzymes are produced by yeast, but some are not and must be introduced by the winemaker. Some of the more important enzymes that find use in winemaking are:
Amylase: An enzyme that catalyzes the hydrolysis of starch into maltose and dextrin.
Cellulase: Any of several enzymes that catalyze the hydrolysis of cellulose.
Invertase: An enzyme that catalyzes the hydrolysis of sucrose into an equal mixture of glucose and fructose.
Lactase: An enzyme that catalyzes the hydrolysis of lactose into glucose and galactose.
Lipase: Any of a group of enzymes that catalyze the hydrolysis of triglycerides into glycerol and fatty acids.
Maltase: An enzyme that catalyzes the hydrolysis maltose to glucose.
Pectinase: An enzyme that catalyzes the hydrolysis of pectin to pectic acid and methanol.

Epernay
A principal city in France’s Champagne district where the facilities for blending, aging and bottling of many Champagne producers are located.

Estate
Vineyards owned by or under the direct control of the winery. On a label, it means the grapes are sourced from vineyards owned by or under the direct control of the winery that made the wine.

Ethyl Acetate
1. A chemical responsible for vinegary odors in wine.
2. A sweet, vinegary smell that often accompanies acetic acid. It exists to some extent in all wines and in small doses can be a plus. When it is strong and smells like nail polish, it’s a defect

Ethyl Alcohol, Ethanol
Alcohol in wine that is the product of the conversion of sugar by yeast enzymes during fermentation.

Extended maceration
A winemaking process for red wines where the juice is left in contact with the skin cap for an extended amount of time after fermentation is complete.

Extra dry
A Champagne or sparkling wine that is sweet, containing 1.5 to 2.5% sugar.

Fat
A term implying full bodied, juicy, rich. The opposite of lean.

Fermentation
1. In wine, the process by which sugar in grape juice is transformed into alcohol and carbon dioxide, and the juice to wine, through the action of yeast organisms. Also refers to any conversion of organic compounds that is catalyzed by microorganisms.
2. The conversion of sugar to carbon dioxide
3. A naturally occurring process by which the action of yeast converts sugar in grape juice into alcohol, and the juice becomes wine.
4. The process of yeast breaking down sugar into approximately half alcohol and half carbon dioxide by weight.

Fermentation trap
See Air Lock

Fermentor
Container in which the fermentation process takes place

Filtering
1. The process of removing particles from wine after fermentation. Most wines unless otherwise labeled are filtered for both clarity and stability.
2. The process of removing yeast cells and other microorganisms that could spoil the wine, as well as any remaining sediment that would keep it from being crystal clear, by pumping the wine through cellulose pads, pads lined with diatomaceous earth, or especially fine membranes.

Fining
1. Clarifying wine by mixing in agents such as gelatin or egg whites to remove specific components and suspended matter.
2. Process to make cloudy wine clear
3. The winemaking technique of adding substances to wine to aid in its clearing.
4. A technique for clarifying wine using agents such as bentonite (powdered clay), gelatin or egg whites, which combine with sediment particles and cause them to settle to the bottom, where they can be easily removed.
5. Removing suspended solids from a cloudy wine by temperature adjustment, blending with an already cleared wine of the same variety, filtering, or adding a fining material such as egg white, milk, gelatine, casein, or bentonite.

Fining Agent
The addition of various materials that remove certain wine constituents for improved wine quality and stability, such as bentonite, kieselsol, gelatin, etc.

Finish
1. The final impression a wine leaves after you have swallowed or spit it out.
2. The final impression of the wine in the mouth after swallowing, particularly in terms of length and persistence of flavor.
3. The key to judging a wine’s quality is finish, also called aftertaste–a measure of the taste or flavors that linger in the mouth after the wine is tasted. Great wines have rich, long, complex finishes.

Fino
A light, dry sherry that is matured under a layer of flor yeast. Finos are characterized by flavors of apples, almonds and bread.

Firm
1. A term for wines that are not soft, but are not harsh or tough, generally referring to the tannic content of red wines or acidity of white wines.
2. Describes a wine neither soft nor harsh in reference to tannins in a red wine and acidity in a white.

Fixed Acids
Those acids occurring naturally in the grape or fruit base, those added by the vintner, and those acids created furing fermentation which are stable — fixed. In grapes and grape wine, the major fixed acid is tartaric, followed by malic, then citric, succinic, and lactic, although the latter three are not necessarily listed in the order of their prominence in the finished wine as they can vary greatly. Succinic, for example, is usually more naturally prominent in grape wines than citric.

Fizz-X Mixer
What a great idea! If you’ve ever needed to mix ingredients within a carboy, you’ve probably been frustrated by its narrow neck. Just how the heck do you mix effectively with a stick-like object? With the Fizz-X Mixer, stirring in a carboy is effective and simple – just attach it to your portable drill and squeeze the trigger. The centrifugal force caused by the rotation of the shaft throws out the stirring paddles…. and before you know it, your agitation is done!

Flabby
1. A term describing wines that are too soft.
2. Describes wines that are too soft.

Flat
A term for wine lacking a refreshing, tart or sour taste, or sparkling wines that have lost their bubbles.

Flavor compounds
1. Organic substances in the grapes that are responsible for many characteristic flavors and aromas of a varietal wine.
2. Organic compounds in grapes responsible for many of the aromas and flavors in wine.

Flavor intensity
1. The degree to which a wine’s flavors are pronounced and clearly observable.
2. How strongly wine flavors are perceived.

Flavors
1. Aromatic compounds of a wine perceived by the mouth.
2. The aromatic components of wine that define its varietal characteristics as noted in the mouth.

Fleshy
1. The term used to describe a rich textural impression of a wine.
2. Wines described as fleshy have a rich texture and mouth feel.

Flinty
Dry, mineral character that comes from certain soils, mostly limestone, in which the wine was grown; typical of French Chablis and Loire Valley Sauvignon Blancs (Sancerre).

Floating Thermometer
This great temperature measurement device won’t sink to the bottom! Use the floating thermometer to monitor the true temperature of your must or wine…. proper fermentation depends on it.

Flogger
Simple wooden corking device

Flor
A yeast that forms after fermentation, producing a film on the wine’s surface and imparting a distinctive flavor if left in contact with the wine. Fino sherries are produced by aging under flor, which protects the wine from oxygen and destroys the bacteria that turns wine into vinegar, mycoderma aceti.

Flowery
Aroma suggestive of flowers.

Fortification
Raising the alcohol content (per volume) of a wine by adding a liquor with higher alcohol content

Fortified wine
1. A wine in which the alcoholic content has been boosted by the addition of grape spirit or brandy.
2. Wines such as Port to which alcohol has been added.

Fragrant
A fragrant wine is very aromatic and flowery. Common wine fragrances are floral, spice, and fruit aromas such as pineapple, blackberry, peach, apricot, and apple. The variety of the grape is primarily responsible for a wine’s fruit fragrances.

Free-run
Grape juice that runs freely from the crusher and press before force is used.

French oak barrels
Barrels made from oak wood from French forests. French barrels impart more subtle wood flavors to wine than do American oak barrels.

Fructose
One of two simple fermentable sugars in grapes and other fruit, the other being glucose. Fructose is approximately twice as sweet as glucose.

Fruit character
1. Characteristics of a wine that are derived from the grape, such as aroma, flavor, tannin, acidity and extract.
2. The characteristics of the wine has derived from the fruit, including aromas, flavors, tannins, acidity and extract.

Fruity
1. Displaying aromas and flavors suggestive of fruit. It can apply to aromas or flavors suggestive of fresh fruit, dried fruit or cooked fruit.
2. The fruit aromas and flavors evident in wine. Can be fresh, dried, cooked; examples include fresh apples, dried figs, and strawberry jam.
3. A fruity wine is one in which fruit flavors dominate the aroma and taste. Often these wines are easy-drinking and light.

Full, full-bodied
The term for wines that give the impression of being large in the mouth, usually derived from high alcohol content.

Generous
The term for wines whose characteristics are expressive and easy to perceive.

Gewurztraminer
Distinctively flavored pink grapes used for fine white wines.

Glucose
One of two simple fermentable sugars in grapes and other fruit, the other being fructose. Glucose is approximately half as sweet as fructose.

Glycerol
A colorless, odorless, slightly sweet, syrupy substance produced naturally during fermentation that gives the palate an impression of smoothness in a wine. Also known as glycerine.

Gran Reserva
A Spanish red table wine that has been aged at least 2 years in oak and an additional 3 years in bottle before release.

Grape tannin
1. Tannins in a red wine attributable to the grapes from which the wine was made.
2. Tannins in a red wine attributed to the grapes as opposed to winemaking methods.

Grape variety
1. A particular type of grape, also called a “varietal.”
2. Type of grape, such as Chardonnay or Merlot.

Gravity
An abbreviated form of Specific Gravity referred to in winemaking. A Specific Gravity of 1.040 would equal a gravity of 40.
See Specifc Gravity

Green
The high acid taste of wines made from unripe grapes.

Gum Stopper [Sizing Chart]
The gum stopper (also known as a bung) works in concert with the airlock to ensure an airtight seal at the neck of your carboy during fermentation. A hole is drilled down the center to allow the attachment of the airlock. Order one for each carboy you own, plus a couple extra, since they have a tendency to disappear when you need them the most!

Harmonious
1. A term for wines that are well balanced and express themselves gracefully.
2. Referring to a pleasant and graceful balance of components in a wine. Herbal: Aromas and flavors in wine that suggest those of herbs.

Haze (Hazy)
1. Suspension of small solid particles in wine
2.Used to describe a wine that has small amounts of visible matter. A good quality if a wine is unfined and unfiltered.

Headspace
The air space in the bottle between the wine and the closure, or in a tank between the wine and the lid.

Heat Stabiliztion
The process of removing excess protein to preserve a wine’s clarity when stored under warm conditions. Heat stabilization is usually performed with a Bentonite fining.

Herbaceous, herbal
1. Pleasant odors reminiscent of herbs, such as fresh herbs, dried herbs or specific herbs.
2. Describes a wine that smells or tastes grassy or green. Often a characteristic of wines made from Sauvignon Blanc and SÈmillon grapes. Can also be found in very young wines that will change flavor as they age. Primarily a function of the grape variety, not soil or climate.

Hogsheads
Another term for 60-gallon oak barrels.

Hot
High in alcohol, producing a slightly burning sensation on the palate. Generally undesirable except in fortified wines.

Hydrogen sulfide
Chemical responsible for the “off” odor of rotten eggs in wine.

Hydrometer
1. An instrument used to measure the degrees Brix of grape juice during ripening, harvest or fermentation.
2. A device used to measure the SG of a wine or must
3. An instrument used for the measurement of dissolved solids such as sugar or Brix of solutions, such as grape juice or wine.
4. A long glass instrument used in winemaking to determine the sugar content of a juice. The reading is taken by seeing how high or low it floats in the juice to be measured.
5. An instrument for measuring the specific gravity (abbreviated as s.g.), relative to sugar content, of a liquid. The importance of s.g. rests in it’s indication of proofing potential. In other words, s.g. indicates how much dissolved sugar is present for conversion to alcohol by yeast, what that proof will be, and how much sugar to add to raise the finished proof to a specific level. A hydrometer which indicates the proof of the present alcoholic content is called a “proofing hydrometer.”