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Shoppers Schoolhouse - Glossary of Terms

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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Term	Definition
A	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Accessible	A ready to drink wine, one that will not obviously benefit from any further aging. It may be used to describe a young wine that is meant to be consumed young, or for a wine which has aged to the point of readiness.
Acidity	The sense of tartness, as in lemon juice, that helps to frame the body and structure of a wine. It is a necessary part of wine, and must be in balance, as too much or too little would negatively affect the taste.
Additives	Additives are chemicals that are used to ensure complete fermentation, improve clarity, or head retention or adjust brewing water to more faithfully reproduce various recipes.
Adjuncts	Adjuncts are added to increase fermentable sugars, and hence alcoholic content. They include corn sugar, rice syrup and honey.
Aftertaste	The general term for the flavor that you perceive after you have swallowed. If it is pleasant, you would like a long aftertaste, or "finish", if it is unpleasant, it is hopefully short.
Alcohol	Specifically ethyl alcohol or ethanol, the main component of wine other than water. Ranges from about 7.5 to 16% in most table wines, it is higher in "fortified" wines. Too little, and the wine will lack body and flavor, too much and it will taste "hot" with a burning sensation in the throat.
Ale	An ale is a beer that has been fermented with a top fermenting, or ale yeast.
All malt	An all malt beer is one that gets all of its sugars from malt, and uses no adjuncts.
American lagers	American lagers are light in color with little malt or hop character. They tend to be dry and fairly high in carbonation
American Light beers	American Light beers are similar to American lagers, but they contain less alcohol and calories.
Appellation	A term used to describe the place of origin of a wine. In France it is the Appellation d'Origine, in Italy the Denominazione d'Origine, in America it is an American Viticultural Area.
Astringency	The mouth-puckering, tongue and gum drying sensation that usually comes from the tannin in red wines, especially young Cabernet Sauvignon.
Aroma	In general, the way a wine smells. As a technical term, it refers to the primary smells that come from the grape itself, not the smells that develop in the bottle which are called "bouquet".
Attack	A tasting term referring to the initial impression when you first taste a wine. The attack is followed by the middle, or mid-palate, and the finish, or aftertaste.
Austere	Can refer either to a not very full bodied white with pronounced acidity, or to a red wine where the tannins are showing more than the fruit character.
B	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Backbone	Another term for the "structure" of a wine. Generally referring to the acids, tannins, and alcohol which give a wine its body.
Balance	Balance is the way that the different characteristics of a beverage work together. A beverage is said to be balanced when no one flavor overpowers another without reason.
Balanced	A term which refers to the relationship of fruit, acidity, tannin, oak, and other characters in a wine. In a balanced wine, no one character dominates, but rather they work together to produce an enjoyable wine.
Barley	Barley is a grain that is used as the basis for most beers.
Barley Wines	Very alcoholic beers. Some are as strong as wine. Many have a sherry like flavor. These beers take longer to brew and age because of their high strength. Because of this strength, these beers, also keep for an extended time, often for years.
Barnyard	A term often assumed to be a negative, but in fact a simple description of the earthy, organic aromas present in a wine. In small amounts, as in red Burgundy, it is a positive, but if it dominates the wine, it becomes a negative.
Beer	Beer is an alcoholic beverage made by fermenting extracts from malted barley and/or other grains.
Belgian beers	Belgian beers include a large number of different styles. Many Belgian beers use fruit, wheat, herbs, or exotic yeast strains to produce extremely complex, flavorful beers.
Big	A tasting term used to describe a wine with full body, and strong concentration of extracted fruit.
Bitter	A character that sometimes shows up in the aftertaste in wines. A slight bitterness in the finish of a wine helps to make it go well with food.
Bitterness	Bitterness is one of the four basic taste sensations, it is sharp and is experienced on the back of the tongue.
Bitters	An English style of ale that is amber in color and medium in alcohol content with a pronounced hop bitterness.
Bocks	Bocks are German beers. They include several styles that vary in color from light to dark. As a group Bocks are high in alcohol and rich in flavor.
Body	The general sense of weight of a beverage in the mouth. If you think of the difference in feel between skim milk, whole milk, and cream, you will understand (in an exaggerated way) the difference between wines described as "light-bodied," "medium-bodied" and "full-bodied."
Bottom fermenting	Bottom fermenting yeasts are also referred to as lagers. They are called bottom fermenting yeasts because the yeast sits at the bottom of the contains while it ferments.
Bouquet	A wine tasters term for the smells that develop in a bottle of wine as it ages. As opposed to the "aroma" which is the fruit smells, bouquet often refers to the leathery, earthy, woody, or other non fruit aromas that develop as a bottle ages.
Brettanomyces	Sometimes shortened to Brett: A yeast, found in the wild, which is generally considered to be a spoilage. It tends to add smells of organic or metallic elements. In some wines, such as Burgundies, Rhone, and some Italians, a small amount is considered (by some tasters) to be acceptable. Brettanomyces is also associated with spoilage in most beers, however, in some traditional Belgian ales, the flavors produced by Brettanomyces are expected, and appreciated.
Bright	This can have several meanings. As a visual descriptor, it refers to a wine that is clear, and has no sediment to cloud the appearance. As a tasting term it can refer to either a sense of intense fresh fruit, or to a wine with a pronounced refreshing acidity.
Brilliant	A visual descriptor for a wine that is especially clear and brightly colored.
Brooding	This is a term used for red wines primarily, referring to a wine that has body and intensity, but which is not displaying them. In common usage, it is expected that all of that restrained intensity will develop into a wine of complexity and character
Brown & Mild Ales	Brown and mild ales are amber to brown in color and are low in alcohol and hop bitterness.
C	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Caudalie	From the French word for "tail", a term that is sometimes used in place of finish. It carries the technical meaning that for each second the flavor persists after swallowing, is called one Caudalie. i.e. A wine whose flavor persists for 15 seconds has 15 Caudalies.
Chewy	Related to "big", referring to a wine with so much body and extract that it could almost be chewed. Generally a positive term
Chunky	Similar to "chewy", but the next level of chewiness, and perhaps excessively so. Generally a negative term.
Cider	Cider is a (sometimes) alcoholic beverage made from apples.
Citric Acid	Citric acid is a fruit acid that is used to improve the acid balance of wine.
Clean	A description for wine that has no off aromas or flavors, and is "correct" for what it is expected to be.
Cloaked	Refers to a character of a wine that may be dominated by another, at this time. In very young red wines, the fruit can hide the tannin, making the wine seem less ageworthy, whereas later in the development of the same wine, the tannin may have taken over and hidden the fruit. In either case, the wine could be cloaked.
Closed	Not showing full aroma or flavor. Often used to describe young wines which have not yet bottle aged enough to display the expected characters. Similar to the term "dumb"
Cloying	Used to describe sweet wines which lack balancing acidity. If a wine has a lot of residual sugar, and proper acid, it has a sweet-tart balance which makes it refreshing. If there is not enough acid, the sweetness becomes overbearing, and the wine loses its ability to refresh the palate.
Complex	A wine which has layers of different aromas and flavors, which together produce a quality that is "more than the sum of its parts".
Corked	Refers to a wine spoiled by a fungus of cork that produces a chemical called trichloroanisole. In high enough concentrations, it is an obvious musty, wet basement, wet cardboard aroma. In lower concentrations, it will mask or mute the fruit aromas and flavors, not obviously spoiling the wine, but diminishing it nonetheless.
Creamy	A descriptor for a wine with a sense in the mouth of lightly frothed cream. Usually used for sparkling wines, it can also apply to rich, smooth whites.
Crisp	Used to describe a wine with a distinct refreshing acidity, but not excessive. Often used in conjunction with "clean" to describe a wine with fresh flavors and refreshing character.
Crystal Malt	Crystal malt is malted barley that has been heated until the sugars inside caramelize, giving it a sweet flavor. Because of this attribute, Crystal malt is sometimes known as Caramel Malt
D	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Delicate	Used to describe a light wine, with aromas and flavors of a very gentle nature. Not a "robust" or "big" wine.
Diacetyl	Diacetyl is produced by the action of yeast during fermentation. It tastes like butterscotch.
Dominant	Refers to a character of a wine which overwhelms the others. It could refer to an excess of characters such as tannin, acidity, fruit, or oak, which upset the balance of the wine, and become the major character of the flavor.
Dry	The opposite of sweet, referring to a wine which does not have residual sugar. Most wines are dry, especially those intended to accompany a meal, as the lack of sugar makes them more refreshing to the palate.
Dumb	A term which refers to a wine which has all of the proper components to age, but is in a stage where it does not display them. Classically used to describe Bordeaux or Cabernet wines in their middle age. After a few years in the bottle these wines may lose their bright "baby fat" fruit which makes them enjoyable young, but the complex aromas of a fully mature wine have not yet developed. In that case, the wine is said to have gone dumb. It is a special form of a "closed" wine.
Dunkel	A German word for dark, also a style of dark German lager beer. Dunkel beers typically range in color from amber to dark reddish brown. They are characterized by their smooth malty flavor. German brewers also make a dark wheat ale called Dunkel Wizen.
E	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
E.S.B.	(see Extra Special Bitter)
Earthy	A term used to describe a range of different aromas, such as mushrooms, truffles, forest floor, wet leaves, and barnyard. In small amounts, and in balance, it can be a positive quality, but a little bit can go a long way. Very earthy wines are rarely universally acclaimed, and are met with a good deal of resistance.
Esters	Esters are a group of chemicals that occur in various fruit, and as a result of fermentation. They provide flavors such as banana, pear and pineapple.
Extra Special Bitters	Often called E.S.B. by brewers. Extra special bitters are more alcoholic and are known for complex flavors when compared to standard bitters.
Evolution	A catch all to describe the various chemical and physical changes a wine goes through as it is fermented and ages. A synonym for development.
F	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Fat	A wine which has a low acidity and a rich full body. Many oak aged Chardonnays can be described as this. Some tasters use this as a negative descriptor, but in general it is positive. If the acidity is even less, the wine might be called "flat" or "flabby"
Finish	The technical wine tasting term for aftertaste, the persistence in the mouth of flavors after you swallow the wine.
Finishing hops	Finishing hops are less bitter and more aromatic than Bittering hops. They have a high Beta acid content and produce a pleasant flavor.
Flabby	A wine with insufficient acidity to balance the other characters. Such a wine seems heavy in the mouth, and is no longer refreshing.
Flat	A wine with insufficient acidity, but not so little as a "flabby" one. The flavors of a flat wine seem muted and dulled by the lack of acidity.
Forward	Used in two senses. First, a wine which is very accessible, very friendly-it screams "Drink me, drink me!" Second, a wine which seems prematurely ready to drink, before its normal aging period has elapsed.
Fragile	Lacking the body and robustness of a young wine. Usually used to describe a wine which you probably should have drunk a couple of years ago.
Fragrant	Aromatic wine, used to describe any wine with a strong aroma.
Fresh	Used to describe wines that have vibrant acidity, and clean fruit.
Fruit	Fruit is the basis for wine, and can be added to beer and mead for enhancing the flavor and bouquet. Some examples of fruit you might use would be, Cherries, peaches, raspberries, or grapes.
Fruit Acids	Fruit acids, Including citric acid are used to adjust the balance of wine and mead.
Fruit Bomb	A term that is just what it sounds like. Used to characterize wines with very prominent fruit character, little tannin, and usually little acidity. In a wine like this the fruit explodes in your mouth. Fruit bombs rarely age well, but they are usually not asked to age at all.
Fruit Press	A fruit press is used to extract juice from fruits for use in beverage making.
Fruity	A term for describing wines in which the fruit character is dominant, but not so strongly as in a fruit bomb.
Full-bodied	A descriptor for a wine with a rich, thick feel in the mouth. Usually derived from high levels of fruit extract and alcohol.
G	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Gamey	A wine with an aroma of meat, particularly smoked or preserved meats. Syrah and Mourvedre can both have this character.
German Style Wheat Beers	These Ale beers are usually pale and lightly hopped to allow the wheat flavor to shine through. They are often sedimented and contain complex flavors due to this condition.
Grains	Grains such as wheat, oats and especially barley are the key ingredient in beer.
Green	A wine with a slight excess of acidity, similar to green apples.
Grip	A term, especially popular among British wine writers, for the mixture of tannin and acidity the give a wine its structure.
H	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Head Retention	Head retention is the ability of a beer to keep its frothy head.
Heady	A highly aromatic wine.
High Gravity	Reefers to the specific gravity of a beverage, as measured by a hydrometer. High gravity implies high alcohol content.
Hollow	A wine deficient in the middle, or mid palate. Sometime called a doughnut, because there is something missing in the middle of the flavor.
Honey	A thick sugary substance made by bees. It can be used for making mead and also is used as a flavor additive in beer, wine and liquors.
Hoppy	A beer with a high hop character is said to be "hoppy"
Hops	Hops are the dried flowers of the hop plant. They are an important ingredient in beer because of their bitter flavor, and preservative qualities.
Hot	A wine with excessive alcohol. Depending on the individual taster, at somewhere between 14-16%, the alcohol becomes noticeable in the form of a burning sensation in the throat.
I	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Inky	A visual descriptor for a wine that is very dark to the point of being opaque.
India Pale Ale	India Pale Ale is a particularly bitter pale ale, originally brewed to survive the long ocean voyage from Britain to India in the days before refrigeration.
Irish Moss	Irish Moss is a seaweed derivative that is used as a clarifier when making beer or mead. It is added during the final minutes of the boil. Proteins in the wort or must are attracted to the Irish Moss, coagulate, and rise to the top of the brew pot, where they are easily skimmed away.
J	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Jammy	A wine which has lots of very ripe fruit, which imparts the character not of fresh fruit, but of cooked fruit, as in jam.
Juicy	A wine with good fruit, which is very accessible, but unlikely to age well.
K	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Keg	A pressurized container for storing and dispensing carbonated beverages
L	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Lactose	Milk sugar, it is useful because it is not fermentable, and therefore can be used to add sweetness to fermented beverages. It is used in "milk stouts".
Lager	A lager is a beer that is fermented cold, using lager yeast.
Lean	In white wine, a wine with a strong acid character, the opposite of "fat". In red wine, a wine which may lack sufficient fruit for the tannin and acidity.
Length	The measure of the persistence of the flavors of a swallowed wine. A wine with a good finish is said to have good length.
Light bodied or Light	A descriptor for a wine with a thin, watery feel in the mouth. Usually derived from low levels of fruit extract and alcohol.
Long	Another term for the persistence of flavor after you swallow.
M	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Maderized	Wine which has been exposed to oxygen and spoiled. Derived from Madeira, a wine this is intentionally oxidized.
Malolactic	A second type of fermentation, which converts malic acid to lactic acid. This lowers the perception of acidity in wine, resulting in a richer, fatter tasting wine.
Malted barley	Malted barley has been germinated and then dried. This begins the process that converts the starches present in the grain into fermentable sugars.
Mead	A beverage made since before Greek times. Mead consists of three minimum ingredients: Honey, Water, and Yeast This beverage is similar to wine, however, mead's unique flavors and myths surrounding its aphrodisiac qualities make it an intriguing drink.
Medium-bodied	A descriptor for a wine between a thin, watery feel and a rich, thick feel in the mouth. Usually derived from moderate levels of fruit extract and alcohol.
Middle	In tasting, the main part of the flavor of the wine. After the "attack" and before the "finish", this is where most of the perception of fruit, body, acidity and tannin take place.
Mid-palate	The same as "middle" referring to the central part of the tasting process.
Mouthfeel	A term which encompasses all of the textural impressions of a wine in the mouth. These include weight, body, smoothness, astringency, and tartness.
Mouth-filling	A wine which is full bodied, giving the impression of filling you mouth more than a wine with less texture and weight.
Must	The term for unfermented wine or mead.
Muted	A wine that does not display much aroma or flavor, Similar to "closed", but not showing the promise of developing with aging.
N	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Non-Alcoholic	A beer or wine that less than .5% alcohol by volume.
Nose	The smell of a wine. Technically, the nose combines the aroma and bouquet, to give a total description.
O	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Oak	Refers to any of the characters of a wine that have been influenced by aging in oak barrels. These aromas and flavors can include tropical fruit, vanilla, spices, dill, toast or charcoal, or a lemon oil quality. .
Oats	Oats are a grain that is used in some specialty beers, such as oatmeal stout.
Opaque	A wine whose color is so dense that it is impossible to see through the wine.
Organic	This can be used in two ways. First, to refer to the complex of aromas and flavors also called "earthy", "barnyard", etc. Second, to refer to wine that is produced from grapes grown without the use of pesticides and chemical fertilizers.
Oxidation	The effect of exposure of oxygen to wine. In the course of winemaking and during aging, there is some oxygen exposure. Small amounts may be beneficial, but if there is too much oxidation, the wine is spoiled.
Oxidized	A wine that has been spoiled by overexposure to oxygen. The same as "maderized".
P	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Pale Ales	Pale Ales are an English style of beer that is amber in color, and drier and more hoppy than bitters.
Party Keg	11 liter metal kegs popular in the European market.
Perfumed	Refers to a wine in which the aromas become dominant. Usually used as a negative variation of the term "fragrant".
Persistent	Refers to the finish of a wine. Synonymous with "long"
Phylloxera	A small insect that feeds on the roots of the vine. It is native to America, where it lives in harmony with native American grapes. When cuttings of American grapes were taken to Europe in the 19th century, they brought the Phylloxera with them. The European species of grape, Vitis vinifera, was highly susceptible to damage, and in the course of 20-30 years, most of Europe's vineyards were destroyed. The problem was solved by grafting European vines onto American roots, allowing the vine to survive, but still produce the classic grape varieties of Europe. Today, virtually all wine grapes around the world are grown on grafted rootstock, although some small pockets of directly rooted Vitis vinifera grapes still exist.
Pilsners	Pilsners are light colored, dry hoppy and complex lagers that are styled on those first brewed in Pilsen, a Czech town famed for its beers.
Plump	Used to describe a wine that is relatively low in acidity. A step in the sequence from "lean" to "plump" to "fat" to "flabby"
Q	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Quaff	Def: (i)To drink heartily; (ii) A hearty drink
R	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Racy	Another way of describing an acidic wine, this is usually used in a positive way.
Raspberries	This fruit is from the berry family. It's sweet and tart clusters of juice can be added to a mead, wine, or beer to act as a flavoring. Raspberry extracts can also be used, however, most would agree that fresh fruit is better tasting.
Residual sugar	When the sugar in a grape goes through fermentation, it is converted to alcohol. Left alone, the yeast would consume all of the sugar in the juice. If the yeast is stopped by the winemaker before all of the sugar has been converted, the remainder is called residual sugar. Any level of residual sugar above about .5% can be perceived on the palate.
Rice	Rice is used in the making of sake and some beers.
Ripe	A term describing the impression that the fruit used in a wine was from fully ripened fruit. Just as in fresh fruit, there is a quality of greenness in under ripe fruit, and a richer flavor to ripe fruit.
Robe	A descriptor for the appearance of a wine, including both color and clarity. Not widely used except in British wine writing.
Robust	A descriptor of mouthfeel and concentration that is similar to "big", but implies even bigger, and more obviously tannic.
Rough	A descriptor for wines whose texture lack smoothness, and is marked by an excess of tannin. A negative term for an unbalanced wine.
S	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Sake	A Japanese beverage made from fermented rice.
Saaz hops	Saaz hops are a variety of hop that originated in Czechoslovakia and are used in Pilsners and other beers, where they are noted for their spicy flavor.
Short	A wine with very brief aftertaste or finish. Generally considered a negative character, as a long finish is considered desirable.
Smooth	A wine with a good balance of tannin, acid, and fruit. This balance results in a mouthfeel that is silky, with little or no astringency.
Soft	A wine that is relatively low in acidity, but not overly so. Similar to "plump".
Sour	A wine whose acid levels are too high, resulting in an out of balance, overly tart wine.
Specific Gravity	Specific gravity is a measure of the density of a liquid. It is used to determine alcohol content.
Stouts & Porters	Stouts and Porters are dark ales first made in the British isles. Stouts are darker and sharper, while porters are smoother and sweeter.
Strong Ales	Strong ales, such as Barley wines and Scottish ales are high in alcohol content, and complex in flavor.
Structure	A catch all term to describe the body of a wine, combining the senses produced by alcohol, tannin, and acidity.
Subtle	A wine with balance and complexity, but in a restrained fashion. Somewhat fuller than a "delicate" wine, lighter than a "big" wine, and not as showy as a "fruit bomb".
Sulfites	Also known as Sodium Metabisulfite. A salt or ester of sulfuric acid. These are used to preserve fruit beverages such as wine or mead. Sulfites sometimes cause allergic reactions with some asthmatics. Caution should be taken if you are allergic to this.
T	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Tannin	An acid found in the skins and seeds of grapes, and also from the oak barrels used for aging. Vital for the aging process in red wines. In a young red wine, they create the astringency or "mouth pucker" that you feel. With time, the tannins chain together by polymerization. When this occurs, some precipitate out to form sediment, and others form chains long enough to no longer be perceivable by the palate, resulting in a softer, less astringent wine.
Tart	Yet another term for the acidity in wine. Usually a positive descriptor, unless modified by adjectives such as overly or excessively.
Tartic Acid	A fruit acid used to improve the balance in wine.
Terroir	A French term that relates the aromas and flavors of a wine to the place in which the grapes were grown. A combination of soil, climate, and grape that gives the wine its unique character.
Thin	Describes a wine that lacks sufficient body and character. Often used to describe wines made from insufficiently ripe grapes, which lack concentration and alcohol.
U	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Ullage	The air space in an unopened wine between the cork and the wine. In a young wine, the air space is very small. It is natural in aged wines for the air space to increase, and the top of the wine may only come to the bottom of the neck, or into the shoulder of the bottle.
V	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Varietal	Used in two senses. First, the specific variety of grape from which the wine was made, i.e. Cabernet Sauvignon, Chardonnay, Sangiovese, Pinot Noir, etc. Second, in describing a wine it is used to say that the aromas, flavors, and mouthfeel are correct for what would be expected in the specific variety used.
Velvet	A textural descriptor used for a wine which is particularly smooth and pleasing in the mouth.
Veraison	The change in color of a grape as it ripens. All grapes are green in the vineyard for most of the growing season. Red wine grapes only acquire their color in the last weeks before harvest.
Vinegary	Showing the character of acetic acid. Vinegar is made by allowing the conversion of alcohol to acetic acid. In a wine, this is a sign of spoilage.
Vintage	The year in which the grapes for a wine were grown.
Vitis vinifera	The genus and species of the European grape, which has been exported around the world for winemaking. Other species of grape, such as Vitis labrusca, Vitis rotundifolia, Vitis rupestris are used, but only sparingly, and not for widely available wines.
W	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Water	The water you use in brewing is important to your final results. For a brew to be successful, certain minerals must be present in trace amounts. For this reason, many fine beers are made with hard water.
Watery	Describes a wine whose color is very light, lacking intensity. Also used to describe the mouthfeel of a wine that lacks body.
Wheat	Wheat is second only to barley in its use in brewing. Wheat is grown in abundance in North America. It's soft fruity flavors are sought after when making wheat beers.
Wheat beers	There are a variety of beers made that use wheat in place of, or in addition to barley.
Wine	A mixture of fruit, yeast and other combined ingredients which when fermented and stored create a refreshing, complex, and alcoholic beverage. Common to many cultures. Has been consumed as a beverage for a great many years.
Wine yeast	Wine yeast includes many varieties of yeast that contribute to the flavor of the final wine.
Woody	A wine in which the oak barrels used to age the wine has imparted an excess of oaky flavors, masking the fruit of the wine.
Wort	Wort is unfermented beer.
X	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Y	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Yeast	The unicellular fungi used to convert sugars into alcohol & CO2. The yeast species Saccharomyces cerevisiae is the most common species used in baking and fermenting alcoholic beverages for thousands of years.
Z	A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Zymurgy	The branch of applied chemistry dealing with fermentation, as in winemaking, brewing, the preparation of yeast, etc.

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