| Aspect | Positioning in a specific direction, in wine terms the direction a vineyard faces |
| Biodynamic | Utilization of only natural materials (ie: compost) and processes to farm a vineyard, total avoidance of chemicals |
| Brix | Scale of measurement for the amount of sugar in grape juice pre-fermentation, impacts alcohol levels (ABV) |
| Clarity | References particles in wine which can cause cloudy or hazy appearance versus being clear |
| Cloning | Genetically copying a grapevine’s DNA by attaching a cutting of one grapevine and grafting (attaching) it to another varietal’s rootstock |
| Faults | One of many forms of spoilage which can occur in wine |
| Fermentation | Process where yeast turns sugars in grape juice into alcohol and carbon dioxide (CO2) |
| Green Harvest | Removing excess grape bunches from a grape vine to allow the remaining bunches better ripening conditions and flavor concentration |
| Lees | Dead yeast cells remaining after fermentation which can add yeasty, bread-like flavors to the wine through extended exposure |
| Malolactic Fermentation (MLF) | The impact of a specific bacteria on fermented wine which converts malic acid to lactic acid and softens the wine. White wines can take on creamy, buttery flavors while the impact is not detectable as a flavor in red wine |
| Macroclimate | Large geographical region with similar climate |
| Mesoclimate | Larger than a microclimate, typically referring to a vineyard or area with a common climate |
| Microclimate | A very small area which has a different climate than its surroundings |
| New World | Wine regions outside of Europe and certain Middle East countries |
| Old World | The wine regions in Europe and other countries bordering the Mediterranean Sea (N. Africa and Middle East) |
| Organic | Wines made from grapes grown under specific regulations (typically by country) to be classified as organic |
| Oxidation | When exposed to air, chemical process in wine take place changing the wine’s flavor and aroma (white wine = bruised apples, red wine = nail polish) |
| Photosynthesis | Process where plants convert sunlight to energy or food containing carbon dioxide and water |
| Phylloxera | Tiny louse which attacks a grape vine’s roots ultimately killing the vine. Vitis Vinifera varietals are highly susceptible while many U.S. originating varietals are inherently immune |
| Rootstock | Refers to grape vines which are grafted onto the root of a different varietal |
| Varietals | The specific type of primary grape used in wine making |
