The language of wine contains a wealth of meanings that are not all too familiar, particularly the technical interpretations. The glossary describes and offers an explanation to the most common terms.

ethanol
alcohol in wine

Most common alcohol found in wine.

ethyl alcohol
ethanol, most common alcohol in wine
EU Legislation for Wine

Wein (previously known as Tafelwein, or table wine) is acknowledged in the EU wine legislation. The EU additionally have strict guidelines for the description of Qualitätswein (quality wine), to which other wine producing countries, like Austria, must adhere.

extra brut

EU legislation for wine allows a maximum of 6 g/l of residual sugar, for extra brut sparkling wines.

extra dry

EU legislation for wine allows a maximum of 6 g/l of residual sugar, for extra brut sparkling wines.

extract
the total of all non-volative solids in the wine

The total of all non-volative solids in the wine, including sugar, colour, tannin, acidity, traces of minerals, protein, and glycerine. If the sugars were to be removed, we call this the sugar-free extract of the wine. The value is always given in grams per litre (g/l).

extract sweetness

The sweetness of a wine based on high extract values and maturity is often perceived differently than analytical tests.

Fan or bush
branch

The visual sign hung outside a Heuriger or Buschenschank wine tavern that is open.

Fasslrutschen
traditional custom of sliding down the side of the barrel

The traditional custom of Fasslrutschen, or climbing up one broad side and sliding down the other broad side, occurs in the Stift Klosterneuburg monastery on 15 November each year, to celebrate the Name day of the Lower Austrian Patron Saint St. Leopold.

fat

Tasting description for plump, alcoholic wines, that lack supportive acidity and freshness, and without any defined taste.

fat, broad

Tasting description for an ample and broad, sometimes weighty wine, lacking gustatory finesse.

fault

A wine fault is defined as being caused by external factors that have a negative influence on the wine. Often uncleanliness or mistakes in wine-making operations can be the cause. Other faults include cork taint, mustiness, hydrogen sulphur, volatile acidity, premature aging and oxidation, taste of wet cardboard, astringency and medicinal note, amongst others. We generally regard a fault caused by micro organisms as a wine disease.

faulty
unclean

Wines that are faulty and that have developed for the worse, mostly as a result of chemical influences or after contact with external or foreign matter.

Federal Inspection Number

The Federal Inspection Number is given to all Austrian Qualitätsweine (quality wines) following a chemical analysis and a sensory tasting (by a tasting commission). It is recognisable on the label with its letter and number combination, for example, N 12345/10.

Federal Inspection Number

This number distinguishes Austrian Qualitätswein (quality wine) and Prädikatswein (high quality sweet wine), and is awarded following the positive result of a chemical analysis and a sensory tasting (by a qualified tasting commission). The number is recognisable on the wine label as a combination of letters and numbers, such as N 12345/10.

Federal Inspection Number

The Federal Inspection Number is given to all Austrian Qualitätsweine (quality wines) following a chemical analysis and a sensory tasting (by a tasting commission). It is recognisable on the label with its letter and number combination, for example, N 12345/10.

Federal wine inspectors

Officials used by the Federal wine supervisory body for inspections during the harvest, especially with high quality or sweet wines.

Federspiel
Qualitätswein (quality wine) category in the Wachau winegrowing region

Federspiel refers to one of the three Qualitätswein categories in the Wachau winegrowing region, in this case for an unchaptalized wine of at least 11.5% alcohol by volume, but no more than 12.5%. The name ‘Federspiel‘ derives from falconary, a sport enjoyed for many centuries by the local landowning aristocracy (such as the Kuenrings). See also Steinfeder and Smaragd.

feminine
female

The subjective term for a wine, and an association to the female sex, for example in blended red wines, such as Zweigelt and Merlot.

fermentation

The alcoholic fermentation converts the available sugars in the grape must into alcohol and carbon dioxide, with brewer's yeasts (Saccharomyces cerevisiae) as its catalyst. During this process, heat is produced, along with carbon gases, that need to be released. (Grape must + yeasts = alcohol + carbon dioxide + heat).

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