Glossary

describes an empty, rather dull wine.

The groups of colour and flavours that belong to the polyphenols.

Denotes a full-bodied, opulent wine.

The description of an aroma in a wine, that is reminiscent of two flintstones being vigorously rubbed against each other, giving off this mineral aroma.

Floral or petal-like aromas.

The wine has a floral or pleasant aroma of a flower.

The period of pollination, and the stage before the grapes begin to grow. In Austria, this usually occurs in June.

Refers to the sexual reproduction of the vine, after which the berry fruit, or grapes begin to grow. The flowering period in Austria usually occurs in June.

The English term for a winemaker that flies to different wineries or regions to make or consult on winemaking.

Unclean, not adequate taste.

Wine, where brandy is added (fortified), is known as being fortified (e.g. Port).

The common English term for fortified wines, such as port, sherry, madeira and so on.

Individual and unmistakeable musky aroma of native American and inter-specific hybrid wine varieties, reminiscent of wet dog and forest floor.

Refers to must that flows from the mash without active pressing.

The first, free run must, that flows without active pressing.

Young and lively wine, with delicate carbon dioxide and a vibrant taste.

Italian description for a sparkling wine with at least 1.0 bar and a maximum of 1.5 bar (pressure).

Undesired aroma of ice sweets, or lecithin, and is a wine fault when unripe grapes freeze.

Fructose (fruit sugar) and glucose (grape sugar) are both found in wine and must.