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Glossary

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.

carbonic acid (carbon dioxide)

The common term for carbonic acid (carbon dioxide), which is formed during the alcoholic fermentation and the malolactic fermentation. Due to the fact that fermenting gases are heavier than air, it can be a potential health hazardous in the cellar during fermentation. CO2 is a colourless gas often added to white wines during bottling to enhance freshness. In the production of sparkling wine, carbon dioxide is produced during the second fermentation and is responsible for its characteristic mousseux.

carbonic maceration
a fermenting process triggered by enzymes

A fermenting process triggered by enzymes with whole, healthy grapes. This wine-making operation is particularly popular when producing young and fruity red wines.

carbonic maceration
carbonic maceration

A fermenting process using whole, healthy grapes that are placed in an enclosed (steel) tank and covered with carbon dioxide and refrigerated. After a few days, the fermention process is triggered by enzymes within the individual grapes. This outcome is young and fruity red wines with low tannins and colour intensity. This method is usually used in the production of Beaujolais Nouveau, Pinot Noir and Zweigelt.

Carnuntum
Weinbaugebiet

The treasures of the historic Carnuntum vineyards are remarkable – especially the Zweigelt-based red wines that reflect regional typicity. The red wine assets range from lush and fruity Rubin Carnuntum to powerful cuvées. read more

cartridge filter
specific and very fine membrane filter that is highly effective in sterile filtration

A cartridge filter is used in the wine-making operation of filtration, or to remove undesired, cloudy particles from the must or wine. The following types of filters are common; depth or sheet filtration, kieselguhr, membrane or cartridge filters, rotary drum vacuum filter, pressure leaf filter, centrifugation, cross flow or tangential filtration.

cask or barrel
vessel made of oak

Vessel made of oak for the fermentation and maturation of wine.

Cassis
taste of blackcurrants

Denotes the essence or liquor of blackcurrants, and cassis is a popular description for the aroma of Cabernet Sauvignon wines.

cellar

Mostly subterrenean room used for the storage of wine.

Cellar Door Sales

The purchase of wine directly from the producer. This accounts for some 20% of all wine sold in Austria.

cellar mould
typical mould found in wine cellars

Dark, almost black mould that occurs in wine cellars with high himidity, and thrives on the floating wine elements and regulates the humidity.

cellar temperature

The ideal temperature for storing wine lies between 8 °C and 14 °C. The lower the temperature, the slower the wine will develop, and likewise, if the temperature is too high, or there is a significant change in temperature, then there is the risk of oxidation.

cellaring potential
a reasonable estimate of the length of time, that a wine remains pleasurable to drink

A reasonable estimate of the length of time, that a wine remains pleasurable to drink, and can be extremely subjective and individual. Yet the main factors are alcohol, residual sugar, acidity, tannin and most significantly, the maturity of the grapes.

centrifuge
a piece of equipment that rotates, removing particles and deposits in must or wine

Also known as a separator.

ceremony for the new vintage
a ceremony held on 11 November (Patron Saint Martin's Day), where the new vintage is blessed

Following the blessing of the wine, the young wine may be opened, toasted to and tasted.

chalk
calcium compounds

The common term form for calcium compounds, for example carbonic chalk (calcium carbonate), used for the deacidification of wine.

chambrer
bring the wine to room temperature

The French verb that describes the careful warming of the red wine, bringing it to room temperature (chambre = room).

Champagne
colloquial name for Champagne

Also a term used for Sekt or sparkling wine.

Chaptalization
Legal addition of sugar (from sugar beet)

The Chaptalization of wine, as defined by the addition of sugar beet (sucrose) to the grape must, to increase the alcohol strength of the wine. The maximum permitted limit for chaptalization of Austrian Qualitätswein (quality wine) is 3.4kg of sucrose to 100 lites of grape must, which equates to a maximum increase of 2% alcohol by volume.

chaptalization
addition of sugar

The Chaptalization of wine, as defined by the addition of sugar beet (sucrose) to the grape must, to increase the alcohol strength of the wine. The maximum permitted limit for chaptalisation of Austrian Qualitätswein (quality wine) is 3.4kg of sucrose to 100 lites of grape must, which equates to a maximum increase of 2% alcohol by volume.

chaptalization
addition of sugar beet

The Chaptalisation of wine, as defined by the addition of sugar beet (sucrose) to the grape must, to increase the alcohol strength of the wine. The maximum permitted limit for chaptalisation of Austrian Qualitätswein (quality wine) is 3.4kg of sucrose to 100 lites of grape must, which equates to a maximum increase of 2% alcohol by volume.