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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.

Federspiel
Definition: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
Definition: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
Definition:

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).

fermentation
Definition:microbiological decomposition of organic matter

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).

fermentation arrest
Definition:interrupting or arresting the process of fermentation

The deliberate or accidental interruption of the fermentation, that leaves the wine with a natural residual sugar content.

fermentation on the skins
Definition:

A process of (red) wine fermentation, when the must interact with the grape skins during fermentation, resulting in added colour and tannins.

fermentation tank
Definition:

The fermentation of wine usually occurs in stainless steel tanks, open top vats, oak casks and barrels, and earlier in cement vats or in glass carboys.

fermented dry
Definition:the sugars in the must have (virtually) all been converted into alcohol

The sugars in the must have (virtually) all been converted into alcohol, and the term is common for dry wines, where the taste of residual sugar is not noticable.

fermention vessel
Definition:vat or vessel for red wine fermentation

Generally, red wine ferments on the skins in vessels constructed of stainless steel or oak. These fermentation vessels are often equipped with temperature control regulators and technical aids (pumping over, punching down the cap, stirring elements, gas circulation), to keep the must moist and to achieve desired extraction of colour and tannin.

film-forming yeasts
Definition:wild yeasts

A wild yeast film that develops on the surface of the wine, if the vat or vessel is not completely full, and results in a sherry-like aroma and oxidation.

filter pad taste
Definition:taste of wet cardboard

A wet cardboard or filter pad taste that often derives from insufficient rinsing of the sheet filters. A wine fault that usually passes.

filtration, to filter
Definition:wine-making operation with must and wine to remove unwanted particles

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.

fine lees
Definition:fungus

After the first racking of the wine, or removing the wine from the gross lees and sediment, high quality wine is often left to rest on the fine lees, and with regular lees stirring (Bâtonnage), the wine becomes fuller and creamier.

finesse
Definition:elegance

Describes a wine that is delicate, subtle with balance.

fining
Definition:fining is a wine-making operation

Fining or clarification is the process of removing the heat-unstable proteins from the wine, to avoid clouds, hazes or other deposits to develop later in the bottle. The most common fining agent is bentonite.

fining
Definition:the wine-making operation of clarifying or stabilising the must or wine

According to the wine law, producers are permitted to use the fining agents. These are removed from the wine at the end of the process, and well known methods are bentonite fining, egg white fining and gelatine fining.

fining, clarification
Definition:

The removal of the deposits or sediment from the wine, either by static or mechanical means, and is also described as fining.

finish
Definition:aftertaste, finale

A tasting term that refers to the aftertaste of the wine in the mouth, or the last impression of the wine, also known as persistence or length.

first crop
Definition:the first crop of a young vineyard

The first crop of a young vineyard, normally in the third year of cultivation.

First growth or cru wine
Definition:high quality wine

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