Glossary

Refers to a wine that is not (yet) bright and clear, or a wine that has gone hazy.

A wine fault, when the wine is cloudy or hazy, with either white, black or brown curd-like floating 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).

Cold maceraction or cold soak is the cooling of the grapes during the maceration to below 18 °C, thus preventing the fermentation and the process helps to draw out the aromas, colour extract and tannins (particularly with red wines).

Important wine-making operation during fermentation, with the purpose of controlling the fermentation or arresting the fermentation (particularly with white wines), but also for the removal of tartrate crystals (cold stabilisation). There are various methods used for cooling the grapes, must or wine.

An area under vine within a wine-growing region that stretches across several wine-growing municipalities or specific parts of a municipality that produce similar types of wine of a similar quality.

This refers to a large vineyard area that is often shared by a large number of neighbouring producers, and are situated within a winegrowing region or commune. The character of the wines is usually similar, and although the term Grosslage is less common in Austria than it is in Germany, there are examples in the Weinviertel (Matzner-Hügel), Mittelburgenland (Goldbachtal), Wagram (Klosterneuburg), and Vienna (Nußberg).

In wine tasting, we differentiate between the depth and the shade of the colour. With red wines, the core and the hue (edge) are also considered. Generally, white wine gains a darker shade with bottle age, and red wine becomes lighter over time.

A wine that displays an array of aromas and flavours.

describes a wine with a wide spectrum of aromas.

Concentrated grape must alternative to sugar beet (sucrose) for use in chaptalization. In some EU countries, Rectified Concentrated Grape Must (RCGM) is used, see chaptalization.

French term for a wine expert

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).

A temperature-controlled or cool fermentation is an important measure in quality, particularly for white wines. At a temperature of 18° to 20° Celsius, the fermentation process is slower and more consistent, with reduced loss of alcohol and aromas. This is achieved by the continuous stream of flowing water along the cooling hoses in the tanks or casks, or by refrigerated in double-skin tanks.

The product used for treating wines with hydrogen sulphide odour or the smell of rotten eggs.

Internationally widespread form of vine training system (with wires) with a specific method of pruning.

A wine fault that displays an undesirable mouldy, musty smell and taste. The cause is the presence of trichloroanisole (TCA), and we differentiate between the classic (unmistakable) cork taint, and a subtle taste of cork, and the latter often suppresses the fruit of the wine and can be difficult to detect.

The German word "stoppelt" refers to a wine with cork taint.

Natural bottle closure made from the bark of the cork oak. Natural cork has the benefit of being flexible, allows a certain amount of airflow, and generally has a positive image. The disadvantages are the risk of cork taint, the high price, its susceptibility to the cork moth as well as its limited lifespan. Further types of cork closures are, amongst other forms, the agglomerate cork and the combination cork.