Viticulture
3. Spring Frost - a weather condition in which the temperature drops below freezing, often damagingbudding vines
4. Dormant season - the period of time when grapevines are not actively growing
8. Pruning - the process of cutting back grapevines to promote growth and fruit production
11. Pollination - the transfer of pollen from the male to female parts of a grape flower
12. Veraison - the stage at which grapes begin to change color and ripen
15. Juice yield - the amount of juice obtained from a given amount of grapes
18. Lees - the sediment that settles at the bottom of a fermentation vessel
19. Malolactic fermentation - a secondary fermentation that converts harsh malic acid into softer lacticacid
20. Oak barrel - a wooden barrel used to age wine and impart flavor
21. Stainless steel tank - a tank used to ferment and store wine that will not impart any flavor
23. Phylloxera - a grapevine pest that destroys the roots, leading to vine death
24. Grafting - the process of joining the roots of a resistant grapevine with the desired grape vine
25. Disease resistance - the ability of grapevines to resist certain pests and diseases without the use ofchemicals
28. Leaf pulling - the removal of grape leaves to expose the fruit to sunlight and promote ripening
29. Canopy management - the practice of managing the grapevine foliage to optimize fruit production
30. Green harvesting - the removal of unripe fruit to promote vine health and concentrate flavor
31. Sugar content - the amount of sugar in grape juice, which affects alcohol content in wine
34. Tannins - a compound found in grape skins and seeds that provides structure and texture to wine
37. Terroir - the unique combination of soil, climate, and environment that affect the taste and quality ofgrapes and wine
38. Old World wine - wine produced in regions with a long history of viticulture, such as Europe
39. New World wine - wine produced in regions outside of Europe, such as the Americas and Australia
40. Varietal - a wine made mostly or entirely from a single grape variety
42. Vintage - the year in which grapes were harvested and made into wine
44. Estate bottled - wine produced and bottled by a winery from grapes grown on its own property
45. Organic - wine made from grapes grown without the use of synthetic fertilizers or pesticides
46. Biodynamic - wine made from grapes grown using a holistic, organic approach which considersecological and spiritual factors
47. Natural wine - wine made from grapes grown without any added chemicals or preservatives
48. Cork taint - a fungal infection that causes wine to become musty and unpleasant tasting
49. Decanting - the process of pouring wine from a bottle into a decanter to separate sediment andaerate the wine
50. Wine cellar - a temperature and humidity-controlled space for storing and aging wine.
