Japanese term derived from two words meaning "delicious" and "essence" and used to refer to what some consider to be the fifth primary taste. It is variously described as "savory" or "meaty".
Often abbreviated to MLF or malo, is the conversion of stronger malic acid anturally present in new wine into lactic acid (which has lower acidity) and carbon dioxide.
The heart of the Burgundy wine region in eastern France in the form of an escarpment supporting a narrow band of vineyards for nearly 50km/30miles southwards from Dijon. Viticulturally it is divided into two sectors, the Côte de Nuits and the Côte de Beaune.
Is the winemaking operation of storing a fermented wine in wooden barrels to create ideal conditions for the components of the wine to evolve and so that the wood imparts some oak flavour.
Spring and summer time viticultural practice of placing vine shoots in the desierd position to assist in trimming, leaf removal, and harvest operations, and to facilitate the control of vine diseases and vine pests.
Ultratradaitional method of red wine fermentation in which grape berries are not subjected to destemming. This was the default position before the introduction of the crusher-destemmer. The possible disadvantages are that, unless the stems are vey ripe, i.e. well lignified, and the must is handled very gently, the stems may impart harsh tannins to the wine.
French word for the important operation in the production of fine wines of deciding which lots will be assembled to make the final blend. It plays a crucial role in sparkling winemaking when some cuvées may be assembled from several hunderd different components.
Red winemaking process which transforms a small amount of sugar in grapes which are uncrushed to ethanol, without the intervention of yeasts, it is used typically to produce light-bodied, brightly coloured, fruity red wines for early consumption, most famously but by no means exclusively in the Beaujolais region of France.
Occasionally RS, the total quantity of sugars remaining unfermented in the finished wine. This may include both fermentable sugars, mainly glucose and fructose, which have for some reason remained unconverted to alcohol during fermentation, and small amounts of those few sugars which are not readily fermented by typical wine yeast.
