VITICULTURE
1. Viticulture - the cultivation and study of grapes
2. Grapevine - the woody vine on which grapes grow
3. Spring Frost - a weather condition in which the temperature drops below freezing, often damaging
budding vines
4. Dormant season - the period of time when grapevines are not actively growing
5. Canes - the flexible stem of a grapevine
6. Shoots - the young growth of a grapevine
7. Buds - the undeveloped leaves and flowers on a grapevine
8. Pruning - the process of cutting back grapevines to promote growth and fruit production
9. Trellis - a framework of horizontal and vertical wires used to support grapevines
10. Grape cluster - a group of grapes growing on a single stem
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
13. Harvest - the process of picking and collecting grapes
14. Yield - the amount of grapes produced per vine or area
15. Juice yield - the amount of juice obtained from a given amount of grapes
16. Fermentation - the process of converting grape juice into wine
17. Must - fresh grape juice before fermentation
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 lactic
acid
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
22. Enology - the study of wine making
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 of
chemicals
26. Rootstock - the root system of a grafted grapevine
27. Shoot thinning - the process of removing excessive new growth to promote fruit development
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
32. Acidity - the tartness or sourness of grape juice or wine
33. pH - the measure of acidity or alkalinity of grape juice or wine
34. Tannins - a compound found in grape skins and seeds that provides structure and texture to wine
35. Aromas - the complex fragrances and scents of wine
36. Bouquet - the combination of aromas that develop as wine ages
37. Terroir - the unique combination of soil, climate, and environment that affect the taste and quality of
grapes 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
41. Blend - a wine made from multiple grape varieties
42. Vintage - the year in which grapes were harvested and made into wine
43. Appellation - a legally designated wine-growing region
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 considers
ecological 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 and
aerate the wine
50. Wine cellar - a temperature and humidity-controlled space for storing and aging wine.
