Alcoholic fermentation : allows the juice from the grapes to become wine by converting the sugar in the must into alcohol and carbonic dioxide
Assembling : it consists in blending and assembling wines from different vintages
Clearing out : consists in remaring the deposit caused by the stirring during the making of the sparkling wine
Drawing liqueur : it induces the "foaming" in the "traditional method" wine making. It completes the quantity of natural sugar contained in the still wine. It is made of care sugar dissolved in old wine
Grape marc : what's left of the grapes after they have been crushed to extract the juice
Grape variety : leads to a particular type of wine
Maceration : consists in soaking stuff in a liquid in order to extract soluble matter from it
Must : juice from the grapes before fermenting
Pressing : extracting the juice by crushing the grapes in a wine press
Racking : consists in separating the must from the matter in suspension
Sending liqueur : a mixture of old wines and cane sugar which is added after the clearing out. It fills in the empty space left by the deposit which builds up next to the cork after the sturring of the bottles and it gives the final touch to the wine (extra-dry, dry or in-between)
Still wine : the opposite of sparkling wine
Vineyard : area planted with vines
Wine production : transforming the grapes into wine; wine production methods used for this purpose
Wine storehouse : place where the wine production is carried out
Yeast : micro-organism which originates the alcoholic fermentation