Italian wine term to describe an "off-dry" or slightly sweet wine with medium body.
The abbreviation of alcohol by volume, listed by percent on a wine label (e.g., 13.5% ABV).
A toxic organic chemical compound that is produced in our bodies in order to metabolize ethyl alcohol. The cause of alcohol poisoning.
A wine additive process common in warm- and hot- climate growing regions to increase acidity by adding tartaric or citric acid. Acidification is less common in cool-climate regions and more common in hot climates in the United States, Australia, and Argentina.
Used to describe a sharp, sweet-sour, and vinegar-like tang in wines with increased levels of volatile acidity (acetic acid).
Italian wine term to describe a semi-sweet wine.
- Amino Acids
Organic compounds; the building blocks of proteins. Red wine contains 300–1300 mg/L of amino acids, of which proline accounts for up to 85%.
A legally defined geographical location used to identify where (and how) grapes are grown and made into wine.
- Aroma Compounds
Chemical compounds with very low molecular weights, making it possible for them to be carried into the upper nasal passage. Aroma compounds are derived from grapes and fermentation and are volatilized by the evaporation of alcohol.
A drying mouthfeel typically caused by tannins, which bind to salivary proteins, causing them to depart the tongue/mouth. It results in a rough sandpapery sensation in the mouth.
- AVA (American Viticultural Area)
AVA stands for American Viticultural Area and is a legally designated grape-growing region in the United States.
- Azienda Agricola
An Italian wine term for an estate winery (a winery with vineyards).
- Azienda Vinicola
Italian wine term for a winery.