Harvest Vocabulary for Wine Lovers

                                                                                                                                            September in the Northern Hemisphere is a pivotal month for winemakers. These terms will help in understanding the wine-making process. 

• Alcoholic fermentation — the conversion of grape sugar into alcohol.

• Bâtonnage — stirring the wine during fermentation to keep it in contact with the lees (the solids).

• Brettanomyces — a spoilage yeast that produces off‑aromas in wine.

• Brix — a measurement of sugar content in grapes.

• Carbonic maceration — fermenting whole, uncrushed grape clusters.

• Fining — a clarification process; many winemakers use egg whites.

• Free‑run juice — juice released naturally by the weight of the grapes, without pressing.

• Malolactic fermentation — often called “ML”; converts sharp malic acid into softer lactic acid.

• Must — unfermented grape juice.

• Lees — sediment from fermentation, including spent yeast, seeds, and other solids.

• Racking — transferring wine from one vessel to another to separate it from sediment.

• Green harvest:  removing unripe grapes in early summer so the remaining grapes can achieve a greater quality.