Aftertaste is the impression a wine leaves on the palate after swallowing or spitting out.

Anthocyanins are the red, blue and purple pigments of grapes, which can be extracted during winemaking and are responsible for the colour of red wines. In time the purple of red wines changes to brick red as the anthocyanin molecules join together and eventually drop out as a bottle crust.

Antioxidants are chemicals that prevent fruit, must or wine from oxidising. The most important is ascorbic acid (300).

Australian Wine & Brandy Corporation: The AWBC is the Australian Government authority responsible for the promotion and regulation of Australian wine and brandy, under the provisions of the Australian Wine and Brandy Corporation Act, 1980.

The AWBC provides the Australian wine industry with essential services including:

- promotion, via the Australian Wine Export Council (AWEC)
- information, through its information section which includes the Wine Industry Information Service ; and
- regulation, aimed at preserving the integrity and reputation of Australian wine.

Australian Wine Export Council: AWEC is the Australian Government and Wine Industry authority responsible for the promotion of Australian wine.

Barrel Fermentation: Term used to describe when a wine undergoes fermentation in an oak barrel.

Basket Press: A wooden press used in the early days of Australian winemaking (and by some winemakers for certain wines today). This press is used to press the grapes to extract the juice, and colour from the skins.

Bead is a term used to describe the bubbles in sparkling wine.

Body is the term used to describe the weight of the wine in the mouth, which is the cumulative effect of fruit, tannin and alcohol.

Botrytis is a mould (botrytis cinerea) which may cause severe damage to grapes, but which, under favourable circumstances, may increase the sugar content resulting in a very sweet juice, which yields a highly prized sweet wine. Also called noble rot.

Brand Australia: The market reputation asset that is the way the world perceives Australia and therefore Australian wine.

Clean is a word used to describe freedom from any foreign (or off) odour or flavour, but not necessarily indicating high quality.

Complex is a word used to describe the combination of many attributes in a wine, the opposite of being simple.

Corky/corked wine is the term used when a faulty cork taints a wine. The smell is a mouldy and/or wet hessian bag type of smell, which masks the aroma and flavour of the wine. It is commonly caused by a mould-related chemical compound called trichloranisole, referred to in the industry as TCA. It is estimated that between 2-5% of bottled wines may be affected by cork taint. This has resulted in new treatment processes, as well as new types of closures.

Developed is a tasting term to describe the stages of maturity that a wine has reached. Commonly a wine is described as well-developed meaning that the wine has reached a mature stage and is probably at its optimum for drinking.

Fermentation: As it applies to wine, it is the process of converting grape sugar to alcohol and carbon dioxide, by the anaerobic (oxygen-free) metabolism by yeast.

Finish is the taste remaining after the wine leaves the mouth; designated as short, medium and long palate. Finish is an important part of wine quality.

Grip usually refers a tannic red wine.

Horizontal tasting is a structured tasting of wines, of the same style or grape, from different regions or countries all from the same vintage.

Malolactic Fermentation: The conversion of malic acid into lactic acid by lactic acid bacteria. It is a secondary fermentation that occurs in all red wines and some Chardonnays. It has the effect of softening acidity (lactic acid is softer than malic) and when used in Chardonnay it gives the wine a buttery texture.

Oxidation is the process that follows once wine has been exposed to air. Characterised by browning and loss of flavour and aroma, it is generally an undesirable character, unless a fortified wine.

Palate is the tasting term used to describe the taste in the mouth. Divided up into the impact a wine has on the front, middle or back of the palate (or mouth).

Phylloxera: An aphid that kills a vine by attacking the root system. Indigenous to North America it decimated the European wine regions in the late 19th century. Australia’s first outbreak was in1876 but has only ever affected certain regions. South Australia, Western Australia and Tasmania remain unaffected to date. The pest can be effectively controlled by grafting Phylloxera-resistant European rootstock onto American vines.

Pungent is a smell term used when a wine is very aromatic, often earthy.

Residual sugar is a taste term applied to wines that are not quite dry. Sugar above 5 grams per litre (0.5%) can usually be tasted. Acidic table wines may contain some residual sugar to balance the palate.

Robust is a tasting term used to describe a strong, young, healthy red wine.

Sulphur dioxide is an inhibitor of microbiological growth and is a preservative (Food Additive code No. 220).

Supple is a tasting term usually applied to medium to full-bodied red wines with a softer tannin structure.

Tannin is a constituent and preservative in wine, more common in red than white. It has a drying, astringent, mouth puckering effect on the palate, leaving your tongue feeling rough. Tannin adds weight to the wine and is derived from either the grapes or the time spent in oak. Tannins can be described as green, ripe, fine, powdery, woody or grainy.

Thin is a term used to describe a wine lacking in body, almost watery.

Unwooded is a label term, usually applied to Chardonnay or Semillon, which indicates the wine has not been matured or influenced by oak.

Vertical tasting is a structured tasting where the same wines from different vintages are assessed.

Well-balanced is a tasting term used to describe when all a wine's constituents (such as acid, tannin, fruit and alcohol) are blended together in harmony.

Zinfandel is rarely used in Australia, but the ‘Z’ provides a great end to a glossary.

 
 
Australian Wine topics:

» Australian Wine Growing Regions
» Australian Red Wine Varieties
» Australian White Wine Varieties
» Making Australian Wine
» Australian Wine Evaluation and Tasting
» Serving and Storing Wine
» Matching Australian Wine with Food
» Australian Wine and Health
» Glossary of Australian Wine Terms