A type of wine made from frozen grapes.

The addition of yeast into must to start fermentation.

When wine is made following Jewish rules of wine production.

A much milder acid than tartaric and malic, lactic acid is often associated with “milky” flavors in wine and is the primary acid of yogurt and sauerkraut. It is produced during winemaking by lactic acid bacteria (LAB), which includes three genera: Oenococcus, Pediococcus and Lactobacillus.

Sediment in the bottom of a wine tank or barrel, composed of dead yeast cells and other particles.

One of the prevailing acids in wine.

Microorganisms in wine that convert Malic Acid to Lactic Acid to make the wine softer.

The process in which malic acids in wine are transformed into lactic acids to create a more buttery flavour. A secondary fermentation that converts harsh malic acid (think green apple) to softer lactic acid (think milk).

Can occur spontaneously or be induced by adding specific bacteria.

Reduces acidity and softens the mouthfeel.

Not used in all wines, depending on desired style and grape variety.

The process of aging wine, that improves wine’s quality.

Wine that has gone through the maturation process and is ready to drink.