Terminology for Wine Makers' Equipment and Supplies
The following are some terms relating to wine making equipment and supplies.
Back-blend: Back-blending is when unfermented juice is added to fermented wine. This makes a wine sweeter.
Bung: A bung is the stopper of a barrel. Bung can also refer to the cork in a wine bottle.
Cold Stabilization: In winemaking, cold stabilization is the process of chilling a wine during fermentation to support the formation of tartrate crystals. Tartrate crystals create tartaric acid, an important component of wine.
Cut: Cut wine is a mixture of two different wines. For example, wines with opposite acid levels may be combined to create a balanced wine, or a red and a white wine may be combined to create a rose wine. Cutting can also refer to mixing wine with water, which is illegal.
Enzyme: Yeast makes enzymes, which are proteins. Enzymes cause important chemical reactions in juices, aiding in the creation of wine.
Hydrometer: Hydrometers are glass bulbs used to determine the sugar content of a wine. This measurement is used to determine the alcohol content of a wine.
Maceration: To macerate a fermenting wine is to allow it to remain in contact with the must. The length of maceration impacts the tannins, aromas, and other attributes of the completed wine.
Must: The must is basically the entire grape as it arrives from the vineyard – juice, skins, stalks, and seeds – that is fermented to create wine. The wine will need to be filtered after fermentation to remove the solid parts of the must.
Racking: Racking wine is removing sediments from the liquid. Racking is generally more than a one step process, and it must be completed at the perfect point in the aging process.