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Definitions for Wine Making Terminology

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ABV

see Alcohol by Volume

ABW

see Alcohol By Weight

Alcohol By Volume

The measurement of alcohol in a beer/wine as a percentage of the volume of alcohol in the total volume of beer.

To calculate:
approx. ABV = (Final Gravity - Original Gravity) / .0075

ABV = (FG - OG)/.0075

Calculate Knowing ABW
approx. ABV = ABW * (Final Gravity / .794)

Alcohol By Weight

The measurement of alcohol in a beer/wine as a percentage of the weight of alcohol in the total volume of beer.

To calculate:
ABW = (76.08 * (Original Gravity - Final Gravity)) / (1.775 - Original Gravity)
ABW = (76.08 * (OG - FG)) / (1.775 - OG)

To Calculate With ABV
Approx. ABW = Alcohol By Volume * 0.795

ABW = ABV * 0.795

Lees

A yellowish muck of yeast which forms on the bottom of a wine barrel during the fermentation process. These sediments are often desirable in certain types of wine because of the depth they add to the flavor.

Mead

A fermented alcoholic beverage made from honey, water and yeast.

Melomel

A mead which contains fruit.

Metheglin

A type of mead or alcoholic liquor made of fermented honey and usually containing a spice or medicinal substance.

must

freshly pressed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. It is also widely referred to as the young wine before and during fermentation.

pomace

the solid portion of the the freshly pressed fruit or grapes (Must)

Titration Test

A specific test which determines the amount of acid in a beer or wine mixture. A kit can be bought to help perform this test.

vineyard

a place (farm/plantation) where grapes are grown for wine making.

vintner

Originally known as a wine merchant a vintner is now a term for the owner or manager of a wine-producing company, or a wine-blender.

Wine

An alcoholic beverage usually made from the fermented juices of grapes, and sometimes other fruits and plants.

Yeast

A single-celled fungi used to ferment sugars into an alcoholic form.

zymurgy

The chemistry/study of fermentation with yeasts. More recently, zymurgy has become known more as the brewing of alcoholic beverages, although more likely beer.
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