This page contains definitions of the most common winemaking terms. Once table wines reach 0.07 percent or above, a sweet-sour vinegary smell and taste becomes evident. A related substance, ethyl acetate, contributes a nail polish-like smell. Acid A compound present in all grapes and an essential component of wine that preserves it, enlivens and shapes its flavors and helps prolong its aftertaste.
Acid is identifiable by the crisp, sharp character it imparts to a wine.
The flavor that stays in the mouth after swallowing wine. Also known as a wine's finish, this flavor can be buttery, oaky, spicy, tart, bitter, etc. Alcohol Ethyl alcohol, a chemical compound formed by the action of natural or added yeast on the sugar content of grapes during fermentation. Appearance Refers to a wine's clarity, not color. B Balance A well-balanced wine is a primary goal of the wine maker.