Grapes grown in mostly sandy and stony alluvial soil produce wines with more concentrated fruit flavors. The process of holding wine in oak containers to allow flavor and aromatic compounds to mature and change beneficially. The flavor and aromatic compounds an oak barrel contributes to the wine. Barrel character varies by the origin or forest of the wood, coopering techniques including toasting and length of oak aging, and the age of the barrel. Barrel fermentation gives Chardonnay and Sauvignon Blanc more complexity and integrated oak flavor.
Bloom is also a waxy substance found on the skins of grapes.
Botrytis Bunch Rot is a vine disease caused by fungus that attacks ripe, white wine grapes. The benevolent form is known as noble rot which is responsible for the world s finest sweet wines. In unfermented grapes, degrees of Brix are approximately the same as percent of sugar. After fermentation, the alcohol concentration is roughly half the sugar concentration of the juice.