A wine grapevine's main enemy, phylloxera is an insect that attacks vitis vinifera grapevines, eventually causing them to die. A massive infestation of phylloxera took place in Europe and America in the late 1800's, wiping out millions of acres of grapevines. During the plague it was discovered that America's vitis labrusca roots, which make the vinifera vines, were highly resistant to phylloxera. Shatter Precipitation that causes the grape blooms or skins to shatter, which reduces the total crop. Sugar, Residual Sugar Sugar remaining in wine when fermentation stops or is artificially stopped.
Lees are the grape skins and other grapes solids that remain after crushing.
Winemakers use sur lie techniques to impart extra flavor from the lees to the end wine. Sur lie techniques, while not universally used, are especially common in the making of Chardonnay. Table wines are used primarily as part of a meal. Tannin A group of organic compounds, which can be found in the wood, stems, fruit skins, and seeds of grapes and other plants. Tannins help to make wines more astringent or mouth puckering.