- A wine-spoiling yeast that produces barnyard, mousey, metallic, and band-aidish aromas.
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- A
- Acescence Acetic acid
- Acidity
- Aeration
- Aftertaste
- Ageing
- Ageing (Bottle-aging)
- Ageusia
- Alcoholic fermentation
- Ampelography
- Anaerobic
- Annual growth cycle
- Anosmia
- Anthocyanins (Anthocyans)
- AOC (Appellation d’Origine Controlee) or AOP (Appellation d’Origine Protégée)
- AOP (Appellation d’Origine Protogée) or AOC (Appellation d’Origine Controlée) –
- Appellation
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- Astringent
- B
- C
- Chai
- Champagnization
- Chaptalization
- Citric acid
- Clairet
- Claret
- Clarification
- Clavelin
- Clear wine
- Clone
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- Cluster (Grape)
- CM (Cooperative Manipulation)
- Cold Treatment
- Collage (Fining)
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- Cork taint
- Corked
- Cru
- Cru Bourgeois
- Cru Classé 1855
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- V
- V.D.Q.S. – Vin Delimited Superior Quality
- V.O. (Very old)
- V.S.O.P. (Very Superior Old Pale)
- Varietal(s)
- Vde pays Region
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March 15, 2013 at 8:00 AM
