Fermentation – the transformation of sugar into alcohol with the help of yeast.
Fining – The addition of egg whites or gelatin (to name a few) to clear the wine of unwanted particles and other
Finish – The impression of textures and flavors lingering in the mouth after a wine is swallowed.
Flavors – Odors perceived in the mouth.
Flowering – Stage where the vine produces flowers. 4 to 5 days of the annual cycle where following the bud break,
the vine begins to produce tiny flower buds and finally flowers. After the tiny petals fall, clusters start to form.
Force – The force is an expression of the capacity of the vine to produce (leaves and branches). Production of foliage is
necessary for the performance of photosynthesis thus the survival of the plant, but it also comes into competition with
the fruiting potential of the plant. This is why regulation between these two uses of global resources is crucial and is done
by human intervention: “Size”, “Crop” …
Fortification (Alcohol fortification) – Operation performed during vinification of “liqueur” and other “sweet wines”
and that is to stop the alcoholic fermentation by adding alcohol while the juice or must still contains residual sugars from
grapes. Also referred as Fortified wines.
Foxy – A term denoting the musty odors and flavors of wines made from vitis labrusca – a common North American
family of vines.
Frappé (Chilled) – Refreshing of a wine in an ice bucket at temperatures close to 0°C.
Free run wine – wine flowing from the tank after maceration of infusion with the grape skins. The liquid phase may represent
up to 80% of total volume. The other part will be the “pressed wines” coming from within the skins of the grape after pressing.
Fructose – One of the major sugars in grapes (after glucose) used for fermentation.
Fruity a tasting term signifying wines that exhibit strong smells and flavors of fresh fruit.
Can also describe aromas of cooked fruit as in “jammy”.
Full-bodied – A wine high in alcohol and flavors, often described as “big”.
Fungal (Cryptogamic) – Refers to a vine disease origins;
fungal (powdery mildew, downy mildew, etc..).
Fungicide – Product which has the properties to destroy certain mushrooms.