Glucose – Major sugar used for the alcoholic fermentation in grapes.
Glycerol – glycerine (glycerol) – A natural constituent of wine (8-20 g / l), derived from the alcoholic
fermentation. It contributes to the body wine. Its addition (glycérinage) is prohibited and constitutes fraud.
Grafting (Grafting) – Operation of sealing the aerial part of a vine to a different rootstock.
This is a process often done for Vitis Vinifera plants in many countries where the phylloxera is present.
Grape (Grape-variety) – Variety of vine. There are a wide number (> 5000). Made up of berries and stems.
Grape enhancer (Recommanded grape-variety) – Grape planting is recommended and even encouraged so to improve
the quality of wines in certain regions. (ex. Syrah grape as a southern region enhancer).