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YieldQuantity of grapes harvested from a given area of vineyard.
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Acetic acid
Chemical substance formed by the oxidation of alcohol.
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Acidity
One of the basic flavours which can be detected by the tongue and an essential component of all wine.
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Acids
Essential component of all wines.
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Adega (Por.)
Winery
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Aftertaste
Sensation left in the mouth after wine is swallowed.
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Ageing
Complex process of change which take place in wine over time.
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Aggressive
Tasting term, usually indicating a wine with high or excessive acidity or tannin.
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Aguardente (Por.)
Grape-derived
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Alberello (It.). Bush vine.
Bush vine.
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Alcohol (or ethanol)
Compound formed by the fermentation of sugar.
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Alcohol content
Amount of alcohol present in wine, normally expressed as percentage by volume (% vol. on the label). A wine at 12 % vol. therefore contains 120ml of alcohol per litre of wine.
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Aldehydes
Class of chemical compounds, formed by the partial oxidation of alcohols and sometimes found in wine.
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Amabile (It.)
Sweet.
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American oak
Species of oak much used to make barrels for ageing wine.
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Ampelography
Study and identification
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Amtichle Prfungsnummer
See 'AP Nr'.
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Anbaugebiet (Ger.)
Term used to indicate the 13 major wine regions of Germany.
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Annata (It.)
Vintage
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AOC
See AC.
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AP Nr
Number found on German wine labels, indicating that the wine has undergone an official tasting and chemical analysis.
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Appellation controlee
See AC
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Apple, appley
Tasting term used to indicate the lively fruity acidity of a young white.
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Approved Viticultural Areas (AVAs)
US appellation system,
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Are
Unit of area, equal to 100m2.
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Aroma
Tasting term used to indicate the smells of a wine, particularly those deriving from the grape and fermentation.
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Aromatic
Tasting term used to indicate a wine with a positive, agreeable smell.
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Ascorbic acid
Vitamin C.
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Assaggio (It.)
Wine tasting.
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Assemblage (Fr.)
Blending of different vats, and sometimes different grape varieties.
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Astringent
Tasting term used to indicate a sharp bitterness.
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Asz
Hungarian term, used on Tokaji labels,