Glossary

Sweet aroma and flavour, reminiscent of malt-flavoured sweets.

The common term for carbonic acid (carbon dioxide), which is formed during the alcoholic fermentation and the malolactic fermentation. Due to the fact that fermenting gases are heavier than air, it can be a potential health hazardous in the cellar during fermentation.

CO2 is a colourless gas often added to white wines during bottling to enhance freshness. In the production of sparkling wine, carbon dioxide is produced during the second fermentation and is responsible for its characteristic mousseux.

A fermenting process using whole, healthy grapes that are placed in an enclosed (steel) tank and covered with carbon dioxide and refrigerated. After a few days, the fermentation process is triggered by enzymes within the individual grapes. This outcome is young and fruity red wines with low tannins and colour intensity. This method is usually used in the production of Beaujolais Nouveau, Pinot Noir and Zweigelt.

Vessel made of oak for the fermentation and maturation of wine.

Denotes the essence or liquor of blackcurrants, and cassis is a popular description for the aroma of Cabernet Sauvignon wines.

Mostly subterranean room used for the storage of wine.

The purchase of wine directly from the producer. This accounts for some 20% of all wine sold in Austria.

Dark, almost black mould that occurs in wine cellars with high himidity, and thrives on the floating wine elements and regulates the humidity.

The ideal temperature for storing wine lies between 8°C and 14°C. The lower the temperature, the slower the wine will develop, and likewise, if the temperature is too high, or there is a significant change in temperature, then there is the risk of oxidation.