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Glossary entries from the letter, M
- The period of time that the must is allowed to remain in contact with the grape stems, skins, and seeds. Maceration for some red wines is extended after primary fermentation to extract more tannins, color, and flavors.
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- The name for a wine bottle that contains 1.5 liters or 2 standard bottles.
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- One of the common, naturally occurring acids found in wine. Malic acid is the compound that gives green apples their tartness. In some white wines, the extra acidity that malic acid gives to the wine is desirable. However, in all red wines and some white wines, malic acid is intentionally converted to lactic acid using a process called malolactic fermentation.
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- A biological process (sometimes referred to as “malo”) in which lactic acid bacteria, such as Oenococcus oeni, consume malic acid and produce lactic acid. This process is used in winemaking to reduce the overall acidity of the wine. Even though the byproduct of the microbial activity is an acid, lactic acid is not as strong an acid as malic acid. Red wines are almost always subjected to malolactic fermentation to reduce acidity. White wines that are treated with oak are also frequently subjected to malolactic fermentation. In white wines, this process can create a rich buttery or creamy characteristic. Malolactic fermentation is also referred to as secondary fermentation.
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- A light German white wine flavored with woodruff and fruit.
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- French term for the wine skins, pips, and stems that are leftover from winemaking.
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- Fermented honey.
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- The most widely planted red wine grape in the world.
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- A name created in California for blended red wines that do not contain more than 90% of one grape type. The blend must include at least two of the five Bordeaux grape varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot.
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- French name for the traditional method of making Champagne that has traditionally been attributed to a Benedictine monk named Dom Perignon. The method starts with the blending of a cuvee of still wine. A dosage is added to induce a secondary fermentation, also known as malolactic fermentation. This fermentation makes the wine less acidic and produces the bubbles for which Champagne is famous. After the fermentation is complete, the lees are collected around the cork. The top of the bottle is then placed in an ice bath and allowed to freeze. The bottle is opened and the gas pressure pushes the plug of solids out of the bottle. A second dosage (without yeast), called the shipping dosage, is added and the Champagne is ready to ship.
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All listings in our wine glossary
