Lactic Acid

Hybrid varieties are created by crossing two or more different grapevine species to get a final product that offers resistance to cold, diseases and humidity, making them ideal for tough climates.

Lees are the dead yeast cells, grape seeds and skins left over in the fermentation tank after fermentation. There are two types of lees; gross lees and fine lees.

The pH of wine is the measure of its total acidity (hydrogen ion concentration), typically ranging from 2.9 to 4.0 in most wines.

Maceration in wine is the process of soaking crushed grape skins, seeds and stems in the juice (must) to extract color, tannins and aroma compounds.

Saccharomyces Cerevisiae is the major yeast species involved in wine fermentation. Also known as "wine yeast" or "baker's yeast", it converts the sugar in grape juice to ethanol and carbon dioxide, creating wine.

Grape must is the freshly pressed, unfermented grape juice which contains the fruit's skins, seeds and sometimes stems (collectively referred to as pomace).

Malic acid is a naturally occuring organic acid in wine grapes, primarily found in unripe or cool climate berries. It gives a sharp acidity, tartness and freshness to wine.

The yield signifies the amount of grapes or wine produced from a specific vineyard area, commonly measured in tons per acre in the US, or hectoliters per hectare in Europe. Lower yields are associated with better quality, while higher yields produce lighter and less concentrated wines.