Maceration

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.

Assemblage is the French term for the process where winemakers combine different base wines that vary by grape variety, vintage or vineyard parcel, to create a balanced and complex final wine.

Fermentation is a natural biochemichal process where yeast consumes the natural sugars in grape juice and converts them into alcohol, carbon dioxide and heat. At the end of fermentation, grape juice is converted into wine.

Oak imparts flavor, aroma and texture into wines through fermentation in oak barrels. These barrels act as gentle, breathable vessels that add complex notes and improve the wine's overall structure and mouthfeel.

Wine clarification is a process winemakers use to remove suspended solids, such as dead yeast (lees), grape skins, pulp and proteins.

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.

Dosage is the final step in producing traditional sparkling wine (such as Champagne) where a small amount of wine and sugar, known as liqueur d'expédition is added to the wine after sediment is removed (disgorgement), just before corking.

Racking refers to the process of transferring wine from one tank or barrel to another using gravity rather than a pump to separate clear liquid from sediment.