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The Crush refers to the period in late summer or fall when harvested grapes are mechanically broken to rupture their skins and release the juice, initiating the winemaking process.

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.

Anthocyanins are natural polyphenol pigments located in the red grape skins, responsible for the red, purple and blue colors in young red wines. They determine the wine's hue, shifting from vibrant red to brownish orange as they age.

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.

Sulfites (sulfur dioxide or SO₂) are chemical compounds naturally produced by yeast during wine fermentation. They act as preservatives, also commonly added by winemakers to prevent bacterial growth, spoilage and oxidation.

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

The harvest marks the end of the vine growing cycle, typically occuring between August and October in the Northern hemisphere. It is the stage where ripe grapes are picked from the vineyard to begin winemaking.

Lactic acid is a soft organic acid produced during malolactic fermentation of wines. It smoothens the wine's total acidity, increases pH and adds creamy, buttery or velvety textures and flavors.