Pruning

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.

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.

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.

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.

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.

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.

Irrigation is the artificial application of water to vineyards to provide the necessary 25-35 inches of annual water in dry 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.