Yield

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.

Pruning is the essential act of cutting back dormant grapevines to remove old wood and limit the number of future buds. It is important for managing vineyard health, controlling grape yield and improving fruit quality.

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.

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.

Viticulture is the branch of science that deals with the study, cultivation and harvesting of grapes specifically for winemaking. It includes all vineyard activities, such as planting, pruning, training vines, soil irrigation and pest control.

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

Oxidation is a chemical reaction that occurs when oxygen in the air comes in contact with the alcohol in wine, converting ethanol into acetaldehyde, then acetic acid. It causes wines to lose their vibrant colors and reduces fresh fruit aromas.