Yield

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.

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.

Yeast in wine is a microscopic, single celled fungus, typically Saccharomyces cerevisiae, which triggers fermentation by transforming the sugars in must into ethanol and carbon dioxide. Yeasts are essential for converting grape juice into wine and they determine its final alcohol content, aroma and flavor profile.

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

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.

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.

TCA stands for 2,4,6-trichloroanisole, a chemical compound that causes "cork taint". It forms when natural fungi in corks or wooden barrels interact with chlorine in cleaning products, resulting in musty, moldy or wet cardboard aromas in 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.