Regional Cellars - Wine Terms (M)

A B C D E F G H L M N O P R S T U V Y

Maceration – Is the winemaking process where tannins and other chemical compounds are taken from the grape so they can be added to the wine. Basically a time where the clear grape juice is in contact with the more solid parts of the grape.

Malic Acid – One of the two main acids present in wine (the other being Tartaric Acid), present in most fruits.

Malolactic Fermentation – A secondary fermentation process where Malic acid is converted into Lactic acid, lowering the overall acidity of the wine.

Must – After crushing, the leftovers skin, seed and stem.