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Glossary

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Search results for: Inoculation

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Inoculation: The process in which a winemaker introduces yeast to the must to kick-start fermentation.

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Yeast: Micro-organisms that convert sugar to alcohol and carbon dioxide in the process known as fermentation. The predominant wine yeast, saccharomyces cerevisiae, is the same micro-organism that ferments beer and makes bread dough rise.
Native Yeast: Also known as indigenous yeasts, these are yeasts that occur naturally on the grapes or in the cellar, rather than commercially cultured yeasts; both are used for fermentation. Some argue that native yeasts are more authentic, but most producers favor the reliability of cultured yeasts.
Winemaking: Largely synonymous with "Vinification," winemaking is the process by which harvested grapes are crushed, fermented (and otherwise manipulated through yeast inoculations, temperature control, punch-downs, pump-overs, racking, oak-chip additions, filtering, etc.), aged in barrel, steel tank or other vessel, and finally bottled.

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