GLOSSARY · TERMS OF THE TRADE

The words winegrowing takes for granted.

Sixty-one terms from the vineyard, the cellar, the paperwork and the business — explained briefly, with no sales pitch in between.

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Append-only A method in which entries are only ever added, never altered and never deleted. Audit-proof record keeping Records that cannot be altered, are complete, and can be followed.

Batch A defined quantity of wine that is treated and tracked as one unit. Blending Bringing several wines or musts together into a new one — with every consequence wine law attaches to that. Bottling The move from vessel to bottle — the point at which a batch becomes articles with stock.

Cellar book The record of every movement and every treatment in the cellar that wine law requires.

Enrichment Raising the natural alcohol content by adding sugar or concentrated grape must.

Fining A treatment that binds cloudy matter and clarifies the wine — with bentonite, gelatine or plant-based agents.

Lot number The marking by which one bottled lot can be identified beyond doubt.

Must weight The sugar content of the must, measured in Germany in degrees Oechsle.

Oenological practice Any permitted intervention on the wine that has to be recorded — from deacidification to filtration.

Racking Moving the clear wine off the lees into a clean vessel. Reversing entry A new entry that cancels an earlier one — instead of deleting it.

Traceability The duty to be able to show, for any product, one step back and one step forward.

These terms in daily use, not in a glossary. The tour shows where each of them turns up in VINORUM — in sixteen units at your own pace.