The following is a list of common measurements and additions made to wine during the wine's journey from vineyard to bottle.
Brix
Yeast
Temp
Nutrient
RS (Residual Sugar)
Enzyme
VA (Volatile Acidity)
Tannin
Free SO2
SO2 (Sulfur Dioxide)
Total SO2
Tartaric Acid
pH
H2O (Amelioration)
TA (Titratable Acidity)
Malic Culture
Malic Acid/Lactic Acid
Fining Agent (Bentonite, Albumin, etc)
Potassium (K)
Oak Adjunct (Chips, Beans, Staves, etc)
Alcohol
Juice Bleed (Saignee)
Common Wine Measurements & Additions is tagged with: Winemaking.
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