Glossary extracted starting with automatic seeds, with BOW for the domain fod and language EN

breathalyzer	A device for field-testing breath to (roughly) determine blood alcohol content
lupulin	The yellowish resin found under the petals of hop flowers
ale conner	An obsolete English community position of official government ale taster
rosemary	Also an herb in the mint family, rosemary comes from the needle-like leaves of an evergreen shrub
bombard	Bomb filter
pasteur	Louis Pasteur, the "father of modern winemaking, and pasteurized milk," did his famous research at the town of Arbois in France's Jura region
sanitizing solution	A dilute solution containing a small amount of a chemical sanitizing agent, mixed with water. Typically used for soaking equipment, or applied to equipment by wiping or spraying.
cali	Calicross
on-trade	Opal
mash filter	Mashing
air-dried malt	Air rest
present gravity	Pride of Kent
metered dispense	Methylene blue
canned vegetables	Pickled foods
carlsberg polska	Polish subsidiary of the Carlsberg Group
smooth	Even more approachable and velvety than a round wine
brix	A standardized scale to measure the sugar content in grapes before fermentation
catabolite repression	Catechin
shift	The amount of hours spent at one's job, measured from moment you walk into the door, till the time you walk into your house
perlite	Perlon
pistachios	Walnuts
polyclar	A beer clarifying agent, added after fermentation is complete. Polyclar is essentially a form of powdered plastic (nylon); it works by attracting haze-forming compounds, and causing them to precipitate (settle) out of solution.
mostgewicht	Must weight which is the weight of sugar in the grapes at the time of the harvest
organic winemaking	A style of winemaking using organically grown grapes and a minimum amount of chemical additives such as sulfur dioxide.
norske ølvenners landsforbund	Northdown
ncgr-corvallis – humulus germplasm	NCYC
cultivar	A current "in" word to mean cultivated variety
fermentable sugars	Sugars that can be fermented using yeast
ball mills	Ball valve
color	White, red, and rosÖ{each of which has its own spectrum from light to dark
brilliance	description of beer in terms of clarity and effervescence
pet	polyethylene (plastic)
krug	Type of beer glass with a handle
crash cooling	Creamer
biological haze	Birth scar
enkel	Enterobacter agglomerans
lingering	A reference to the amount of time flavors remain in the mouth after a wine is swallowed or spat
carlsberg gushing test	Carlsberg Laboratory
white malt	White mould
pint	Pint glass
acetone	(CH3COCH3) - A chemical compound that tastes like medicine or solvent
panaché	Papain
halbbogen	A German training system whereby the vine is pruned to one cane of about 15 buds' length, and is arched in the middle over a wire about 25 cm/10 in above the base and end of the cane
1 acre inch	Mathematical term that defines the amount of water that 1 inch delivers to an acre of land.
ragi	Rainier uni-tank
scandinavian school of brewing	Schalk continuous fermentation system
fromental noir	Bergeron in the french Savoie region and Fromenteau, the latter name not to be confused with the Fromenteau (Gris) variety
headspace	Valley Mill - A roller mill designed for home brewing use, manufactured by Valley Brewing Equipment. Like the other mills available to homebrewers, the Valley Mill has a very loyal following. Similar to the Maltmill, but with a larger standard hopper, and parallel roller adjustment. (See mill wars.)
hop extract	Resins and oils extracted from hops using organic solvents or liquid carbon dioxide.
off-colored white wine	A slightly misty or off-color white wine can often be clarified and decolored using egg shells
carbon dioxide	A gas consisting of one part carbon and two parts oxygen released during fermentation.
box maltings	Brackling
lubelski	Lublin
disaccharide	maltotriose - A sugar molecule consisting of three linked glucose molecules. While normal brewers yeast can ferment maltotriose, a common yeast mutation can result in yeast which is unable to ferment this sugar, resulting in unusually high ending gravities, and overly sweet beer. See also trisaccharide.
diet beer	Dihydro-isohumulones
grits cooker	Groll Josef
pin	Unit of beer measurement
condensing font	Condition
mali plavac	variety found in Dalmatia - (a province of Croatia, also part of the former Yugoslavia) - contains several mutated varieties
appellation	Fr
yogurt	Cream, cream cheese, sour cream
ph	potential hydrogen (acidity)
blown malt	Blsanka
vertical stillage	Verticillium wilt disease of hops
g-2963	Seedless tablegrape variety with unknown parentage released by the Missouri State Fruit Experiment Station in 1983
gelatinization	The transformation of starch from a solid crystalline form to a liquid soluble form
oyokpo	Ozonisation
vidal blanc	Vidal Blanc is a hybrid variety of white wine grape with high sugar levels in colder climates and good acid levels
phosphorylase	Phytic acid
unterteig	Urbock
burton union set	Burton union system
acetylsalicylic acid	Artificial food coloring and flavoring
aeration	Process of infiltrating air or oxygen into wort, performed at various stages of the brewing process and avoided at other stages
lage	Individual vineyard site.
cockspur	Cocktail
white riesling	Has good winter hardiness and bunchrot resistance
barley quarter	Barmigen
simcoe	Simon impact abrader
vitis labrusca	A breed of grapes native to North America
respiration	The process whereby plants use oxygen to burn fuel (usually sugar) to create energy for their own growth, development and fruit production
fruit wine	A fermented alcoholic beverage made from non-grape fruit juice which may or may not include the addition of sugar or honey
primary filtration	Priming
düssel	Dust explosions
product release tank	Profibus
topaz	Top box-drum malting
baltic/imperial porter	Traditionally strong, sweet and bottom-fermented beers
bottom trough	Bouza
p.i. 288688	A sport mutation of the V.vinifera x V.labrusca Niagara variety (see above), this cultivar is one of the most popular table grapes of Brazil.
grapey	(see also VITIS LABRUSCA elsewhere)
chlorophenols	Family of chemical compounds, which are formed when chlorine combines with organic compounds called phenols that typically have a medicinal or plastic-like taste. Something akin to the taste of Band-Aids
aseptic	The characteristic of a chemical (like sulfur dioxide or sorbic acid) to kill unwanted or beneficial bacteria.
trujidera	Productive, formerly rare, variety that yields juice generously with big, compact clusters of fruit
speciality malts	Specific bed volume
alpha amylase	One of two main enzymes used in starch to sugar creation in malted grain mashing.
rémuage	See "riddling".
asahi vessel	Aspergillus oryzae
density meter	Depth filtration
schalk continuous fermentation system	Schankbier
brett	See brettanomyces.
ined glass	An oversized glass with an etched line at the pint and/or half-pint mark
yeast food	Yeast generation number
chill-proofing agents	Chimay
vegetable gum	Vegetable starch
pike	Pils
bar	US: Any on-premises establishment that sells alcohol
germination	Process of barley grains starting to grow and sprout rootlets (as occurs during kilning).
dimethyl sulfide	A sulfur compound
brix	See Balling.
vital gluten	wheat bran
devicenet	Dextrinisation equivalent (DE)
phylloxera	An otherwise beautiful, brilliant yellow, microscopic aphid which lives on vine roots by sucking their juice
flocculins	Flooded font
oberlin 595 s.p	a Gamay based french-american hybrid developed by his father-in-law, in the cross with Goldriesling that created the offspring cultivar
restrictor plate	Retrogradation
osmosis	The natural movement of fluids through a membrane or porous partition such as a cell wall
striking heat	Stripping
corn syrup	A sugar syrup which have been manufactured from corn. May contain flavorings (e.g
koppaklear™	Koŕal
grain mill	A mechanism that grinds grain or cracks the outer husk
fluoride	Flute glass
must weight	The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol.
ergosterol	Erntebier
geotrichum candidum	German degree of water hardness (°dH)
lemma	LG Auto haze meter
petiole	The stem which attaches a leaf to its main branch or shoot
maceration	The period of time grape juice spends in contact with the skins and seeds.
wheat germ	Wheat gluten
keg racker	Kent Goldings
qualitätswein	A designation of better quality German wines
g-994	Introduced 1947 by the Missouri State Fruit Experiment Station as derived from a Captain x Terret Monstre cross
green bullet	Greenburg
pyrodextrins	Pyrolysis mass spectrometry
admiral	Ageing
high gluten flour	high protein flour
chimb	Chime
vdk	VDK analysis
oxidation	The degradation of wine through exposure to oxygen
casting	Catabolite inactivation
capsule	The plastic or foil that covers the cork and part of the neck of a wine bottle.
dropping system	Dropping tank
diatomaceous earth	Filtering material made of silica from single-cell fossils.
hexahydro-iso-α-acids	High alpha hops
couch frame	Couching
yeast	A unicellular germinating fungus
saint nicholas of myra	Saint Urban of Langres
plate mill	A grain mill which crushes the grain between textured metal plates (one fixed, and one rotating). Plate mills are less desirable for brewing than roller mills, because the shearing action created by the rotating plates tends to shred the grain husks. The Corona mill
propagation	Propargite
concord	requiring similar pruning and yield control
chocolate and cream candy	Coffee creamers
ascb	American Society of Brewing Chemists
adlupulone	Admiral
primary fermentation	Initial fermentation process taking place between 5-7 days and takes up around 80% of fermenting process
starch	Starch is the primary component of grains most commonly used in brewing. Starch is converted into sugars by amylase enzymes during mashing. Starch is not directly fermentable by brewers yeast, although certain bacteria can readily digest it.
4-ml and 8-ml test	Fourquet
transfer method	A method of sparkling wine production
centrifuges	Cereal cooker
polish pale full lager	Full-strength, smooth, bottom-fermenting pale lager
bbt	BCCM
meristematic tissue	The growth tissue of a grape vine, located in the cambium, shoot tips, buds, root tips and flower
fermentable extract	Fermentable residue
reverse osmosis	Rhanella aquatilis
marynka	Märzen
first gold	First runnings
higher dextrins	High-fructose corn syrup
scuppet	Scutellum
maturex	Mbweje
rho strains	RiboPrinter
water alkalinity	Water hardness
hopfen	Hopfenkessel
chalk	See calcium carbonate
dort	Dortmunder adambier
cone	The flower of the hop plant.
overgrown corns	Oversized glasses
mealie beer	Mealiness
vino de mesa	Sp
time to attenuation	Time to diacetyl specification
verband	An association.
copper oxychloride	Coriolis flow meter
alte reben	Literally, old vines, in French called vieilles vignes
fermentation	The process by which yeast converts sugars into alcohol and CO2.
imperial gallon	See Gallon.
brix	One of several hydrometer or saccharometer scales denoting the density of liquid (must, juice or new wine) in terms of specific gravity
botrytized grapes	Grapes that are affected by botrytis
endosperm	Engerth malting system
refractometers	Tests sugar level in grapes.
laminarinase	L'Association des Brasseurs du Canada
cauliflower head	Caustic soda
off vintage	A year in which growing and harvesting conditions were not optimal
burton snatch	Burton union set
albariño/alvarinho	Albariño is the primary grape used to make dry white wine in the Rias Baixes (Lower Inlets) section of the Galicia region of Northwestern Spain
hop pocket	A burlap sack about 6 ft high that is used to store and transport hops
sweet	The taste sensation of sugar
round	(see also REFINED)
torrefied dextrins	Torrefied grains
hop extracts	Hopfen
end gravity	Endopeptidase
downy mildew	DPV
high-maltose syrup	High-osmolarity glycerol (HOG) pathway
dilution rate	Dilution water
schwefel	Gravel
disaccharide	A sugar molecule consisting of two simple sugars (monosaccharides) linked together. Maltose (malt sugar) and sucrose (table sugar) are both examples of disaccharides.
penny ale	Peptides
plato	System of measuring the sugar content of a solution (e.g
enzymes	Catalysts that are found naturally in the grain
nitrogen	Nitrogen catabolite repression
shaving cream	Sunscreens or tanning lotions
formazin	Formazin turbidity unit (FTU)
keuper	Clay and slate soil.
sankey	The common fitting for beer kegs in the US
bri yeast vitality apparatus	Bromate
tardif de bourgogne	Target
chibuku	Chibuku process
half and half	Hallertau Mittelfrüh
busser	1} One who cleans off utensils, plates, and trash from empty tables
brewpot	see Boiler.
pigment strand	PIKE
density	The weight of a solution compared to the weight of an equal volume of pure water
neuzuchtungen	A term for New grape crossings
norkies	Norske Ølvenners Landsforbund (NORØL)
fermentation	The process in which an organic substance is converted into another organic substance and carbon dioxide to generate energy by a (micro)organism in the absence of oxygen
liqueur de tirage	Fr
canopy	The leaves on grapevines
monosaccharide	A sugar consisting of a single ring-shaped molecule
foam collapse time	Fob
safír	Sahti
hydrolyzed plant protein	Hydrolyzed vegetable protein
seidel	A German beer mug usually holding 1/2 liter
fobbing	Fob detector
clone	A vine that has been propagated by vegetative means rather than sexual reproduction
beet sugar	Refined sugar produced from sugar beet juice, one of the two forms of common table sugar (the other being cane sugar). Sometimes used as a source of fermentable sugars in English and Belgian beers, and for bottle priming.
platometer	PLC
haffman haze meter	Halcyon
sherry	A fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor.
bloom	The greyish, powdery film which occurs on grapes in the field, and which contains traces of waxes, wild yeasts and dust.
märzen	Masato
dortmunder beer	Double decoction mashing
enzyme-linked immuno-absorbent assay	Eosin Y
gelatin or gelatin finings	Unflavored gelatin, yes, direct from the kitchen cabinet can be used as a clarifying agent
proanthocyanidin-free malt	Process water
super cascade	Super Galena
dropping can	Dropping system
anaerobic fermentation	Fermentation in the absence of oxygen, whereby yeast harvest matter and energy by processing sugar into alcohol, carbon dioxide, and important flavor byproducts.
boadicea	Bobek
stabiquick	Staling aldehydes
gay-lussac equation	Gay-Lussac, Joseph Louis
remuage	Fr
three packers' rules	Three threads
primary	A term used for a fermentation vessel that is used for the initial fermentation process before the beer is transferred to a secondary vessel.
gliadins	Globe valve
saint brigid	Saint Florian
belgian strong dark ale	Strong, medium or full bodied Belgian Ale that is dark brown in colour
sauvignonasse	In California the grape known as Sauvignon Vert is probably a Muscadelle variety clone.
microclimate	The climate within a small, defined area
seyve villard 18-283	Complex variety derived from a Chancellor x (Le) Subereux cross
candle filter	Canning
beard	Bed voidage
bromelain	Bromopyrogallol red
airlock	A device used to seal a fermentation vessel
autoclave	A device which sterilizes through the use of extreme heat.
damson-hop aphid	Danish Brewers' Association
pvpp	PVP-silica
buntsandstein	A type of red sandstone.
fidelio	Fieldbus
airlock	A small device, usually affixed to the top of a fermenter. An airlock allows the CO2 produced during fermentation to escape, while not allowing airborne contaminants to enter. Most airlocks contain some sort of liquid and work much like the P-trap under your sink; flow goes from the high pressure side to the low pressure side.
whirlpool	A configuration at the bottom of a vessel to separate trub from liquid during emptying
chit malts	Chlorination of water
residual extract	the sugar left over after fermentation
husk	Dry outer covering of certain cereal seeds (and fruits).
ficin	Fidelio
soutirage	Fr
carbonation	The amount of carbon dioxide in suspension in a liquid.
hearty	(see also STURDY)
yeast	The unicellular fungi used to convert sugars into alcohol & CO2
catabolite inactivation	Catabolite repression
faro	A lambic blend, sweetened with additional sugar
gemeinde	Term for a village or Parish.
coolship	Coombes
pombe	Ponto
amadori rearrangement	Amarillo
grosslage	A collection of einzellagen under one name.
breaded foods	Cake
reserva	Sp
savinja goldings	Savinski Goldings
aquifer	Arabinoxylan
tower brewery	A multi-story brewery that eliminates pumps by having the process follow gravity downhill
belgian lace	A white latticework of foam that is left on the sides of a glass.
manifold	A device used at the bottom of a lauter tun, to strain the wort from the grain. Manifolds are commonly constructed from pieces of metal or plastic tubing, connected in a flat ring or "H" shape, into which holes or slots have been cut. The tubing is attached to a fitting which passes through the wall of the lauter tun, to allow the wort to be drawn off. Manifolds can also be constructed using pieces of welded tubular metal screen. See also false bottom.
balling	Also known as "Brix." The Balling scale on a hydrometer is commonly used by winemakers and commercial brewers in the same way the Specific Gravity scale is used by Brewers
cdc kendall	CDC Polar Star
vinifera grapes	The classification for the type of grapes specifically used for winemaking ("wine grapes"), as opposed to common table grape varieties
calcium carbonate	Chemical compound with the formula CaCO3, a.k.a
hectare	A metric measure that equals 10,000 m² (2.471 acres).
vlb s7 medium	Vojvodina
α-humulone	Humulus japonicus
semi-generic	Wines made in the United States but named after places that the Alcohol and Tobacco Tax and Trade Bureau requires be modified by a US name of geographic origin
top temperature	Top trough
x-α-gal test	Xanthohumol
near beer	Necrotic crinkle mosaic disease
graf	On the label may refer to the owner if he is a count.
malt extract	Malthus detection system
fry	usually ripens in early to mid-season and is recommended for use as a tablegrape with excellent flavor where grown in the Gulf or Deep South states of the U.S.A.
punch down	To push the cap down into the fermenting liquid to wet it and facilitate colour and flavour extraction
secalins	Secondary dormancy
water	Water that, opposed to soft water, contains more amounts of minerals such as calcium, iron and magnesium.
formazin turbidity unit	Formol nitrogen
einzelpfahlerziehung.	A vine individually trained to a single stake
canopy	The leaves that grow on a grapevine that deliver nutrients to the grapes as well as shade the fruit during the high temperatures in the summer time.
acid malt	α-Acids
arnou of oudenaarde	Arnulf of Metz
degree brix	Degree Gay-Lussac
goblet	Beer glass in the shape of a round bowl
caviar	Roe (fish eggs)
challenger	Chamant
pachwai	Pacific Gem
gran reserva	Sp
dried fruit	Potato chips
leaf water potential	Measures the potential amount of water held in the leaf of a plant
low alpha hops	Hops having a low alpha-acid content. Many of the preferred varieties of finishing hops are low alpha (though there are exceptions).
germination	The start of enzyme development during malting.
springmaischverfahren	Spruce beer
abbey beers	ABD medium
botrytis cinerea	Commonly referred to as "botrytis," this is a fungus that attacks individual grapes
brussels lace	Foam left on the sides of the glass
farina	gluten
triploid hop varieties	Tristimulus
golden promise	Goldings
winegrowing	One of the most accurate descriptive words in the science of wine, but one of the most misunderstood also
shekar	Shelf cooler
plavis	Ripening early in season it produces a dense, medium size cluster of med/large brown freckled golden yellow berries
college-ales	Colloidal stability
efficiency	See extraction efficiency.
epicatechin	Epigallocatechin
closed square	Clusters
custard	Nougat
aber yeast biomass monitor	Abrasion
bunghole	The hole in the side of a wine barrel through which the barrel is filled and emptied.
sulfur dioxide	Potassium bisulfite or potassium metabisulfite
green vitriol	Grimmett
fat	Fills the mouth in a positive manner
limbus	Lime water
organic wines	Wines produced in accordance with organic guidelines, using less sulfur dioxide, and without chemicals.
zygosaccharomyces bisporus	Zymocin
jonsson drum malting system	Josef Groll
newdale	NewFlo
buffer tank	Bühler–Miag disc mill
crabtree effect	Craft brewing
nathan vessel	National Institute of Agricultural Botany (NIAB)
firm	(see AUSTERE)
rolling silverware	1} To take a napkin and wrap it around a fork, spoon, knife, or any combination there of, and tie off with a piece of string or sticky paper
ethyl hexanoate	Ethyl octanoate
kashiri	Kauri pine
zymergy	The study of the fermentation process.
hulupones	Humularia
trisaccharide	A sugar molecule which consists of three linked simple sugars.
open vertical cooler	Optic
jetting machine	An automatic machine used to wash bottles.
kauri pine	Keeve
malt modification	Maltose equivalent
malic acid	A naturally occurring acid found in apples, cherries, grapes grown in less sunny regions, and certain other fruit
qualitätswein bestimmter anbaugebiete	A designation of better quality German wines from recognized viticultural areas
grain bag	A fine mesh bag, usually made of nylon or cotton
mini-fermenters	Minipin
chateau	Fr
wset	Wine and Spirits Education Trust
low alpha hops	hops with a low alpha-acid content (typically between 2 - 5%)
primary fermenter	Container used for first phase of fermentation
concord	Very vigorous when first planted but growth slows down eventually with suitable pruning.
vdk analysis	VDK cycle
yeast	A microscopic unicellular fungi responsible for the conversion of sugars in must to alcohol
auxerrois	Has an extensive current listing of more than 50 variety synonym names in the (above) Geilweilerhof database
newport	NFC tipple
diastatic power	See Lintner.
arnoldus group	Arnou of Oudenaarde
counter mount	Coutts continuous fermentation system
bccm	Beading
acker meal	Couscous
fahrenheit	A temperature scale where the freezing point of water is 32° and the boiling point is 212°
ribier	Is one of the parents of the Michele Pallieri cross variety
drip tray	Dr Lange haze meter
handle	A beer glass or mug with a handle
wine cellar	A cool, dark location in which wine is stored, often for the purpose of ageing.
freeflow dispense	Free oxygen radicals
brackling	Bractwo Piwne
freiherr	On the label may refer to the owner if he is a Baron.
appellation d'origine contrôllée	International protection for a product so it can be produced only in a set territory
malternative	A malt-based drink that usually contains grain neutral spirits (vodka) with a fruit taste
aerobic	Any chemical process that requires oxygen.
maltodextrin	Unfermentable sugars that come from corn or any other starch
altar wine	The wine used by the Catholic Church in celebrations of the Eucharist.
production water	Product release tank
anaerobic	When describing an organism, such as a bottom-fermenting lager yeast, it means that it is able to metabolize without oxygen being present.
green harvest	A harvest (or cutting) of the grape clusters that are either poorly positioned relative to sun exposure or are not ripening as expected for various reasons
honey	Bee vomit
wine thief	Sampling tube made from clear glass or plastic tube having a narrowed opening at either end
disaccharide	A sugar molecule consisting of two simple sugars (monosaccharides
sales gravity	Salmon, E.S.
chalk	See calcium carbonate.
pruning	The act of cutting off various parts of grape vines, usually in winter when the vines are dormant
climatic regions	A system for identifying the suitability of an area for grape growing and winemaking by the amount of heat received from the sun during the growing season
tannisol tablets	Proprietary product that contains potassium metabisulfite
dilution water	Dimethylpolysiloxane
iso-α-acids	Iso-α-adhumulone
lobster	Oysters
temperature-programmed infusion mashing	Temporary hardness
fermentation vessel	A large, sterile container where fermentation takes place.
naturrein	Term used on the label to designate an unchaptalized wine before the german wine law 1971.
fret	Friabilimeter
branded glassware	Braugersten-Gemainschaft e.V
nucleate boiling	Nucleating glassware
seeger grain turner	Seidel
mug	Beer glass with a handle
arnold of soissons	Arnoldus Group
cdc polar star	CDC Stratus
carboy	A fermentor in the shape of a drinking water tank, the advantage of which is minimal surface area exposed to air contact (which can lead to oxidation and infection)
barmigen	Barnes bush
kies	Gravelly soil.
pasteurization	The process of heating finished beer to kill most of the spoilage organisms in it, stabilizing it against microbiological spoilage
reserva	Spanish and Portuguese term for a reserve wine.
soft water	Water that, opposed to hard water, contains only small amounts of minerals such as calcium, iron and magnesium.
free amino nitrogen	Freeflow dispense
weissbier	Weizenbier
cold sterile filtration	Cold sterilisation
cascade	Casella mill
merlin wort boiling system	Metalaxyl
tetra	Tetradifon
ecotherm wort kettle	Echter Mehltau
vienna malt	Vital stains (dyes)
modified food starch	modified starch
surfactants	Svenska Ölfrämjandet (SO)
cracker meal	enriched flour
basi	Baudin
schooner glass	Schwann, Theodor
granulated derivatised cellulose	Gravibeam
low-alcohol beers	Low Kräusen
oberlin 595 s.p	developed by his father-in-law, as the cross with Goldriesling in order to create the offspring cultivar
knives	Kolbach index
braugersten-gemainschaft e.v	Bravo
burnt	See baked.
cellulose filter aid	Centennial
pecans	Pine nuts
tanky	Synonym for "stale".
urhell	Urwaga
high-osmolarity glycerol pathway	Hildegard of Bingen
gibberellic acid	Gilbertini Nucleocounter
zwickelbier	Zygosaccharomyces bisporus
chile beer	Pale lagers brewed with Chile pepper.
armillaria	A soil fungus, hArbored by oak roots which is particularly devastating to grape vines
fermentation	A chemical reaction in winemaking
grain trier	Grain turners
etikett	The wine Label
rosy rustic moth	Rotary brush strainer
low extract efficiency	Crush too coarse
ferulic acid	Ficin
zuria	Also label names may be variously spelt as Hundarribi Zuri or Hondarrobi Zuri etc
ph strips	Not as accurate as pH meter, but dipped into solution and then compared to a colored chart to determine pH level.
lese	The harvest.
pvp-silica	Pycnometer
suds	Originally soapy water
vineland 53033	Derived from a cross between the Alden and Verdelet cultivars
yeast	Living plant microorganisms that convert sugars to alcohol and carbon dioxide.
body	A tasting term referring to viscosity, thickness, consistency, or texture
orval	Ostertag bucket-and-chain turner
cross cells	Cross-flow filtration
yeast cytology	Yeast-derived flavour compounds
attractive	The winetaster liked it anyway
vegetal	(see also EARTHY, LEAFY, YEASTY/YEASTLIKE)
degree saccharin	Degree Twaddle
pourriture noble	French term for noble rot, or Botrytis cinerea.
double mashing	Double-tube sampling spear
hallertau mittelfrüh	Hamelin
gu	GU - see Gravity Units.
soft peg	Soft resins
oechsle scale	Off-trade
landot 4511	Cold-hardy French-american hybrid variety with complex French/American hybrid cultivars (ie
pine nuts	Pistachios
cryoextraktion	The controversial process of artificially freezing grapes in order to produce sweet ice wines is not used in and not necessary in Germany or Austria.
cap	The mass of solids pushed to the top of a fermenting wine by the escaping carbon dioxide gas
brewster	Female brewer.
gluten	graham flour
arsenic-beer drinkers' disease	Artesian well
ahil	Ahtanum
ppm	Parts per million a comparative unit of small measure which is exactly as it sounds -- "parts per million parts of anything." For example, pounds of something per million pounds of something else, grams per million grams, etc
klebsiella	Kluyver effect
oud bruin	Literally, "old brown." Also called Belgian or Flemish Red Ales, oud bruins are a tart West Flanders-style of Belgian ale which derives it name from the dark reddish-brown color it gains from the use of Vienna malt in the brewing process
wind malts	Windisch–Kolbach units
toji	Tomahawk
kellerei	winery German wine wholesaler.
hot liquor tank	Tank for heating and/or storing hot water for use in mashing and sparging.
arabis mosaic nepovirus	Arnold of Soissons
stylish	(see also LIVELY)
spezyme gdc	Spheroconical dual-purpose vessel
ava	See American Viticultural Area.
funky	Defies precise definition
cuve close	Alternative name for the Charmat method of sparkling wine production.
atlas	ATTC
roe	Imitation seafood
happoshu	Hard multum
lupulin gland	Lupulone
sinapic acid	Single-use CIP set
albumin	Apovitellenin
macadamia nuts	Pecans
willamette	Williams and Ramsden continuous fermentation system
diastatic power	The ability of the enzymes in a grain to not only convert their own starches into sugars but to extend to convert other grains (such as wheat, rye, or unmalted oats or barley) into sugar.
lavender	Lawrence of Rome
longevity	The length of time that a wine can age in the bottle before becoming undrinkable
diurnal temperature variation	The degree of temperature variation that occurs in a wine region from daytime to night.
villard blanc	(No other details as yet other than this cross variety is grown in Hungary, and elsewhere, and is one of the parents of the Bianca and Landot Noir cultivars).
yeast	Single celled organisms that convert the sugars in grape must into alcohol and carbon dioxide through the process of fermentation.
hydrogen sulfide	A foul-smelling gas, chemical formula H2S, which has a distinct odor of rotten eggs. While hydrogen sulfide can be a sign of a bacterial infection, it is also produced as a normal fermentation by-product by certain yeast strains (in particular, lager strains). When produced as a part of normal fermentation activity, the odor eventually dissipates.
vdk cycle	VDK management
alcoholic cirrhosis	a disease involving scarring and deterioration of liver cells as a result of chronic alcohol abuse.
wine institute	A trade organization of winery members headquartered in San Francisco for the purpose of advancing the business interests of its member wineries
permanent haze	Permanently soluble nitrogen (PSN)
brewing water treatment	Beer water treatments are used to prevent oxidation, to harden water for improved sugar extraction from grain, and to keep beer clear during chilling.
protein z	Proteolytic enzyme
tank	A vessel of large size to contain liquids.
stabilised hop pellets	Stabiquick
steeliness	Steel's mash mixer
radiometer haze meter	Radlermass
saccharomyces eubyanus	Saccharomyces pastorianus
silicone anti-foam	Silver
vdk rest	VDK stand
tip	1} Money left in exchange for a service performed
stuck fermentation	A fermentation that halts prior to completion, often brought about by too high a temperature in the juice, a deficiency of nutrients in the juice or a competing yeast strain that starves the saccharomyces yeast of key nutrients for a complete fermentation
vignoble	Fr
wine sulfites	Small amounts of sodium and potassium bisulfate are used directly in fruit juices used in wine making
unfiltered	Opposite of "filtered"
biodynamic	A style of organic viticulture following the methods of Rudolf Steiner
rho	Rhodamine 123
shakesbeer	Shamit
nitro-keg beer	Noble hops
ajon	Akcent
glume	Glutelins
amylase	The class of enzyme mainly responsible for breaking down starch to fermentable sugars during malting
orion gris	V.vinifera red-wine creating variety sparsely grown in the Valle d'Aosta region of N.E Italy
winter pruning	Technique used to cut back canes on a vine to reduce the number of buds in the following growing season
charming	A comment applied to wines that don't quite fulfil the first expectations
turbidity	Suspended sediment or proteins.
bran	cereal extract
carboxypeptidase	β-Caryophyllene
viñedo	Spanish for vineyard.
karyotyping	Kashiri
roasted malts	Roasting drum
oldsance	Someone who stops John Cleese on the street and demands that he does a funny walk.
nelson sauvin	Neoplanta
spruce beer	Squalene
nougat	Artificial nuts
dispense	Dispense data logging
sloop sa	Sloop Vic
bev-trace	Bid-ales
seawater	Secalins
bacterial diseases of hop	Bactometer
alpha-amylase	One of the two diastatic enzymes - the other being beta-amylase - that help convert the starches in grains into fermentable sugars.
fun-1	Furano Ace
egri csillagok	Clusters are loose, medium in size and mature in early mid-season
spatlese	Ger
owk	Oxine
vine variety	One of any number of distinct vines within a specific vine genus.
barrel	A liquid measure equal to 42 American gallons or about 306 pounds; one barrel equals 5.6 cubic feet or .159 cubic meters; for crude oil, one barrel is about .136 metric tons, .134 long tons, and .150 short tons.
g-1013	Medium size, black-skinned grape on large, compact clusters introduced in 1947 by the Missouri State Fruit Experiment Farm
carboy	Large plastic or glass bottle, commonly used as a fermentation tank. Widely available in 3, 5, 6, and 6.5 gallon sizes, with 5 gallons being the most common. Other sizes (both smaller and larger) may also be found on occasion.
aerate	the process of mixing air into wort, usually at the beginning of fermentation, to provide oxygen for the yeast.
corona mill	An inexpensive grain mill (of the plate mill type), which can be converted for brewing use. While it has a reputation for being somewhat difficult to adjust, and may cause a bit more husk shredding that a roller mill, it is a reasonable choice for an all-grain homebrewer on a budget.
autolysis	The enzymatic digestion of cells by enzymes present within them
werniche-korsakoff syndrome	a condition resulting from chronic alcohol consumption characterized by disorientation, cognitive deficits, amnesia, and motor difficulty.
côteaux	Fr
cayenne pepper	Made from the dried pods of chili peppers, this fiery spice is popular in Mexican, Southwest American, Indian, and Italian cooking
starch	Organic compounds consisting of very long chains of linked sugar molecules. Starch is the primary component of the grains most commonly used in brewing. Starch is converted (broken down) into sugars by amylase enzymes
green	A tasting term describing the grassy, herbaceous or vegetal taste of wines which were grown in too cool a climate.
ellis cup grain sampler	Elsasser
formol nitrogen	Fosetyl-aluminium
rich	Giving a full, rounded flavor impression without necessarily being sweet
lactose	Sugars from milk
ethylene vinyl acetate	Ethyl hexanoate
ph	Number used to express the degree of acidity and alkalinity of a solution
philmill	A roller mill designed for home brewing use, manufactured by Listermann Manufacturing. Like the other mills available to homebrewers, the Philmill appears to have a loyal following. Distinguishing features include true parallel roller adjustability, an overload spring (which prevents damage from pebbles or other foreign matter in the malt), and lower cost than its competitors. (See mill wars.)
mouthfeel	The perception of the density and viscosity of beer in the mouth, ranging from "thin" to "full"
doughing-in	Downy mildew
falscher mehltau	Farbebier
october beer	Oechsle scale
dunkel	A German word for dark, also a style of dark German lager beer
chalk	See Calcium Carbonate.
α-amylase	β-Amylase
water lock	See Airlock.
apparent attenuation limit gravity	Apparent extract
black rot	Fungus disease of grape vines.
pasteurize	The process of killing bacteria by heating wine or must to moderately high temperatures for a short period of time and then rapidly cooling it to 40°F or lower.
radlermass	Ragi
mash	A mixture of crushed malt, other adjunct grains, and water. The mash undergoes one or more temperature rests which activate various enzymes present in the malt. These enzymes break down proteins and starches in the malt, into simpler amino acids and sugars.
fermentation	Breakdown of organic substances, especially by microorganisms such as bacteria and yeasts, yielding incompletely oxidized products
saccharomyces diastaticus	Saccharomyces eubyanus
kay gray	Recent reports indicate some sensitivity to drought conditions, indicating a need for irrigation in dry years
burtonising	Treating water to make it similar to that of the Burton upon Trent region
shell	Structural element made to enclose some space
electron spin resonance	Electropositive ammonia caramels
tea	Many condiments
au gratin foods	Chocolate and cream candy
kurrunu	Kützing, Friedrich Traugott
oenosteryl tablets	A proprietary product containing potassium bicarbonate
temporary hardness	Temporary haze
carboy cap	A rubber cap (usually orange in color) which snaps over the mouth of a glass carboy. Has two holes, which can be covered with caps
graft	Attaching a cutting of a vine to different rootstock, usually to increase a vine's resistance to bacteria, insects, fungus, etc.
snap-in screen	This nylon-mesh screen is designed to be used with a funnel
barrique	Fr
square	Squeeze malting
hukster	Hull
fermentation	The process of growing a selected organism, usually a bacterium, mould or yeast, on substrate so as to bring about a desired change or to generate products of the cells' metabolism (e.g
ph	The relative measurement of alkalinity and acidity on a scale of 1 to 14 with 7 being neutral, 1 being most acidic and 14 being most alkaline.
mog	A winemaking abbreviation for "Material Other than Grapes"
glycerol	Glycogen
gallic acid	Gallocatechin
rainier uni-tank	Raka Ray medium
lauter	The process of separating spent grains from the water into which the grain’s sugars have been extracted by the mashing process.
chhaang	Chibuku
monopole	Fr
burton water salts	A mixture of minerals which may be added to brewing water, in an attempt to emulate the hard water of Burton-On-Trent, England
tower continuous fermenter	Tower malting
flemish brown beer	Flemish red beer
gallon	4 quarts
rummager	Rummer
hydrolyzed vegetable protein	Vital gluten
slide valve	Sloop
conical divider	Coning and quartering
glacier	Glassiness
fermentation	• (n.) The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol
water	(H2O) - Geez, you should have learned this in grade school.
california common/steam beer	A beer style dating from 18th century California
syrah	The recent discovery that the Petite Sirah variety extensively planted in California is identical to, and so is a synonym name for, the subject cultivar was complicated by the use of accessions from vineyards with the most reliable planting records which made it appear that the latter variety may also have been one of several other distinct varieties, all having grower support for the claim of legitimacy
water	Water alkalinity
hybrid	In viticulture, a new variety resulting from crossing two other (usually very different) varieties.
rebesorte	grape variety.
puncheon	A wine barrel that holds approximately 84 U.S
capsule	A decorative foil, plastic, or mylar sleeve placed over the cork and neck of a wine bottle.
kilning	Drying germinated barley to stop the process of converting starches to sugars
atp bioluminescence	Asua
raka ray medium	Rakes
quench	Quercetin
density bottle	Density meter
bravo	Brem
punching down	The process of pushing the cap of skins, seeds and pulp down into the juice during fermentation
helm unit	Hemicellulose
atttb	Abbreviation for the Alcohol and Tobacco Tax and Trade Bureau, a United States government agency which is primarily responsible for the regulation of wines sold and produced in the United States.
obergärig	Oberteig
saccharification	The process of converting starches to fermentable sugars.
irsch	Back to the Top of wine glossary
sooty mould	Sorghum
phlobaphene	Phosphorylase
montejus	Morex
bischöfliches priesterseminar	Catholic seminary in Trier that owns some excellent parcels of vines ion the Mosel.
minerals	Metallic elements normally found in water
yeast taxonomy	Yeast viability
hydrolysis	The decomposition of a chemical compound by reaction with water, such as the dissociation of a dissolved salt or the catalytic conversion of starch to glucose
isinglass	A gelatinous substance derived from the swim bladder of certain fish which is used as a fining agent
maderized	(see also SHERRIFIED)
botrytis	"Botrytis Cinerea", a mold or fungus that attacks grapes in humid climate conditions, causing the concentration of sugar and acid content by making grapes at a certain level of maturity shrivel
weizen glass	Weizenmalzbier
fermentation	[n] - a chemical phenomenon in which an organic molecule splits into simpler substances
lemony	Descriptive of a somewhat acidic white wine
old world	Regions of the world that have been producing wines for hundreds of years as part of the culture and heritage, often using traditional methods of production
cookies	Creamed foods
cereal cooker	Cerera
weizendoppelbock	Weizeneisbock
buloke	Bundessortenamt
ph	A measure of the acidity or alkalinity of a solution. Neutral pH is 7.0; values below 7.0 are acidic, while values above 7.0 are alkaline. The scale is logarithmic — so a pH of 5.0 is not twice as acidic as a pH of 6.0, it is 10 times as acidic.
gate valve	Gay-Lussac equation
beta acids	One of only 2 soft resin types found in hops
permeability	PET
glassware	Glass washing
bulgur	Durum
bühler–miag disc mill	Buket
kosher wine	Wine that is produced under the supervision of a rabbi so as to be ritually pure or clean
proofing	term for starting a yeast culture to an active state in order to lessen lag time.
marshmallows	Meat or fish cooked in batter
lg-automatic beer foam tester	Liberty
shive	The plug in a bunghole
vineyard	A place where grape vines are grown for wine making purposes.
filtration	Passage of beer through a permeable or porous substance in order to remove residual solids, usually yeast particles.
beerstone	A hazy calcium deposit that can be found on brewing equipment that hasn't been properly cleaned by chemicals.
aspect	The direction the vineyards face (North, South, East or West)
1 cup potato flour	1 1/3 cups rolled oats or oat flour
flavonoids	Flavonols
cumulative acidifcation power test	Curing
hanging fermentation	Hann
stock	See rootstock.
excess gravity	See Gravity Units.
zymocin	Zymomonas
southern saaz	Southern Star
detergents	DeviceNet
kaffir beer	Kafirin
biobeer	Biofilms
echter mehltau	Ecokeg
caco3	calcium carbonate (chalk)
hydrolyzed soy protein	Hydrolyzed vegetable protein
fine/coarse extract difference	Fining agent
alcohol	Shorthand term for ethyl alcohol or ethanol, a product of yeast fermentation
kuhlmann 319-1	Early ripening hybrid cultivar gaining popularity in the United Kingdom where it is used as a red wine producer
shandy	Sheaf cells
mustard	Mustard seed comes from the brown and white mustard shrubs native to Asia
short grown malts	Sicera
concord	it is resistant to Mildew and its general hardiness recommends it for difficult growing areas
iodophores	Ion exchange
liberty	Licensed premise
farina	Graham flour
pre-gelatinised adjuncts	Pre-harvest sprouting damage (PHSD)
lehm	Loam soil.
diastase/diastatic enzymes	Enzymes that convert the insoluble starches in grains into fermentable sugars during the malting process.
usda hop cultivar collection	Utility water
eau-de-vie	Fr
tilden drum malting system	Tillicum
moscatel de austria	Thought to have been imported early in the 20th century by Basque winemakers from Spain where it is currently grown in Galicia on the border with northern Portugal
slide culture	Slide valve
kjeldahl	KL-2B medium
trap filter	Trappist beers
dui	abbreviation for driving under the influence (of drugs or alcohol); each state varies in their definition and percentage.
quadrupel	Style of Abbey beer stronger than the Dubbels and Tripels
véraison	French term (now English also) for the onset of ripening of the grape cluster.
protein stand	Protein Z
block and bleed valve	Blom method for foam assessment
hupperath	Back to the Top of wine glossary
goda	Golden Promise
fermentation	decomposition process of certain organic substance, e.g., starch, in which a chemical change is brought by enzymes, bacteria, or other microorganisms
distillation	Heating a liquid to its boiling point, then condensing the vapors. Distillation can be used to purify water
cracker meal	Pasta
beta-hydroxy acid	Magnesium salicylate
crush	The process of crushing and destemming wine grapes just prior to fermentation
shelf cooler	Shell room
glassiness	Glass refresher
fermac system	Fermentable extract
cambium	Layer of living tissue under the bark and phloem tissue of a grape vine or other plant
ale-wife	Alexis
first choice	First Gold
stiva	Stokes' Law
zirifahnler	Adapts best to sandy soils but reported to have minimal tolerance of drought conditions
spheroconical dual-purpose vessel	Spherosome
acid washing	AC Metcalfe
ullage	The empty space above the liquid in a wine bottle (or wine barrel or tank) usually after long storage
mount hood	MRS medium
originalabzug	Term sometimes found on German wine labels to denote "Estate Bottled."
hydrolyzed vegetable protein	kamut
acrospire profile	Actidione
bitterfäule	Disease caused by the fungus Greenia uvicola that spreads in warm, damp weather attacking damaged over ripe tissues and causing a bitter taste in wine
alcohol control policy	A set of regulations and other measures restricting or otherwise controlling the production and sale of alcoholic beverages, often administered by specific government agencies.
bri mashing bath	Brink rate
enriched flour	farina
wheat beer glass	Taller version of a pilsner glass with thin walls, slight slope and solid base
smash brewing	Smoked beer
biodynamic wine	Like biodynamic agriculture in general, biodynamic grape-growing stems from the ideas and suggestions of Rudolf Steiner (1861.1925), which predate most of the organic movement
german purity law	Germination
midsouth	The vine's extreme vigor means it does well where other vines may not survive and does not need to be grafted.
viticulture	The science, art and study of grape growing
nougat	African, Chinese, Thai and other ethnic dishes
newflo	Newport
btf sanitizer	An iodine-based cleaner that is safe to use on glass, metal, plastic and stainless
capper	Makes it possible to cap beer bottles effortlessly.
igt	Abbreviation for "Indicazione Geografica Tipica", the lowest-ranking of the three categories of Italian wine regulated by Italian law.
pelican grain sampler	PEN
sack	An early English term for what is now called Sherry.
promitochondria	Propagation
gravies	Dried fruit
asti	It
starch conversion	The process which converts starches in the malted grain into fermentable sugars. Amylase enzymes are released from the malt, and then proceed to shorten the long starch molecules into smaller sugar molecules.
total loss cip set	Total soluble nitrogen (TSN)
ex-cellars	The price of wine directly from their cellar, before any shipping or applicable taxes are applied.
gilbertini nucleocounter	Gilliland classification of yeast flocculence
sicera	Sigma head value
svenska ölfrämjandet	Swan neck
soufflés	Tartar sauce
aubry test	Augustine of Hippo
southern hallertau	Southern Promise
nutrient pads	Nylon
starch	vegetable gum
tartar sauce	Waffles
plate mill	A grain mill which crushes the grain between textured metal plates. Plate mills are less desirable for brewing than roller mills because the shearing action created by the rotating plates shreds the grain husks. The Corona mill is the most commonly available plate mill.
total gravity	A measure of the total gravity points contributed be a given weight of grain with a certain gravity. Equals Grain Weight (lbs) * (Grain Gravity – 1) * 1000.
ausgewogen	Well Balanced
microcalorimetry	Micro-colony
beer analysis	Beerandhealth.com
ingredients	Carbohydrates, protein, carbonation, alcohol, different minerals as well as vitamins and water are contained in beer.
oxidation	Chemical reaction within beer due to oxygen, which can sometimes result in a stale aroma.
caudilie	Term defined in time-seconds
free-run juice	Juice that comes from the grapes under the pressure of their own weight, before any outside pressure is applied
pasteurisation unit	Pasteur, louis
anti-foam	Antigen I
picpoul	In the Cotes de St-Mont VDQS zone adjoining the Madiran AC of SW France it is known as the Gros Meslier
flemish red ale	Also called "Oud Bruins," Belgian or Flemish Red Ales are a style of Belgian ale which derives their name from the dark reddish-brown color it gains from the use of Vienna malt in the brewing process
sulfur taste or smell	This may occur after treatment with Campden tablets or potassium or sodium metabisulfite
α-acetolactic acid	Achel
balance hoppiness versus maltiness	The complexity of their interaction, and a measure of the brewer's art.
konvict	A Catholic refrectory for students in trier.a large part of its endowment is vineyard parcels on the Mosel.
eggs	Peanuts
lublin	Lucan
rice malting system	Ridomil
fermentation	This is the process of producing alcohol and carbon dioxide through the actions of yeast on grain-based sugars.
testinic acid	Tetra
hot liquor	Hot water used in mashing and sparging.
savinski goldings	SCADA
vlamingh	VLB
american amber/red ale	Medium-bodied, amber to red ales with a crisp finish
weinsberg s 341	Creates red wines from grapes that have every important red-wine variety suitable for central Europe in their genealogy, ie
original gravity	See specific gravity
body	The particular feel of a beer is described as full-bodied, medium-bodied, or light bodied, depending on the sense of thickness or thinness in your mouth.
dormancy	Dorothea of Caesarea
taste	Refers to the basic sensations detectable by the human tongue
nbb medium	NCGR-Corvallis – Humulus Germplasm
seyve-villard 18-315	Variety is derived from a Seibel 7053 x Seyve Villard 12-375 cross, the latter variety having the popular name Villard Blanc listed above
spur	A shortened stub of cane, usually formed by pruning the cane to a length of only two to four nodes (buds)
ρ-coumaric acid	Counter mount
top-cropping yeast	Top heat
hemicellulose	Henry's law
saccharification time	Saccharimeter
bud break	The time of year when new growth first appears in the vineyard
cashews	Chestnuts
de-alcoholisation	Debranching enzyme
steam stripper	Steeliness
vigneron	Fr
iodine test	A method of determining whether all the starches in a mash have been converted to sugar
amylase	Enzymes which convert starches to sugars. Seealso alpha amylase, beta amylase.
couching	Coulter counter
beerstone	a hard film created by the combination of calcium oxalate, protein and sugar that is formed when the same vessel is used repeatedly.
glass refresher	Glass renovation
sticklebract	Stiefel
nitrogen	(N) - An gas that, in beer, produces small, tasteless, bubbles and a tight head
reef process	Reeked hops
steam juicer	Used to extract juice from fruit.
sparge	A process that brewers use to rinse spent grains in a mash tun. The grains are sprayed with hot water in order to extract the remaining sugars from the husks.
ximénez	White-wine producer variety widely grown in Andalusia (south-central Spain) and mainly used in the production of sweet, late harvest, sherry fortified wines by using the solera/criadera system
lugol's iodine	Luke the apostle
rhone	Major river in southeastern France, flowing from Switzerland to the Mediterranean
bottom fermentation	Bottom trough
gypsum	see calcium sulfate
benzoates	Beta-hydroxy acid
hazardous use	Specifically, a pattern of alcohol use that increases the risk of harmful consequences for the user
schankbier	Schneible continuous fermentation system
cekin	Celeia
clipper	Closed square
diesel	(see also PETROL below)
cork	A wine bottle stopper made from the thick outer bark of the cork oak tree.
nucleocounter™	Nugget
pericarp	Periplasmic space
mash	A mixture of crushed malt, (possibly) other adjunct grains, and water. The mash undergoes one or more temperature rests, which activate various enzymes present in the malt. These enzymes break down proteins and starches in the malt, into simpler compounds (amino acids and sugars).
cake	Candy (some)
charge	Term used to describe the amount of malt used in a brew.
glimmerschiefer	A kind of mica slate.
habillage	Fr
nebuchadnezzar	A large bottle holding 15 litres, the equivalent of 20 regular wine bottles.
pretzels	Pudding
thiobarbituric acid value	Third beers
1 cup rye meal	1 - 1 1/4 cups rye flour
chloroplasts	Oval, chlorophyll-bearing structures inside the cells of leaves which act as tiny factories to produce sugar for plant growth from CO2 (in the air) and water
filtration	the process of removing suspended solids, primarily yeast and proteins, to increase clarity in the final product.
vigor	A measure of quality of growth expressed by a grape vine, as opposed to capacity which measures quantity of growth and development.
chondrus crispus	Church-ales
alleinbesitz	A vineyard which is owned by only one owner (monopole in France)
ammonium persulphate	Amos's Early Bird Goldings
wine making juice	Wine making juice is part of the ingredient kit
cinnamon	Probably the most common baking spice, cinnamon is made from the dried bark of various laurel trees, native to Sri Lanka and other regions
entire	Old beer style and earliest form of Porter
respiration	An aerobic and metabolic cycle which yeast performs prior to its fermentation cycle, during which oxygen is stored for energy and later use.
duftig	Fragrant
balché	Balling, Carl Joseph Napoleon von (1805–1868)
favorit	FBI
metalaxyl	Metered dispense
liquor	Brewer's term for water.
textured vegetable protein	Hydrolyzed plant protein
richard march	Founded in 1689 the brewery that became Shepherd Neame, the oldest brewery in England.
hazelnuts	Hickory nuts
lupulone	Lysine agar medium
alkaline steeping	Alpha
bottom fermenting	See bottom cropping.
micro-colony	Micronised grains
cap	The floating solids (skins and bits of stem) in a tank of fermenting red wine
edel-hell	Effective bed voidage
livetin	Ovalbumin
wld medium	WLN medium
roasting drum	Rochefort
nougat	Ice cream
fermentation maceration	The time prior to fermentation that the grape must spends in contact with it skins
mash tun adjunct	Mass krug
co2	See carbon dioxide.
antigen i	Anti-vacuum valve
flemish red beer	Flocculins
european dark lager	Medium strength bottom-fermenting dark-lager that is generally smooth, malty and well-balanced
caesar salad	Caviar
regional brewery	A brewery that distributes its products mainly throughout a local region
bernkaster doktor	The most famous vineyard on the mosel 3.2 ha
maillard reaction	Maischbottich
puncheon	Purl
enzymatic power	Enzyme
drauflassen	Dray
acid rest	A low-temperature rest (around 95F), which is done to lower the pH of a grain mash. Not commonly used by either commercial or home brewers. Quite frankly, I don't know any all-grain brewers who actually use one on a regular basis.
lowliner	Lubelski
luigi moretti	Founded, in 1859 in Udine, Italy, Birra Moretti
swan neck	Sweet gale
wellhoener continuous fermentation system	Westmalle
yeast generation number	Yeast genetics
pitching yeast	Pitching yeast dilution
inoculate	Introduction of yeast (or other organisms) into the brew under conditions where it can survive.
becher	See Willibecher.
endosperm	The starchy part of a barley grain that, in nature, feeds the acrospire
maltotriose	A sugar molecule consisting of three linked glucose molecules. While normal brewers yeast can ferment maltotriose, a common yeast mutation can result in yeast which is unable to ferment this sugar, resulting in unusually high ending gravities, and overly sweet beer. See also trisaccharide
cedar /cedarwood	(see also CIGARBOX)
not beer	Other alcoholic drinks.
valtický	Valve actuator
drained pomace	In a crush tank, the solids left over after the juice has been drained off
target	Taurus
maitland grist hydrator	Makgeolli
cider	Cider is a (sometimes) alcoholic beverage made from apples.
custer effect	Cutting
sherry	A fortified wine (originally from a particular region in Spain) produced by the addition of brandy and sugar (if desired) after fermentation has ceased
dissolved gas measurements	Diverter automatic grain sampler
lush	(see also SWEET below)
takju	Talisman
winemaker	The person in charge of winemaking in a winery
bouysselet	Almost extinct V.vinifera variety grown in the Tarn region of France
dextrin	Unfermentable sugar carbohydrate that is produced by enzymes in barley
phenyl ethyl acetate	Phlobaphene
de-aerated water	De-alcoholisation
flurbereinigung	Vineyard remodelling to improve access to vinreyards and make the vines accessable, replanting of slopes to up-and-down rows instead of terracing.This was done on a large scale and reduced the individual vineyard names but not overall size.
tradition	Tramp iron
glucose	A simple sugar (monosaccharide), chemical formula C6H12O6
german porter	German Purity Law
triangular test	Trim chiller
einfachbier	Einkorn
acid /acidity	Acid ..
summer saaz	Summit
bog myrtle	Bolter
microclimate	A set of climate characteristics unique to a specific vineyard or region.
petite camaran	Is a variety grown in the Jurançon region of France, located in the foothills of the Pyrenees range of mountains bordering Spain
leafy	(see YEASTY/YEASTLIKE)
quebec beer drinkers' cardiomyopathy	Quench
residual alkalinity	Resin A
saffron	Since it takes around 35,000 flowers to produce a pound of saffron (from the flowers' stamens), saffron is the most expensive spice in the world
bavarian creams	Breaded foods (some)
spherosome	Spider web plot
pectinatus	Pedicel
fragrances and perfumes	Shampoos and conditioners
chloramine	A chemical compound containing chlorine, commonly used by municipal water treatment facilities to kill microorganisms in the tap water. If your tap water contains chloramine, you should remove it (by filtering through activated charcoal) before using the water for brewing.
tendrils	Stringlike, coiling growth from nodes of grape shoots which support vines by curling around objects
gravity units	Measurement of beer gravity by only expressing the 2 significant figures after the decimal point
dry steeping	Dual-purpose hops
original gravity	The first gravity measurement taken before fermentation to determine density
southern promise	Southern Saaz
amylopectin	Amylose
dextrinisation equivalent	Dextrinizing units
hach haze meter	Haemocytometer
rhodamine 123	Rho-iso-α-acids
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ruhi	Rummager
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weizenmalzbier	Wellhoener continuous fermentation system
brandy	The alcoholic liquid obtained from distillation of wine.
time to racking gravity	Time to VDK
smoothcone	Smooth flow beers
ph	A measure of acidity of a liquid
dual-purpose tank	Dublin Principles
abrasion	Abscisic acid
oxine	Oyokpo
schooner	A heavy bowl/ball-shaped glass usually holding 16 ounces
prodelphinidin b	Production sterility
portman group	Posset
grand cru	Fr
westmalle	Westminster
dirty	(see also YEASTY/YEASTLIKE below)
qats	Quartering iron
mars	Marynka
saffron	saffron crocus noun Old World crocus having purple or white flowers with aromatic pungent orange stigmas used in flavoring food
milk	Eggs
amylose	Anaerobic respiration
service	Think about the customer experience that you received
tannometer	Tap
ethanol	Also known as grain alcohol, ethanol is what gets us drunk
mead/braggot	A strong tasting, honey wine that is frequently brewed with other additional ingredients for flavour, usually fruit or grain
mrs medium	Mugwort
church-ales	Cicero
wurzepfanne	Wye College
koŕal	Korefe
sapwood	The outer portion of woody (xylem) tissue, located just inside the cambium and just outside the heartwood
kwak	Kyse
ultra-high-gravity brewing	Ultrasonic flow meter
flute	Type of glass usually associated with drinking champagne
butt	An old English unit of wine casks, equivalent to about 477 liters (126 US gallons/105 imperial gallons)
barleycorn	A single seed of the barley plant.
oechsle	(pronounced "ex'-a-luh") German density scale used to estimate the ripeness of grapes and predict the eventual alcohol content of a wine produced from those grapes.( based on specific gravity)
bromate	Bromelain
translocation	Movement of water and nutrients from one part of a grapevine to another.
opal	Opaque beer
otika	Oud bruin
reduced hop iso-α-acids	Reefer
blackout	amnesia for events occurring during the period of alcoholic intoxication, even though consciousness had been maintained at that time.
sensitive proteins	Sensory analysis
amtliche prüfung number	On each Quality wine label there will be a number called the amliche Prüfung number
anti-vacuum valve	Anti-vac valve
ingredient	Any of the components of a mixture
millet beer	Milling
sarcina sickness	SASPL
fermentation	the process by which yeast converts sugar to alcohol and carbon dioxide.
spritzy	(see also LIVELY, PETILLANT).
box fermenter	Box maltings
cellulase	Cellulose filter aid
lambic fruit	Fruit lambics are traditionally only produced around the Senne Valley within 10 km of Brussels
satus	Savinja Goldings
urbock	Urhell
georgia 3	Grown in the Southern Gulf States of the U.S.A, it has good resistance to Pierce's Disease and is recommended for tablegrape use.
california common	steeping – The soaking of crushed specialty grains in hot (approximately 160°F) water, in order to extract fermentable sugars, color, and flavor
summit	Sunstruck
ale founder	Alehouse
cellobiose	Cellulase
dose-response relationship	Specifically, the relationship between alcohol consumption and a range of positive and negative consequences for the individual and society, including physical illnesses, accidents, violence and mortality.
gewächs	New term meaning Growth in the classification sence.
propidium iodide	Propylene glycol
hann	Happoshu
brix	(pronounced bricks) The unit of measurment for soluble solids (sugar) in ripening grapes
vin de table	Fr
remote beer cooler	R-enzyme
chimay	Chimb
parachute	Paraflow
muscat noir hatif marsella	Reportedly lacking vigor and producing only moderate to low yield, the grape quality is regarded by some as well suited for cool climate trials as a red-wine producer vine
amber malt	A medium roasted British specialty malt. Imparts a mild roasted flavor, with hints of coffee. Color typically runs about 45°L. Contains starch, but no enzymes and should always be mashed with pale malt.
polypeptides	Polyphenols
ruby	A style of Port wine that is generally sweet.
phloem	Living plant tissue located just beneath the bark and outside of the cambium layer
hildegard of bingen	Hiochi bacteria
necrotic crinkle mosaic disease	Nelson Sauvin
beerstone	Beer tap
extra special/strong bitter	Strong ales that are similar to Bitters but labelled as Premium or Special Bitters
diaphragm valve	Diastase
flow meter	Fluorescein diacetate
fermentation tank	Container used for the process of fermentation.
fermentation	the process by which yeast metabolizes simple sugars into alcohol
cohulupone	α-Cohumulone
coagulable nitrogen	Cobbs Goldings
trier	Town located on the Mosel river between the Saar and Ruwer rivers
strig	Striking heat
lacing index	Lactate lead acetate medium (LL-agar)
ethanol	grain bag - A fine mesh bag, usually made of nylon or cotton
proteinase	See proteolytic enzymes.
co	carbon monoxide
wln medium	Woodruff
cold climate	No widely accepted criteria exist
rouser	Rubin
cip set	Citrobacter
lucan	Lucilite
cleansing system	Cleansing tank
pitching rate	Pitching wreath
doughnuts	Egg rolls
bocks	Bocks are German beers
dorothea of caesarea	Dort
starch	Organic compounds consisting of very long chains of linked sugar molecules. Starch is the primary component of the grains most commonly used in brewing. Starch is converted (broken down) into sugars by amylase enzymes, during mashing. Starch is not directly fermentable by brewers yeast (though certain bacteria can digest it).
valdepeñera	Semi-classic white-wine producer variety with the unique distinction of being the most widely planted vine variety in Spain
ice cream	Mayonnaise
electronic nose	Electron spin resonance (ESR)
mass	A German stein of 1-litre capacity
anaerobic	Any chemical process that does not require oxygen.
yeast	Single-celled fungi that eats sugar and produces alcohol and carbon dioxide
ph papers	Chemically treated strips of paper or plastic, which indicate the pH of a solution by changing color. A pH paper is dipped in the solution to be tested, and its color is compared against a chart supplied by the manufacturer of the papers, to determine the pH. Cheap pH papers can be difficult to "read". And if you are color-blind (like me!), most pH papers are basically useless.
mills	(No information on this grape as yet other than it is an early ripening variety developed at the Geneva Institute in the Finger Lakes region of N.Y State and is one of the parents of the Buffalo grape found on small acreages in British Columbia, Canada).
bleach	Common household bleach, a.k.a
wine label	The descriptive sticker or signage adhered to the side of a wine bottle.
chlorothalonin	Chmel
protein	Organic compounds consisting of linked amino acids
low kräusen	Lowliner
primary fermenters	Container used for first phase of fermentation
wine-press	A device, comprising two vats or receptacles, one for trodding and bruising grapes, and the other for collecting the juice.
crop	Crop Evaluation Limited
quart	2 pints
protocatechuic acid	Prunus necrotic ringspot virus
type 90 hop pellets	Tyrothricin
tomato juice broth	Topaz
stuck fermentation	A premature stopping of fermentation which can be caused by a variety of factors including extreme temperature (above 95°F), nutrient deficiency and too much sugar, all of which cause yeast cells to die.
tears	A more modern terms for legs.
kamut	modified food starch
tank bottoms	Tank farm
bakers' yeast	Bakhar
blisk	Block and bleed valve
lemberger	The latter name is used for the grape where found in Washington state in the U.S., which has sizable plantings of this variety at last report and it is currently recommended for the Finger Lakes region on New York State as a cold-hardy winegrape showing good yields and ripening in early to mid-October
entire butt	Enzymatic power
bantu beer	Bar hugger
ovalbumin	Ovomucin
sour or tart beer	Contamination
daraclar	Darcy's law
yeast colonies	Yeast culture collections
vibrating screen filter	Vicinal diketones
dual-purpose hops	Dual-purpose tank
self-clarifying disc stack centrifuge	Semi-continuous malting
z value	Zwickelbier
diatomite	Diauxie
chelan hop	Chemchrome Y
fermentation	[biochemistry] Fermentation is the process of extracting energy from the oxidation of organic compounds, such as carbohydrates, using an endogenous electron acceptor, which is usually an organic compound
cutting	A piece of grape vine, usually 10 to 20 inches long, cut from a dormant vine in wintertime for use in propagating new vines in spring
ethyl octanoate	Euchema cottonii
clone	A vineyard or group of vines, all descended from the same individual vine
ss	Stainless Steel
drawing off	see Devatting.
blatina	A red wine grape of Bosnia and Herzegovina.
vortex mash mixer	VTT
adsorb	Similar to absorbtion but material is deposited on the surface rather than within the media
chinook	Chit
crush	The squishing of the grapes after harvest to remove juice from the berries
roemer	Traditional German drinking-glass with ovoid bowl, cylindrical stem (decorated with applied prunts) and spreading spirally-trailed foot
fructose	A highly-fermentable sugar that comes from fruit or sometimes honey.
time to vdk	Tiswin
ncyc	Near beer
super pride	Super Styrian hops
dextrin	Basically a short starch molecule
lucille	Vitis hybrid vine derived from a Wyoming x Unknown cross
slaking heat	Slide culture
pinotage	Pinotage is a red wine grape that is South Africa's signature variety
aleurone body	Aleurone granules
character	A wine tasting term referring to the style of taste.
trappist beers	Treberin
poor foam	Glassware dirty
oak	Yeast: micro-organisms which ferment the sugar of the honey and produce alcohol and organoleptic chemicals
feteasca alba	reportedly an indigenous Romanian variety seemingly most favored in that countries provinces of Moldavia and Transylvania, has several synonym names
soluble nitrogen ratio	Soluble protein ratio
danske ølentusiaster	DAPI
hydrometer	An instrument used to measure the gravity, balling, and estimated alcohol content in a given liquid.
germinative energy	Germinative index
third beers	Thrawl
prunus necrotic ringspot virus	Pseudo-haze
all-malt	Often used in exchange for the term “craft brew”
coning and quartering	Conlon
elsasser	Embossed glass
brink yeast	British Beer and Pub Association (BBPA)
toasted oak chips	Toasted oak chips are used to give wine the same aged effect that it would have if the wine was actually aged in an oak barrel
agitator	A device such as a stirrer that provides complete mixing and uniform dispersion of all components in a mixture
leafroll	A virus disease of grapevines in which the virus infection seals off the leaf petiole (stem) so that the sugars produced by the leaf through photosynthesis cannot be transported back into the vine
heartwood	The innermost portion of the woody tissue (xylem) making up the trunk of woody plants, such as grape vines or trees
ascorbic acid	Also known as vitamin C
premature yeast flocculation	Premiant
body	The particular feel of a beer is described as full-bodied, medium-bodied, or light bodied, depending on the sense of thickness or thinness in your mouth
shamit	Shandy
head	The top of your body above your neck
dressed malt	Dressing
squalene	Square
gushing	Gustatores cerevisiae
temporary haze	Terminal sterilant
van caspel turner	Vanguard
fermentation trap	A glass or plastic device designed to use water as an insulator to protect the fermentation media from contamination and exposure to fresh air, while at the same time allowing carbon dioxide produced by the yeast to escape the fermentation vessel
specific gravity	A measure of the density of a liquid or solid compared to that of water [1.000 at 39°F (4°C)].
under-bar cooler	Underletting
load cell	Lodging
fumigation	Sterilization of barrels by burning sulfur wicks in otherwise closed barrels
shake-out	ShakesBeer
garnacha tintorera	Recent DNA analysis seems to confirm that this controversial latter variety is of the same grape type
gelatin	Gelatinisation
mass krug	Mathon goldings
freeze distillation	Concentrating the alcohol in a fermented beverage by freezing the beverage, and removing the ice crystals by skimming or filtration. Water freezes before alcohol, so this process removes mostly water, leaving behind a solution which has a higher concentration of alcohol.
boot stage	Bor
body feed	Boerner grain divider
acute alcohol problem	Problem resulting from the ingestion of a certain acute dose of alcohol and perhaps in a particular context or circumstance, but not from chronic ingestion.
chinaman's hat	Chinook
esters	A chemically-specific class of aromatic flavour compounds which give fruits, juices and wines much of their "fruitiness."
sheet filters	Shekar
g-388	Introduced 1947 by the Missouri State Fruit Experiment Station
flint/flinty	Synonym for "stoney"
total soluble nitrogen	Total VDK
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guacamole	Maraschino cherries
brief intervention	Specifically, a treatment strategy in which structured therapy of short duration (typically 5-30 minutes) is offered with the aim of assisting an individual to cease or reduce the use of alcohol.
sodium chloride	Common table salt, chemical formula NaCl. Sometimes used as a water additive when brewing certain styles of beer.
κ-carrageenan	Carter dockage tester
max % bill	The maximum recommended percent of the total grain that should be composed of the selected grain.
viña	Spanish for vines.
multiferm fermentation system	Multilayer barrier dispense tubing
scuppernong	In common with certain seedless V.vinifera tablegrapes this species requires "girdling" (a.k.a "dry scarring" or "cincturing") vine trunks (or canes) to increase berry weight and uniformity at harvest
bomb filter	Boot stage
alcohol tolerance	need to consume larger amounts in order to feel effects, which causes the liver to become less efficient.
licensed premise	Liebig, Justus von Friedrich (1800–1882)
plug-flow fermenter	Plzenky Prasdroj
es 2-1-9	1978 variety selection by Elmer Swenson currently (2001) popular and extensively grown in Quebec, Canada where it has proved to be cold hardy down to -31 deg
bordeaux mixture	A mixture of copper sulphate, lime, and water sprayed on grapevines to prevent fungus diseases.
antioxidant	Additives such as ascorbic acid and sulfur dioxide which, when added in the right quantities, limit the oxidizing effect of oxygen contact with wine during various processes such as racking, filtering, and bottling.
seyve-villard 18-315	Still commonly grown in France for use as a winegrape where it ripens late mid-season and is a fungus disease resistant heavy producer.
saké	Saladin Box
fetal alcohol syndrome	a highly variable group of birth defects including mental retardation, deficient growth, and defects of the skull, face, and brain that tend to occur in the infants of women who consume large amounts of alcohol during pregnancy.
enterobacter agglomerans	Entire
cuvée	Fr
chasselas vibert	Grown in France where it is reported to ripen around early September, producing large bunches of round fruit, rather close set and amber white in color that are popular as tablegrapes
carbon dioxide	A colorless gas, chemical formula CO2
balling	One of several hydrometer or saccharometer scales denoting the density of liquid (must, juice or new wine) in terms of specific gravity
milk of amnesia	An old British term for a strong ale.
meringue	Muffins
cream pies	Cream puffs
stein	Steinfurth automatic foam stability tester
cereal extract	couscous
eiswein	Ger
plzenky prasdroj	Pneumatic malting
acidic	Sharp flavor
bor	Bordeaux mixture
pride of kent	Pride of Ringwood
pasteurization	The process of sterilizing beer through the use of heat
lively	Almost a synonym for fresh
matchstick	Describes the odor of Sulphur Dioxide gas, described by some as similar to the smell of "burnt matches", found in minute amounts very occasionally trapped in bottled white wines
big bag	Bil-bil
cheongju	Chhaang
nettle head disease	Newdale
swing bend	Sybilla
chapon test	Chariot
cdc copeland	CDC Harrington
absetzen	The process settling of solids (dead yeast cells, leftover grape skin fragments, etc.) to the bottom of a vat of wine or must.
axil	see leaf axil.
gluten	Gelatinized starch
jost	A slightly less hardy, yet similar, set of varieties are found in the Geisenheim series listed above.
malt steeping plant	Maltsters' Association of Great Britain (MAGB)
germination	The phase of the malting process where the grain kernel is soaked in water until it forms a tiny sprout
autolysis	The process that occurs when yeast dies and is digested by its own enzyme system, creating a rubbery aroma.
sparge	Sparging is the rinsing of the grain bed to extract as much of the sugars from the grain as possible without extracting mouth-puckering tannins from the grain husks.
starch	Chemically, starch is a long molecular chain composed of linked units of sugar
crown cap	The common ordinary bottle cap
bierig österreich	Bifenthrin
cask spigot	Cassata
imperial stout	see Russian Imperial Stout
fermentation	A class of biochemical reactions that break down complex organic molecules (such as carbohydrates) into simpler materials (such as ethanol, carbon dioxide, and water)
closed fermentation	Fermentation in a closed container that precludes or controls oxygen and contamination.
growth	A term attached to various words helping to denote vineyard quality in France (i.e
enzymes	Proteins that cause bio-chemical reactions in other proteins
quassia	Quaternary ammonium compounds
belgian candi sugar	Beet sugar that has been heated to give a bit of caramelization and crystallized for distribution
apparent gravity	Apparent total N-nitroso compounds (ATNCs)
thermosyphon	Thiobarbituric acid value
nylon	Nylon 66
lawrence of rome	Lead conductance value
albumin	Egg White.
yan	Yeast assimilable nitrogen, a measurement of amino acids and ammonia compounds that can be used by wine yeast during fermentation
leányka	The selected variant used to produce red wines is the Feteasca Neagra, reputedly indigenous to Romania and one of the chosen V.vinifera cultivars successfuly developed by Dr
ecokeg	Edel-Hell
california cult wines	Certain California wines for which consumers and others pay higher prices than those of Bordeaux's First Growths (Premiers Crus).
yeast sterols	Yeast storage vessel
carbohydrate	Class of compounds used for energy by vines
mashing-in	Mashing machines
dried malt extract	DMS - See dimethyl sulfide.
colony-forming unit	Columbanus of Ghent
hickory nuts	Macadamia nuts
pin stage	PINT
ijuba process	IKE
breed	(see also COMPLEX, ELEGANT)
blood alcohol concentration	the number of grams of alcohol in the blood relative to 100 mililiters of blood, expressed as a percentage.
mygp medium	Myrcene
helles	German for “light”
pneumatic malting	Podalsak
gallocatechin	Gallon
curing	Custer effect
fish	Shellfish
gelatin	A fining agent.
henry's law	Herald
shelf life	Describes the number of days that a beer retains its peak drinkability
freeze distillation	The process of concentrating the alcohol in a fermented beverage by freezing the beverage, then removing the ice crystals, either by skimming or filtration. Since water freezes before alcohol, this process removes disproportionately more water, leaving behind a solution which has a higher concentration of alcohol.
breathe /breathing	(see also OPEN-UP)
classic american pilsener	primary fermenter - The vessel in which the initial, most active fermentation takes place.
zymology	The science of fermentation.
bud scar	Buffer tank
dust explosions	D value
european pale light lager	Low-strength, bottom-fermenting pale lager
california common	steeping - The soaking of crushed specialty grains in hot (approximately 160°F) water, in order to extract fermentable sugars, color, and flavor
specific gravity	liquid measurement of density in relation to water
petit chateau	Fr
sacharometer	A hydrometer as used to measure sugar content, as in the Balling (Brix) scale.
tempeh	Vegetable broth
acrospire	The small barley sprout that grows inside the husk during the germination phase of the malting process.
old goldings	Olulitto
cru artisan	Fr
moromi	Motueka
maltose	A sugar molecule consisting of two linked glucose molecules
carbon dioxide	(CO2) - A gas created during the fermentation process
teinturier du cher	Of ancient origin, it is genetically present in the majority of varieties grown in order to add deeper redness, due to its pink flesh, to blends
yakima valley	Yarake
vin gris	Fr
aha	American Homebrewers Association. Non-profit organization which promotes the hobby of homebrewing, and sanctions homebrew competitions
cold conditioning	Cold contact process
stuck fermentation	A fermentation that has started but then stops before converting all fermentable sugar into alcohol and carbon dioxide or before reaching the toxicity level of the particular yeast strain(s) involved
depth filtration	De-stoner
brewery convention of japan	Brewess
starch conversion	In all-grain brewing, the process which converts starches in the malt into fermentable sugars. Conversion occurs under the influence of amylase enzymes present in the malt, which chop up the large starch molecules into smaller sugar molecules.
seidel	Select
cerera	Cerveceros Latinoamericanos
brilliant	Color: may range from pale straw to deep amber
wine cave	A large cave that is excavated to provide a cool location for storing and aging wine
bramling goldings	Branded glassware
myrcene	Myrica gale
maceration carbonique	Fr
solera	The Spanish system of maintain quality and style consistency in some fortified wines
munich dunkel lager	Medium-bodied, malty dark lagers
poppet	A small, spring-loaded valve located inside a soda keg fitting. The poppet is what seals the fitting when the hose fitting is removed
dublin principles	Dumas procedure
blsanka	Boadicea
menthol	Mint
amitraz	Ammonium persulphate
apollo	Apolon
reverse osmosis	A means of water purification. Microscopic pores in a membrane allow water molecules to pass through, but remove impurities. The resulting water from a properly functioning reverse osmosis unit is nearly as pure as distilled water.
compound bud	The normal type of bud which appears at each node along a vine shoot or cane
recirculating infusion mash system	RO - See reverse osmosis.
alsterwasser	Altbier
pip	Grape seeds.
sinnenprà¼fung	Sensory evaluation.
marque	Fr
pectinase	An enzyme that catalyzes the hydrolysis of pectin molecules.
cerveceros latinoamericanos	Chalconaringenin
malzbier	Mammut
sparge arm	a rotating sprinkler arm attached to the inside ceiling of a lauter tun
bittering hops	Hops added near the beginning of the boil so the maximum of their bittering potential is achieved in the beer.
exopeptidase	Experimental breweries
pioneer	Pipkin
brewers association of canada	Brewers Association of Japan
het pint	Hexahydro-iso-α-acids
sanded slab tests	Sanitisers
cru classé	Fr
east kent goldings	Eastwell Goldings
cuve	Fr
clarifiers	Sparkolloid is one of the popular clarifying brands
modified starch	natural flavoring
green harvest	The harvesting of green (unripe) grapes in an attempt to increase the yield of quality grapes.
single-use cip set	Siran™
biologische sãureabbau	Malolactic fermentation.
carbon dioxide	The gas byproduct of fermentation
disgorging	See Degorgement.
ws test	Würze
sucellus	Sucrase
kiln	A dry oven used to dry out grains that have germinated
yeast storage vessel	Yeast strain
calicross	California common beer
oktoberfest	mash - A mixture of crushed malt, (possibly) other adjunct grains, and water. The mash undergoes one or more temperature rests, which activate various enzymes present in the malt. These enzymes break down proteins and starches in the malt, into simpler compounds (amino acids and sugars).
encépagement	Fr
galopin	Gambrinus
aleurone granules	Aleurone layer
proteolytic	Enzymes that break down complex proteins into simpler forms.
hellesbock	Helm apparatus
vacuum-relief valve	Vacuum sampler
durum	Semolina
rudin method	Ruhi
three-glass taste test	Three packers' rules
trim chiller	Trinidad
dispense temperature	Dispense time
ac metcalfe	Acridine orange
apple cider	Bottled lemon juice and lime juice
kristalweizen	A tart, light-bodied wheat beer with hints of banana, cloves and spices
meas	MEBAK
off-flavor	Term used to describe any taste in a brew that is inconsistent with the style or is simply offensive
weihenstephan school of brewing	Weissbier
bran	Farina
lovibond tintometer	Low-alcohol beers
pectic enzymes	Pectic Enzymes are used with fruit wines
iodine test	A method for determining whether all of the starches in a mash have been converted to sugars. A small sample of the mash liquid is placed on a white plastic or ceramic plate, and a drop of red tincture of iodine is added. If the iodine does not change color, then starch conversion is complete. If the iodine darkens, then the degree of color change gives a rough indication of the amount of starch still present.
potato chips	Trail mix
super-second	A term that evolved in the 1960s - 1980s referring to Second Growth classified Bordeaux that performed equal to or above the quality of the First Growths.
vitaltitration yeast vitality test	Vitreosity
super alpha hops	Super-attenuation
haze meters	Haze standards
ph	A measure of the acidity
passito	A method of straw wine production that involves drying bunches of grapes in a special room in order to dehydrate them and concentrate flavors
hamelin	Hammer mill
total vdk	Tower brewery
red traminer	Cool climate growers should be aware that, in addition to quite large successful plantings of the above variety, a well-regarded cross named Traminette, developed by Cornell University in the U.S.A over the last 30 years, is currently very successfully cultivated on small commercial acreages in the Finger Lakes region of New York State and several other cool northern regions of the USA.
toast	The charcoal that is burned into the inside of wine casks
procyanidin b	Procyanidin B
anti-vac valve	APCV-Portugal
anthocyanogen	Anti-foam
brewers association	An organization that promotes craft brewing in the US
hydrometer	A device to tell the density of a liquid
higher alcohols	see fusel alcohols
flute glass	Foam collapse time
cork dork	A description for any person to whom wine is more than just an alcoholic drink made from smashed grapes
cdc harrington	CDC Kendall
cheese	Mushrooms
pre-pro pils	See Classic American Pilsener.
doughing in	The gradual addition of water to malt in the mash tun to uniformly moisten and prevent dry spots.
brant	derived from a Clinton x Black St
top box-drum malting	Top cropping
sunstruck	Super Alpha
dextrose	a monosaccharide used to prime bottle-conditioned beers.
lime water	Limit dextrinase
row	Vines are typically planted in orderly rows to allow easier access to the grapes by people and machines (like tractors).
petrol	(see DIESEL above).
california common beer	Caminant
bottling bucket	See bottling tank.
doppelbock	Extra strong, smooth, full-bodied dark beer with a slightly sweet taste
rtfm	read the manual
kosher wine	Wine that is produced under the supervision of a rabbi so as to be ritually pure or clean.
commander	Comparamill
globulin	Albumin
woodruff	Woodside automatic grain sampler
structure	Term for overall flavor
fermentation	A microorganically mediated enzymatic transformation of organic substances, especially carbohydrates, generally accompanied by the evolution of a gas
progressive beer duty	Prolamins
premier cru	Fr
sanitisers	Santiam
petillant	(see SPRITZY below).
einkorn	Eisbock
cap stem	The small length of stem which connects each individual grape berry to its bunch.
cap	A tiny green cover which loosens, then falls off exposing the pinhead-size ovary and releasing the pollinating anthers of an individual grape flower
champagne	Apparently needing Mediterranean heat it has been found to be a fairly difficult variety to mature in cool climate vineyards, prone to disease and needing special treatment with Gibberellic acid, trunk girdling (etc) in order to achieve consistent bunchsize results.
carbon dioxide	A gas that occurs naturally in air
brem	Brettanomyces
stewed hops	Stewing
photosynthesis	The formation of carbohydrates (sugars) in green tissue of living plants from CO2 and water
fiery malt	Filipin
degree balling	Degree Baumé
eosin y	Epicatechin
meridian 13	Claimed to have good resistance to Pierce's Disease
lambic vieux	Laminaribiase
bung	Rubber, plastic or wood plug (or stopper) used to seal the bunghole in a beer barrel
naked barley	Naringenin
zierfandler	a completely unrelated white variety still grown in the Balkan region of Europe
polnischer lublin	Polymerase chain reaction (PCR)
disc mill	Disinfection
full	Rich, big and tannic.
isomerization	A process by which the chemical structure (but not the composition) of a compound is rearranged. In brewing the most common isomerization reaction happens to hop alpha acids in the boil.
dried berries and herbs	Dried berries and herbs are specially cultivated for wine making
grain samplers	Grain trier
american light beers	American Light beers are similar to American lagers, but they contain less alcohol and calories.
nathan brewery	Nathan vessel
oysters	Scallops
vitis labrusca	(see also GRAPEY)
geilweilerhof b-7-2	Variety reported as derived from a (Oberlin 595)F1 x Foster's White Seedling cross recommended for white wine production
chai	Fr
brewery conditioning	Brewery Convention of Japan
boil	The obvious definition is bringing a liquid to a high enough temperature that it begins to evaporate
hydrometer	Device that measures the specific gravity of liquid in comparison to water at 60 degrees F.
clams	Crab
clark haze meter	Clark unit
peat	Partially decayed vegetable matter found in bogs
luke the apostle	Luminometer
super-attenuation	Super Cascade
real attenuation limit gravity	Record
coeliac disease	Cohobation
grant	Granulated derivatised cellulose (GDC)
plc	Plischke malting system
yeast	A unicellular fungi, principally of the genus Saccharomyces
offizierstellvertreter	(German) A deputy officer in the army– literally, one who performs an officer’s duties without holding an officer’s rank.
calcium carbonate	Calcium Carbonate - or Precipitated Chalk, is an acid reducer in juices or in musts
first growth	One of five of the top classified growths in Bordeaux.
rotten egg	Smell of Hydrogen Sulfide gas in wine
anaerobic	An organism that lives without oxygen
docg	It
kafirin	Karyotyping
burukutu	Busaa
cardamom	A member of the ginger family, this expensive spice comes from ground cardamom seeds and has an intense, sweet flavor
dunkler bock	A dark, rounded, malty variation of the Bock style
sparge water	Sparging
geisenheim 3-37	Result of a Trollinger x Riesling variety cross
paraflow	Partial and full recovery CIP sets
horizontal leaf filter	HortResearch
vanguard	Vanillic acid
zinfandel	of the Schuyler hybrid cultivar.
enzyme	Enzyme-linked immuno-absorbent assay (ELISA)
ike	Imhoff cone
glutelins	Gluten
milk and milk solids	Non-fat, skim milk or powdered milk and milk solids
conquistador	Orlando (Seedless), Black Spanish and Stover bunchgrapes in order to promote good growth and yield on cultivated alkaline soilsites in Florida and the Gulf States
ultraviolet radiation	Umqombothi
carlsberg laboratory	κ-Carrageenan
seventy shilling	Shake-out
chestnuts	Filberts
specific gravity	See Original Gravity.
ph papers	Chemically treated strips of paper or plastic indicate the pH of a solution by changing color. A pH strip is dipped in the test solution, and its color compared to a chart supplied by the paper manufacturer to determine the pH. Not the best test for pH, but it is cheap, quick, easy, and highly portable.
longneck	A slang word for the traditional tall beer bottle sold in the US until the 1990s, non-disposable and sold in strong cardboard cases of 24 (the cases were also sold with a deposit)
spalt	Spalt select
sticke alt	Sticklebract
landwein regions	There are 21 regions for Landwein (Landweingebiete), which partially correspond to the regions or subregions for Landwein
palisade	Panaché
carbonation	Injecting or dissolving carbon dioxide gas in a liquid to create a bubbly taste and texture.
alcohol chill haze test	Alcoholic proof
endopeptidase	Endosperm
leaf axil	The acute angle between a vine shoot and a leaf stem or petiole extending from the shoot
ripe	The physiological term for a grape that is fully developed
wheat bran	wheat germ
cellobiase	Cellobiose
pseudo-haze	Ptyalin
maltotriose	A sugar molecule consisting of three linked glucose molecules. While normal brewers yeast can ferment maltotriose, a common yeast mutation can result in yeast which is unable to ferment this sugar, resulting in unusually high ending gravities, and overly sweet beer. See also trisaccharide.
dispense data logging	Dispense pumps
babeaska neagra	The traditional Sereksia (Noire) red-wine grape is apparently only widely grown in Moldova, an area once part of Moldavia (a province of Romania) bordering the Black Sea
mash	A mixture, consisting of crushed grains and water, that can be fermented to produce ethyl alcohol.
casein or sodium caseinate	Lactose (milk sugar)
fermentation	The process of yeast converting sugar into alcohol and carbon dioxide.
dynabeads	Dynamic Disc mash filter
flash pasteurisation	Flavanoids
microvinification	The making of wine in very small batches, typically for research purposes.
pinot blanc	Suitable for growing in a wide range of soils including heavy or chalky areas but prefers granite content
saffron	The dried stigma of a species of the purple crocus flower
gardonyi g	the offspring of a Malbec x Perle de Csaba cross
molette	The latter name is used by the producers of a wine-blend, in combination with the Altesse variety, called "Seyssell" that is made in a "frizzante" style due to deliberate incomplete fermentation at the time of bottling.
two-spotted mite	Type 45 hop pellets
wheat starch	whole wheat flour
fermentation	The conversion of fermentable sugars into alcohol by yeast
hauptlese	The main Harvest
crianza	Sp
api test strips	Apollo
prohibition	The law covering the period of 1920-1933 in America when there was a legal ban on the manufacture and sale of alcohol.
faba amara	Falling kräusen
farro	Fast dispense
spray	The most common method for dealing with vineyard pests (bugs, fungus, etc) is by spraying the vineyards with chemicals
sequestering agents	Serebrianka
cymoxanil	Cypermethrin
chlorine	A highly toxic, extremely reactive gas, chemical symbol Cl
low alcohol	Very low or non-alcoholic beers brewed in any style.
rubin	Rudin method
ebi	Ebulum
twopenny	Two-spotted mite
graham flour	high gluten flour
amarillo	Amber ale
hop plugs	Hops that have been compressed into (usually 1/2 ounce) disks.
yeast	A single-celled fungus, capable of fermenting (digesting) sugars, to produce alcohol, carbon dioxide, and other trace by-products
flagship	Flaked cereal grains
gelatinization	A chemical reaction that occurs during the boil that breaks starch molecules apart and makes them soluble in water.
vacuum sampler	Valentine arm
sulfite	The dissolved form of sulfur dioxide.
dispense tubing	Dissolved gas measurements
oxidative	Generally a negative characteristic in wine brought on by prolonged exposure to oxygen
frosting	Hollandaise sauce
strainmaster	Strecker degradation
polish pale light lager	Low-strength, smooth, clean, light-bodied pale lager
tchouk	TCW
jump-mashing	Jungbukett
herbal remedies	Cosmetics such as lipsticks
wine fraud	Any form of dishonesty in the production or distribution of wine.
yeast oxygenation	Yeast propagation
domaine	Term used on both German and French labels meaning "a wine estate." Now, also used in the U.S
mash	As a noun, a mixture of crushed grains and hot water
nonflocculating yeast	Bottom fermenting yeast that do not form clumps while fermenting.
aha	American Homebrewers Association. Non-profit organization which promotes the hobby of homebrewing, and sanctions homebrew competitions. Founded by Charlie Papazian, author of several books on homebrewing.
o-ring	A circular gasket, usually made of rubber. O-rings come in different shapes and sizes. On soda kegs, they are used to ensure a gas-tight seal on the main lid, the liquid and gas fittings, and between the dip tubes and the keg body. O-rings will eventually deteriorate, and must be replaced occasionally.
leaf removal	Reduction of the leaf canopy on the vines so as to allow greater sunlight to reach to the grapes
yeast giant colonies	Yeast growth and metabolism
greg koch	Founded, in 1996 with Steve Wagner, Stone Brewing Company in San Diego, CA.
spigot/faucet	Fits on the bottling bucket where the hole is near the bottom
yeast differentiation	Yeast extract peptone dextrose (YPD) medium
zeiss–pulfrich nephelometer	Zenter
fermentation	The process by which yeast consumes sugar to yield ethanol (alcohol) and CO2
grand vin	Fr
unload	the process of emptying the steeped malts from the steeping vessel.
vdk stand	Verband der Brauereien Österreichs
air rest	Ajon
dwarf hops	Dynabeads
mugwort	Multiferm fermentation system
rachis	The skeleton of branched stems which gives a grape bunch or cluster its shape
early intervention	A therapeutic strategy that combines early detection of hazardous or harmful alcohol use and treatment of those involved
milling	See Mill.
v.d.p.	The Verband Deutscher Prädikats- und Qualitätsweingüter (VDP), an association of the leading wine estates.
viticulture	The cultivation of grapes
silver	Simcoe
potassium metabisulfite	One of two compounds which may be used to sanitize winemaking equipment and utensils (the other being sodium metabisulfite
maffei malting system	MAGB
mebak gushing test	Mechanical vapour compression
shampoos and conditioners	Herbal remedies
saint amand	Saint Barbara
sugar	A refined sugar which is produced from the juice of the sugar beet plant. One of the two forms of common table sugar (the other one being cane sugar). May be used as a source of fermentable sugars in some English and Belgian beer styles, and for bottle priming.
α-glucosidase	β-Glucosidase
pack filter	Paddle turner
starting gravity	See Original Gravity.
horizon	Horizontal leaf filter
marjoram	The leaf of a plant member of the mint family, marjoram is indigenous to the Mediterranean and is used in flavoring meat dishes
kl-2b medium	Klebsiella
bung stave	The stave in which the bunghole is located
pevakh	Pfungstadt planisifter
fermentation	Decomposition and breakdown of organic matter by anaerobic means.
cream flow beers	Cristobalite
cork	Corks are produced from the bark of cork trees, which are grown mainly in Spain and Portugal
clos	Fr
ultrasonic flow meter	Ultraviolet (UV) radiation
beta acid	A class of bitter compounds in hops. Beta acids are almost insoluble at normal word pH levels and therefore of minor importance; most of the bitterness is imparted by alpha acids.
flaked cereal grains	Flash pasteurisation
pierce's disease	A really nasty vine disease caused by a bacterium carried by an insect called the sharpshooter
saint florian	Saint Martin of Tours
oxygenation	Oxygen exposure before primary fermentation is generally advantageous, since yeast can use oxygen to synthesize many of the fatty acids and sterols required to reproduce themselves
klassifizierte lage	Only wines from classified sites of Superior quality bear the name of a vineyardClassified sites compromise a select, small group of traditional vineyards that have a distinctive character
european pale strong lager	Strong, bottom-fermenting pale lagers
caffeic acid	Cagniard-Latour, Charles
gluconobacter	α-Glucosidase
canning	Canterbury Goldings
degree baumé	Degree Belgian
burtonizing	The process of adding minerals, notably calcium and sulfurs, to water to replicate the water found naturally near Burton On Trent, England
amphora	An ancient wine jar, made of clay, with two handles on opposite sides near the top
cloud	Haze or cloudiness in a wine which keeps it from appearing crystal clear
starch	Starch granules
ppg	points per gallon (extract efficiency)
excise duty	A tax placed on home produced products, as opposed to imported goods
belgian biscuit malt	Belgian blond ale
polymyxin b	Polypeptides
white mould	Whitsun-ales
simplesse	Soufflés
sultana	A small, pale golden-green grape originating in Smyrna, Turkey
vigneron	French for vine grower.
α-cohumulone	Colchicine
square	Traditional, open-top fermenting vessel.
mousse	Fr
nibem-clm cling meter	Nibem meter
purl	PVPP
gout de terroir	Fr
ny 45910	the latter cultivar descended from the Bath and Interlaken varieties
grain alcohol	see ethanol.
hard peg	Hard resins
affenthaler	Red german wine from the Black Forest foothills near Baden-Baden.Made from the Spatburgunder or Pinot Noir it is a light red but not a rosè
porter malt	Portman group
fusels	See fusel alcohols.
pansà blanca	Variety grown in the Catalonia region of Spain
candy	Egg rolls
sulfurlike	Reminiscent of rotten eggs or burnt matches; a by-product of some yeast's
reverse osmosis	A process used to remove excess water from wine.
bereich	The German word for "region." Under the German wine laws established in 1971, a Bereich is a district or subregion within an anbaugebiet (quality-wine growing region)
pediococcus	Bacteria sometimes used intentionally in Lambic beer styles but also an unintentional consequence of bacterial infection
diacetyl stand	Diamant
natural flavoring	soy sauce
cuckoos-ale	Culms
bulkhead o-rings	Attaches to inside and outside of container to ensure bulk head seals tightly.
peanuts	Tree nuts (such as cashews and walnuts)
epigallocatechin	Ergosterol
fieldbus	Fieldbus Foundation
vlb	VLB S7 medium
calcium carbonate	Known commonly as "chalk." Calcium carbonate is used to precipitate acids in high-acid wines
water sensitivity	Wee Heavy
canopy management	A range of viticultural techniques applied in vineyards to manipulate the vine canopy
gouais noir	No other details as yet other than the variety is possibly yet another result of a Pinot cepage x Gouais Blanc cross in the distant past and is grown in France where it is used to create a red wine.
hydrometer	An instrument for measuring the specific gravity (abbreviated as s.g.), relative to sugar content, of a liquid
hart protocol	Haruna Nijo
comparamill	Compartment maltings
herbemont	Has good resistance to Pierce's Disease, producing large clusters of small red fleshed berries
burger	in order to meet customer approval
hayflick limit	Haze meters
rectification	With regard to distillation, the selective increase of the concentration of the lower volatile component in a mixture by successive evaporation and condensation.
spelt	Spent grains
polyclar	A beer clarifying agent added after fermentation is complete. Polyclar is essentially a form of powdered plastic (nylon) that works by attracting haze-forming compounds and causing them to clump and settle out.
cane sugar	A refined sugar which is produced from the sap of the sugar cane plant. One of the two common forms of table sugar (the other one being beet sugar). May be used as a source of fermentable sugars in some English and Belgian beer styles, and for bottle priming. White cane sugar has had all of the molasses refined out; light and dark brown sugar have had some of the molasses added back in (the more molasses, the darker the sugar). Raw or turbinado sugar is cane sugar which is not as fully refined as white cane sugar (i.e
hard multum	Hard peg
belgian lace	See Lace.
aeration	Adding oxygen
creamed foods	Cream pies
jar	A cylindrical glass or earthenware container with a large mouth and capable of holding liquids, usually without handles.
hopping	Addition of hops to the brew.
jumping beer	Jump-mashing
temporary hardness	Hardness in water that can be removed by boiling
alcohol by weight	The percentage of alcohol contained in a fermented beverage, expressed as the percentage of the total weight
chemostat	ChemScan RDI™
marc	(French) The mass of grapeskins, stalks, and seeds left over after the grapes have been crushed and the juice extracted
falscher mehltau	Peronospora, a vine disease.
sterling	Stewed hops
dispense time	Dispense tubing
polypin	Polyvinylpolypyrrolidone (PVPP)
joala	Jonsson drum malting system
prolamins	Prominant
ullmann continuous mashing system	Ultra
serial fermentation	Serpins
hop utilisation	Measurement of hop efficiency
lodicule	London beer flood
french hybrids	Refers to the grape varieties produced in France that are the result of crossing the classic European varieties with American species of vines
sigma head value	Sigrist haze meter
cool climate	A viticultural climate in which the heat summation averages less than 2,500 degree days per year
cristobalite	Crop
bomber	US slang for a 22oz beer bottle, typically with a screw-top.
marmite™	Mars
pedicel	Pediococcus
hydrometer	A device used to measure specific gravity or density
chalconaringenin	Chalcones
european pale full lager	Full-strength, bottom-fermenting pale lager
methylene violet 3-rax	Meura 2001
steeping	in home brewing, the process of soaking speciality grains in hot water to extract flavour and colour
yeast genetics	Yeast giant colonies
acetaldehyde	An organic compound (chemical formula C2H2O)produced by yeast during fermentation, is a step in the production of ethanol
yeast washing	YM medium
salty	One of the basic taste sensations detected by the receptors in the human tongue.
bil-bil	Bine
coffee creamers	Creamed or scalloped foods
hydrogels	Hydrogen peroxide
boerner grain divider	Bog myrtle
sanitizing solution	A dilute solution containing a small amount of a chemical sanitizing agent mixed with water. Typically used for soaking equipment, or applied to equipment by wiping or spraying.
aspirin	Acetylsalicylic acid
biological acidification	Biological haze
temperature rest	reverse osmosis - A means of water purification, in which a special membrane is used. The microscopic pores in the membrane allow water molecules to pass through, but remove impurities. Reverse osmosis water from a properly functioning reverse osmosis unit is nearly as pure as distilled water.
chemchrome y	Chemostat
effective bed voidage	Ehrlich pathway
diastase	Diastatic malt extract
disc filter	Disc mill
high protein flour	spelt
lambic doux	Lambic vieux
maize	Another name for corn.
pyrolysis mass spectrometry	Python
beading	Beard
grain-bag	A long bag of finely woven net-like material (mesh) used for suspending grain or other fermentation media in liquid during fermentation to ease the removal of the solids later
diastatic yeast	Diätbier
lees multi-differential agar	Leet-ale
stellar-nd	Sterling
elbling	and Silvaner, are possibly derived from certain ancient crossings of the even more ancient Heunisch (Weiss) and Frankisch cepage varieties now considered to be the progenitors of all our modern winegrapes; the core cultivar of the former variety being identical to Gouais Blanc.
o-ring	A circular gasket, usually made of rubber. On Cornelius kegs, they are used to ensure a gas-tight seal on the main lid, the liquid and gas fittings, and between the dip tubes and the keg body. O-rings deteriorate, and must be occasionally replaced.
hersbrucker	Het pint
opaque beer	Open fermenting vessels
agnus	Ahil
hypochlorite	The active ingredient in household bleach.
grauwacker	Grey Slate
pasteur effect	Pasteurisation
nisin	Nitrogen
resin b	Resin gland
marzipan/almond paste	Nougat
micronised grains	Micropyle
torrefied grains	Total loss CIP set
neoplanta	Nephelometry
distillation	a process by which fermented liquid is boiled then cooled, so that the condensed product contains a higher alcoholic concentration than before.
nucleating glassware	Nucleation
baudin	BBT
frohberg yeast	Fuggles
yeast sexual cycle	Yeast shock excretion
lacing	Lacing index
meura 2001	MgANS
phylloxera	A vine louse that feeds on the roots of vines
herbaceous	An odor suggestive of herbs or broken green stems of plants
saison	Artisanal farmhouse ales brewed in Belgium and France during the winter or spring to high alcohol content which allowed them to be stored or enjoyed throughout the summer
d value	Dwarf hops
ctz hop varieties	Cuckoos-ale
millers burgundy	New DNA analysis has shown that the Farbklevner variety has an identical SSR profile
brazil nuts	Cashews
kolbach index	Koningshoeven
mash press	Mash rate
trehalose	Triangular test
flavanols	Flavonoids
rauschling edelweisser	Variety native to Switzerland and used in the Grisons canton region to make aromatic white wine blends with some ageing ability.
g-2861	Variety released from the Missouri State Fruit Experiment Station in 1947
specific gravity	The density of a solution, compared to pure water
treberin	Trehalose
pacific hallertauer	Pacific Jade
volatile	(see also HARSH)
ph	A measure of the acidity or alkalinity of a solution
egg noodles	Frosting
cling	Clipper
rootstock	The lower part of a grafted vine which roots in the earth
windisch–kolbach units	Winge, Øjvind
invisible haze	Iodine test
nugget	Nutrient pads
transpiration	Loss of moisture from a vine by evaporation through the leaves.
lucilite	Lugol's iodine
butt	An old English unit of wine casks, equivalent to about 477 litres (126 US gallons/105 imperial gallons).
yard	A novelty glass drinking vessel approximately 36 inches high
oxidized	A flavor fault caused by oxygen leakage around a cap or bung or by excessive head space in a bottle
chariot	Charles
rho-isohumulones	Rho strains
enzymes	Proteins occurring in all plant and animal tissue which act as organic catalysts to control the reactions which take place during metabolism
carbon dioxide	A gas consisting of one part carbon and two parts oxygen released during fermentation
nibem meter	Ninhydrin
eggnog	Bavarian creams
pin mill	Pin stage
pendelbogen	The German name for the arched cane training system
herald	Hersbrucker
muscat hamburg	whose offspring (Diana Hamburg) was then crossed with the Concord, itself a labrusca-vinifera hybrid, to create the historically interesting secondary hybrid Brighton, one of the later importantly successful american hybrids derived from a vinifera and labrusca variety.
fermenter	A vessel in which fermentation takes place.
salicylate	Salicylic acid
couscous	Cracker meal
naturtrüb	NBB medium
sucrose	A natural, crystalline disaccharide found in grapes, most fruit and many plants
jungbukett	Juniper
moselle	French for Mosel.
crop evaluation limited	Cross cells
gypsum	See Calcium Sulphate.
fed-batch fermentation	Fenpropathrin
distillation	The process of heating a liquid to its boiling point, then condensing the vapors. Can be used as a method for purifying water, or as a means of concentrating the alcohol in a fermented beverage to create hard liquor (since alcohol boils at a lower temperature than water). Home distillation of alcoholic beverages is illegal in the US (and many other countries).
colloidal stability	Colony
viniculture	The art and science of making wine
bunte mergel	Heavy clay loam soil.
cellar tanks	Cellobiase
xanthohumol	Xerogels
drum brown malt	Drum malting
saint barbara	Saint Boniface
cohobation	Cohulupone
draff	Drauflassen
decoction mashing	Deculming
tank method	See charmat.
warm conditioning	Warm cropping
bop	See brew on premises.
dunkel	German word for Dark, in contrast to Helle (Pale).
chlorophenals	Chlorine-based compounds that contribute an unpleasant chemical taste and smell
wine lake	Refers to the continuing surplus of wine over demand (glut) being produced in the European Union.
dapi	Daraclar
responsible brewers' initiative	Restrictor plate
lamberto	Lambic beer
humulus yunnanensis	Husk
learner corn counter	Lectins
diaphanoscope	Diaphragm valve
infusion	Soaking (or steeping) of grains in water (or wort) to transfer the flavours from the grain.
pad filter	Palea
pinot grigio	Several clones in the Badacsony region of Hungary appear to be grouped under the alias name Szürkebarát
zlatan	Z value
reverse osmosis	A means of water purification, in which a special membrane is used. The microscopic pores in the membrane allow water molecules to pass through, but remove impurities. Reverse osmosis water from a properly functioning reverse osmosis unit is nearly as pure as distilled water.
ph	A chemical shorthand for [p]otential of [H]ydrogen, used to express relative acidity or alkalinity in solution, in terms of strength rather than amount, on a logarithmic scale
steep conditioning	Steeping
powerful	Close to being a synonym for BRAWNY.
sangria	A tart punch made from red wine along with orange, lemon and apricot juice with added sugar.
ec	European Economic Community all the nations of Europe taken together (as if comprising one nation).
creamed or scalloped foods	Custard
medium-density polyethylene	Meerts Bier
ec countries	All the countries making up the EC.
pils	Pilsener
robust	(see also BRAWNY)
rhinewines	Any of the group of wines grown in regions along the Rhine river
graham flour	Bulgur
salicylic acid	Peppermint
shatter	The drying up and falling of unsuccessfully pollenated pistils leaving a nearly bare skeleton rachis (with few berries attached) where a fully populated cluster should be.
temporary hardness	Hardness in water that can be removed by boiling.
calcium chloride	a source of calcium in brewing water
mealiness	Mean brewery tables
water salts	A mixture of minerals added to brewing water, in an attempt to emulate the hard water of Burton-On-Trent, England
biogenic amines	Bio-Gro hops
colour	The hue or colour of beer, as determined by the malted grains used
d.o.c.g.	Similar to D.O.C., with the "G" standing for "Garantita" or Guaranteed
beer flavour stability	Beer foam
pu monitor	Pump clip
clusters	Coagulable nitrogen
terret monstre	Reported to be variety grown in some quantity in the Midi region of France and used to make a white wine
port	A sweet fortified wine, which is produced from grapes grown and processed in the Douro region of Portugal
sanitize	To cleanse as much of wild yeast and bacteria from equipment as possible in order to avoid contamination.
quercetin	Quinoa
overcropping	The act of allowing vines to set too much fruit (usually by pruning too lightly in winter).
wheat germ	wheat gluten
maischbottich	Maischkessel
tetradifon	Tetrahydro-iso-α-acids
saint medard of noyon	Saint Nicholas of Myra
stouts & porters	Stouts and Porters are dark ales first made in the British isles
lamb-ales	Lambda-cyhalothrin
ptyalin	Pullulanase
caryopsis	Cascade
β-amylase	Amylopectin
saffron	Crocus plant belonging to the iris family, probably native to southwestern Asia, and formerly widely cultivated in Europe; also the dried orange-yellow stigmas of its purple flowers, used for colouring and flavouring in cookery
yeast strain	Yeast strain improvement
cocculus indicus	Cockspur
vino de la tierra	Sp
fan leaf	One of the prominant virus diseases of grape vines
race cask ventilator	Rachilla
yarrow	YCV
enzymes	Orgainic compounds which facilitate various reactions
mashing	The process by which starches are converted to sugars from malted grain in temperature controlled ( 140-150 degree F) water.
lodging	Lodicule
pull-top	The now-obsolete can style with a removable tab
beer staling	Beerstone
thermal vapour compression	Thermosyphon
stange	Tall, thin variation of the pilsner glass
chalice glass	Challenger
hydrolyze	To undergo hydrolysis, or decompose by reacting with water
clean-trace	CLEN medium
belgian blond ale	Belgian candi sugar
liter	Standard volume of measure in the metric system (used throughout the world for wine).
bud break	The action of buds swelling and beginning new growth in spring.
specific gravity	(see BRIX above).
nucleation	NucleoCounter™
pungent	The hot taste of capsaicin -- the compound in chiles (jalapeno, etc.) that gives them their fiery heat -- in a chile wine or mead,
g-2589	Released in 1947 by the Missouri State Fruit Experiment Station
yeast cell composition	Yeast cell counts
colony	Colony-forming unit (CFU)
bread crumbs	bran
custard	Doughnuts
collection gravity	Collection time
galaxy	Galena
tank farm	Tannic acid
polyvinylpolypyrrolidone	Pombe
set	The fixing of tiny, newly pollenated berries to the stem of a vine shoot
vermouth	A fortified wine that has been flavored with as many as 40 herbs and spices.
diamant	Diaphanoscope
barm	Verb: the same as pitch. Noun: the same as Kraeusen.
posset	Post-fermentation bittering
malted milk	Margarines (some, check the label)
internode	The section of a grape vine stem between two successive nodes or joints on the shoot or cane.
bleichert	German term for a rose wine (Bled)
cross-flow filtration	Crude soluble protein
mean brewery tables	Mean hydraulic radius
kompania piwowarska	Brewing company that is controlled by SABMiller
tapé ketan	Tap heat
internal wort heating systems	International Barley Genome Sequencing Consortium (IBSC)
mould	Mount Hood
glass washing	Glattwasser
chlorophenols	Family of chemical compounds, which are formed when chlorine combines with organic compounds called phenols. Typically have a medicinal or plastic-like taste. Chlorinated tap water, or over-use (or inadequate rinsing) of bleach as a sanitizing agent can lead to objectionable levels of chlorophenols in beer.
nut oil	Nut paste (such as almond paste)
weinberg	German for vineyard.
phenylethyl salicylate	Sodium salicylate
foundation liquor	Fount
heineken international bv	Dutch brewing company that owns over 120 breweries across the globe
abd medium	Aber yeast biomass monitor
spit	A technique used when tasting dozens of wines in a short period of time
points	The fractional part of a specific gravity reading expressed to three decimal places. Examples: A SG reading of 1.042 is equivalent to 42 points; a SG reading of 1.112 is equivalent to 112 points.
oregano	Like mint, oregano comes from the dried leaf of a perennial herb
c-brite cleaner	An oxygenated cleaner that doesn't use chlorine or sulfites
aha	Non-profit organization promoting the hobby of homebrewing
pale ales	Pale Ales are an English style of beer that is amber in color, and drier and more hoppy than bitters.
naringenin	Nathan brewery
soluble protein ratio	Sooty mould
irrigation	Grape vines need water, and if there isn't enough of it in the environment, it is necessary to supply this artificially, by irrigation
ice saints	The "Ice Saints" Pankratius, Servatius and Bonifatius as well as the "Cold Sophie" are known for a cooling trend in the weather between 12th and 15th of May
parti-gyling	Pasteur effect
elbling	and Silvaner, are derived from certain ancient crossings of the even more ancient Heunisch (Weiss) and Frankisch varieties now considered to be the progenitors of all our modern winegrapes; the core cultivar of the former variety being identical to Gouais Blanc.
balling	A measurement comparing the density of a liquid to that of water.
germination	When a kernel of grain begins to sprout new growth
phylloxera	A minute (ca
cepages noble	French term for the group of "greatest grape varieties" used in winemaking.
yeast supply	Yeast taxonomy
haruna nijo	Hauptteig
ramorantin	Rare french variety thought to have been introduced in the 16th century and, according to a recent DNA check, possibly derived from a Pinot cepage x Gouais Blanc cross
mutual-help group	Specifically, a group in which participants support each other in recovering or maintaining recovery from alcohol dependence or problems, or from the effects of another's dependence, without professional therapy or guidance.
coutts continuous fermentation system	Coutts, Morton W.
g-1925	Developed by the Missouri State Fruit Experiment Station in 1947
ph	pH is the commonly used abbreviation for potential hydrogen and is a measure of the acidity or alkalinity of a solution
stingo	Stirling
regulated deficit irrigation	Relates directly to the amount of water applied to the vineyard during the growing season
high protein flour	Bran
burnt sugars	Burr
squares	Brewers' term for a square fermenting vessel.
cold sterilisation	Cold water extract
galland–henning drum malting	Gallic acid
irish brewers association	Irish coffin box
shilling system	Shinsu Wase
fluorescein diacetate	Fluoride
arabinoxylan	Arabis Mosaic Nepovirus (ArMV)
spray steep roller milling	Springmaischverfahren
pickled foods	Gravies
soy protein	Textured vegetable protein (TPV)
mill	An inexpensive plate-type grain mill that can be converted for brewing use
steep water	Stein
polysaccharides	Complex sugars, consisting of multiple linked simple sugar (monosaccharide) molecules. Larger sugar molecules are not fermentable by brewers yeast, and will remain in the finished beer, giving it a sweet flavor.
propargite	Propidium iodide
mute	Sweetening agent for winemaking produced by fortifying fresh juice or by chilling the juice and adding high amounts of SO2
sec	French term for 'dry', as in the opposite of sweet.
pasteurisation	Pasteurisation unit
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box wine	Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard
maraschino cherries	Dehydrated, pre-cut or peeled potatoes
turbidometry	Turbidostat
party keg	11 liter metal kegs popular in the European market.
aleurone layer	Ale-wife
tulipai	Tulip glass
peanut butter	Peanut flour
biofilms	Biogenic amines
laminaribose	Laminarin
multum	Munich malt
bodega	Sp
top fermenting	See top cropping.
white tokay	Widely grown in Europe and other cool climate regions.
heat shock proteins	Heavy
sodium metabisulfite	One of two compounds commonly used to sanitize winemaking equipment and utensils, the other being potassium metabisulfite
spumante	Italian for "sparkling"
periplasmic space	Perle
rotliegendes	reddish slate.
fermentation	The process of sugars being converted to alcohol and CO2 by yeast.
phylloxera	Also known as "root louse." A tiny insect that lives in the soil, and attacks grapevine roots, eventually killing them with the poison in its bite
quaternary ammonium compounds	Quebec beer drinkers' cardiomyopathy
mali plavac	Variety prefers sandy/stony soil where it is widely grown in Croatia, former Yugoslavia, ripening in late season with small/medium clusters of (some green shot) deep purple skinned berries
lite beers	Load cell
plate counts	Platometer
thermal degradation unit	Thermal mass flow meter
herzog	On the label may refer to the owner if he is a Duke.
crab	Crawfish, crayfish
high gluten flour	High protein flour
stripping	Strisselpalt
saltcreek	Noted for superior resistance to wet, saline soil conditions
meristem	Region of active growth in a vine, made up of meristematic cells which divide to form new cells during growth.
beer and wine	Meat or fish more than 24 hours old
fuggles	FUN-1
easy	Approachable and accessible but usually with less of a positive connotation
snapped malt	Snifter glass
resin	Sticky plant secretions
head space	The air (or hopefully carbon dioxide) at the top of a filled, sealed bottle or can.
shoot	The elongating, green, growing vine stem which holds leaves, tendrils, flower or fruit clusters and developing buds.
inoculate	To add an active, selected culture of yeast or malo-lactic bacteria to a must, juice or unfinished wine.
activated carbon	Activated charcoal
chill proofing	Chill-proofing agents
vital gluten	Wheat bran
spumante	It
prohibition	Specifically, a policy under which the cultivation, manufacture, and/or sale (and sometimes use) of alcohol is forbidden (although pharmaceutical sales are usually permitted).
spelt	vital gluten
downy mildew	Fungal disease of grape vines which kills the affected tissue
pop-top	The now-common can style with a push-pull non-detachable tab
vitis vinifera	A breed of grapes native to Europe.
fruit	1
actidione	Activated carbon
sour	A primary taste registered along the sides of the tongue
cycloheximide	Cyfluthrin
liter	(Brit: litre) - The main metric unit of volume
chit	Chitin
edelkeur	S
cap	See Classic American Pilsener.
sparkling grape juice	Apple cider
grande marque	Fr
pinenc	The name apparently refers to the iron-hard woodiness of the vine
rougeau	Leaf reddening, caused by any of several viruses in grapevines
quality	Quality is the matching of a company's goals and its success in meeting these goals
korefe	KOT medium
proctor	Procyanidin B
time to diacetyl specification	Time to gravity
helles	Also referred to as Munich Helles, this style of beer is a classic German beer hall favorite
dinkel	Diod dail
open square	Open vertical cooler
sorghum beer	Sorghumins
anaerobic	Description for an organism with the ability to live (or metabolise) without oxygen
isoamyl acetate	Isoglucose syrup
international bitterness unit	International brewing awards
mean hydraulic radius	MEAS
sage	Also in the mint family, sage is the herb leaf from an evergreen shrub and has an earthy and warm flavor
pycnometer	Pyrodextrins
tasting flight	Refers to a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.
espalier	A method of training small fruit trees and grapevines in which the vine or tree is "flattened" by tying all the shoots and branches outwards from opposite sides of the trunk
vanillic acid	van Leeuwenhoek, Antonie
oidium	A fungus that causes the appearance of gray powder on the leaves and grapes
kubessa process	Kuchasu
in-line keg racker	Institut Francais des Boissons de la Brasserie et de la Malterie (IFBM)
esters	Esters are a group of chemicals that occur in various fruit, and as a result of fermentation
star steam heater	Starch
steeping	The soaking of crushed specialty grains in hot (approximately 160°F) water, in order to extract fermentable sugars, color, and flavor
cluster	A "bunch" of grapes.
carbon dioxide volumes	Carbon filtration
prüfung number	On each Quality wine label there will be a number called the amliche prufungs number
hop plugs	Whole hops which have been compressed into (usually) 1/2 ounce discs. Sort of a compromise between whole hops and pellets.
hydrolyzed vegetable protein	Natural and artificial flavoring (may be soy based)
simple infusion mashing	Sinapic acid
traminette	Traminette is a cross of the French American hybrid Joannes Seyve 23.416 and the German Gewurztraminer Vitis vinifera cultivar
minipin	Mitogen-activated protein kinase (MAPK) cascade systems
veraison	First step in the maturation of grapes on the vine
fat bine	Favorit
verband der brauereien österreichs	Veronus of Lambeek
petillant	Fr
diauxie	DiBAC
bine	Biobeer
glass renovation	Glassware
versteigerung.	An Auction
coombes	Coping-up
stirling	STIVA
bifenthrin	Big bag
erzeugerabfüllung	On a label this term means estate bottled.
de-free beer filtration	Deglutan
yeast redox control	Yeast sexual cycle
doca	Sp
genetic fingerprinting	Gent semi-continuous malting system
artificial nuts	Nut butters (such as cashew butter and almond butter)
specific gravity	The measure of the density of a liquid as compared to water
enzymes	Organic compounds which facilitate various reactions. The enzymes which are most important in brewing are amylase enzymes (which convert starches into sugars), and proteolytic enzymes (which break complex proteins down into simpler proteins and amino acids).
disinfection	Dispense
bractwo piwne	Braga
of wine glossary	Appearance
bop	See Brew On Premises.
muscat hamburg	whose offspring was then crossed with the Concord, itself a labrusca-vinifera hybrid, to create the historically interesting secondary hybrid Brighton, one of the later importantly successful american hybrids derived from a vinifera and labrusca variety.
rhanella aquatilis	Rho
t-bar beer dispense unit	Tchouk
carboy and bottle washer	Comes in brass and stainless
scottish ales	Scuppet
fermentation	The process through which yeast produces alcohol and carbon dioxide from sugars
lg auto haze meter	Lg-automatic beer foam tester
motueka	Mould
bud	Small swelling on a shoot or cane from which a new shoot develops.
virginia seedling	is thought to be derived by chance pollination involving the American aestivalis native species
farbebier	Farinator
quarter	(British) 64 Gallons
magb	Magflow meter
millipore milliflex™	Mini-fermenters
winemaker	A person engaged in the occupation of making wine.
racking cane	A plastic tube with an arced end that is attached to a hose and used to siphon brew
filberts	Hazelnuts
saddle	Safír
diastase	to enzymes in the process of starch conversion to sugar (dextrin).
kalk	Limestone (chalk).
membrane compression filter	Merissa
sanitize	To render most (but not necessarily all) microorganisms inactive. May be accomplished through chemical sanitizing agents (e.g
fermentation	The transformation of sugar into alcohol and carbon dioxide gas by the action of yeast
buket	Bullion
hogshead	A wine barrel that holds approximately 239 litres (63 gallons).
pre-isomerised hop extracts	Pre-masher
compatible solutes	Compression hop jack
gravity	short for specific gravity, or the measure of density of a liquid.
krug	Krystallweissen
forward	Opposite of "closed-in" or, as used by some, backward
yeast propagation	Yeast redox control
specific gravity	The weight of a liquid relative to the weight of an equal volume of water
osvald's clone	Otika
fruit blends	Fruit blends are the fruit flavors that are added to the different famous wine varieties that Niagara Mist uses
rho-iso-α-acids	Rho-isohumulones
belgian beers	Belgian beers include a large number of different styles
deculming	Defoamer
zein	Zeiss–Pulfrich nephelometer
forcing test	Formaldehyde
congress mash	Conical divider
blato	Blisk
flavor	Off-odor: Inadequate (to the honey/fruit used) to offensive odor.
hygiene and cleaning	Hyperfiltration
tristimulus	Triticale (triticosecale)
rotten-egg smell	Hydrogen-sulfide gas manifests itself as the smell of rotten eggs
brewer’s yeast nutrient	Natural protein designed to increase nitrogen going to yeast
beta-amylase	One of the two diastatic enzymes - the other being alpha-amylase - that help convert the starches in grains into fermentable sugars.
seasonal beers	Seawater
nodes	Slight enlargements occurring at more or less regular intervals along the length of vine shoots and canes
starting gravity-	Sometimes called original gravity
heat of hydration	Heat shock proteins
carboy cap	A rubber cap that snaps over the mouth of a glass carboy. Usually with two holes, which can be covered with caps
caviar beer	CBS
vitis vinifera	(see also BREED, ELEGANT)
husk	The outer layer surrounding a grain
norden high-pressure mash filter	Norkies
dimethyl sulphide	Dinkel
vine	A plant on which grapes grow.
germ	The embryo of a grain of barley.
fermentation	(fur″mәn-ta´shәn) the anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to lactic acid or ethyl alcohol, producing energy in the form of ATP.
super alpha	Super alpha hops
ebcu	(European Beer Consumers Union) - A consortium of European consumer beer organizations now making up member associations from 12 countries.
sodium hydroxide	Soft peg
vinifera	Scientific name of the primary species of Vitis (vines) used for winemaking
saccharomyces	Single-cell varieties of yeast that ferment sugar.
rosé wines	Pink wines are produced by shortening the contact period of red wine juice with its skins, resulting in a light red color
hop plugs	Whole hops which have been compressed into ½ ounce or 1 ounce plugs. Plugs retain the flavor and aroma characteristics of whole hops while providing the convenience of pellets.
perlwein	A semi sparkling wine with carbon dioxide added ,Perlwein is a carbonated wine with 1 - 2.5 atmospheres
evaporated milk	Yogurt
cold soak maceration	Generally refers to the period of time when the unfermented juice remains in contact with the skins and seed
cadarca	Usually flowering lateish in the season and needing yield control for best results, the vine produces med/small density bunches of medium/large deep purple berries that usually ripen late, (around mid to late October)
petite mutants	Pevakh
kitamidori	Kjeldahl
efficiency	See extraction efficiency
saignée	Fr
classico	It
cip	CIP set
qmp	See Qualitätswein mit Prädikat
doppelbock	To be called a Doppelbock under German law, a beer must have an original gravity of at least 18ºP (specific gravity of 1.072). Most Doppelbocks have names ending in ator, to honor Paulaner Salvator, which is acknowledged to be the first Doppelbock.
rummer	Running bright
jaén galeno	Recent DNA typing by spanish researchers (1999) has found that this variety is a clone of the Mencía variety
cast	Casting
columbanus of ghent	Columbus
stoney /stonelike	(see also FLINT/FLINTY)
styrian goldings	Sub-aleurone layer
yeast	Simple, single-celled microorganisms responsible for the fermentation process
bottle-conditioned beer is overcarbonated	Contamination
lie	Fr
permanent hardness	Permanent haze
diverter automatic grain sampler	Dizythum
compression hop jack	Concerto
balling	This is a measurement scale used to identify the specific gravity of a solution
lager	A lager style that originates from Austria and exhibits an amber or light brown color, with a light toasted character
squeeze malting	Stabilisation
tannin	A form of acid leeched from the skins and stems of fruits or the husks of grains
yeast head	Yeasting
vitreosity	Vlamingh
earthy	Any smells or flavors in a wine that are reminiscent of dirt, stones, peat or anything else related to earth
spezial helles	Spezyme GDC
pub glass	See Pint Glass.
isinglass	A clarifier made from the swim bladders of fish, mainly sturgeon and cod
oak root fungus	See Armillaria.
burton pale ale	Burton snatch
flare fitting	A type of connector sometimes used on liquid and gas lines in kegging systems to allow easy reconfiguration. Please remember that metal fittings should be used with a plastic washer to ensure a tight seal.
euchema cottonii	European Beer Consumers Union (EBCU)
attenuation	The measurement of the amount of sugars remaining (or amount of sugars consumed) in the beer after fermentation process
seibel	French Hybridizer who produced hundreds of new hybrid wine varieties, hoping to find some which could grow on their own roots in Phylloxera infested soils, while producing the traditional flavours and aging potentials in their wines of historical European varieties
universal beer agar	Unterteig
pasteurization	Process using high heat to kill most of the wild yeast, bacteria and micro-organisms in a substance
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limit dextrinase	Lincoln equations
ostertag bucket-and-chain turner	Osvald's clone
gypsum	Gypsum or Calcium Sulfate softens water in beer brewing, but it is also used for making Sherry and Spanish wines
dead mash	DEAE cellulose
hectare	Unit of size for farmland in Europe and other continents
eisbock	A dark, potent, strong version of Doppelbock
hybriscan®	Hydrocylone
irsai olivér	Has synonym names Pozsonyi Fehér in Hungary, Feher Dinka and Feher Kadarka
international hop growers convention	Inversion point
craft brewing	Cran
picpoul	In the Cotes de St-Mont VDQS zone adjoining the Madiran AC of SW France it is known as the Meslier
fetal alcohol effect	a cognitive deficiency in the offspring of an alcoholic mother
southern cross	Southern Hallertau
greghetto	Reported to be somewhat susceptible to Downy Mildew disease
heimat	(German) The town, state, or country sentimentally considered the place of one’s origin
shrimp	Cockle, sea urchin
starch enzymes	Diatase Enzyme is a starch enzyme that is used to convert complex carbohydrates and starch into fermentable sugar
burton union system	Burukutu
rayon d'or	it usually needs cluster thinning to achieve superior results
humularia	Humulene
flachbogen	The German name for a training system like the Guyot whereby one cane is laid horizontally either side of the head, and shoots trained vertically between foliage wires
cellaring	To age wine for the purpose of improvement or storage
miso	Soy sauce
iso-α-humulone	Isoamyl acetate
diastase enzyme	Diastase Enzymes are used to convert complex carbohydrates and starch into sugar that is fermentable
scutellum	Sdruženi přátel piva
shot berries	A few small, seedless grapes found in an otherwise normal bunch of wine grapes
wheat bran	Wheat germ
polymerase chain reaction	Polymyxin B
easy count yeast analyser	EBC colour units
lacing	Term referring to the foam left on the inside of the beer glass
dopplebock	Means literally “double bock”
cobbs goldings	Cocculus indicus
fortify / fortification	To supplement the alcohol content of a wine with spirits, usually brandy
fined	Use of various materials for clarifying wines
starter solution	A solution of water, juice, sugar, and nutrients into which a culture of yeast is introduced and encouraged to multiply as quickly as possible before adding to a must
alcolyzer	ALDC
oxygen	(O) - Necessary for most life on this planet (including humans and yeast)
grupa zywiec	Brewing company that is under the control of Heineken International
super galena	Super Pride
gravity bottle	Gravity meter
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hartong 45°c index	HART protocol
potassium metabisulfite	The commonly used form of sulfite addition in winemaking
snifter glass	Soak tanks
mash/mashing	The first major phase of all-grain brewing (before sparging), where the crushed malted (and occasionally unmalted) grains are soaked in water and steeped for various times in specific temperature ranges
geçmen malting system	Gelatin
kegger	A fun party at a fraternity house.
cartridge filter	Caryopsis
cutting liquor	Cycloheximide
crackling	Semi-sparkling wine; slightly effervescent
chemscan rdi™	Cheongju
lintner degree	Lipid transfer protein 1 (LTP1)
spectrophotometry	Spelt
steep tank	Vessel wherein barley is soaked at the beginning of the malting process.
huzzar	HybriScan®
cicero	CIP
chibuku process	Chicha
buttery	(see also CREAMY, MALOLACTIC FERMENTATION)
culms	Cummins
american malt liquor	Very strong, pale lager with a controversial history due to its high alcohol content
quartering iron	Quassia
fruit press	A fruit press is used to extract juice from fruits for use in beverage making.
ph meter	An electronic device designed to measure the pH of a solution.
cherry pitter	Removes the pit from fruit without the loss of any fruit juice.
aggregate consumption level	Specifically, the level of alcohol consumption within the population, expressed in terms of overall consumption and per capita consumption.
specific gravity	A measure of beer's density in relation to the density of water
mixed	Mixed gas dispense
pito	Pivo
immobilised yeast	Impedimetry
bhe	Brew House Efficiency - this is how efficient your system is in it's entirity and what most people base their recipe calculations upon
time to pg	Time to racking gravity
pilsener malt	Pilsener glass
maischkessel	Maischpfanne
valley mill	A roller mill designed for home brewing use, manufactured by Valley Brewing Equipment. Like the other mills available to homebrewers, the Valley Mill has a very loyal following. Similar to the Maltmill, but with a larger standard hopper, and parallel roller adjustment. (See mill wars.)
estufa	An "oven" or heating chamber used in the estufagem
flavanoids	Flavanols
glycogen	Glycogen staining as a yeast vitality test
foudre	Fr
warm water steeping	Warrior
oenosteryl tablets	A proprietary product containing potassium bicarbonate in a premeasured amount and used for acid reduction
avenin	Awn
ninkasi	Nip
yeast cell cycle	Yeast collection vessel
dry / dryness	Referring to an alcoholic beverage, "dry" is defined as "not sweet." Beer yeast strains will ferment different proportions of the malt sugars present in a wort, leading to different levels of dryness
muscle pain creams	Sodium bicarbonate with aspirin (Alka Seltzer)
akcent	Albumin
lausmann system	Läuterbottich
egg white	The residual albumin obtained by discarding the yolks from eggs
must	Liquid produced from freshly pressed grape skins, grape seeds, and stems following harvest
open fermenting vessels	Open square
withering	WLD medium
laminarin	Laminarinase
vegetable gum	vegetable starch
continuous centrifuge	Continuous fermentation
effervescence	The bubbling in beer primarily caused by dissolved carbon dioxide gas.
hot liquor tank	A vessel used in a brewery to heat and hold hot water for use in the mashing process.
β-glucans	β-Glucan solubilase
under-bar chiller	Under-bar cooler
retrogradation	Reverse osmosis
vsp trellis	Vertical shoot positioning of the grapevine structure
carlsberg group	Danish brewing company that is the 4th largest brewer in the world
sensory analysis	Sequestering agents
attenuation	The percentage of sugars that the yeast consume during fermentation
würze	Wurzepfanne
sparkler	Adjustable nozzle at the point of dispense on a beer pump
non-fermentable extract	Nonic glass
muscat	An aromatic red grape, of ancient Greek origin, that is considered to be the ancestor of most European wine grapes
complete	A wine that has everything going for it
emmer	Emulsifiers
gent semi-continuous malting system	Geotrichum candidum
beer	"The only drink of the day", Richard Thomas Sharp.
wheat starch	Modified starch
colupulone	Combrune, Michael
globalization of wine	Refers to the increasingly international nature of the wine industry, including vineyard management practices, winemaking techniques, wine styles, and wine marketing.
beer cans	Originally steel with an inner coating , now aluminum
contract-brewed	Business arrangement where a beer or brand is owned by one company, but brewed at another company's brewery
haemocytometer	Haffman haze meter
dagger nematode	Dalex
process water	Proctor
pectic enzyme	The enzymes such as pectinase that hydrolyze the large pectin molecules.
précose de malingre	Limited acreages currently grown in Nova Scotia, Canada and also British Columbia, Canada, where it is known as the Siewiernji
tower malting	TPO
galena	Galland–Henning drum malting
unfined	Opposite of "fined", but does not exclude other clarifying processes such as "filtering" etc.
nouveau	(a.k.a
ampelography	A book which describes the structural characteristics of various varieties of grape vines
cdc stratus	Cekin
hyperfiltration	Hypochlorite
danish brewers' association	Danske Ølentusiaster
qba	See Qualitätswein bestimmter Anbaugebiete
dalex	Dampfbier
5/8 cup potato starch	5/8 cup rice flour plus 1/3 cup rye flour
gravity	the concentration or density of malt sugar in the wort
bp	Brewers Publications (Association of Brewers)
mash	the substance that is produced by mashing.
pump-over	A process during fermentation and maceration by which the juice is pumped out of the bottom of a tank and sprayed back over the cap
moskovskiy ustoichiviy	Derived from a complex (Perle von Csaba x Amurskiy) x Alpha cross
zeta potential	Zeus
zero-alcohol beers	Zeta potential
high kräusen	High-maltose syrup
dadd's and martin's medium	Dagger nematode
strisselpalt	Strobile
stale	(see also TANKY)
papain	Parachute
trunk	The main, vertical structure of a grapevine which supports all the top growth.
cornelius keg	Corona mill - An inexpensive grain mill (of the plate mill type), which can be converted for brewing use. While it has a reputation for being somewhat difficult to adjust, and may cause a bit more husk shredding that a roller mill, it is a reasonable choice for an all-grain homebrewer on a budget.
strecker degradation	Strig
scuppernongs	Is listed as suitable for planting in the Gulf and south-eastern regions of the U.S.A where it usually ripens in mid-late season with high (23%) fruit sugars
jams	Canned vegetables
mixed gas dispense	Mix-proof double-seat valve
patent black malt	Patent malts
pivo	Plate and frame filter
calcium sulphate	Mineral found in water
clay-coloured weevil	Cleansing system
mgans	Microbiological media
nhc	National Homebrew Competition. An annual homebrew competition sponsored by the American Homebrewers Association. Brewers submit entries to a first round judging in their geographic area; winners from the first round judging advance to a second round (national) judging.
terminal sterilant	Testa
filterability of beer	Filter aid
amelioration	Adjustment or correction of a wine must before fermentation, usually referring to addition of sugar or acid where lacking in the original fruit.
length	A somewhat abstract term referring to the amount of time that a wine can be tasted after it is swallowed or spat
kolsch glass	Tall, straight-sided, cylindrical glass that usually holds 12 oz.
reefer	Reef process
amino acids	The building blocks from which proteins are made
sulfite	Capsicumel/capsimel: Bacteriological warfare
pokal	European pilsner glass
ton	Clay
amino acid	Organic chemicals that form the building blocks of protein.
caustic	Any of several dangerous chemicals used to sterilize brewing vessels.
tetrazolium overlay test	Tetrazolium salts
schonfield test	Schooner
halcyon	Half and half
germinative index	Germinative percentage
oversized glasses	OWK
recirculating infusion mash system	Commonly abbreviated as RIMS
bakhar	Balché
propylene glycol alginate	Protafloc™
japanese hop	Joala
humulus japonicus	Humulus lupus
kellermeister	Celler Master.
egg rolls	Egg noodles
modified starch	Starch
pinot noir	Some stock, usually ripening around mid-September, is planted in the Eastern states of the U.S
yeast cell counts	Yeast cell cycle
nitrogen catabolite repression	Nitrogen diluents
mouthwash and mint-flavored toothpaste	Shaving cream
sizer abrader	Skimming
malbec	a.k.a Côt red wine grape species grown in the Cahors region of France and also, confusingly, an important white-wine producing variety in the Alsace region called the Auxerrois Blanc that is distinct from another locally grown white-wine producer variety called the Auxerrois Gris that is actually the Pinot Gris variety grape
millennium	Millet
dampfbier	Damson-hop aphid
blanca del pais	Small-berried tablegrape and white-wine producer variety mainly grown in the Castile region of Spain
romano	Recent (2001) DNA analysis has established that this variety is possibly a cross between Pinot Noir and Argant
nip	Nisin
supple	1
pump clip	Puncheon
edelfäule	Ger
cylindroconical fermenter	Cymoxanil
many puddings	White sauces
oxygenation	Additional supply of oxygen in the wort.
tête de cuvée	Fr
gas rouse	Gate valve
pulque	PU monitor
external wort boiling systems	Extract
kuchasu	Kurrunu
bubbler	A glass or plastic device designed to use water as an insulator to protect the fermentation media from contamination and exposure to fresh air, while at the same time allowing carbon dioxide produced by the yeast to escape the fermentation vessel
top fermenting	See top cropping
ph meter	A digital meter used to measure pH level of solution.
fine ale tank	Fine/Coarse extract difference
degrees of extract	A measurement of specific gravity degrees yielded by one pound of fermentables in one gallon of water
belgian ale	Medium-strength typical Belgian ales
astringent	Compound that gives a dry, puckering sensation in the mouth
vitamin c	Antiseptic: Chemical that kills micro-organisms (bacteria, yeast, etc.) E.g
methylene blue	Methylene blue, safranin-O stain
plato	Measurement of the density of a liquid compared to water
gebiet	A term for a Major wine region.
hydrogen sulfide	A foul-smelling gas, chemical formula H2S, which has a distinct odor of rotten eggs. While hydrogen sulfide can be a sign of a bacterial infection, it is also produced as a normal fermentation by-product by certain yeast strains (especially lager strains). When produced as a part of normal fermentation activity, the odor eventually dissipates.
bomber	22-ounce beer bottle.
candi sugar	An inert sugar that is commonly used in Belgian beers
hiochi bacteria	Hockett
dizythum	Dobbel
theodotus of ancyra	Thermal degradation unit
c96-54	Californian selection (1989) derived from the complex parentage cross A13-2 x B2-11
schooner	Schooner glass
tcw	Tegestologist
bottom-cropping yeast	Bottom fermentation
cru bourgeois	Fr
conquistador	Orlando (Seedless), Black Spanish and Stover bunchgrapes in order to promote good growth and yield on cultivated alkaline soilsites in Florida and the Gulf States.
degree régie	Degree saccharin
chamant	Change parts
proteinase or proteolytic enzymes	Enzymes in malt which break proteins down into simpler proteins and amino acids.
matters soluble	Maturex
hard resins	Harmonie
back to the top	CO2
plump	Less than "fat", but otherwise nearly a synonym.
fermentation	The process of converting sugar into alcohol
pediococcus	Pelican grain sampler
koningshoeven	Koppaklear™
saint abdon	Saint Amand
warm rest	Warm stand
pdx wort boiling system	Peaked cans
electropositive ammonia caramels	Ellis cup grain sampler
aspergillus oryzae	Assimilation tank
titratable acidifcation power test	TNBS
cold-break	The coagulation of proteins and other molecules when the wort is chilled.
chlorine dioxide	Chlorothalonin
hop yellow net virus	Hordein
classic american pilsener	cane sugar - A refined sugar which is produced from the sap of the sugar cane plant. One of the two common forms of table sugar (the other one being beet sugar). May be used as a source of fermentable sugars in some English and Belgian beer styles, and for bottle priming. White cane sugar has had all of the molasses refined out; light and dark brown sugar have had some of the molasses added back in (the more molasses, the darker the sugar). Raw or turbinado sugar is cane sugar which is not as fully refined as white cane sugar (i.e
lincoln equations	Linde, Carl von
kabinett	German classification for quality wines mit pradikett ranking just below spatlese
fürst	On the label may refer to the owner if he is a Prince.
yeast back	Yeast cell composition
efficiency	A measure of the percentage of the total sugars available from the malt which have been extracted. Typically expressed as a percentage -- i.e., an efficiency of 75% means that 75% of the available sugars have been extracted.
alzey s.3983	Possessed of moderate vigor, crop potential, despite wood hardening deficiencies
bine	The stem of the hop plant, with or without hop flowers attached.
pump over	Process of spraying the fermenting juice over a naturally forming cap of grape skins and seeds during the fermentation process
bolter	Bombard
westvleteren	Wet milling
dill	Both the leaves and the seeds from this feathery frond plant are used in cooking
hüller bitterer	Hulupones
supple	Term often used for young reds which should be more aggressive
ouillage	Act of topping wine barrels in an effort to keep the barrels refilled as they lose volume due to evaporation of liquid through the barrel staves
calcium alginate	Calcofluor
gelatinized starch	hydrolyzed vegetable protein
double-tube sampling spear	Doughing-in
sec	Fr
transparency	The ability of a wine to clearly portray all unique aspects of its flavor--fruit, floral, and mineral notes
gelatinized starch	Hydrolyzed vegetable protein
multilayer barrier dispense tubing	Multum
proteases/proteolytic enzymes	Enzymes that convert long, complex chains of proteins in grains into proteins that can be used by yeast as a nutrient and, therefore, aid the fermentation process.
hull	Hüll
schotter	Gravel
macconkey's medium	Maffei malting system
lectins	Lees multi-differential agar
sylvaner	Found in many English, German and Western Canadian vineyards because of its adaptability to a wide range of climates
imhoff cone	Imidacloprid
crackers	Many cereals
profibus	PROFi membrane system
fresh hopping	Addition of freshly harvested hops (not dried) to the brew at any stage
counterflow chiller	A wort chiller consisting of a narrow metal tube running through the inside of a larger plastic tube
sparge	To add a second part of hot water (170 degrees F) to a mashed and drained grain in order to rinse the remaining sugars from the grain.
pulp filter	Pulque
rapid	Rapid microbiological methods
sucrase	Suffolk Jims
gambrinus	Gas rouse
mechanical vapour compression	Medium-density polyethylene (MDP)
algoroba	Alkaline steeping
anaerobic respiration	Anthocyanin
ninhydrin	Ninkasi
salmanazar	A large bottle holding nine litres, the equivalent of 12 regular wine bottles.
pacific gem	Pacific Hallertauer
barrel fermentation	Fermentation conducted inside an oak barrel, often with the skins and seeds present
siran™	Sirem
curds	Whey and whey products
degree gay-lussac	Degree of general hardness
pot boy	Pounds gravity
mädchentraube	Popular early ripening pale greyish-yellow skinned variety that grows in small, loosely dense clusters of medium size (some shot) berries
brett	See Brettanomyces.
weingarten	See Weinberg
tnbs	Toji
β-glucan solubilase	β-Glucan standards
iron	An ion that causes haze and oxidation and hinders yeast productivity in beer.
nylon 66	NZ Cascade
distill	Distilling is a process of heating an alcoholic beverage and condensing the high-alcohol vapors, producing a much stronger solution by leaving behind much of the water in the original drink
β-caryophyllene	Carlsberg flask
hybrid	A cross of different types of grape vines from different species
almonds	Brazil nuts
soak tanks	Sodium hydroxide
baked goods	Soup mixes
fount	Fourier's Law
ground nuts	Mixed nuts
black hamburg	Golden Hamburg, Hampton Court Vine, Queen's Arbor and Venn's Seedling
germinative capacity	Germinative energy
oxidation	The exposure of wine to oxygen
hectare	A metric unit of measure equivalent to 2.471 acres
glattwasser	Gliadins
autoclave	A device that applies extreme heat to sterilize.
grain turners	Grain washer
appellation of origin	You might see this phrase on a wine label
iodine test	A method for determining whether all of the starches in a mash have been converted to sugars. A small sample of the mash liquid is placed on a white plastic or ceramic plate, and a drop of red tincture of iodine is added. If the iodine does not change color starch conversion is complete. If the iodine darkens, the degree of color change gives a rough indication of the amount of starch still present.
soup mixes	Jams
conlon	Conrad
spartan	Spear
verdejo palido	White-wine producing variety extensively planted in the Rueda region of Spain
oasties	Obergärig
sixty shilling	Sizer abrader
crémant	Fr
t'ien tsiou	Tilden drum malting system
friabilimeter	Friability
head space	The distance between the beer and the top of whatever container it is in
plastic taste or smell	This is caused by using a non-food- grade plastic container for the primary fermentation
eisbock	Electronic nose
vorlauf	The German word for sparging.
harmonie	HART
sodium salicylate	Spearmint
bryggeriforeningen	Bud scar
α-acids	β-Acids
coefficient of modification	Coeliac disease
topping up	A method using the addition of water after boiling a concentrated wort or extract; or the practice of adding water after primary fermentation in order to decrease the head space and prevent air contamination.
side work	Tasks performed by servers other than waiting on tables
nfc tipple	NIBEM-CLM Cling meter
laouset	White-wine producing variety grown in the Jurançon region (foothills of the Pyrenees), France
dressing	Dried brewing yeast
saltcreek	Noted for superior resistance to wet, saline soil conditions and Pierces Disease (although recent observation has noted it can act as host to the bacterium)
eighty shilling	Einfachbier
api 20c test kit	API test strips
alpha	Alsterwasser
hydrolyzed plant protein	Hydrolyzed soy protein
new world	Regions of the world that have not been producing wines for hundreds of years (i.e
germination street	Germinative capacity
orifice plate	Original extract
oxidation	A chemical reaction, in which oxygen binds with other compounds in the wort or beer. Oxidation is not good; it can result in stale, cardboard-like flavors. In very high gravity beers some oxidation is normal, due to the extended aging these beers undergo. Low levels of oxidation may even be desirable in these styles — in proper balance, it can lend a sherry-like character.
dpv	Draff
pfälzer kammerbau	Vine trellising according to the Pfälzer Kammerbau system traditional to thePalatinate, where it was widely used until the 18th century
oak	A type of hardwood commonly used for building wine barrels
chalice	Drinking glass usually associated with Belgian abbey or Trappist beer, sometimes rimmed with a precious metal.
polishing filter	Polnischer Lublin
glycolysis	Breaking down of sugar during fermentation.
northdown	Northern Brewer
ρ-hydroxybenzoic acid	Hygiene and cleaning
mixed nuts	Artificial nuts
kimberley process	Kitamidori
tomahawk	Tomato juice broth (TJB)
attenuation rate	Attenuation time
hüll	Hüller bitterer
aminopeptidase	Amitraz
ice beer	iJuba process
original gravity	A measurement of the density of fermentable sugars in a mixture of malt and water with which a brewer begins a given batch
gnarly	(see also EXTRACTED above)
lyonnais	Variety reported (2001) to be the possible result of a Pinot cepage x Gouais Blanc cross
seidel	Beer glass with a handle
auto-tilting stillage	AutoTrack™
psi	Pounds per Square Inch. A measure of gas pressure.
so2	See Sulfur dioxide.
pale	Usually means bronze or copper in color
copper adjunct	Copperas
formaldehyde	Formazin
sub-aleurone layer	Sucellus
iodine test	Iodophores
talla	Tane-Koji
double decoction mashing	Double mashing
belgian strong pale ale	Strong, medium or full bodied Belgian ales that are pale in colour
poly-pin	A pin-sized box of beer with a plastic liner often sold for home consumption
arnold 8	Its main current use appears to be that of a tablegrape grown by Parisian home gardeners in France in order to make occasional small batches of varietal red wine
cream puffs	Custard
abalone	Clams
cabernet franc	Quite hardy, with medium-sized clusters requiring usual protection against diseases that attack vinifera growths
α-acetohydroxybutyric acid	α-Acetolactate decarboxylase
bordeaux mixture	Boreholes
perlon	Permanent hardness
dispense pumps	Dispense tap
calcium carbonate	check valve - A one-way valve, commonly used on the gas outlet of a CO2 regulator to prevent beer from flowing back into the regulator and damaging it.
hordein	Hordenine
canopy	The parts of the grape vine above ground, in particular the shoots and leaves.
yeast nutrient	A mixture of various nutrients, minerals, and dead yeast ("yeast hulls" or "yeast ghosts") which provide the materials necessary for yeast to reproduce and ferment vigorously
bottom cropping	top fermenting - See top cropping.
ttenuation	The amount (usually percentage) of sugars that have been converted to alcohol by the yeast during fermentation
polish pale strong lager	Strong, bottom-fermenting pale lagers
lambda-cyhalothrin	Lamberto
buttermilk	Evaporated milk
g-2496	Introduced in 1947 from the Missouri State Fruit Experiment Station, this complex American/Vinifera variety was derived from a Muench x Gros Guillaume cross
hydrometer	Glass device for measuring the specific gravity of a liquid
wheat gluten	Vegetable gum
sorghum	Cereal grain obtained from various African and Eurasian grasses, popular for its gluten-free properties.
gluten-free beers	Glutenin
utility water	Utshwala
elegant	(see also COMPLEX)
adhulupone	α-Adhumulone
proteolytic enzyme	Protocatechuic acid
pectic enzyme	An enzyme added to fruit to increase juice yield
native african beers	Naturtrüb
wez	Site Admin - Unable to use the Mass Email option and don't ever trust him with any personal data.
bacteria	One-celled organisms that are normally not wanted during fermentation
micro oxygenation	The controlled exposure of wine to small amounts of oxygen in the attempt to reduce the length of time required for maturation.
calandria	Calcium alginate
modification	The measure of how far germination was allowed during malting.
polysaccharides	Complex sugars consisting of multiple linked simple sugar (monosaccharide) molecules. Larger sugar molecules are not fermentable by brewers yeast and will remain in the finished beer, giving it a sweet flavor.
fût	Fr
air lock	A glass or plastic device designed to use water as an insulator to protect the fermentation media from contamination and exposure to fresh air, while at the same time allowing carbon dioxide produced by the yeast to escape the fermentation vessel
rustic	Synonym for "rough".
sweet gale	Sweet water collect
aiws	Associate member of the Institute of Wines and Spirits
saccharomyces pastorianus	Saccharomyces sensuo stricto
complex	(see also ELEGANT)
pet bottle	Another name for plastic soda bottles. I don't remember what the letters in the acronym P-E-T stand for (but they definitely stand for something).
low alpha hops	Hops having a low alpha-acid content. Many of the preferred varieties of finishing hops are low alpha but not all.
pasteurised	Heating beer to high temperatures (60-79?C) to kill bacteria and other micro-organisms, such as yeast
non-biological haze	Non-fermentable extract
autumn beer	Avenin
pre-masher	Premature yeast flocculation (PYF)
american black ipa	Originally a British style, the Anchor Brewing Company introduced the style to the United States in 1976.
codependency	a concept that individuals who live with a person having an alcohol (or other drug) dependence suffer themselves from difficulties of self-image and social independence.
couscous	cracker meal
žatec	Zatecky Chmel
trans-2-nonenal	Trap filter
husk	Huzzar
port	A sweet, fortified wine (originally from a particular region of Portugal), produce by the addition of brandy during active fermentation
tut	Twopenny
gairdner	Galaxy
cake density	Calandria
β-acids	Acid washing
kabinett	Ger
sladek	Slaking heat
collection time	College-ales
beer bong	A funnel and a length of tubing.
floraison	The flowering or bloom period of grape vines
cran	Crash cooling
redpost	Red spider mite
fermentation	Chemical reaction induced by a living agent yeast, bacterium or mold that splits complex organic compounds to simple ones
must	The mixture of grape juice, stems, pips and skins -- and to a lesser degree, dead insects, bits of leaves and other crud -- that comes out of the grape crusher
zbyszko	Zein
programmable logic controller	Progress
slack malt	Sladek
chloramine	A chemical containing chlorine, commonly used by municipal water treatment facilities to kill microorganisms in the tap water. If your tap water contains chloramine, filter water through activated charcoal before using the water for brewing.
pomace	The skins, stalks, and pips (seeds) that remain after making wine
saffron	Type: Term Pronunciation: saf′ron Synonyms: crocus
chlorination of water	Chlorine dioxide
ovomuciod	Ovovitellin
rakes	Rapid
folin–ciocalteu method for protein	Font
protafloc™	Proteases
refresh	Adding a fuller, younger wine to an older one in order to give the latter something to prolong its life.
kraüsen	Pronounced “KROY-zen”
contract brewing	Making a specific beer brand at one brewery for another brewery that does not have the capacity to meet demand.
cane	The mature (tan or brown, but not green) shoot of a vine.
barnes bush	Barney Miller medium
mash	a mixture of milled grain ( grist ) and water used to produce fermentable liquid.
fermentation	The process of yeast acting upon sugar to produce alcohol and carbon dioxide.
oud bruin	Outeniqua
specific gravity	Specific gravity is a measure of the density of a liquid
degrees plato	Hydrometer scale to measure the density (sugar content) of wort
many cereals	Acker meal
hydrocylone	Hydrogels
humulus lupus	Humulus yunnanensis
honey	A thick sugary substance made by bees
mint	Salicylate
hart	Hartong 45°C index
torrification	Rapidly heating grain so it puffs up like popcorn
egg rolls	Marzipan
full-bodied	As opposed to "thin" or "thin-bodied"
oxidation	Adverse change in wine flavour, stability and/or colour caused by excessive exposure to air.
kaempferol	Kaffir beer
turbidostat	Tut
saint martin of tours	Saint Medard of Noyon
sloop	Sloop SA
pre-coat	Preformed soluble nitrogen
racking gravity	Racking tank
body	Refers to the thickness of a beer in your mouth
remontage	Fr
coulure	A vineyard situation in which new flower clusters fail to set a full crop
assimilation tank	Assobirra
candy	Cookies
shanti	V.vinifera variety grown in Georgia (CIS)
oxidation	The process of reaction between many molecular components of wine with oxygen, resulting eventually in a darkening (browning) of the wine and the development of undesirable odors and flavors.
β-glucosidase	Glume
dockage-free barley	Dolo
filtration	The act of passing a wine through some tightly bound matrix in order to force the liquid to pass through while keeping the suspended solids behind
cereal	Grassy plants that produce edible seed grains
degree twaddle	Deltamethrin
erntebier	Eroica
dumas procedure	Dunav
cbs	CDC Copeland
carapils malt	Carbon dioxide volumes
hollandaise sauce	Ice cream
piece	Pigment strand
greco bianco	Both varieties are used to produce dry, (eg: "Greco di Tufo"), and sweet wines from semi-dried grapes, the Nero grape being the preferred source.
relative gravity	Relict crops
capacity	The quantity, as opposed to quality, of grapevine growth and total crop produced and ripened
pet	Petham Goldings
ethanol	grain bag – A fine mesh bag, usually made of nylon or cotton
original gravity	A measure of the amount of sugars presenting the wort prior to fermentation. In most homebrew instances, original gravity is measured using the specific gravity scale.
vicinal diketones	Victoria
gelatinisation temperature	Genetic fingerprinting
monitek haze meter	Montejus
a.o.c.	Abbreviation for Appellation d'Origine Contrôlée, (English: Appellation of controlled origin), as specified under French law
santiam	Saphir
d.o.c.	Abbreviation for the Italian "Denominazione di Origine Controllata." This name on a label means the wine was grown and produced within a certain limited area in a regulated way (specific grape varieties used, growing method, winemaking method, aging, etc.)
anthocyanin	Anthocyanogen
drinking pattern	The pattern of drinking, including frequency of drinking and quantity drunk per occasion and over time
degree belgian	Degree Brix
ph	A far from simple mathematical term for quantifying the concentration of hydrogen ions in a solution
peaked cans	Pearl
stems	The rachis, or skeletal remains of a grape bunch or cluster after the grapes have been removed
select	Selective medium for Megasphaera and Pectinatus (SMMP)
meerts bier	Megasphaera
attenuate / attenuation	The ability of a yeast strain to ferment the sugars in a wort or must
trisaccharide	manifold - A device used at the bottom of a lauter tun, to strain the wort from the grain. Manifolds are commonly constructed from pieces of metal or plastic tubing, connected in a flat ring or "H" shape, into which holes or slots have been cut. The tubing is attached to a fitting which passes through the wall of the lauter tun, to allow the wort to be drawn off. Manifolds can also be constructed using pieces of welded tubular metal screen. See also false bottom.
clark unit	Clay-coloured weevil
hop boiler	Hop chlorotic disease virus
fermented on the skins	Statement made about a wine which was fermented with the juice and skins together
tane-koji	Tankard
peak	The point when a wine is at its absolute perfect time to drink
thunaeus test	T'ien tsiou
sulfur dioxide	A compound used in several stages of the winemaking process as both an antioxidant (to prevent oxidation) and an antiseptic (to prevent bacterial formation)
germinative percentage	Gibberellic acid
mygp copper medium	MYGP medium
zeus	Zlatan
yeast collection vessel	Yeast colonies
early harvest	Not what you would guess; the German equivalent is trocken or halbtroken: wines are produced in the coolest years when grape ripeness doesn't achieve full maturity
polish dark lager	Medium strength bottom-fermenting dark-lager
pectin	A heavy, colloidal substance found in most ripe fruit which promotes the formation of gelatinous solutions and hazes in the finished wine
o'malley continuous brewing system	Omethoate
jahrgang	German term for vintage year
caraway	This seed, the fruit of an herb in the parsley family, is sweet, nutty and tangy
fault	An unpleasant characteristic of wine resulting from a flaw with the winemaking process or storage conditions.
proteolytic enzymes	Enzymes in malt, which break proteins down into simpler proteins and amino acids.
english hops	Hops strains developed in England
vin mousseux	Fr
og gain	Okolehao
celery seed	Small, dried brown seeds from the same species as the vegetable celery with a similar warm, slightly bitter, flavor.
maltose equivalent	Malt quarter
solid adjuncts	Soluble nitrogen ratio
westminster	Westvleteren
water treatment	General term for any actions taken to modify the characteristics of the brewing water. May involve filtration, reverse osmosis, distillation, and the addition of various minerals and/or acids.
labeorphilist	Lacing
cellarbuoy	Cellaring
chime	Chinaman's hat
spritzy	See spritzig.
embossed glass	Emmer
valve actuator	Van Caspel turner
lactobacillus	Type of bacteria that can convert unfermented sugars into lactic acid
véraison	Fr
refined grits	Refined starches
phylloxera	An insect that attacks the roots of grapevines, killing the vine
helm apparatus	Helm method for beer foam assessment
malthus detection system	Malting
litre	A metric measure of volume equal to 33.8 fluid ounces (U.S.) or 35.2 fl oz (imperial).
killer yeast	Kilning
propane burner	Only safe for outdoor use
pump over	To pump wine out from a lower valve of a fermenting tank up onto the top of the fermenting mass in order to keep the solid "cap" of skins wet
brew on premises	A commercial establishment which allows you to use their equipment to brew your own beer, for a fee.
thomas carling	Emigrated from England to Canada
alkalinity	The opposite of acidity, alkalinity is the prevalence of ions which neutralize H+ ions
berliner weissbier	A low-strength, refreshing wheat beer style that originated in Berlin
barrel fermenting	The act of fermenting white grape juice in barrels instead of using the more usual stainless steel tanks
cumin	Available in seed and ground forms, cumin is the dried, pale green seed (like caraway) from a member of the parsley family
base malts	Basi
balthazar	A large bottle containing 12 litres, the equivalent of 16 regular wine bottles.
overcropped	A vine which carries more crop than it can reasonably ripen
thermometer	Measures temperature to ensure that wine remains at proper temperature for successful development.
malvasia	This named grape is grown in Liguria (Riviera) region of Italy, Northern Sardinia and Corsica where it is used to produce full-bodied, dry white wines that go well with sea-food
rocky yeast head	Rodmersham Goldings
carter dockage tester	Cartridge filter
bobek	Boby drum maltings
hop separator	Hop split leaf blotch virus
first worts	FISH (Fluorescence in situ hybridisation)
b	German for "turbid"
giracleur	Glacier
pudding	Simplesse (fat substitute)
spontaneous fermentation	Spray balls
preformed soluble nitrogen	Preformed solubles (preformed sugars)
capsule	The protective metal or plastic sheath over the cork and neck of a wine bottle
kvas	Kvasny Průmysl
nutrient	Food for the yeast, containing nitrogenous matter, yeast-tolerant acid, vitamins, and certain minerals
rest	See temperature rest.
muscadelle de nantes	White-wine producing variety found mainly in the Landes region, (S.W
hordeum	Horizon
hauptteig	Hayflick limit
quality-price ratio	A designation for rating wine based on the ratio of its quality and its price
parsley	This herb leaf is most popular as a garnish (and a breath freshener), and is more often used dried than fresh
balling	A scale of measurement used by professional brewers worldwide to measure the density of a liquid as compared to water. Home brewers normally use Specific Gravity.
high-gravity brewing	High Kräusen
chalcones	Chalice glass
edelfaule	German word for "Noble Rot", or Botrytis cinerea.
artificial nuts	Nougat
tulip glass	Tulip shaped glass
murray riesling	the fruit of this variety is used to make a white wine; as it does in California (see below) where it is claimed by some to have the synonym name Thompson Seedless
gallon	A synonym for imperial gallon, the English measurement equal to about 1.2 U.S
pitched wort	Pitching
cilantro	The young leaf of the coriander plant, this herb is popular in Middle Eastern, Mexican, and Asian cooking as a cooling counterpoint to fiery spices
maceration	The act of soaking grape skins and other solids in their juice for certain time periods prior to fermentation of the juice
pof test	Pokal
rancio	Word normally used to describe a flavor perception found in tawny brown, wood-aged and heated fortified wines such as some "Madeira"
magnesium salicylate	Menthol
yeast	A single-celled fungi that feeds on sugar and oxygen, and produces ethanol (alcohol) and CO2
sturdy	(see HEARTY above).
profi membrane system	Programmable logic controller
helm's test	Helm unit
gravity	The weight of a liquid relative to the weight of an equal volume of water
oktawia	Old goldings
soy sauce	starch
compartment maltings	Compatible solutes
grapefruity	Grapefruit flavours are characteristic of cool-climate Chardonnays
tankard	Tank bottoms
ice cream	Malted milk
geilweilerhof ga-58-30	Has achieved some popularity in the United Kingdom as a white wine producer although currently overshadowed by the somewhat similar Phoenix cultivar
krystallweissen	Kubessa process
bacillus	Backa
time to gravity	Time to PG
talisman	Talla
zatecky chmel	Zbyszko
apv continuous mashing system	Aquifer
enzyme	Orgainic protein compounds
tillicum	Time to attenuation
burn's test	Burnt sugars
dibac	Dicofol
over-priming	This is a bottling error where too much sugar is added to the brew before bottling or kegging
sunscreens or tanning lotions	Muscle pain creams
belgian ipa	A relatively modern style between an English IPA and a Belgian Ale.
champagne flute	A piece of stemware having a long stem with a tall, narrow bowl on top.
soy sauce	Tofu (as an ingredient, may indicate the presence of soy protein)
endosperm	Nutritious, starch-rich centre of the barley grain.
pitching yeast dilution	Pito
peppermint	Phenylethyl salicylate
tannoids	Tannometer
lintner	dimethyl sulfide - A sulfur compound (usually abbreviated as DMS), which has a "creamed corn" or "cooked vegetable" flavor. Can result from bacterial infection, or from covering the kettle during the boil.
germination	Germination street
racking tank	Radiometer haze meter
triticale	Triumpf
aerobic	An organism, such as top fermenting ale Yeast, which needs oxygen to metabolize.
helle	German word for Pale, in contrast to Dunkle (Dark).
rauschmalz	Reactive oxygen species (ROS)
break	The clumping and separation of protein matter in wort during the boiling stage (hot break) and cooling stage (cold break).
stuck fermentation	A fermentation which stops prematurely and refuses to start up again even though fermentable sugar still remains in the liquid.
ph	A measure of the alkalinity of a liquid
gallon	Galopin
volatile acid	Those acids created during fermentation or reduction processes (aging) which are not stable; they can be altered through further reduction or by evaporating from the wine altogether
apovitellenin	Livetin
titration	Measuring the presence of a particular chemical ion or compound by adding a measured volume of a prepared neutralizing solution
sterilize	To kill all microbes present in a substance (or on a surface). Typically requires the use of an autoclave.
cask aspirator	Cask beer
vintner	Common term for anyone in the wine business
β-glucanase	β-Glucans
okolehao	Oktawia
cork	Cylinder-shaped piece cut from the thick bark of a cork-oak tree and used as a stopper in wine bottles
active dried yeast	Adhulupone
saccharomyces	Saccharomyces carlsbergensis
aerobic	An organism, such as top fermenting ale yeast, that needs oxygen to metabolize.
whirlpool stand	Whitbread Goldings
bullion	Buloke
sulphur	Aroma similar to burnt matches (or rotten eggs) that can be due to yeast or beer being light struck.
raisin superbe	(No other details other than it is a white-wine producing variety developed in France and derived from a Boskokisi x Madeleine Royale variety cross.
gluten	Gluten-free beers
surface filter	Surfactants
light transeflectance meter	Limbus
sterilize	sanitizing solution - A dilute solution containing a small amount of a chemical sanitizing agent, mixed with water. Typically used for soaking equipment, or applied to equipment by wiping or spraying.
uva del friuli	Reported to be an ancient indigenous white wine producing variety from the Friuli-Venezia-Giulia region of northern Italy
gm 4984	It was derived from a Müller-Thurgau variety cross with the Chancellor (a.k.a Seibel 7053) hybrid cultivar and can currently be found in limited acreages on the south island of New Zealand where it is mainly used for producing somewhat neutral varietal and blend white wines
soft water	Water that has little or very low levels of calcium, magnesium, cholorine, iron and other elements that otherwise contribute to hard water.
assobirra	ATP bioluminescence
dihydro-isohumulones	Dilution rate
rachilla	Racking
tunnel pasteurisation	Turbidometry
tamari	Tempeh
space barley	Spalt
syringic acid	Systembolaget
prominant	Promitochondria
fresh or frozen shrimp	Guacamole
mayonnaise	Marshmallows
free run	Juice obtained from grapes that have not been pressed.
growler	glass jug, typically 1/2 gallon capacity
yeast	The enzyme-producing one-celled fungi of the genus Saccharomyces that is added to wort before the fermenting process for the purpose of turning fermentable sugar into alcohol and carbon dioxide.
fermentation	[food] Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions
laminaribiase	Laminaribose
manifold	FAN - See free amino nitrogen.
baco 22a	No other details other than the variety is recommended for white wine production in cool climate regions.
zymomonas	Zythos
essence	(see also NOSE below)
carbohydrates	Energy producing compounds including organic sugars and starches, many of which are suitable as food for yeast when brewing.
ebc unit of haze	EBI
procyanidin b	Prodelphinidin B
fob	Fobbing
grosser ring	Mosel growers association.
higher alcohols	See fusel alcohols
sangiovese	Sangiovese is a red wine grape variety originating in Italy whose name derives from sanguis Jovis, "the blood of Jove"
line	Lin's wild yeast medium
bread crumbs	Crackers
london beer flood	Loom
leipzig gose	Lemma
dimethyl sulfide	A sulfur compound (usually abbreviated as DMS), which has a "creamed corn" or "cooked vegetable" flavor. Can result from bacterial infection, or from covering the kettle during the boil.
earthy	Sensory evaluation term for wine with a taste or smell reminiscent of soil, mushrooms or mustiness.
leet-ale	Legacy
flow cytometry	Flow meter
effervescence	The carbon dioxide or nitrogen bubbles in a beer
propylene glycol	Propylene glycol alginate
cult wines	Wines for which committed buyers will pay large sums of money because of their desirability and rarity.
beer flavour	Beer flavour stability
charbono	Red California wine grape that is thought to be a corruption of Charbonneau, a French synonym for the Douce Noir grape of Savoie, France
enzymes	The enzymes within yeast cells that each act as a catalyst for a specific activity during the fermentation process
feuillette	Fr
suffolk jims	Sulphur compounds, yeast and beer flavour
morex	Moromi
catechin	Cauim
easy	(see also DIRECT, SIMPLE)
tramp iron	Trans-2-nonenal
falling-number test	Falscher Mehltau
seedless hops	Seeger grain turner
clerk's-ale	Cling
glycerin /glycerol	Gives a sweet taste on the tongue tip
robert smith	Invented, in 1892 in Dresden, the pressed paper beer coaster.
oast house	Oasties
proteases	Protein
yeast inoculation	Addition of a cultivated yeast (in either liquid form or dry form) to a grape must (juice, skins and/or seeds) for the purposes of starting the fermentation process
bentonite	A type of clay used in wine clarification.
alcoholic proof	Alcolyzer
whey and whey products	Cottage cheese
scallops	Shrimp
record	Red Mould
fermenter	The vessel in which the initial, most active fermentation takes place.
botrytis cinerea	Fungus which grows on the skins of certain grapes as they ripen on the vine under specific weather conditions
fusel oil	Not really an oil in the usual sense
condensed tannin	Condensing font
sugar	A class of organic compounds, having a sweet taste
fermentation	The process whereby yeast metabolizes sugars into energy, alcohol, carbon dioxide, secondary byproducts, and more yeast
maillard reactions	The complex chemical reaction between amino acids and sugar in the wine or grapes
shellfish	Soy
slants	A method of storing yeast cultures. A liquid agar media is placed in vials or test tubes, and allowed to harden, while the vials are held at an angle (hence the name "slants"). The media is then innoculated with yeast, the tubes are sealed, and stored under refrigeration. When the yeast is to be used, sterile wort is added to the vial to activate the yeast; the culture is then stepped up multiple times until a pitchable volume of yeast is obtained.
skimming back	Skimming board
lipase	An enzyme that catalyzes the hydrolysis of triglycerides to yield glycerol and fatty acids.
ovomucin	Ovomuciod
auslese	Ger
ovovitellin	Phosvitin
amylase	Enzymes that convert starch into sugars.
pablo mash separation system	Pachwai
dried malt extract	starch - Organic compounds consisting of very long chains of linked sugar molecules. Starch is the primary component of the grains most commonly used in brewing. Starch is converted (broken down) into sugars by amylase enzymes, during mashing. Starch is not directly fermentable by brewers yeast (though certain bacteria can digest it).
infection	The introduction of bacteria or other bad microbes into wort
vegetable juices	Canned or frozen fruits and vegetables
ausbau	Maturation or ageing of wines.
amos's early bird goldings	α-Amylase
qpr	Acronym used by Mail-list users as shorthand for "Quality-Price-Ratio"
cassata	Cast
bohemia	The historical region of eastern Europe now making up the western part of the Czech Republic.
centraal brewerij kantoor	Central Institute for Supervising and Testing in Agriculture (CISTA)
dried brewing yeast	Drip tray
plant de vaux	Is now reported (2001) to be the possible result of a Pinot cepage x Gouais Blanc cross
phytic acid	Piece
cleansing tank	Clean-Trace
may wine	A light German wine flavored with sweet woodruff in addition to strawberries or other fruit.
graff drum maltings	Grain samplers
viticulture	The cultivation of vines.
spoon	Used to stir liquid while mixing or adding ingredients.
β-glucan standards	Gluconobacter
red mould	Redpost
extraction efficiency	A measure of the percentage of the total sugars available from the malt which have been extracted. Typically expressed as a percentage — i.e., an efficiency of 75% means that 75% of the available sugars have been extracted.
saint boniface	Saint Brigid
petham goldings	Petite mutants
carbohydrate	Organic compounds that include starches and sugars and provide most of beer's caloric nutrients
swan neck	A beer dispense tube that is elongated in order to reach to the bottom of a (pint) glass
yeast-derived flavour compounds	Yeast differentiation
heavy	Hectolitre
humulene	Humuleta
lieblich	A sweet wine such as a sweet spatlese.
balling	See Plato.
oberteig	Obesumbacterium proteus
saffron	Saf'fron noun [ Middle English saffran , French safran ; confer Italian zafferano , Spanish azafran , Portuguese açafrão ; all from Arabic & Persian za' farān .] 1
xerogels	XMACS medium
tobacco	Descriptive term, used by some, to describe a flavor component resembling the taste of raw tobacco leaf in the finish of certain red wines
ametyst	Amino acids
lautering	The act of separating grains from liquid during the initial brewing stages
early amber	Reported as an American labrusca variety originated from unknown parentage seed around 1855 by Asa Clement of Massachusetts
remuage	French for moving, stirring
ur	German word for ?original?.
raisiny	Mildly rich flavor due to excessive heat in the growing area which dries out grapes still on the vine
asua	Atlas
sterilize	To kill all microbes present in a substance or on a surface. Typically requires the use of an autoclave.
vorlese	A pre-harvest before the main harvest to eliminate rotton or defective bunches.
wort	The unfermented sweet liquid that comes from mashing grains (or mixing extracts with water) and boiling hops.
rouse	Rouser
muffins	Pretzels
pint	(Vereniging Promotie Informatie Traditioneel Bier) - The beer consumers association of the Netherlands.
counterflow chiller	A type of wort chiller which consists of a narrow metal tube running through the inside of a larger (typically plastic) tube
resin a	Resin B
ageing	Agnus
oast	(malt kiln) - The traditional building where malting is done
flouriness	Flow cytometry
saphir	Sarcina sickness
permanently soluble nitrogen	Permeability
running bright	Run-off
stomata	Tiny openings on the undersides of grape leaves through which pass air and water into, and out of, the leaf.
mergel	Heavy Loam
ethanol	The type of alcohol produced by yeast fermentation of sugar under ordinary conditions
mash	The combination of malt and hot water (liquor) which begins breaking down the sugars and starches created during the germination process.
plate mill	A grain mill which crushes the grain between textured metal plates (one fixed, and one rotating). Plate mills are less desirable for brewing than roller mills, because the shearing action created by the rotating plates tends to shred the grain husks. The Corona mill is the most commonly available plate mill.
southern brewer	Southern Cross
isinglass	Pure gelatin substance obtained from the air bladders of certain fish including sturgeon
heat summation	A measure of the climate of a growing region calculated by adding the mean temperatures for each day (minus a base temperature) over a growing season
drip dickey	A wine accessory that slips over the neck of a wine bottle and absorbs any drips that may run down the bottle after pouring - preventing stains to table cloths, counter tops or other surfaces.
reduced	Term describing an oxidation state which is the chemical opposite of oxidized
birth scar	Bishop continuous fermentation system
kot medium	Kräusen
head retention value	Heat of hydration
burr	Burtonisation
pasta	Spelt
free amino nitrogen	A measure of the amount of amino acids present in the wort. Amino acids are produced during malting and mashing, as enzymes break down proteins in the grain. Amino acids are an essential yeast nutreient
pottle	1/2 Gallon
dolo	Dominion continuous fermentation system
fenpropathrin	FerMAC system
saint urban of langres	Saint Wenceslas of Bohemia
flotation	Method of wine clarification involving the introduction of inert gas at the bottom of a vat of must causing suspended solids to be carried to the surface where they can be easily removed.
stà¼ck	1,200 litre round cask used in the Rhein area vineyards
sugar	Wine is created when yeast transforms the natural grape sugar into alcohol by a process of fermentation
american adjunct lager	The most popular beer in America, mainly because they are easy to mass produce
dominion continuous fermentation system	Dongdongju
iso-α-adhumulone	Iso-α-cohumulone
mathon goldings	Matters soluble
engerth malting system	Enkel
humuleta	α-Humulone
iso-α-cohumulone	Iso-α-humulone
perle	Perlite
thermal mass flow meter	Thermal vapour compression
direct	(see also EASY, SIMPLE)
columbus	Colupulone
dwi	abbreviation for driving while intoxicated; each state varies in their definition and percentage.
delaware	and the long-forgotten Vinifera, Labruscana, Bourquiniana cross Walter variety
barley grain	Barley mosaic virus
sorghumins	Soubya
valentine arm	Valtický
step infusion	Technique used in mashing where the temperature of the mash is increased by adding hot water to reach a series of step targets, to allow different chemical reactions to occur.
hordenine	Hordeum
brix	See Plato.
de-stoner	Detergents
dünnbier	Düssel
kluyver effect	Knives
schloss	German word for castle; on a wine label it is equivalent to the French word "Chateau."
pasteurization	Process in which a substance is heated, to kill most of the wild yeast and bacteria it may contain.