Level 2 · Lesson 2
Chardonnay: the shape-shifter
6 minC10After Climate in the glass
Glossary
Terms that have earned their place
- Alcoholic fermentation
- Yeast turns grape sugar into alcohol and carbon dioxide.
- Vessel
- The container used for fermentation or ageing; stainless steel, concrete, neutral wood, and barrels differ in temperature control, oxygen exposure, surface area, and possible flavour contribution.
- Lees
- Post-fermentation sediment, especially spent yeast cells and grape solids. Contact may affect texture and integration; contact is not the same as stirring.
- Malolactic conversion
- Bacteria can convert sharper malic acid to softer lactic acid, which may reduce a sharp edge.
- Diacetyl
- An aroma-active compound that may suggest butter or butterscotch. Butter is neither required nor proof of malolactic conversion.
- Oak influence
- Possible aroma, tannin, oxygen-exposure, and texture effects from fermentation or ageing with oak; species, barrel size, age, toast, time, and the wine all matter.
Keep digging
Sources and further reading
Sources support the teaching model; they do not make promotional regional descriptions universal bottle guarantees.