Glossary 

 

Fermentation (as defined by Sandor Katz)- Transformative action of microrganisims 

 

Anaerobic- The production of energy from nutrients without oxygen. (Katz, The Art of Fermentation)

 

Bacteria- Bacteria in anaerobic environments can breakdown organic compounds using fermentation. They are the “ancestor and coevolutionary partners to fermentation” (Katz,1)

 

Enzymes-  Substance produced by a living organism (yeast, sugar,) that brings about a specific biochemical reaction. IN this case, fermentation.

 

Zymology- The Science of Fermentation 

 

Bloom/Scum-  Layer on the top of the ferment that occurs during anaerobic fermentation. Removed during canning process. 

 

Weight- An object used to apply pressure down directly to ferment, keeping the vegetable submerged from drying out and prevents mold. 

 

Crocks- Pottery container usually ceramic used for fermentation methods.

 

Probiotics- Digestive enzymes that help boost health

 

Brine- Salt and spice solutions for fermentation processes. 

 

Copperage- Wooden Container in which wine is fermented or aged

 

Primary Fermentation-  The fermentation that converts that sugar and fruit into C02 and Alcohol. 

 

Malactic Fermentation-  Makes Malic into Lactic Acid 

 

Open Top Fermentation-  Wine tanks without permanent covers, used only for red wine fermentation. This is the traditional design for fermenter, but modern wineries normally use only the closed‐top design. 

 

Cap-  The collection of skin, pulp and seeds, and maybe stems, rising

to the top of a red wine fermenter as a result of the CO2

produced during fermentation. 

 

Pressing-  Equipment used to separate juice or wine from skins, pulp and seeds.

 

Racking-  Decanting clear juice or wine from above the sediment (lees) in a container. 

This is the easiest method for getting rid of solids that have settled to the bottom in a tank or barrel. 

 

Clarity- In wine evaluation, clarity is a subjective term for the absence 

of cloudiness or sediment in a wine.

 

PH-  Since hydrogen ions are the most accurate definition of 

acidity, pH is an accurate measure of acidity in juice and wine. 

 

Brix-  Pronounce this word to rhyme with bricks, not the ‘pree’ of 

Grand Prix.  °Brix is the unit of measurement for density, or 

soluble solids in ripening grapes. 

 

Neutral barrel-  No remaining flavor of 

 

Somelier-  Wine Expert