Wine Encyclopedia

An enzyme that is formed by malting barley. This enzyme helps the starch in grains convert to sugars.

A fine siliceous sediment that is often used for ultra-fine finish filtration. It is also known as kieselguhr.

dimethylpoly-siloxane A chemical used to control foaming.

In the production of champagne, this is the process of freezing the neck of the bottle which contains champagne and yeast sediments. This frozen ice plug of sediment and champagne is then forced out by pressure released from within the bottle when the temporary...

A growing region whose wines display specific qualities.

In Italy, the term DOC stands for Denominazione di Origine Controllata. It is the equivalent of the French AOC. Only wines which have met certain requirements of place of origin, variety and vinification process are entitled to use this on their labels. In...