Microscopic, unicellular fungus found in grapes' skins and responsible for alcoholic fermentation (transforming the grapes' sugar into alcohol). Although yeasts exist in the grapes' skins, one may have to add some more yeasts to the must in order for fermentation to occur. Saccharomyces cerevisiae stands out among grape yeasts, since it acts during the entire fermentation process, as long as there is sugar in the must and temperatures are not too high. Therefore, it is important to control the temperature in very hot wineries and climates.

 

Group of yeasts that is used to promote alcoholic fermentation or stimulate second fermentation in bottle in the production of natural sparkling wine.

 

Said of a white wine with different tones: golden-yellow, straw-yellow, pale yellow, etc.

 

Topaz coloured Port wine. It is usually called "tawny".

 

A vineyard's base yield is established by the amount produced in a hectare. Each region establishes the maximum yield per hectare - 40, 50, 100 hectolitres per hectare - according to areas and varieties.

 

Young, recently harvested and produced wine.

 

Usually fruity, not very tannic wine with pleasant acidity, not fit for ageing (for example, white and sparkling wines); it can also be said of a recently made wine that can and should age.

 

Appearance of the bunches before bloom. It is the first announcement of a good harvest, if the flower is kept without problems.