Wine A to Z

Maceration

The process of soaking the skins of red grapes in their juice to dissolve the skin's colour, tannin and other substances into the juice.

Malic acid

The organic acid found in apples, grapes and wine. Malic acid is converted to lactic acid during malolactic fermentation.

Malolactic fermentation

Winemaking process that takes place after initial alcoholic fermentation, whereby hard malic (appley) acid is transformed into softer malic (milky) acid. Used for most red and many white wines, adding complexity and texture.

Maturation

The aging period at the winery during which the wine evolves to a state of readiness for bottling. Also the ongoing development of fine wines during a period of bottle aging.

Mature

A wine that has reached its plateau of optimum drinkablilty during aging, and exhibits a harmonious combination of aromas, flavours and bouquet.

Merlot

Fine red wine grape widely planted in Bordeaux, particularly Pomerlol and St-Emilion and in many other countries worldwide. Often blended with Cabernet Sauvignon.

Minerally

Exhibiting aromas or flavours that suggest minerals. Chablis and Rieslings from Germany’s schist slops are classic examples of terroirs, producing wines with distinct minerality.

Must

The juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation, when it is then called wine.