GLOSSARY
Beverage wine
Table, sparkling and fortified wine produced for direct consumption and not for distillation.
De-alcoholised wine
Normally fermented wine in which the alcohol has been removed and which retains all other components.
Distillation wine
Wine used for the purpose of distillation into grape spirit.
Fortified wine
Wine to which grape spirit has been added, thereby adding alcoholic strength and precluding further fermentation. Fortified wine must contain at least 150 millilitres/litre and not more than 200 millilitres/litre of ethanol at 20° Centigrade.
Grape spirit
Alcohol spirit of vinous origin used in fortification or as a base for grape flavoured spirits. The spirit is obtained from the distillation of wine, by-products of winemaking or the fermented liquor of a mash of dried grapes and contains methanol in a proportion not exceeding 3 grams per litre at 20° Centigrade of the ethanol content.
Low alcohol wine
Wine in which the alcohol content has been deliberately reduced or wine which has been produced with a lower alcohol level using either dilution or partial fermentation.
Marc
The residue of grape skins and seeds after the juice has been extracted.
Table wine
A product of the complete or partial fermentation of fresh grapes or products derived solely from grapes.
Sparkling wine
The product of complete or partial fermentation of wine with contained sugars that has become surcharged with carbon dioxide.
Unfermented grape juice
A sweet, clear, non-alcoholic liquid. Winemakers use the term to refer to must which has undergone clarification and stabilisation.
Unfortified wine
Table or sparkling wine which must contain at least 80 millilitres/litre of ethanol at 20° Centigrade. Unfortified wines rely solely on fermentation for their alcoholic strength.
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