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1329.0 - Australian Wine and Grape Industry, 2006  
Previous ISSUE Released at 11:30 AM (CANBERRA TIME) 29/01/2007   
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GLOSSARY

Beverage wine


Table, sparkling and fortified wine produced for direct consumption and not for distillation.


Brandy


The spirit obtained by the distillation of wine in such a manner as to ensure that the spirit possesses the taste, aroma and other characteristics generally attributed to brandy, in accordance with the requirements set out in the Schedule to this Standard.


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.


Domestic sales


All sales of Australian produced wine by winemakers within the scope of the Sales of Australian Wine by Winemakers survey, whether they be wholesale or retail sales, or bulk sales to other wineries outside of the scope of the survey. Excluded are inter-winery sales, sales where the wine will be exported, sales to other winemakers with on-site crushing facilities, sales for ship and aircraft stores, sales of imported wine and the volume of imported wine blended with Australian wine sold domestically.


Exports


Exports of wine to overseas ports including sales made by exporters and wine producers.


Feints and low wine


Parts of the distillate which are not useable.


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.


Grafted/grafting


The connection of two pieces of living plant tissue, so that they unite and grow as one plant.


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.


Imports cleared for home consumption


Imported goods brought into the country for consumption or further processing, but excluding goods imported with the reasonable expectation of re-export within a limited time.


Intended planting


The area of vines, reported on the ABS Vineyards collection form, grape growers intend to plant or graft after the current harvest, but before the next harvest.


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 and other grapes


This category refers to grape production that is not used for either winemaking or drying.


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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