Wine Production

Glossary

G

GELATINE. Gelatine is often added to white juice, and particularly pressings, to aid clarification and to reduce the level of phenolic compounds associated with bitterness, astringency and browning.

GEOSMIN. A chemical compound found in wine grapes that is responsible for some earthy aromas and flavors.

GLAZING – Greenhouse glazing is simply the coating that is applied to the outside of the structure to form the weatherproof seal while still allowing an adequate amount of sunlight into the building to allow the plants to grow. Glazing materials include glass, polycarbonate, and plastic film (Polyethylene).

GLUCOSE. One of two primary sugars contained in pulp of wine grapes (fructose being the other). It has a less sweet taste than fructose.

GRAVITY FLOW. Refers to a style of winemaking where gravity is used to move fruit, juice and wine around the winery. It is essentially a modern revival of an ancient practice, and moves the grapes more delicately, and with less chance of oxidization. Gravity flow (or gravity fed) wineries have multiple levels, and are often located on hillsides. In single-level wineries, conveyor belts, forklifts and other equipment can help achieve gravity flow transfers.

GREEN. Tasting of unripe fruit. Wines made from unripe grapes will often possess this quality. Generally not considered a positive attribute but may be pleasant in Riesling and Gewurztraminer.

GYROPALETTE. A mechanized riddling pallet used in sparkling wine production during the remuage process.