Lagar

This glossary of winemaking terms lists some of terms and definitions involved in making wine, fruit wine, and mead.

Cap The layer of grape skins that are forced by rising carbon dioxide gas to the top of the fermentation vessel during cuvaison.

Carbonic acid Carbon dioxide gas dissolved in the water content of wine. It is a volatile acid that held in equilibrium with the dissolved carbon dioxide gas and can not be isolated in a pure form.

Carbonic gas A natural by product of the fermentation process in which yeast cells convert sugar into nearly equal parts alcohol and carbonic gas. While a small amount stays presence in the wine as carbonic acid, most of the gas will rise to the surface of the fermentation vessel and attempt to escape into the air. If the fermentation vessel is closed (such as a sealed wine bottle used to make sparkling wine), the gas will dissolve into the wine and when released will make the wine sparkling.

Carbonic maceration A winemaking practice of fermenting whole grapes that have not been crushed. This intracellular fermentation (as opposed to the traditional extracellular fermentation of wine yeast) tends to produce fruity, deeply colored red wines with low tannins

Casein A fining agent derived from a milk protein.

Cask A wood barrel or storage vessel, often made from oak, that is used in winemaking for fermentation and/or aging

Cask-strength A term sometimes seen in Cognac production (but more often associated with grain spirits) to denote a Cognac that has not been watered down to reduce its alcohol level. Like whiskeys these Cognacs will usually be unfiltered and with a high alcohol proof over 40% ABV

Casse:An unwanted haze in wine caused by various unstable compounds (such as proteins or excess copper from previous finings) that can develop into a wine fault if not corrected before bottling

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