Gallo of Sonoma - Glossary

Fermentation Process: Process of yeast cells converting grape sugar to alcohol and carbon dioxide.
Filtering: Process of clarifying wine by passing it through an inert material.
Fining: Process of clarifying wine electro-magnetically via the introduction of oppositely charged materials such as egg whites or gelatin.
Finish: The wine’s aftertaste. Not only the flavors, but also the length of time those flavors linger in the mouth.
Fortified Wine: Wine made higher in alcohol by adding a spirit at some point during production. Some of the best known are port, sherry, and Madeira.
Free-run Juice: The grape juice or wine that drains without pressing from the weight of the grapes before a mechanical press is applied. It is generally lower in tannins than pressed juice due to less contact with the grapes’ skins, stems, and seeds .