Diatomaceous Earth (DA): A light, brittle material derived from fossilized microscopic unicellular algae called diatoms, used as a filter in clarifying wine.

DOC: Denominazione di Origine Controllata in Italy and refer to the controlled appellation wines which are regarded as quality wines by European wine law.

Dry: The absence of sugar, or a sweet taste sensation.

Elemental Sulfur: A chemical used to dust vineyards as a control for powdery mildew.

Enologist: One who studies wine and winemaking.

Fermentation: The conversion of sugar to alcohol and carbon dioxide by yeast.

Filtration: Passage of wine through cellulose pads, diatomaceous earth or membranes to remove suspended solids, yeast or malolactic bacteria.

Fining: The use of protein to clarify wine.

Graft: To splice a varietal vine to the rootstock of another.

Inoculation: The introduction of yeast into the pressed grape juice.

Lees: Sediment occurring during winemaking or bottle aging.