Tag: glossary

In grapes, the stage of ripening when aroma and flavor become apparent.

Cross-section of a peach fruit.

Pericarp: The part of a fruit formed from the wall of the ripened ovary; fruit wall. The pericarp consists of the endocarp, mesocarp, and exocarp.

Endocarp: The pericarp layer surrounding the seed.

Mesocarp…

Flat, thin part of the leaf. The shape and size of leaf blade varies with cultivar. Also known as the lamina.

A Merlot grape leaf blade. Photo courtesy of Patty Skinkis, Oregon State University.

Terms Explained: aging, anthocyanin, aroma, astringency, blending, bouquet, brix, chaptalizing, cold stabilization, enology, filtering, fining, herbaceous, hydrometer, lees, legs, malolactic fermentation, marc…

The trunk is the permanent, aboveground woody stem of a tree or vine.

A cordon is a long arm, usually trained along a wire, from which fruiting canes develop.

Fruiting canes are the one-year-old canes that will produce the current …

1. (noun) The physical support structure used for training vines. The structure is usually made of wood or metal for vigorous vines. 2. (verb) To train on a trellis.

The arrangement of plant parts spatially, done to develop a structure that optimizes the utilization of sunlight and promotes productivity, adapts to the characteristics of the grape cultivar, promotes efficient and sustainable vineyard management practices, and is economical to establish …

Terms Explained: aging, anthocyanin, aroma, astringency, blending, bouquet, brix, chaptalizing, cold stabilization, enology, filtering, fining, herbaceous, hydrometer, lees, legs, malolactic fermentation, marc…

Analysis of a tissue sample for mineral nutrient/element composition.