Beverage wine
Table, sparkling and fortified wine produced for direct consumption and not for distillation.
De-alcoholised wine
Normally fermented wine in which the alcohol has been removed and which retains all other components.
Distillation wine
Wine used for the purpose of distillation into grape spirit.
Feints and low wine
Parts of the distillate which are not usable.
Fortified wine
Wine to which grape spirit has been added, thereby adding alcoholic strength and precluding further fermentation. Fortified wine must contain at least 150 millilitres/litre and not more than 200 millilitres/litre of ethanol at 20 degrees Centigrade.
Grafted/grafting
The connection of two pieces of living plant tissue, so that they unite and grow as one plant.
Grape spirit
Alcohol spirit of vinous origin used in fortification or as a base for grape flavoured spirits.
Intended planting
The area of vines, reported on the ABS Vineyards collection form, grape growers intend to plant or graft after the current harvest, but before the next harvest.
Low alcohol wine
Wine in which the alcohol content has been deliberately reduced or wine which has been produced with a lower alcohol level using either dilution or partial fermentation.
Marc
The residue of grape skins and seeds after the juice has been extracted.
Must
Grape juice or crushed grapes in the process of becoming wine. Concentrated must is used as a sweetening agent.
Table and other grapes
This category refers to grape production that is not used for either winemaking or drying.
Unfermented grape juice
A sweet, clear, non-alcoholic liquid. Winemakers use the term to refer to must which has undergone clarification and stabilisation.
Unfortified wine
Table or sparkling wine which must contain at least 80 millilitres/litre of ethanol at 20 degrees Centigrade. Unfortified wines rely solely on fermentation for their alcoholic strength.
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