V
- VA lift
- Winemaking technique where the volatile acidity of a wine is deliberately elevated in order to enhance the fruitiness of wines that are meant to be consumed young.
- Vanillin
- An aldehyde found naturally in oak that imparts a vanilla aroma in wine.
- Varietal
- A wine made from a single grape variety
- Viertelstück
- A German wine barrel with the capacity of 80 gallons (300 liters)
- Vin de goutte
- French term for free run juice
- Vin de liqueur
- A fortified wine that has been fortified with alcohol prior to fermentation.
- Vin de paille
- French for "straw wine", a dried grape wine.
- Vin de presse
- The dark, tannic wine produced from pressing the cap of grape skins.
- Vin doux naturel
- A fortified wine that has been fortified with alcohol during fermentation. Example: Muscat de Beaumes de Venise
- Vin d'une nuit
- A French rosé that spends only one night in contact with the red grape skins.
- Vin gris
- A light pale rosé
- Vinegar
- A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
- Viniculture
- The art and science of making wine. Also called enology (or oenology). Not to be confused with viticulture.
- Vinification
- The process of making grape juice into wine.
- Vin jaune
- French for "yellow wine", a wine fermented and matured under a yeast film that protects it, similar to the flor in Sherry production.
- Vinimatic
- An enclosed fermentation tank with rotating blades that operates similar to a cement mixer with the propose of maximizing extraction during maceration and minimizing the potential for oxidation.
- Volatile acidity
- The level of fatty or volatile acids in a wine that are capable of evaporating at low temperatures. Acetic and carbonic acids are the most common volatile acids but butyric, formic and propionic acids can also be found in wine.
- Volatile phenols
- Phenolic compounds found in wine that may contribute to off odors and flavors that are considered wine faults. The most common types of volatile phenols found in wine are ethyl and vinyl phenols. To a limited degree some volatile phenols may contribute pleasing aromas that add to a wine's complexity, such as ethyl-4-guaiacol which imparts a smokey-spicy aroma.
Read more about this topic: Glossary Of Winemaking Terms