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Malolactic Fermentation (MLF) is a secondary fermentation process where malic acid is converted into softer lactic acid and carbon dioxide, giving wine a creamier texture. Important for reducing acidity and creating complexity.

Grafting is a viticultural technique where the tissues of one plant are inserted into those of another so that the two sets of vascular tissues may join together. It is key in phylloxera resistance and vineyard longevity.

Vintage refers to the year in which the grapes were harvested and thus the year the wine was made. It indicates climatic and other conditions of that particular year, which can affect the wine's quality and character.

Yield refers to the amount of grapes harvested per area of vineyard. It is significant because it can influence both the quality and quantity of wine, with lower yields often being associated with higher quality.

Must is the freshly crushed grape juice that contains the skins, seeds, and stems of the fruit, used in fermenting wine. Its composition significantly affects the wine's final character.

Brix is a scale that measures the sugar content in grapes and wine, indicating the degree of grape ripeness at harvest. It is crucial for determining harvest time and potential alcohol content of wine.

The Guyot system is a method of vine training and pruning that involves a single or double fruiting cane with a number of short spurs. It allows controlled production and is suitable for certain climates and grape varieties.

Trellising is the system used to support and train the grapevine. It is significant as it determines vine form, aids in canopy management, and impacts grape quality and ease of harvest.

Viticulture is the science, production, and study of grapes. It governs the process of growing grapevines and is a key factor in the quality and quantity of wine production.

A cordon is a trained horizontal vine shoot used to grow and support the fruit-producing shoots. Its management is important for controlling yield and quality of the grapes.

Noble Varieties are grape types considered to produce the highest quality wines, such as Cabernet Sauvignon and Chardonnay. Their significance lies in their consistent ability to produce high-quality wines in a variety of regions.

Green Harvest refers to the practice of removing unripe clusters to improve the quality of the remaining grapes. It is used to control yield and concentration of sugars and flavors in the grapes.

Botrytis cinerea, or noble rot, is a beneficial fungus in certain sweet wine production, such as Sauternes, where it concentrates sugar in grapes. Its careful management is crucial for high-quality sweet wine production.

A clone is a genetically identical vine derived from a single 'mother' vine. Clones are used in winemaking for their specific qualities such as disease resistance, flavor profile, or adaptability to certain terroirs.

Canopy Management involves the way vine leaves and shoots are managed to optimize grape exposure to sunlight and promote air circulation, which is crucial for quality grape production and disease prevention.

Terroir refers to the unique characteristics of geography, geology, climate, and culture that give a wine its distinctive qualities. It is significant in winemaking because it influences the grapes' flavor, aroma, and character.

Phylloxera is a vine pest causing devastating effects on grapevines. It feeds on roots, leading to a decrease in productivity and sometimes vine death. Its significance is in the massive re-planting it necessitated with resistant rootstock.

Veraison is the stage in grape development when the grapes begin to change color and soften significantly. It signals the onset of the ripening process and helps growers estimate harvesting time.

Appellation is a legally defined and protected geographical indication used to identify where the grapes for a wine were grown. It plays a role in branding and differentiating wines.

Chaptalization is the process of adding sugar to grape must before or during fermentation to increase the alcohol content of the wine. It is significant in regions where grapes don't naturally reach high sugar levels.

Residual Sugar (RS) is the amount of sugar remaining in wine after fermentation has ceased. It is significant as it affects the sweetness level of the wine and influences the balance of flavors.

Pomace is the solid remains of grapes after pressing for juice or wine. It includes the skins, pulp, seeds, and stems, and can be used to produce grappa or as compost in vineyards.

Coulure is a viticultural hazard where grapes fail to develop after flowering, often due to cold, windy, or wet weather. It can significantly reduce yield and affects certain varieties more than others.

Diurnal Temperature Variation refers to the temperature difference between day and night in a wine-growing area. It is significant because it affects the balance of sugar, acid, and flavor development in grapes.