Variations in Results are inevitable in winemaking unless careful records are kept and maintained. A wine log is very simple and useful to record and compile this information. See Wine Log.

Vat a commercial size of cask or tank in which fermentation takes place

Vegetables, Preparation of All vegetables require boiling before chopping and adding to the must, in order to volatilize undesirable compounds they contain. Following this, depending on the style of wine desired, pulp fermentation follows in a normal manner.

Vigneron The French word for one who grows grapes and makes wines from his fruit.

Vin Ordinaries A class of wine which is not the possessor of a label. Into this class comes most of the plonk that we drink.

Vine The plan from which is obtained the grape

Vine, Choice of For the British grower, it is best that a white grape-producing plant be chosen. The best choice is made with the advice of the local stockist or vineyard.

Vinegar A word derived from the French, meaning bitter wine. This results from a wine becoming infected with acetomonas or acetobacteria. As a result of this, alcohol production cases and acetic acid is instead produced, with resultant acidity in taste and flavor.

Vinegar Bacteria See Acetobacteria ; See Acetomonas.

Vinegar Fly See Drosophila ;

Vinegar Smell The characteristic smell of acetic acid, when present in a wine.

Vineyard A farm or plantation whereon are grown vines for wine production.

Vini Mycoderma (Mycodermi Aceti) See Acetomonas.

Vinification The art of grape production followed by its conversion by fermentation to wine.

Vinometer An inaccurate piece of equipment for measuring the alcohol content of wine. The accuracy is reasonable for totally dry wines, but for sweet wines it is inaccurate, since it works on the principles of surface tension and capillary action. As a sweet wine has a high surface tension due to the residual sugar, alcohol measurement with a vinometer will give a falsely low reading.

Vinosity A tasting term used to describe the wine taste in an alcoholic beverage.

Vintage In wine drinking circles, it has two meanings. Firstly, it is applied to the year in which the wine is made. Secondly, it is used of such wines as Port and Champagne to indicate wines of a year which is of special greatness. In years which are not declared as vintage, the wine is referred to as non-vintage.

Vintner Traditionally, one who sells wine. Today it usually means a winemaker, especially an amateur (i.e. non-commercial).

Vintners (Vintner-s) One of several brands of wine kits available to the amateur winemaker. The leading brands are (Private Label) VINTNER-S  and Vintners Reserve. Both wine kits employ superior grape concentration processes and Essence-Pak's /E-Pack's, which greatly enhance the final bouquet and taste of the finished product. Private Label VINTNER-S kits contain the proprietary OAK-BOY, the only amateur oaking device that enables the end user to control the depth of secondary oaking without a cask or barrel.

Vitamin Compounds of varying complexity which are essential to life. Most are present in many of the ingredients used for winemaking, with the exception of vitamin B1. If this is not added to a must, there is a danger that the ferment will stick, since it is needed by the yeast for reproductive reactions. The other vitamins are usually present in sufficient quantities in the ingredients to preclude the need to add them.

Vitamin B1 Found Dried yeast, rice husks, whole wheat, oatmeal, peanuts, pork, most vegetables, bran and milk

Vitamin C See Ascorbic Acid.

Viticulture The art of growing grapes.

Volatile Acidity The part of the total acidity made up of the acids which are driven off at fairly low temperatures. The most important acid in this group is acetic acid. These acids are by-products of fermentation. Their concentration is usually about 0.5 parts per thousand. To estimate the volatile acidity involves distilling a sample of the wine and is therefore beyond the scope of most amateurs.

Volatile Constituents of Wine See Alcohol; See Aldehydes ; See Esters ; See Volatile Acids ; See Water.