Glossary: Production

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Bottling and filling: Filling the finished drink into bottles, cans or kegs under conditions that are as clean and low in oxygen as possible.
Aseptic filling: Filling a previously sterilised drink into sterile packaging under germ-free conditions.
Fortification: Adding neutral alcohol to a drink to raise its alcohol content or stop fermentation, as with port.
Winemaking maturation (élevage): Maturation and care of wine in the cellar between fermentation and bottling, in tank or wooden cask.

Batch number: A marking of a production batch that allows the origin and time of production of a product to be traced.
Cleaning in place: Cleaning tanks, pipes and filling lines in a closed system with caustic, acid and hot water, without dismantling.

Disgorgement: Removal of the yeast deposit from the bottle in sparkling wine made by traditional bottle fermentation.

Stainless steel tank: A closed stainless steel vessel for fermentation and storage that is neutral and easy to clean and cool.
Dealcoholisation: Removing alcohol from a finished drink, for example by vacuum distillation or membrane processes, preserving taste as far as possible.
Degassing and oxygen management: Removing or keeping away dissolved gases, especially oxygen, so that drinks stay fresh and do not oxidise.

Cask ageing: Storing a drink in wooden casks, where it takes on aromas, colour and structure from the wood and oxygen contact.
Fermentation: Transformation of ingredients by micro-organisms such as yeasts, bacteria or fungi; covers more than alcohol, for example tea, kombucha or kefir.
Filtration: Removing haze particles, yeast and micro-organisms from a drink using filters to make it clear and more stable.
Closure: The closure of a bottle such as natural cork, screw cap, crown cap or swing top; it influences shelf life and aroma.

Fermentation (alcoholic): A biological process in which yeast converts sugar into alcohol and carbon dioxide; the basis of beer, wine, cider and spirits.

Shelf life and best-before date: The best-before date states until when an unopened product keeps its qualities under proper storage; it is not an expiry date.
Yeast: Single-celled fungi that ferment sugar, forming alcohol, carbon dioxide and aroma compounds; decisive for style and taste.
Hot filling: Filling a drink into the bottle at high temperature and sealing it immediately, so that it stays low in germs.
High-pressure processing: Preserving drinks, especially juices, with very high pressure instead of heat, keeping freshness and aroma well.

Cold stabilisation: Chilling a drink so that tartrates and proteins precipitate and do not appear later as crystals or haze in the bottle.
Carbonation: Enriching a drink with carbon dioxide, added externally or through fermentation, for tingle and freshness.

Malolactic fermentation: Conversion of sharp malic acid into milder lactic acid by bacteria, known as biological acid reduction.
Maceration: Soaking plant or fruit parts in a liquid so that aromas, colour and constituents pass into it.

Pasteurisation: Briefly heating to below boiling point to kill germs and make the drink last longer.
Pressing: Separating juice from fruit or mash using pressure, as the basis for juice, must, wine and fruit brandies.

Maturation: The time after production in which a drink rests and its aromas, structure and harmony develop.

Fining: Treatment with additives that bind haze and unwanted substances and let them settle, so the drink becomes clear.
Sulphiting: Adding sulphur dioxide as a preservative that inhibits oxidation and microbes; labelling as sulphite is required.

Tank method (Charmat): Sparkling wine production in which the second fermentation takes place in a pressure tank rather than in the bottle.
Traditional method: Sparkling wine production with second fermentation in the bottle, as for Champagne; also called méthode champenoise.
Sediment and lees: Settled solids such as yeast, protein and fruit remnants that collect at the bottom of tank, cask or bottle.

Vacuum distillation: Distilling under reduced pressure so that liquids evaporate at low temperature and delicate aromas are protected.
Blending: Combining several batches, varieties or vintages into one drink with a consistent, desired style.

Water treatment: Cleaning and adjusting process and mixing water for hardness, mineral content and purity, since water makes up most of most drinks.

Centrifugation: Separating solids from liquid by rapid rotation to remove sediment, yeast or pulp.