F

​See alcoholic fermentation and malolactic fermentation.​

A finishing process is performed before bottling. A wine is filtered to remove solid impurities, such as dead yeast cells. Although it may help clarify the wine, it is also accused of stripping it of flavor and character. There is a vogue towards very light or even no filtration. It differs from fining, which removes soluble materials.​

A finishing process is performed before bottling. A coagulant such as bentonite, isinglass, or egg white is added to the wine to collect proteins and other undesirable compounds. As with filtration, a process that removes solid matter from the wine, there is a vogue away from this practice. The focus has been on the controversy of using biological materials such as cow’s blood.

​​

A tasting term. Finish is how a wine tastes at the point of, and just after, swallowing. After finish comes length. See also entry and midpalate.​

The process of adding spirit to a wine. If this is done before the completion of the alcoholic fermentation, as with Port, the unfermented sugars will cause the wine to be sweeter than would otherwise be the case. Added later, as is the case with Sherry, the wine will remain dry. In all cases, the final alcohol content receives an obvious boost. The process is also used in the production of vin doux naturel.

​​

Free-run wine is the juice that runs off the vat without any pressing. Wine released by pressing the cap is known as press wine.​

A wine with a generous proportion of flavour and alcohol feels weighty on the tongue.