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Across
3. The scientific name given to the European grapevine
4. The scientific name given to the family of grape vines 6. As the grape ripens this acid reduces in the grape 7. An unpleasant taste found in some wines 10. A variety commonly described as being spicy in character 13. The generic name for a full bodied red wine 14. A winemaking process which ensures that the wine will not produce hazes or deposits in the bottle 15. A variety that produces light bodied high acid white wines 17. The formation from grapes after grape vine flowering 18. The process of converting the energy from sunlight into sugars by grapevine leaves 21. Cold stabilisation of wines ensures that these crystals do not form in the bottle 26. A general term used to describe green vegetable like characters in wine 29. The process of supplying vines with water 31. The scientific name given to red grape colour 36. The process of adding sugar to juices prior to fermentation 38. The collective name given to leaves and shoots of the vine 40. The variety Pinot Gris produces wines with this unusual mouthfeel 41. The name given to the fermentation of grape juices which have not been clarified 43. An important aspect of the appearance of white wines 45. The European grapevine is often grafted on to one of these 46. The climatic conditions experienced immediately around the vicinity of the bunch 47. General term for floral and citrus characters in white wine 48. A flavour produced by lactic acid bacteria during secondary fermentation 49. A variety that produces intense floral aromas and flavours
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Down
1. The amount of grapes produced by the vine
2. A common descriptor of Shiraz wines 5. The use of this substance in winemaking results in the label warning 'may contain traces of fish products' 6. The generic name given to light bodied slightly sweet white table wines 8. An Italian variety which produces medium bodied wines with high tannin 9. The name given to slightly different types of grapevine 11. How long the flavour of wine lasts after tasting 12. A way to describe a wine which has little character 16. One of the top three wine producing nations 18. The fleshy part of the grape which contains most of the sugar 19. The use of sulfur dioxide prevents this 20. Another name for the sense of smell 22. A variety which is often oaked and typically produces full bodied white wines 23. A major vineyard task conducted during winter 24. The predominant acid found in grapes 25. The secondary fermentation does this to the wine 27. Red wine colour is found in this part of the grape 28. A secondary fermentation conduced in wine by bacteria 30. Another word for the strength of aroma and flavour 32. The set of poles and wires to which the grapevine is trained 33. The stage of grape ripeness when the grapes start to soften and produce colour 34. The sourness of the wine 35. The type of filtration used to remove yeasts and bacteria from white wine before bottling 37. The drying sensation left in the mouth after tasting red wine 39. A deadly root borne pest of grapevines 41. The most common way of clarifying white grape juice prior to fermentation 42. A variety commonly blended with Sauvignon Blanc 44. A substance found in wine that contributes to body
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