Z

Zolfo: Sulphur
This is an important element in winemaking, with a wide variety of uses, often as part of the compound sulphur dioxide. It is widely used in the vineyard as a prophylactic for Oidium, whereas in the winery it may be used as a disinfectant in between vintages, and may be added to must and finished wines as an antibacterial agent to prevent spoilage. It may also be used in winemaking as a method of terminating fermentation. Excessive use may result in an unpleasant mothball or burnt match aroma from the wine. See our advice page on faulty wine for more information.

Zuccheraggio: Chaptalization
To add sugar during the fermentation process when the grapes have not ripened adequately, for the purpose of raising the alcohol level of the wine. It is not done to make the wine sweet, as the sugar is fermented into alcohol. Chaptalization is common in northern Europe, where grapes have to struggle to fully ripen. It is legal in some regions (Burgundy) and not allowed in others (California).