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A class of organic compounds that are the building blocks from which proteins are constructed. The body can manufacture some amino acids, but other essential amino acids must be obtained through diet.

One of three main categories of basic nutrients (the others are carbohydrates and fat) that are used by our cells for the building, repair and maintenance of our muscles, organs and glands, enabling our body to defend against infection, disease and loss of daily functions.

An amino acid naturally existing in foods such as spinach, mushrooms, chicken, turkey, beef, pork, lamb, game, beans, and milk.

Acid that is used to kill yeasts and molds during wine making. The use of sorbic acid has the ability to produce an unpleasant odor.

Essential fatty acids that our bodies are unable to produce without obtaining them from food. Linolenic acid is the primary Omega-3 fatty acid, which can be acquired through many fats, oils, nuts and soybeans.

A type of flour produced from grinding quinoa seeds into a powder. Quinoa flour is rich in protein and nutrients, especially amino acids.

An acid in wine which adds sharpness. High concentrations of malic acid is avoided by reducing through intentional malolactic fermentation.

Found in a variety of plants, this compound is a distinctive and prevalent acid commonly used in the production of food and industrial products.

Naturally found in grapes, this essential component contributes to the crispness, sourness, sharpness, and tartness of a wine.

A term first used by Asians attempting to identify flavors that are earthy, meaty, robust, pungent, or savory.

A type of cooking oil that is produced from the rice bran when it is removed as a by-product from the grain of rice as it is processed.

A B-vitamin that is naturally present in some foods such as broccoli, beans, bread, Brussels sprouts, corn, lentils, oranges, and spinach.

A naturally occurring, tart tasting compound formed in many fruits, such as gooseberries, lemons, limes, and pineapples.

Also known as trans fat, this is a type of fat that is created when oils are partially hydrogenated, which occurs by adding hydrogen to the oil so ir remains solid rather than liquid.

A chemical compound that forms from bacteria and oxygen as they interact with alcohol produced from fermented products, such as beer and wine.

Another name for vitamin C, which is found in citrus fruits, green leafy vegetables, peppers, melons, and berries.

A plant sprout grown from the seeds of wheat harvested early in the growth of the seed, just after the sprout reaches maturity but while it is still very young.

A cultured milk beverage, which originated in a mountainous region of Eastern Europe and western Asia known as the Caucasus.

A sensation experienced as a food item enters the mouth and begins to be encounter by the taste buds and taste cells, which transmit information to the brain.

(Scientific Name: Volvariella volvacea) An Asian mushroom which is cultivated to sell in two forms, unexpanded (unpeeled) or expanded (peeled).