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| Balance of must/ grape juice: Machine used to weigh grape before fermenting them. |
| Balsamic: smell produced by an aging in wood accelerated by the high temperatures in the warn areas. Also, it is referred to the eucalyptus, incense and tar. |
| Bitter: It is a bitter element without being aggressive, frequently in fine wines, amontillados (Fortified wine with an alcoholic strength of 16° to 22°. Golden or amber in colour, with a pungent aroma, and a smooth, nutty taste, it is dry and not very acidic. Amontillados are produced in Jerez, Montilla-Moriles and Condado de Huelva) and white wines of Rueda. |
| Bland: It is the wine low in acidity and has absence of freshness. |
| Bouquet: Word of French origin which describes the whole of the smell sensations of a wine. |
| Breed: Noble wine which stands out the value of grape of which is elaborated. |
| Bright/Brilliant: Wine with visual aspect of luminosity and cleanliness. |
| Brut: Dry, sparkling wine. |
| Buds/shoots: New leaves or flowers which come from a plant. |
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