So I looked up some terms, and none of them were that great (although, I realized that enzymes are important to making wine, and one of the characters studies enzymes...). But two I liked:
Sweet Reserve
Cold Stabilization
I particularly like "Sweet Reserve" -- it sort of sounds like a romance novel title, and one of my characters is a romance novelist. But it also sounds like a weird, intriguing contraction -- which is good, I think. And I like the multiple meanings of "reserve." Here's the definition of "Sweet Reserve":
- Sweet Reserve
- A sample of the original juice from which a wine is made, used to sweeten the finished wine after fermenting to dryness and stabilized...The advantage of using a sweet reserve to sweeten a stabilized dry wine is the it adds sweetness, fresh flavor, and natural aroma to the wine. It may also improve the color of the finished wine somewhat. From http://winemaking.jackkeller.net/glossary.asp