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Glossary on Winery

Glossary - словарь терминов (глоссарий), применяемых в виноделии.

A B C D E F G H I J L M N O P Q R S T U V W Y Z

Faded Red
Not a very strong red, with yellowish reflexes due to excessive aging of a light wine with weak character.

Fermentable Sugars
Sugars contained in must consumed by yeasts.

Fermentation
Chemical process of transforming an organic substance into less complicated compounds (esp. the conversion of sugar to ethylalcohol by yeast) thanks to one or more micro-organisms that get energy in order to survive or to
Breed.

Fermenting Room / Cellar
Room in which the fermentation tanks are placed.

Fiasco
Green glass container,characteristic of Tuscany. Its egg-shaped body is kept in an upright position by a special external straw plaiting ; one of the oldest wine containers in the world, which has portrayed Tuscan wines for Centuries, in particular Chianti.

Filtration
Passage of liquid through a filter, keeping back the solid suspended matter.

Finished
A wine that is finally fit to be drunk.

First-Light Pressing
Must acquired by slightly pressing the grapes.

Fish Glue / Isinglass
Obtained from dried fish bladder and used for the clarification of wines.

Flabby
Indicates a faint wine, with neither vigour,f reshness nor vivacity.

Flatness
Indicates a wine that has lost its essential characteristics.

Fleeting
Indicates the scarcity and unsteadiness of olfactory intensity.

Flemma
A distillate of low alcoholic content containing the volatile impurities of the alcoholic liquid introduced into the alembic.

Fleur (Flowers Of Wine)
Disease caused due to a micro organism called “Wine Mycoderma“, which appears in the form of a veil on the surface of wine in the presence, of course, of air.

Floating Cap Fermentation
Type of fermentation of free-cap must onto which other must is added which breaks it up and crushes it. This procedure may be carried out using a pump or manually, with a tamper.

Flor Yeasts / Film Forming Yeasts
Micro organisms that develop just like a film on the surface of wine contained in large containers, apart from alcoholic fermentation, they also give rise to considerable oxidation-reduction during the aging period which influence to a certain degree, the characteristics of the wine. This particular phenomenon is usually used when preparing Jerez wines.

Form
A mass of small bubbles of gas that form on the surface of wine as soon as it is poured into the glass and in such an intense way that it forms layers of various widths whose persistance is in relation to the presence of surface-active substances. It may even be coloured, in red wines.

Form (in Sparkling Wines)
A mass of carbon dioxide bubbles that form on the surface of sparkling wines when poured into a glass (flutes or cups) so creating layers of various widths up to a few centimeters and quite persistant. The latter is very important in sparkling wines and indicates quality. We call it “transient” when it appears at the beginning and “evanescent” when it disappears rapidly. It may be coloured in sparkling red wines.

Fossil Flour
Floury substance which is chemically inert (extracted from floury sediments of fossil remains of siliceous diatom shells) used during the filtration of musts and wines.

Fountain
In sparkling wines it refers to the long-lasting developement of carbon dioxide bubbles coming from the bottom of the glass to the surface of the wine.

Fractionated Distillation
System permitting the extraction (and determination) of various volatile components seperated from each other.

Fragrance
Assemblage of odorous sensations in the wine which develop due to transformations occuring during alcoholic fermentation and in time, with ripening and refining.

Fragrant Scented
Used when referring to the combination of olfactory and flavour sensations whose characteristics are those of freshness, frutty intensity and all-round bouquet.

Free Organic Acids
Acid of the must or the wine not matching at the basis. The most important fixed organic acids in wine are: tartaric, malic, succinic, lactic, citric and tannic. The most important volatile acid is acetic acid.

Free-Run Wine
Term used when referring to a wine made from a must whose grapes were neither squeezed nor pressed.

Fresh
Primarily refers to wines having a rather pleasant acidity sensation.

Fructose (see Levulose)

Fruity
Indicates a wine of fruity-fresh olfactory and flavour sensations (apple, in particular).

Full
Indicates a wine with a remarkable alcohol content but also balanced as its rich and full-bodied.

Full-Bodied
A wine embodying an excellent balance of its components (alcohol, acidity, body), all qualitatively well represented.

Fuller
Wooden instrument with a round or square shaped plate with holes at the end, used to break up the mash cap of the berry skins by plunging it into the must in fermentation.

 

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