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
Indicates the red shades or reflexes in a wine.
Red somewhat garnet in colour, due to aging.
A clear water soluble protein made from boiling animal hides and bones.
For commercial use it falls into different catagories depending on how
refined it is (e.g. gold, silver, extra, in foils, bran water etc.).
Commonly used to indicate a wine obtained in accordance with legal systems.
To achieve such a wine no type of prohibited operations or practices
may be carried out, therefore this term is somewhat discutable.
Longshaped bottle, typical of white wines from the Rhine area:
cap. 75 cl.
Glass or crystal containers used for tasting or drinking. They vary
in shape according to use and origin. In general there are tasting glasses,
pear-shaped, in order to highlight the fragrance of the wine; Piemonte,
rounded glasses that help you appreciate greatly, aged red wines; long
narrow flutes, ideal for dry sparkling wines; open-shaped cups for sparkling
Asti; cylinder stemless
goblets; long-stemed Anjoux glasses etc.
Glucose / Grape Sugar
Dextrogate sugar reducer contained in the grapes together with levulose
(fructose). In fermentation glucose is the first to be effected by yeasts.
Glue (see Gelatine)
Transformation of sugars in musts and wines into glicerine.
Trivalent alcohol which forms in the wine with alcoholic fermentation.
An important component in that it adds to the softness, extensiveness
and fullness of the wine, Glycerine together with alcohol is one of
the main causes of tear formation on the glass walls after it has been
Governo (as used In Tuscany)
An old Chianti region tradition by which a part of the grapes (5-10%)
are not pressed along with the rest but are left aside to dry until
late November. At this point they are squeezed out and the must obtained
is added to the rest of the already fermented wine. Due to this addition,
a somewhat slow fermentation takes place and later in spring when the
wine is bottled, the outcome is a vivacious, slightly sparkling wine.
The actual grape seed itself, found inside the berry.
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