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
Must having long or short term contact with the solid parts of the grapes
(i.e. skin, seeds and sometimes the stalks) that tend to give off colouring
substances, tannin, smells aromas and many other constituents from the
wine extract, in proportion with their originand length of contact.
It is a fundamental procedure when producing red wines.
Maderization / Over Oxidation
Transformation due to intense oxidation of the origional characteristics
of the wine, in its colour, odour and taste giving it a rather atypical
character (Marsala, Madeira, etc.).
Large bottle with the capacity of two 1.500 ml bottles. Its suitable
for containing long-life wines in that, such a volume of wine keeps
well and its boquet develops even better.
Transformation of malic acid contained in wine into lactic acid.
Abnormal transformation of sugars in wines into mannite and other
Combination of solid material deriving from squeezing during harvest
time or pressing after fermentation.
Floating substance on the surface of the must in fermentation, the
solid part of the grape (berry skin, grape seeds, etc.).
Used to indicate a wine that has finished its first cycle of evolution.
In a young wine it implies a still slightly agressive harmony while
in an older wine the organoleptic harmony has already been reached.
Mellow / Rich
Indicates a wine with a high glycerine content, full-bodied, well-structured
and balanced acidity. On the whole, full and pleasant.
Used to indicate the unpleasant smell caused by the formation of sulphurous
compositions that derive from hydrogen sulphide; the latter is formed
from sulphur dioxide due to reduction phenomenon, above all when in
contact with lees.
Indicates that hard dry and cold taste similar to iron, more evident
when drinking wine on its own or when not matching it very well with
certain foods. On the whole inharmonious (like raw artichokes).
A wine having an indication of the vintage.
An indication of the vintage year.
Thousandth part of a litre. Abbrevation, ml.
A wine with a taste and smell similar to mould. In particilar to the
type of mould that builds up on badly conserved casks.
Indication in percent of the quantity of wine that may be obtained
Muslet / Wine Cap
Iron-wired device for keeping the cork of the sparkling wine bottle
The pressed juice of grapes not yet ready for fermentation and whose
alcohol content is below 1%.
Muté / Preserved Must
Must in which fermentation is blocked by chemical means, using sulphur
dioxide, and physical means, using chill-proofing/refrigeration.
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