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
Odorous quality of a wine either deriving from the grapes or developing
during alcoholic fermentation (in particular its winey characteristic).
Colouring matter of wine, naturally contained in the berry skin of red
and black grapes.
Indicates a wine with an unpalattable sensation for he who tastes
Opaque / Dull
Indicates a dull, dim, almost cloudy wine.
Wooden, coneshaped, truncated container, open on top, used
for the fermentation of alcoholic must.
Open Fire Distillation
System where the source of heat is taken from the direct combustion
of various materials carried out with simple alembics.
A common-type wine, with neither defects nor any outstanding characretistics;
Whereby the quality of the wine is evaluated according to a visual,
sensory, taste and touch evaluation.
A change in the wine brought about by oxygen which dissolves when
in contact with the wine causing a change in colour (i.e. darkening),
fragrance and taste.
Sudden introduction of oxygen into wine due to aeration.
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