GLOSSARIO ENOLOGICO PDF

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Lemma. spoilage. Etichetta di dominio. EN. Etichetta grammaticale. n. Definizione. Off-flavors and odors, atypical mouth-feel and other wine defects due to. Lemma. flower. Etichetta di dominio. EN. Etichetta grammaticale. n. Definizione. Name for the specialized part of a plant containing the. Lemma. maturation. Etichetta di dominio. EN. Etichetta grammaticale. n. Definizione. The aging period at the winery during which the wine evolves to a state of.

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When a refined wine is bottled young, a special chilling to remove excess tartar is necessary.

maturation

In their most comprehensive form, the back labels will often summarize the entire wine’s profile. Barrels are an imporant investment for a winery, in terms of both their cost and their precious contents. Tedesco Affinage inglese refinement. Fining agents such as isinglass, gelatine or bentonite clay are used, assisted by processes such as heat treatment, refrigeration and filtration. Mistella is enologicl Spanish term and mistelle the French for a mixture of grape juice and alcohol.

flower – Glossario enologico

Depending upon many variables, barrels offer a broad palate of aroma and flavor possibilities. The refined wine, which has been processed through dreg-separation and subsequent aging, is bottled and marketed as a commodity.

Each stoma is generally between 10 glosxario 30 microns in length and is surrounded by a pair of crescent-shaped cells, called guard cells. Definizione The aging period at the winery during which the wine evolves to a state of readiness for bottling. New oak barrels impart aroma and taste to the wine.

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Thus, the conventional process for refining wine has an glosasrio disadvantage in that it is laborious and time-consuming since repeated dreg separation is required.

The action or process of refining 1 to improve the organoleptic properties and taste of wine or reduce certain components which are present in excessive amounts. After bottling, once the oxygen picked up at bottling is consumed, the wine is in the absence of oxygen. Inizio della barra di navigazione Salta direttamente al contenuto della pagina. Inizio della barra glossaario navigazione Salta direttamente al contenuto della pagina. Off-flavors and odors, atypical mouth-feel and other wine defects due to spoilage organisms or contributed by careless treatment of the wine that results in excessive addition of chemicals such as sulfur dioxide.

Stomata permit the absorption of carbon dioxide necessary for photosynthesis from the air, as well as the removal of excess oxygen.

free-run juice

Tannins, as well as other compounds such as vanillin, leech from the wood into the wine. Inizio della barra di navigazione Salta direttamente al contenuto della pagina. The aging period at the winery during which the wine evolves to a state of readiness for bottling. A commercial wine label often carries details that are not only useful to trace a wine’s origin but also acts as an effective communication tool for the producer.

This is called the reductive atmosphere. In many cases they also differ within a country. The conventional process for refining wine may be summarized as follows: The important feature of this phase is that the wine is periodically exposed to air where many oxidative reactions influence the changes in wine composition. Racking may be repeated several times at intervals, the crude wine being stored in wooden cooperages where aging takes place.

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Data della scheda glossario 20 ott The amount of information a wine label displays, vary according to the quality level as well as the wine and alcohol laws of a particular glossaruo.

Smaller barrels have less wine volume in contact with more wood surface, so generally impart flavor characteristics faster. Since the stomata are the entry points for carbon used in photosynthesis, severe water deficits limit the time the stomata are open which limits the photosynthesis and the production of sugar leading to poor fruit quality and reduced glossarko.

Definizione The action or process of refining 1 to improve the organoleptic properties and taste of wine or reduce certain components which are present in excessive amounts.

The variables that affect the character and strength of oak aroma and flavor influences are the type and source of wood, the openness or tightness of the wood grain, barrel size, barrel age, degree of “toasting”, length of time the wine is barreled, temperature and humidity of ehologico barrel-aging glossairo, and treatments during barrel aging, such as stirring of the lees. Inizio della barra di navigazione Salta direttamente al contenuto della pagina.

Tedesco Reifung Italiano maturazione inglese maturation.