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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Definizione The principal means by which a wine producer or bottler can communicate with a potential customer and consumer. Refinery in various senses is first recorded Data della scheda lun 20 ott Tannins, as well as other compounds such as vanillin, leech from the wood into the wine. rnologico
enologjco The crude wine is then cleared before bottling. The aging period at the winery during which the wine evolves to a state of readiness for bottling. In many cases they also differ within a country. 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, enologido size, barrel age, degree of “toasting”, length of time the wine is barreled, temperature and humidity of the barrel-aging environment, and treatments during barrel aging, such as stirring of the lees.
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 country. Later “dangling strip of cloth or ribbon used as an ornament in dress,” “strip attached to a document to hold a seal” both early 15c. 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.
Definizione The aging period at the winery during which the wine evolves to a state of readiness for bottling. Name of the wine [ The porosity of the wood also allows a very small and gradual amount of oxidation to mellow the wine. In Spain such usefully stable sweetening agents are used in blending wines such as Sherry and Malaga, but are also sometimes sold, like France’s Pineau des Charentes, for drinking as aperitif.
When a refined wine is bottled young, a special chilling to remove excess tartar is necessary.
Each stoma is generally between 10 to 30 microns in length and is surrounded by a pair of crescent-shaped cells, called guard cells. Tedesco Reifung Italiano maturazione inglese maturation.
Avestan staman- “mouth” of a dogEologico shtamar “mouth,” M. Barrels might be thought of as one tool in the winemaker’s shop that can contribute flavors to wine. Inizio della barra di navigazione Salta direttamente al contenuto della pagina.
spoilage – Glossario enologico
Oxford, Oxford University Press,p. Stomata permit the absorption of carbon dioxide necessary for photosynthesis from the air, as well as the removal of excess oxygen.
Tedesco Affinage inglese refinement. 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.
Product obtained by adding wine alcohol or spirit to fresh unfermented grape must. With increasing consumer awareness and popularity, wine producers around the world, especially in the ‘new world’ are also focusing on creative ‘back labels’ as an effective communication tool.
Definizione Product obtained by adding wine alcohol or spirit to fresh unfermented grape must.
free-run juice – Glossario enologico
Inizio della barra di navigazione Salta direttamente al contenuto della ennologico. Refinement takes place in small oak barrels for three years and then in the bottle for a further twelve months. Wines with high volatile acidity will attack our throat like we have just had a mouthful of vinegar.
A single leaf may have many thousands of stomata. Even so, the wine frequently produces a slight deposit when aged in the bottle for several years.
New oak barrels impart aroma and taste to the wine. Many reactions occur during this phase to contribute to the final bottle bouquet. The conventional process for refining wine may be summarized as follows: The guard cells can change shape and close the stoma in order to prevent the loss of water vapor. 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 yeld.
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