GLOSSARIO ENOLOGICO PDF

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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The principal means by which a wine producer or bottler can communicate with a potential customer and consumer.

Data della scheda lun 20 ott Avestan staman- “mouth” of a dogHittite shtamar “mouth,” M. Sense of “to damage so as to render useless” is from s. This is called the enologic atmosphere. It was the commercially vigorous and adaptable Dutch who developed this sort of drink, so much more stable over long journeys than wine.

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maturation – Glossario enologico

New oak barrels impart aroma and taste to the wine. The physiologic maturation is all about the physiologic and morphologic transformations that happen to the grape, since the maturation ylossario. When a refined wine is bottled young, a special chilling to remove excess tartar is necessary. Inizio della barra di navigazione Salta direttamente al contenuto della pagina.

Definizione The principal means by which a wine producer or bottler can communicate with a potential customer and consumer.

free-run juice

One goossario the minute pores in the epidermis of a leaf or stem through which gases and water vapor pass. Unusual bitterness is also an indication of spoiled wine, suggesting the presence of spoilage micro-organisms when the wine pH is too high. Smaller barrels have less wine enologco in contact with more wood surface, so generally impart flavor characteristics faster.

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In their most comprehensive form, the back labels will often summarize the entire wine’s profile.

Fining agents such as isinglass, gelatine or bentonite clay are used, assisted by processes such as heat treatment, refrigeration and filtration. Barrels might be thought of as one tool in the winemaker’s shop that can contribute flavors to wine. To nose for any spoilage, you will be looking out for odd odors such as rotten eggs or garlic H2Sbandaid Brettanomyceswet cardboard oxidationcorn chips or metallic enologivo finish high pH winesmoldy or musty cork taintnail polish or vinegar high volatile acidity.

The fermentation process is arrested by the addition of alcohol, leaving a sweet, stable, alcoholic liquid arguably less complex than an equivalent wine that owes its alcohol content to fermentation.

refinement

Refinery in various senses is first recorded The spoilage of wine annually causes economic losses to the wine and grape industry in South Africa, thus it is extremely important to use appropriate techniques for the early detection and identification of possible spoilage microbes present in the must and wine.

Stomata occur on all living plant parts that have contact with the air; they are especially abundant on leaves.

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.

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Definizione The aging period at the winery during which the wine evolves to a state of readiness for bottling.

Racking may be repeated several times at intervals, the crude wine being stored in wooden cooperages where aging takes place. 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.

Name of the wine [ 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. 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 the barrel-aging environment, and treatments during barrel aging, such as stirring of the lees.

Inizio della barra di navigazione Salta direttamente al contenuto della pagina. Italiano etichetta spagnolo etiqueta inglese label Tedesco Etikett. Oxford, Oxford University Press,p.

The term aging should be reserved to describe changes in wine composition after bottling. Each stoma is generally between 10 to 30 microns in length and is surrounded by a pair of crescent-shaped cells, called guard cells.

Tannins, as well as other compounds such as vanillin, leech from the wood into the wine.