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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

Babo Degree
Unit of strength on the Babo saccharmetre (named after its founder Prof. Babo from Vienna) which measures the quantity in weight of sugar in the must, related to in 100 grammes.

Bacteria
Name indicating unicellural micro-organisms that reproduce by direct fission i.e. splitting. Present in musts and wines giving rise to malo-lactic and vinegary fermentation (among others).

Baume Degree
Scale on a particular aerometer (called Baume), used to determine the density of musts or sweet.

Bentonite
Colloidal clay used for the clarification of musts and wines.

Bland Wine
A wine of no particular individuality, lacking olfactory, flavour and body characteristics.

Blending
Permitted and regulated procedure of mixing two or more types of musts or wines.

Bordeaux Bottle
Cylinder-shaped bottle, typical of the Bordeaux region: cap. 75cl.

Bottle
White, green or dark brown containers with a narrow neck having a capacity of 70 centiliters to a litre, suitable for holding wine. Its most usual capacity being 75cl.

Bottle Disease
Used when referring to the strange occurence and adjustment, of freshly bottled wine, to its new environment in a bottle, deriving from the bottling procedures that it underwent.

Bottled By Producer
Caption on bottle label indicating that bottling took place in the cellar directly connected with the vineyard from which the wine comes.

Bottled In Production Area
Caption on bottle label indicating that bottling took place in the area in which it was produced, defined, however, by regulations regarding wine production.

Bottling
Procedure of filling the bottles. It may be carried out manually or with a semi-automatic or automatic machine. This operation is such a delicate one that specific technique and utmost know-how are essential in order to avoid the wine absorbing any oxygen.

Bottling Apparatus
Machine used for filling up the bottles. Its dimensions and productivity capacity may be limited and carried out manually, semi-automatically or automatically.

Brick Red
Red colour almost brick red due to aging.

Brick Red
Indicates the colour of a red wine, somewhat ochre (similar to a brick red colour) and therefore, not a very lively shade. It is characteristic of very old wines.

Brix Degree
Scale of a particular refractometer (called Brix) expressed in grammes of sugar for every 100 g of solution.

Bulk/Charmat-Process Sparkling Wine
Sparkling system by fermenting in large containers i.e. autoclaves. Named after its founder Engineer Charmat.

Bung-Hole/Faucet-Hole
The top opening of the cask and also the closing cork.

Burgundy Bottle
Cone-shaped cylinder bottle typical of Burgundy.

Butyric Fermentation
Transformation of sugars contained in wine and must into butyric acid.

 

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Novelties of the equipment

  Autoclaves/Steam Injection Process
Autoclaves/ Steam Injection Process

Variants for all requirements. Diverse customer requirements regarding capacity and sterilization process are met via our range of steam-spray retorts: from the single cage autoclave for small batches of high quality "delicatessen" up to large capacity retorts.
 
     
  Cross-flow filter plant
Cross-flow filter plant

Many European enterprises went on utilization of filtration with utilization of cross-flow. The basic virtue of installation is the opportunity of filtration of fluids with the big contents of suspensions at once up to a sterile state, without utilization of account materials
 
     
 
   
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