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
Used as a de-acidification agent (neutral calcium salt with carbonic
Type of hood protecting the cork of the bottle.
Machine used for tightening the capsule onto the bottle-neck.
Carbon Dioxide (Co2)
Gas produced from alcohol fermentation (natural). The sugar contained
in musts (or wines) changes into alcohol and carbon dioxide due to the
presence of yeasts (saccharomycetes).
A protein found in milk, used for clarifying the wine (in the form of
Casse (see Colour Casse)
Wooden container of small, medium or large capacity used for wine preservation,
made of staves held together with iron circles.
Wooden, bulging cylindrical-shaped container with staves held together
with iron circles, used not only for storing wine but also for transporting
Cask Seasoning (see Season Cask With Wine)
Wooden or cement support onto which casks are placed in the cellar.
Procedure of filling the casks up with wine.
A closed room usually like a basement, with a steady temperature, where
wine is prepared and preserved in casks and bottles.
He who looks after the winery and bottling in the cellar.
Volume of alcohol in an alcoholic liquid compared to 100 parts of
Cone-shaped cylinder bottle,t ypical of the Champagne area (used
for all sparkling wines), its glass is quite resistant to pressure:c
Champagne Method/Bottle Fermentation
Sparkling method by fermentation in bottles, originally from Champagne.
Charmat-Process Bulk Champanization
Process of alcohol fermentation (transformation of sugars into ethylalcohol
and carbon dioxide) which takes place inside pressure-resistant metal
containers called autoclaves or pressure tanks. This particular system
is used during the preparation of sparkling wines,in particular sweet
aromatic ones (e.g. Asti), in as much as their original characteristics
of freshness and fragrance are kept intact.
Chemical Sterilization Of Must
Technically speaking, this term indicates a must in which fermentation
has been blocked (by means of alcohol or anti-fermentatives such as
Circular iron sheets that clasp the staves of the barrel.
Transformation of sugars contained in musts and wines into citric
Organic or mineral product used on cloudy or dull wine, making it clearer.
Operation of mixing the clarificant to dull or cloudy wine making it
clear, transparent and bright.
Classic Method (see Champagne Method)
Describes a wine with no faults whatsoever.
A wine without any strange or external olfactory and gustatory sensations.
Indicates the type of sensations distinguished that must correspond
to the above-mentioned adjective.
Changes in the limpidity of the wine caused by chemical, biological
and physical factors.
A wine of completely altered limpidity with a large quantiy of suspension
A wine of excessive and unbalanced sweetness.
A wine bearing characteristics of hardness, heaviness and too full-bodied.
Collage (see Clarification)
Collection Of Wines
Collection of esteemed or high quality wines, methodically catalogued.
Change in colour due to either chemical or enzymatic reactions.
The most common are the White Casse (cloudiness caused by the ferric
salts and tannin); Blue Casse (caused by ferric salts and tannin); Oxidatic
Casse (caused in wines in contact with the air by the oxidizing diathesis);
Copper Casse (caused by a reduction of copper salts).
Instrument for determining the colour intensity of a wine.
Combined Sulphur Dioxide
Sulphur dioxide (sulphurous acid) of musts and wines binded with
sugars, aldehydes etc.
A specific dish or main course accompanied with wine assumes a precise
knowledge of flavour sensations of both. They must blend together masterfully.
Total transformation of sugars in alcohol and other substances.
Procedure carried out by filling the alembic and after, emptying
and finishing the distillable components.
Reducing or lowering the temperature of a must or wine.
Heated must obtained by using direct heat and partial sugar caramelization.
Someone who makes or repairs barrels or casks.
Used to refer to all wooden containers in the cellar (casks, barrels
Devices for drawing corks from bottles, usually consisting of a metal
spiral attached to the handle.
Procedure that improves the distillate by purifing it of any defective
Corky (Odour or Taste)
One of the most common faults found in wine preserved in bottles either
for a short or long term. It is caused by the mould formation on the
cork, hense, giving off an intense corky sensation.
Cream of Tartar (see Potassium Bitartrate).
Cup (see Glasses)
A wine whose olfactory and flavour sensations resemble this specific
Curing (of a Must Or Wine)
Adding acquavitae to fermented or partially fermented musts (obtaining
mistelles) and to wines (normally special or liqueur wines).