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

De-Acidification
Reducing the acidity of a must or a wine. This reduction may occur naturally (acids that combine with original bases both of the must and the wine with transformation of acids into others with a less acidic strength) or artifically (blending with musts or wines of minor acidity; addition of bases that neutralize the acids).

Decantation / Decanting
Procedure by which solid particles are seperated in a liquid. By carefully pouring the wine in a bottle, it can be seperated from the deposit.

Decanter
Glass, crystal or terracotta container for serving wine that is taken directly from the vessel in which it is kept.

Decoloration
Taking away or softening the color of a wine by using decolorants (normally active carbon).

Decrepit / Worn Out
Indicates a wine that due to unsuitable procedure or inaccurate treatments or even over-aging, has lost its characteristics and is therefore faint and disharmonious.

Demijohn / Wine Basket
Glass, sphere-shaped container with short, narrow neck, having a capacity from 10-54 litres, encased and protected in wicker work with two handles sticking out to facilitate movement. It is used both for preserving and transporting the wine.

Densimeter (see Aerometre)

Density
The density of a liquid, must or a wine is the relation in weight, at a determined temperature, with an identical volume of distilled water.

Desulphuring Machine
Aparatus used for eliminating the sulphur dioxide in musts.

Desulphurization
Total or partial elimination of sulphur dioxide in musts.

Detartaration (of Wines)
Removing tartar from the casks (potassium bitartrate) that has accumulated on the walls over time.

Devatting / Drawing Off
Racking procedure seperating the wine from the marc as soon as alcoholic fermentation has finished.

Diseased Wine / Bacterial Wine
An unhealthy wine (harmed by anomalus bacterium) that usually has a cloudy appearance or is somewhat altered in its colour, odour or taste.

Disgorging (of a Normal Wine)
Allow a rapid flow-out of wine from the bottle neck, right near the opening (bottle-mouth).

Disgorging (of Sparkling Wine)
Allow a rapid but careful flow-out of the wine near the cork where the deposit of fermentation is and therefore getting rid of it.
Nowadays this may be done mechanically by cooling, hence freezing this deposit near the cork.

Distillation
Process bringing about the seperation of a liquid mixture into two or more components by making use of their different boiling temperatures or evaporation. Basically, by submitting an alcoholic liquid to heat (wine, watery marc solution) you can obtain vapors made up of alcohol and other volatile components (whose boiling point is below that of water) that when condensed seperately by cooling, return to their liquid state, separated naturally from the initial mixture. From a raw material like marc we can obtain a distillate called “grappa”, by distillation at an average temperature. From a raw material like wine we can obtain acquavitae of wine (i.e. brandy). Again with wine as a raw material and by using more precise techniques we can obtain ethylalcohol.

Distillation Tail
The final residue after distillation which is thrown away due to its high alcohol content at boiling point (like amilic alcohol).

Distiller’s Wash
A wine (especially white) still in contact with lees deposited from the first racking after alcoholic fermentation. Due to this contact, however long, the wine acquires aroma and fragrance.

Distillery
A place where alcohol and other distillates are made (by distillation). Distilleries come in two types. The first category, those, that before distilling, prepare the alcoholic liquid, starting from starchy substances e.g. cereals or sacchariferous substances like beetroot and the second category, that distill marc and wines.

Dosage
Measurement of the percentage of components of a must, wine or distillate.

Dosage
Addition of sacchariferous solution in an alcoholic liquid to sparkling wines. After fermentation is completed the sparkling wine on the basis of the percentage of the dosage, is available to the consumer in different types: brut, extra-dry, dry, medium dry and sweet.

Drainer / Juice Separator
Machine for separating the must from the berry skins.

Dry
Indicates a wine virtually free from sacchariferous residual.

Dull
Indicates lack of limpidity in a wine that results slightly altered by floating material.