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
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
Glass, crystal or terracotta container for serving wine that is taken
directly from the vessel in which it is kept.
Taking away or softening the color of a wine by using decolorants (normally
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)
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.
Aparatus used for eliminating the sulphur dioxide in musts.
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
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.
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.
The final residue after distillation which is thrown away due to
its high alcohol content at boiling point (like amilic alcohol).
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.
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.
Measurement of the percentage of components of a must, wine or distillate.
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.
Indicates a wine virtually free from sacchariferous residual.
Indicates lack of limpidity in a wine that results slightly altered
by floating material.