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Production

 

 

 

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

Head (see Acqua Vitae Head)

Healthy
Indicates a flawless, well balanced wine.

Heated Must
Must, whose initial volume is greatly reduced due to the partial evaporation of water on heating or the forming of ice when cooled. So doing, we obtain a must with a high quantity of sugars, colourings and extracts.

Heavy

A rich-bodied and heavy-structured wine but lacking in liveliness and acidity.

Hydraulic Bung / Fermentation Bung
Cylinder containing wine, introduced into the bung hole of the cask, keeping it topped up.

Hydrometer
Glass floating instrument with a fixed weight used to establish the density of a liquid (must, wine etc.).

Higher Alcohols
Alcohols containing a higher number of carbonic atoms than ethylalcohol. Their quantity is limited in wines and in all fermented liquids.

Holding Vat
Wooden, cone–shaped, truncated container, closed on top, used for storing wine.

 

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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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