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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