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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

Maceration
Must having long or short term contact with the solid parts of the grapes (i.e. skin, seeds and sometimes the stalks) that tend to give off colouring substances, tannin, smells aromas and many other constituents from the wine extract, in proportion with their originand length of contact.
It is a fundamental procedure when producing red wines.

Maderization / Over Oxidation
Transformation due to intense oxidation of the origional characteristics of the wine, in its colour, odour and taste giving it a rather atypical character (Marsala, Madeira, etc.).

Magnum
Large bottle with the capacity of two 1.500 ml bottles. It’s suitable for containing long-life wines in that, such a volume of wine keeps well and its boquet develops even better.

Malo-Lactic Fermentation
Transformation of malic acid contained in wine into lactic acid.

Mannitic Fermentation
Abnormal transformation of sugars in wines into mannite and other substances.

Marc
Combination of solid material deriving from squeezing during harvest time or pressing after fermentation.

Mash Cap
Floating substance on the surface of the must in fermentation, the solid part of the grape (berry skin, grape seeds, etc.).

Mature
Used to indicate a wine that has finished its first cycle of evolution. In a young wine it implies a still slightly agressive harmony while in an older wine the organoleptic harmony has already been reached.

Mellow / Rich
Indicates a wine with a high glycerine content, full-bodied, well-structured and balanced acidity. On the whole, full and pleasant.

Mercaptan
Used to indicate the unpleasant smell caused by the formation of sulphurous compositions that derive from hydrogen sulphide; the latter is formed from sulphur dioxide due to reduction phenomenon, above all when in contact with lees.

Metallic (Flavour)
Indicates that hard dry and cold taste similar to iron, more evident when drinking wine on its own or when not matching it very well with certain foods. On the whole inharmonious (like raw artichokes).

Millesimato
A wine having an indication of the vintage.

Millesimo
An indication of the vintage year.

Mililitre
Thousandth part of a litre. Abbrevation, ml.

Mould
A wine with a taste and smell similar to mould. In particilar to the type of mould that builds up on badly conserved casks.

Must Yeild
Indication in percent of the quantity of wine that may be obtained from grapes.

Muslet / Wine Cap
Iron-wired device for keeping the cork of the sparkling wine bottle blocked.

Must
The pressed juice of grapes not yet ready for fermentation and whose alcohol content is below 1%.

Muté / Preserved Must
Must in which fermentation is blocked by chemical means, using sulphur dioxide, and physical means, using chill-proofing/refrigeration.

 

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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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