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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

Odour
Odorous quality of a wine either deriving from the grapes or developing during alcoholic fermentation (in particular its winey characteristic).

Oenocyanine
Colouring matter of wine, naturally contained in the berry skin of red and black grapes.

Off-taste
Indicates a wine with an unpalattable sensation for he who tastes it.

Opaque / Dull
Indicates a dull, dim, almost cloudy wine.

Ppen Fermenter
Wooden, cone–shaped, truncated container, open on top, used for the fermentation of alcoholic must.

Open Fire Distillation
System where the source of heat is taken from the direct combustion of various materials carried out with simple alembics.

Ordinary
A common-type wine, with neither defects nor any outstanding characretistics; somewhat coarse.

Organoleptic Examination
Whereby the quality of the wine is evaluated according to a visual, sensory, taste and touch evaluation.

Oxid(iz)ation
A change in the wine brought about by oxygen which dissolves when in contact with the wine causing a change in colour (i.e. darkening), fragrance and taste.

Oxygenation
Sudden introduction of oxygen into wine due to aeration.

 

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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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