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
A wine which has started the phase of decay.
Term coming from French (perlage), indicating the reaction of sparkling
wine in a glass, the forming of C°2 bubbles that even continues
long after the foam has disappeared.
Term coming from French (perlant) which refers to the slight formation
of C°2 bubbles, especially in sparkling wines.
Normally used when referring to a wine and the persistance in time of
flavour even when no longer in the mouth. This persistance is measured
in terms of strength, in seconds.
A wine with such positive characteristics that set it apart from others
Indicates the particular colour of a wine, that has pink as the
basic colour with possible variations of intensity and shades (light
pink, pink and cherry pink etc.).
A wine with an excessive quantity of C°2, therefore rendering it
Piquette / Pomace Wine
Winey product of moderate alcohol strength deriving from marc fermentation
having added water or sugar or from the maceration of marc in water.
Describes a wine having a pleasant bouquet and taste. In general it
refers to an all-round harmonious wine.
Substances containing colourings and tannins that oxidate during the
ripening and aging of wines.
Salt of sulphurous acid, antiseptic, antioxiding (see Potassium
Potassium salts thatappear like crystals or white powder from which
sulphur doxide develops if placed in aslightly acidic environment (in
musts or wines).
Potential Alcohol Content
Quantity in volume of pure alcohol at 20°c, that can be produced
by the total fermentation of sugars contained in a 100 parts in volume
of the same product at the same temperature.
Potential Alcohol Content
Alcoholic strength that may be produced by the complete fermentation
of sugar still present in the wine.
Chemical and microbic phenomenon that produces clouding and relative
A wine which has already reached or may reach, maturity in a short time
and for this reason must be used up promptly.
Preparation phase of sparkling wines (second fermentation).
Machine used for pressing. There are various types, manual or mechanical,
discontinuous or continuous, semi-automatic or automatic, with high
or low press strength.
(Wine) Press / Grape Crusher
Machine (the above name derives from the action of threading the
berries with the feet) that squashes the berries to create the must.
There are various types of press machines: the crusher and stalk seperator
(that by beating and rolling seperates the stalks from the must); the
roller crusher (two fluted cylinders turning in opposite directions
and squeezing the berries between them); the centrifugal grape mill
(squeezing the berries by spinning and pressing them against the machine
walls). All machines have a stalkseperating capacity.
Term used to indicate a wine obtained by the pressing of the marc and
with a completely altered limpidity, containing great quantities of
A wine whose olfactory and gustatory sensations are extremely remarkable
Pulp (Berry Flesh)
The juicy part of the grape, without skin and seeds.
Procedure where the must or wine is mixed by removing it with a
pump from the bottom of the container where it is and pouring it into
another one. During alcoholic fermentation pumping over is imperative
in order to have a perfect continuous dispersion of the berry skin in
Punching Down / Plunging The Cap
Procedure aimed at mixing the berry skins forming the mash cap during
fermentation, to the quantity of must.
A wine with excessive acidity together with high alcohol content. It
may even refer to excessive C°2 content.
Pure / Undiluted
Used to indicate a pleasantly simple wine but bearing distinct characteristics
that distinguish its origin.
In wine,this term is normally substituted by squeezing. In beer, for
example, it indicates the infusion of grinded malt at quite a high temperature
in order to favour the saccharification.