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

Past
A wine which has started the phase of decay.

Perlage
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.

Perlant
Term coming from French (perlant) which refers to the slight formation of C°2 bubbles, especially in sparkling wines.

Persistant
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.

Personality
A wine with such positive characteristics that set it apart from others similar.

Pink Wine
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.).

Piquant
A wine with an excessive quantity of C°2, therefore rendering it sharp.

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.

Pleasant
Describes a wine having a pleasant bouquet and taste. In general it refers to an all-round harmonious wine.

Polyphenols
Substances containing colourings and tannins that oxidate during the ripening and aging of wines.

Potassium Bisulphite
Salt of sulphurous acid, antiseptic, antioxiding (see Potassium Metabisulphite).

Potassium Metabisulphite
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.

Precipation
Chemical and microbic phenomenon that produces clouding and relative sediment.

Premature
A wine which has already reached or may reach, maturity in a short time and for this reason must be used up promptly.

Pre–sparkling Phase
Preparation phase of sparkling wines (second fermentation).

Press
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 stalk–seperating capacity.

Pressed
Term used to indicate a wine obtained by the pressing of the marc and with a completely altered limpidity, containing great quantities of colloid material.

Pronounced
A wine whose olfactory and gustatory sensations are extremely remarkable and prominent.

Pulp (Berry Flesh)
The juicy part of the grape, without skin and seeds.

Pumping Over
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 the must.

Punching Down / Plunging The Cap
Procedure aimed at mixing the berry skins forming the mash cap during fermentation, to the quantity of must.

Pungent
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.

Pressing
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.