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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

Racking
Procedure of transferring wine from one container to another by syphoning it off from the dregs at the bottom.

Raisin Wine
Wine coming from grapes (white, red or black) that have been left to dry after harvest, in suitable surroundings. The high sugar concentration makes for alcoholic wines, normally sweet, with olfactory sensations like raisins.

Rancid
Indicates a wine with a rather unpleasant sensation similar to rancid fats (normally due to microbic change).

Rancid Taste
Indicates a dark coloured wine (different from white or red wine) with a bitter smell like dried grass and a strong short, bitterish taste, something like hazel nut. This strange combination of properties is a consequence of oxidation which for some particular wines e. g. marsala, madeira and jerez, is a typical characteristic, whereas for normal wines it represents a serious flaw.

Ready-to-drink
A wine to be drunk in the shortest possible time and whose aging is not recommended.

Rectified Alcohol
Alcohol purified using fractional distillation of a high alcoholic degree (96,97° g/l).

Reddy Brown (Brownish)
Dark red colour somewhat on the brown side.

Reddy Orange
A red colour, a little on the orange side due to extensive aging (or intense oxidation).

Reduced
A wine lacking in olfactory and gustatory sensations due to staying in the bottle a long time.

Refermentation
Really slow fermentation carried out after tumultous fermentation and which transforms residual sugars into alcohols and other substances.

Refinement
A number of elements improving the quality of the wine at a mature stage intending to perfect the qualifying characterictics which finally individualises it.

Reflexes
Indicates the various colour shades in wine.

Refrigeration / Chill Proofing
Unexpected and violent cooling procedure used on musts and wines.

Resinous
Indicates, usually, a wine with a resin–like sensation (e.g. of spruce, larch and other resinous plants).

Resistant Yeasts
Yeast with the particular characteristics of fermenting or living in a wine with a high alcohol content or with carbon dioxide pressure.

Rich
A wine with lots of colour and a good alcoholic strength.

Ripening (of Wine)
Step by step natural development of a young wine followed up by a physical–chemical and organoleptic balance, enhancing all its qualities harmoniously.

Robust (Wine)
A wine of excellent original constitution, with remarkable colour, body and alcohol content, all lasting harmoniously in time.

Rose (Fresh or Withered)
Indicates the combined olfactory and flavour sensations similar to the above mentioned flower.

Rough
Indicates a wine rich in extract, body and tannin, therefore somewhat bitter but smoothens with time.

Round
Indicates a smooth wine of pleasant acidity, harmonious (i.e. it may be swished round easily in the mouth).

Ruby Red
Indicates a wine with a lively red colour, resembling the ruby stone. It may vary in intensity and has different reflexes (violet, garnet and orange).

Rugose
Indicates the unpleasant tactile sensation of rugosity, mainly due to oxidized products of tannins.

 

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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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