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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

Tail (see Acqua vitae tail)

Tamper
A wooden instrument formed by a board with a plate at the top, used for pressing the mash cap of the marc in fermentation and sinking it into the must.

Tannic
Indicates a wine rich in tannin, mainly found in young, full bodied wines.

Tap / Spigot
Tap (in wood or metal) fitted to a cask or barrel from which wine may be poured.

Tasting (see Sensory evaluation)

Tenuous / Faint
A wine whose bouquet fails to avert certain sensations.

Thief
Glass pointed tube used for taking wine from casks or demijohns by inserting it into the bung-hole.

Thin
A wine lacking in quality, poor in body, aromas and flavours. All-round, slightly harmonious.

Thin
A wine lacking in colour, body, substance and olfactory sensations.

Thin wine
A wine lacking in alcohol and body but at the same time harmonious.

Topping–up / Filling-up
Action of filling to the top the wine containers (casks, barrels, vats) whose contents tend to diminish over time. Filling up the space between the wine and the top part of the container with carbonic gas, blocking contact with the air. Filling with nitrogen: as above.

Total acidity
A combination of fixed acids and volatile ones.

Total alcohol
Total alcohol content is acquired by adding the actual alcohol content (the real alcohol content in the wine) and the potential alcohol content (see Total Alcohol Content and Alcohol Content by Volume).

Total Alcohol Content
The sum of the actual and potential alcohol contents by volume.

Total Alcohol Content
This means the actual alcohol content in the wine plus that which may occur due to possible further fermentation of the sugar in the same wine (see Alcohol Content by Volume).

Total Sulphur Dioxide
Combination of free and combined sulphur dioxide present in must and wine.

Tranquil
A wine that has not undergone refermentation and is therefore free from carbon dioxide bubbles.

Transparent
Indicates a wine having a taste similar to that of fats.

Trestle / Sparkling Wine Stand
Stand made up of 2 semi-open wooden tables with holes into which the bottle necks of already fermented sparkling wine bottles are inserted, facing downwards. Here the bottles are turned around or lifted in order to move the deposit formed at the top of the bottle.

Tub
Wooden container with various capacities, with handles, used for gathering and transporting grapes and for wine racking.

Tumultous Fermentation
First stage of fermentation of must. Very violent!

Typical
A wine that corrisponds to the normal characteristics of its origin (e.g. the species of vine, the geographic region etc.).


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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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