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)
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.
Indicates a wine rich in tannin, mainly found in young, full bodied
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.
Glass pointed tube used for taking wine from casks or demijohns by inserting
it into the bung-hole.
A wine lacking in quality, poor in body, aromas and flavours. All-round,
A wine lacking in colour, body, substance and olfactory sensations.
A wine lacking in alcohol and body but at the same time harmonious.
Toppingup / 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.
A combination of fixed acids and volatile ones.
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
A wine that has not undergone refermentation and is therefore free from
carbon dioxide bubbles.
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.
Wooden container with various capacities, with handles, used for gathering
and transporting grapes and for wine racking.
First stage of fermentation of must. Very violent!
A wine that corrisponds to the normal characteristics of its origin
(e.g. the species of vine, the geographic region etc.).