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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

Vanilla
Fragrance of certain wines that recalls that of vanilla.

Vaporization
Reclaimation or sterilization procedure of the casks, using vapour.

Vat
Cement container of various shapes and sizes.

Velvety
Indicates the combination of gustatory sensations in a wine that derive from a balanced completion of pleasant softness with a very slight roughness.

Vinegary Fermentation
Transformation by oxidation, of ethylalcohol into acetic acid by means of acetic bacteria.

Vinous
Indicates primarialy in a young wine, rather coarse and lively sentations, similar to those remarked after alcoholic fermentation has finished.

Vintage
The harvest year in which a wine is “born”.

Vintage
Term indicating a particular lot of wine, its use is optional and controlled by specific laws.

Violet Wine
Shades and reflexes characteristic of young red wines.

Vivacious
A wine of pleasant acidity, rather rich in carbon dioxide and nippy on the palate.

Volatile Acidity
The part of acids belonging to the acetic and evaporable series and therefore volatile.

Volatile Esters
Esters whose volatility is higher than the alcohol. They are primarilly responsible for the fragrance of the wine.


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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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