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

Calcium Carbonate
Used as a de-acidification agent (neutral calcium salt with carbonic acid).

Capsule
Type of hood protecting the cork of the bottle.

Capsuling Machine
Machine used for tightening the capsule onto the bottle-neck.

Carbon Dioxide (Co2)
Gas produced from alcohol fermentation (natural). The sugar contained in musts (or wines) changes into alcohol and carbon dioxide due to the presence of yeasts (saccharomycetes).

Casein
A protein found in milk, used for clarifying the wine (in the form of potassium caseinate).

Casse (see Colour Casse)

Cask
Wooden container of small, medium or large capacity used for wine preservation, made of staves held together with iron circles.

Cask
Wooden, bulging cylindrical-shaped container with staves held together with iron circles, used not only for storing wine but also for transporting it.

Cask Seasoning (see Season Cask With Wine)

Cask Support
Wooden or cement support onto which casks are placed in the cellar.

Casking
Procedure of filling the casks up with wine.

Cellar
A closed room usually like a basement, with a steady temperature, where wine is prepared and preserved in casks and bottles.

Cellarman
He who looks after the winery and bottling in the cellar.

Centisimal Degree
Volume of alcohol in an alcoholic liquid compared to 100 parts of alcohol.

Champagne Bottle
Cone-shaped cylinder bottle,t ypical of the Champagne area (used for all sparkling wines), its glass is quite resistant to pressure:c ap. 75cl.

Champagne Method/Bottle Fermentation
Sparkling method by fermentation in bottles, originally from Champagne.

Charmat-Process Bulk Champanization
Process of alcohol fermentation (transformation of sugars into ethylalcohol and carbon dioxide) which takes place inside pressure-resistant metal containers called autoclaves or pressure tanks. This particular system is used during the preparation of sparkling wines,in particular sweet aromatic ones (e.g. Asti), in as much as their original characteristics of freshness and fragrance are kept intact.

Chemical Sterilization Of Must
Technically speaking, this term indicates a must in which fermentation has been blocked (by means of alcohol or anti-fermentatives such as sulphur dioxide).

Circle
Circular iron sheets that clasp the staves of the barrel.

Citric Fermentation
Transformation of sugars contained in musts and wines into citric acid.

Clarificant
Organic or mineral product used on cloudy or dull wine, making it clearer.

Clarification
Operation of mixing the clarificant to dull or cloudy wine making it clear, transparent and bright.

Classic Method (see Champagne Method)

Clean
Describes a wine with no faults whatsoever.

Clean
A wine without any strange or external olfactory and gustatory sensations.

Clear
Indicates the type of sensations distinguished that must correspond to the above-mentioned adjective.

Clouding
Changes in the limpidity of the wine caused by chemical, biological and physical factors.

Cloudy
A wine of completely altered limpidity with a large quantiy of suspension colloid.

Cloying/Sickly
A wine of excessive and unbalanced sweetness.

Coarse
A wine bearing characteristics of hardness, heaviness and too full-bodied.

Collage (see Clarification)

Collection Of Wines
Collection of esteemed or high quality wines, methodically catalogued.

Colour Casse
Change in colour due to either chemical or enzymatic reactions. The most common are the White Casse (cloudiness caused by the ferric salts and tannin); Blue Casse (caused by ferric salts and tannin); Oxidatic Casse (caused in wines in contact with the air by the oxidizing diathesis); Copper Casse (caused by a reduction of copper salts).

Colorimeter
Instrument for determining the colour intensity of a wine.

Combined Sulphur Dioxide
Sulphur dioxide (sulphurous acid) of musts and wines binded with sugars, aldehydes etc.

Combining
A specific dish or main course accompanied with wine assumes a precise knowledge of flavour sensations of both. They must blend together masterfully.

Complete Fermentation
Total transformation of sugars in alcohol and other substances.

Continuous Distillation
Procedure carried out by filling the alembic and after, emptying and finishing the distillable components.

Cooling
Reducing or lowering the temperature of a must or wine.

Cooked Must
Heated must obtained by using direct heat and partial sugar caramelization.

Cooper
Someone who makes or repairs barrels or casks.

Cooperage
Used to refer to all wooden containers in the cellar (casks, barrels etc.).

Corkscrews
Devices for drawing corks from bottles, usually consisting of a metal spiral attached to the handle.

Correcting
Procedure that improves the distillate by purifing it of any defective substances.

Corky (Odour or Taste)
One of the most common faults found in wine preserved in bottles either for a short or long term. It is caused by the mould formation on the cork, hense, giving off an intense corky sensation.

Cream of Tartar (see Potassium Bitartrate).

Cup (see Glasses)

Currants
A wine whose olfactory and flavour sensations resemble this specific fruit.

Curing (of a Must Or Wine)
Adding acquavitae to fermented or partially fermented musts (obtaining mistelles) and to wines (normally special or liqueur wines).