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

Head (see Acqua Vitae Head)

Healthy
Indicates a flawless, well balanced wine.

Heated Must
Must, whose initial volume is greatly reduced due to the partial evaporation of water on heating or the forming of ice when cooled. So doing, we obtain a must with a high quantity of sugars, colourings and extracts.

Heavy
A rich-bodied and heavy-structured wine but lacking in liveliness and acidity.

Hydraulic Bung / Fermentation Bung
Cylinder containing wine, introduced into the bung hole of the cask, keeping it topped up.

Hydrometer
Glass floating instrument with a fixed weight used to establish the density of a liquid (must, wine etc.).

Higher Alcohols
Alcohols containing a higher number of carbonic atoms than ethylalcohol. Their quantity is limited in wines and in all fermented liquids.

Holding Vat
Wooden, cone–shaped, truncated container, closed on top, used for storing wine.