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

Odour
Odorous quality of a wine either deriving from the grapes or developing during alcoholic fermentation (in particular its winey characteristic).

Oenocyanine
Colouring matter of wine, naturally contained in the berry skin of red and black grapes.

Off-taste
Indicates a wine with an unpalattable sensation for he who tastes it.

Opaque / Dull
Indicates a dull, dim, almost cloudy wine.

Ppen Fermenter
Wooden, cone–shaped, truncated container, open on top, used for the fermentation of alcoholic must.

Open Fire Distillation
System where the source of heat is taken from the direct combustion of various materials carried out with simple alembics.

Ordinary
A common-type wine, with neither defects nor any outstanding characretistics; somewhat coarse.

Organoleptic Examination
Whereby the quality of the wine is evaluated according to a visual, sensory, taste and touch evaluation.

Oxid(iz)ation
A change in the wine brought about by oxygen which dissolves when in contact with the wine causing a change in colour (i.e. darkening), fragrance and taste.

Oxygenation
Sudden introduction of oxygen into wine due to aeration.