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

Saccharimeter
A tared, floating glass instrument that roughly measures the quantity of sugars present in the must.

Saccharomycetes
Extremely important yeasts in alcoholic fermentation.

Saccharose
Sugar from beetroot or sugar cane used to correct the sugar quantity naturally contained in musts and wines. In Italy it may only be used for some special wines.

Salty
Used relatively for wine having this particular sensation as a characteristic.

Sapid
A wine pleasantly rich in saline substances, with a lively acidity.

Scarlet
Red somewhat scarlet in colour due to aging.

Season Cask With Wine
Casks: treating the internal walls of the new or old casks with wine then removing it before filling.
Bottles: pouring wine, then removing it,i nto new, old or previously washed bottles before filling them.

Seasoning Casks
A treatment rendering the casks more suitable for containing the wine.

Second Fermentation / Refermentation
Indicates fermentation (in autoclaves or in bottles) that leads to the creation of sparkling wines.

Sediment
Deposit found at the bottom of bottles or other containers.

Selected Yeasts
Yeasts obtained from a careful selection whereby certain stem families are isolated, those particularly suitable for improving the alcohol fermentation.

Selection
Procedure of selecting grapes, wines, yeasts and suitable vines in order to achieve certain objectives.

Sodium Carbonate
An alkaline substance used for washing out the cooperage i.e. casks etc. materials and activated by specific procedures. Used for decolourizing or deodorizing wines (setting them free from any unpleasant smells).

Sofistication
Illegal operation aimed at creating genuine wines and musts.

Soft
1. A wine of little colour, little alcohol, scarce in body but at the same time harmonious, thus pleasant and sappy.
2. May indicate a wine whose sensations are similar to leavened bread due to the recently terminated fermentation or refermentation.

Soft and Full
Used for a wine extremely rich in glycerine so giving a taste with high viscosity and a greasy sensation.

Sour-Sweet
A disease found in young wines, most likely occurring in hot climates, due to mannitic fermentation from which we get mannite, which generates this sour-sweet taste. Quite unpleasant!

Sourness
A wine with an olfactory and flavour sensation of acetic acidity.

Sparkling Process
Procedure when preparing sparkling wines.

Spoilt / Unsound (Wine)
Changing (either naturally or artifically) the qualitive characteristics of the wine for the worst.

Stabilization
Procedure that provides colour stability and limpidity in wines for a period of time, without altering them.

Stalk-like
A wine with a rough sensation due to the prolonged contact of the must with the grape stalks, that combined with a weedy and acidic sense, leaves it somewhat coarse.

Stalk-seperate
To seperate the stalks from the berries during the pressing phase.

Stalk-seperating
Procedure used when carrying–out the seperation of stalks from the berries.

Stalk-seperator
Mechanical machine used to carry out the seperation of stalks from the berries.

Stave
A long strip of wood; bent slightly using vapor; normally in oak or chestnut; of different dimensions; joined and held together by iron circles to form a cask or barrel.

Steam Distillation
System of distillation accomplished by means of steam that carries the volatile substances of the liquid to be distilled.

Still
Term indicating a wine totally absent of C°2 bubbles.

Stocking the cellar
Arranging the wine in the aging cellar after the first rackings have taken place.

Straw-yellow
Colour referring to rather clear white wines. There can be variants such as the presence of golden or light green reflexes.

Strong / Powerful
Indicates a wine reach in alcohol and body.

Structure
Indicates a wine having all the fundamental components, made up of a combination of alcoholic strength and the main parts of the extract.

Submerged cap fermentation
Type of fermentation where the mash cap is kept immersed in the must by using fixed supports.

Sugar degree
Total alcohol content by volume of the same product prior to any type of sweetening.

Sugar degree
Quantity of sugar in musts and wines; it may be expressed in centesimal degrees or in more traditional types such as Babo, Baume, etc.

Sugaring / Chaptalization
Procedure involving the addition of saccharose to musts in fermentation in order to either correct or increase the alcohol content in the wine. Not permitted by the law in Italy.

Sugars
The sugars contained in musts are glucose and levulose, in almost equal quantities. The sugars in sweet wines are mainly levulose, to a lesser extent glucose and with some presence of pentose and non-fermentable sugars (in a very limited quantity).

Sulphitins
Operation of adding sulphur dioxide to musts or wines.

Sulphur
1. Element used in vine coltivation (against oidium) and in enology (as an antiseptic and antioxidiser).
2. Used when referring to wine having a similar gustatory sensation.

Sulphur dioxide (So2)
Gas formed due to the combination of sulphur and oxygen, used in enology to regulate fementation and and as an antiseptic, antioxidising agent.

Sulphured hydrogen
A gassy product deriving from the biochemical reduction of sulphur and may occur in wines in fermentation causing that awful smell of rotton eggs.

Supple
A wine, characteristic of a pleasant, round and velvety taste; agreeably smooth-flowing.

Sweetened / Edulcolorated
Wine sweetened using artifical sweeteners.

Syphon spillway
A special fortified must used in making wines of Marsala.