Online Primer Annealing

ENODIZIONARIO

brief glossary to clarify between terms used in the world of vino.Per not to be confused with the phylloxera Tango Argentino, a perlage with a jewel and with a new husband.

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Abboccato: Si dice di vino il cui sapore tende al dolce,un pò meno di amabile.

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Acidulo: Vino il cui sapore si presenta più o meno acido.Caratteristicaconsiderata gradevole in alcunivini bianchi.

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Affinamento: physiological process of the wine, from inharmonious, seen through a period of maturation in cask, the palate becomes acrobatics.

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allappante: astringent effect (it is said that "binds the mouth" on the palate or tongue, causing an excess of frequent tannino.Caratteristica of young red wines destined to age.

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Ampelografia: Science che studia le caratteristiche morfologiche dei vitigni e le varietà d'uva.

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Armonico: Si dice di un vino le cui componenti olfattive e gustative sono in perfetto equilibrio tra loro.

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Barbatelle: Piccole piantine di vite che,dopo uno o due anni di crescita,vengono trapiantate nel vigneto a costituire i futuri filari.

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Barrique: oak barrels of 225 liters designed to mature the wine of Bordeaux and then spread throughout the mondo.Dona a distinctive aroma (especially vanilla) to wines that are aged.

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Batonnage: Rimesclamento lees with a stick after fermentazione.Pratica remained widespread in Burgundy, is to give more flavor to white wines in barrels fermntati.

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Baum: A measure of the density of a liquid used to calculate the maturity of the grapes and therefore the content of zuccherodei musts.

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Blanc de Blancs: French term that means white wine, usually sparkling, made exclusively from white grapes. The Blanc de noirs is white from black grapes.

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Botrizzato: Wine made from grapes affected by Brotytis cinerea, a species of mold also known as noble rot, as it is possible to make wine the passiti.La fungal malignant form is called instead of gray mold.

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Bouquet: The combination of aromas that releases an aged wine is of particular value.

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Brut: Spumante dal gusto secco,con contenuto di zuccheri inferiore a 15 grammi per litro.

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Camicia: Deposito che si forma sulle pareti della bottiglia durante l'invecchiamento dei vini rossi.

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Cerasuolo: Tipico colore dei vini rosati:indica una tonalità particolare che ricorda la ciliegia.

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Chai: cellar barrels placed at ground level, typical of Bordeaux.

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Champenois: produzine Method for French sparkling wine by fermentation in the bottle.

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Charmat: French method for the production of sparkling wines mdiante fermentation in autoclave.

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China: wine which has been added to cinchona bark, in order to create the distinctive taste.

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Clos: term used to denote a vineyard in Burgundy, of good quality and generally bounded by insulated walls.

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bodied: Wine robust, structured and intense color, rich in alcohol and estratti.Quando too rich (especially di zuccheri)si dice pastoso.

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Crémant: Vino spumante con un contenuto di anidride carbonica inferiore a quello dello champagne e quindi dal perlage più fine.

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Cru: Termine che indica la provenienza di un vino da un preciso vigneto.Indicazione utilizzata per vini di pregio.

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Cuvée: The result of the assembly of different types of wine for a particular type of champagne.

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Decant: Pour the wine from the bottle into a carafe or a brocca.Procedimeto reserved for old wines and rich sediments, which need oxygen before being drunk.

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Demi-sec: Spumante semi-dry taste, with sugar content up to 18 grams per liter.

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ready to drink: wine is said to be drunk young, whose age is not recommended.

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Duro: They say wine immature, not yet matured, which presents a disturbing imbalance of acid and tannin.

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Eiswein: Wine obtained by the pressing of grapes frozen, so rich in body and nutrients.

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Fermentation: result of the transformation of sugars in the wort into alcohol and carbon dioxide, by yeast of course content in grapes.

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malolactic fermentation: Further processing malic acid into softer lactic acid under the action of batteri.Conseguenza: a sharp decrease in the total acidity of wine.

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phylloxera: vite.Piccolo The scourge of the insect pest native to that in the past caused serious damage to European viticulture.

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Gauge: characteristic of the wine that stands for quality, flavor and harmonic of its components.

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Franco: They say wine healthy or free from defects in olfactory and gustatory.

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Fresh: It is said of wine, usually young, who has a good level of acidity.

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Fruity: wine smell and taste that has the scent of fresh fruit or ripe.

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Fat: is said to full-bodied wine, extracts and glycerin, a preset of the alcohol in wine.

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maderization: Defect its excessive oxidation of the wine is aged, that smell and taste reminiscent of the wines of Marsala and Madeira.

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Soft: is said to harmonious and pleasant to drink wine, good balance, that does not offend the palate for the over abundance of acid or tannin.

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Must: The juice obtained by pressing or pressing of grapes.

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Novello: wine bottled by the year of harvest, and produced by the process of carbonic maceration, to be drunk within the next spring.

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Raisin: natural sweet wine made from grapes that have undergone a process of drying , and therefore; rich in fructose.

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Perlage: All the carbon dioxide bubbles that form in the glass when pouring a wine spumante.A depending on the size of the bubbles perlage may be fine, medium or large in proportion to qualitàdel wine.

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Survival: Life aromatic olfactory sensations immediately after the degustazione.E 'directly proportional quality of the wine.

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Full: is said of a well-balanced wine, full of alcohol so as to extract , intense, enveloping.

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Secondary fermentation (Tirage): In the sparkling indicates the process by which the yeast fermentation produces carbon dioxide which dissolves the anidide wine.

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Secco (Dry): wine whose flavor does not show any hint of sugar.

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draining: filtration of the wort before fermentation.

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sulfitation: Added fermented wort, for antioxidants, sulfur dioxide in gaseous, liquid or salified.

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Sprayed: Translation from German ( g'spritzer ). In Austria is a wine diluted with mineral water . like Gruner Veltliner.

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Racking: The separation of the wine from the pomace after fermentation and before malolactic fermentation.

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Cut: Correction of a wine by addizzione other vini.Serve to improve the flavor.

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Tannic: They say wine is rich in tannin, obtained compound in the stems, skins and red wines intended vinaccioli.Caratteristica ' aging, is presented as a taste sensation of astringency.

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Terroir: A French term that encompasses a combination of factors such as territtorio, grapes, winemaking techniques, which determine the unique character of a wine.

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Veiled: It is a wine with the presence of dust in suspension.

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Pomace: The residue of grape skins, stalks and seeds that remain after crushing or pressing of uve.Vengono reused for the production distillates or as organic fertilizer.

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Vinification: Preparation of wine crushing dell'uva e fermentazione del mosto.

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Zuccheraggio: Aggiunta di zucchero al mosto al fine di aumentarne lka gradazione alcolica(non la dolcezza).

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Fermentation

Alcoholic fermentation:

Alcoholic fermentation is the transformation of the sugars in the wort into alcohol eticolo anitride more carbon dioxide ( more heat).

Sugars = Ethanol + Carbon dioxide

This task is carried out by yeasts which may have a strong and fast-acting or slow delicata.Per this reason, the yeasts are also selected and added by expert hands. The alcohol in a wine is complessvo the amount of alcohol carried out (as indicated on the label in volume %, ie 12.5%) and potential, that's what it would be if they did anchegli ferment residual sugar (sweet wines, for example: + / -2). There are steel containers to prevent it from being exceeded ideal Engine temperature (18-22 ° C for whites 0.25 to 28 ° C for reds). We must be careful not to stay in places where it ferments ilmosto, because this process releases CO2 (carbon dioxide) and then making the environment with deadly to humans. Durane the first fermentation period is said to tumultuous because the wort boils for the development of CO2.In later rather slow fermentation begins after the svinatura.Nelcaso the fermentation of red wines can take 5-7 days to get ready young wines and 0.15 to 20 days for wines with great color and flavor extracts suitable for invecchiati.Sempre red system for a third phase, the malolactic fermentation.

Fermentation malolattca:

Fermentation melolattica been transformed is the malic acid into lactic acid more carbon dioxide: malic acid = lactic acid + carbon dioxide. This process starts spontaneously in the spring when the temperature undergoes a rise, it serves to reduce the degree of pugenza (typical of malic acid) and making the wine softer (the bacteria work between 20-25 ° C and pH ranging from 3.7 to 4). This fermentation takes place in C or in Barrique ontenitori ISO9000, features 225-liter barrels that release substances lgnose, spices, vanilla sufficiently . The tannin is released dallegno says gallic or noble. E 'characteristic of red wines and makes them more acrobatics and lighter in color.

Correction must as

To support evrntuali lack of the must carry out the original is called corrections that can be summarized as follows: Increase or decrease in sugar level, if the maturazione è stata incompleta.La legislazione italiana vieta l'uso di saccarosio per cui si ricorre a tagli con mosti più o meno ricchi di zucchero.Un esempio è costituito dal cosiddetto mosto concentrato e rettificato ( MCR che si ottiene facendo evaporare l'acqua e creando un mini-mosto da utilizzare per itegrare altri mosti carenti) oppure dal mosto.

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I sistemi di vinificazione

Vinification:

E 'characterized dll'assenza of contact between must and skins (maceration).

The phases are:

* Stripping (removal stems).

* crushing of the grapes.

* draining to remove the skins (the white can be produced with red grapes as it is to give the skin its color.

* Clarification, decantation, filtration, centrifugation .

* Fermentazione alcolica alla temperatura di 18-22°C.

* Svinatura per separare il vino fiore dalle fecce(cellule morte sostanze coagulate,sali precipitanti).

Vinificazione in Rosso:

E' caratterizzata dalla macerazione,cioè il contatto del mosto con le vinacce,per far migrare le sostanze contenute nelle bucce enei vinaccioli verso il liquido e conferire così al prodotto colore e aroma adeguati.Le fasi sono:

* Pigiatura dei grappoli in modo soffice.

* Diraspatura per eliminare i raspi.

* Fermentazione alcolia facendo venir a contatto ilmosto e le vinacce,alla temperatura di 25-28°C ha la durata di 5-8 giorni per i vini da bere giovani,15-20 giorni per quelli adatti all'invecchiamento.

* Follatura-fermentazione sommersa-rimontaggio per evitare la sratifcazione in alto delle vinacce.

* Sviatura per separare il vino-fiore dalle fecce e dalle vinacce(bucce e vinaccioli).

* Torchiatura delle vinacce per ottenere "1^ teorchiatura" da unire eventualmente al vino-fiore per correggerlo(residui delle successive torchiature si usano invece per aceto e distillati).

Vinificazione in Rosato:

Si esegue una vinificazione in bianco di uve a bacca rossa che abbiano poca pigmentazione(es. Pinot Grigio)oppure mescolando uve bianche ad uve rosse.In alternativa può essere una vinificazione in rosso ridotta.Il minor tempo di macerazione sulle vinacce conferisce un colore più tenue.Esistono i Chiaretti (dal colore più simile ai rossi)e i Cerasuoli (più vicini ai bianchi).

Vinificazione con macerazione Carbon:

E 'applied to obtain the Novelli to be at least 11 ° alcolici.I whole clusters are placed in special tubs 50-70 hectoliters, in which after producing a vacuum d' air is absorbed CO2, 30 ° for 5-10 giorni.I yeasts migrate from the skin to the flesh, allaricerca of oxygen and water, triggering a process of fermentation itracellulare. the end of the cycle makes wine in red, with a slight pressing and further fermentation of 3-4 days.

Winemaking hot:

The hot wine is a continuous system that allows wine then ua rapid and can be used for immature or moldy grapes treated directly or after crushing / sgrondatura.Il mash liquid is heated to 90 ° and then poured over the skins seems solid, in order to obtain a temperature of about 65 °. Another way is to heat the entire mass of up to 60-70 degrees for a period ranging from thirty minutes to a few good causes ore.Il trattamnto pigenti extraction and inactivation of enzymes in particular uindi oxide and allows a lower utilization SO2.Il the defect of this technique is that the organoleptic characteristics and quality standards are not high.

Fermentation continues

La vinificazione continua consiste nell'immmettere nella parte inferiore del fermentatore del mosto fresco e nel'estrazione nella parte alta dello stesso vino che si forma,in quanto l'alcol essendo più leggero tende a stratificarsi in alto.Data l'immissione di mosto fresco in un ambiente in ci la fermentazione è già iniziata diminuisce il tempo della fermentazione e quindi,questo procedimento permette di risparmiare tempo.

Da un punto di vista qualitativa si ottiene un grado alcolico più elevato,una fermentazione malolattica,anticipata,un colore intenso e una minore percentuale di metanolo.