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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