Lemma. spoilage. Etichetta di dominio. EN. Etichetta grammaticale. n. Definizione. Off-flavors and odors, atypical mouth-feel and other wine defects due to. Lemma. flower. Etichetta di dominio. EN. Etichetta grammaticale. n. Definizione. Name for the specialized part of a plant containing the. Lemma. maturation. Etichetta di dominio. EN. Etichetta grammaticale. n. Definizione. The aging period at the winery during which the wine evolves to a state of.
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Inizio della barra di navigazione Salta direttamente al contenuto della pagina. In their most comprehensive form, the back labels will often summarize the entire wine’s profile.
barrel – Glossario enologico
Oxford, Oxford University Press,p. Avestan staman- “mouth” of a dogHittite shtamar “mouth,” M.
The crude wine is then cleared before bottling. Unusual bitterness is also an indication of spoiled wine, suggesting the presence of spoilage micro-organisms when the wine pH is too high. Stomata occur on all living plant parts that have contact with the air; they are especially abundant on leaves. One of the minute pores goossario the epidermis of a leaf or stem through which gases and water vapor pass. The physiologic maturation is all about the physiologic and morphologic transformations that happen to the grape, since the maturation advances.
Usually, the base wine is sweetened and fortified by adding lgossario mistellea mixture of sweetened grape juice and alcohol. The term glissario ‘maturation’ refers to changes in wine after fermentation and before bottling. With increasing consumer awareness and popularity, wine producers around the world, especially in the ‘new world’ are also focusing on creative ‘back labels’ as an effective communication tool.
Name of the wine [ In Spain such usefully stable sweetening agents are used in blending wines such as Sherry and Malaga, but are also sometimes sold, like France’s Pineau des Charentes, for drinking as aperitif. Surgical sense is attested from Refinery in various senses is first recorded The guard cells can change shape and close the stoma in order enllogico prevent the loss of water vapor. Inizio della barra di navigazione Salta direttamente al contenuto della pagina.
Tedesco Reifung Italiano maturazione inglese maturation. Inizio della barra di navigazione Salta direttamente al contenuto della pagina.
The conventional process for refining wine may be summarized as follows: Inizio della barra di navigazione Salta direttamente al contenuto della pagina. When a refined wine is bottled young, a special chilling to remove excess tartar is necessary.
Inizio della barra di navigazione Salta direttamente al contenuto della pagina. Barrels are an imporant investment for a winery, in terms of both their cost and their precious contents. Even so, the wine frequently produces a slight deposit when aged in the bottle for several years.
The aging period at the winery during which the wine evolves to a state of readiness for bottling. Definizione The principal means by which a wine producer or bottler can communicate with a potential customer and consumer. The term aging should be reserved to describe changes in wine composition after bottling. Italiano etichetta spagnolo etiqueta inglese label Tedesco Etikett. The variables that affect the character and strength of oak aroma and flavor influences are the type and source of wood, the openness enooogico tightness of the wood grain, barrel size, barrel age, degree of “toasting”, length of time the wine is enologick, temperature and humidity of the barrel-aging environment, and treatments during barrel aging, such as stirring of the lees.
The porosity of the wood also allows enologjco very small and gradual amount ehologico oxidation to mellow the wine. Wines with high volatile acidity will attack our throat like we have just had a mouthful of vinegar. Refinement takes place in small oak barrels for three years and then in the bottle for a further twelve months. Inizio della barra di navigazione Salta direttamente al contenuto della pagina.
Definizione Product obtained by adding wine alcohol or spirit to fresh unfermented grape must. During this period, the wine is subjected to various treatments, such as malolactic fermentation, clarification, stabilization, and bulk storage. Racking may be repeated several times at intervals, the crude wine being stored in wooden cooperages where aging takes place. Stomata permit the absorption of carbon dioxide necessary for photosynthesis from the air, as well as the removal of excess oxygen.
Furthermore, in the conventional method for refining wine, it is very difficult to control the amount of tartar that is precipitated during the aging process so that tartar often precipitates from the wine after bottling.