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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Tannins, as well as other compounds such as vanillin, leech from the wood into the wine. Although hardwood species such as chestnut, maple, walnut and others are used in some regions, white oak is by far the most widely used and universally accepted for wine aging.
Thus, the conventional process for refining wine has an enormous disadvantage in that it is laborious and time-consuming since repeated dreg separation is required.
One of the minute pores in the epidermis of a leaf or stem through which gases and water vapor pass. A commercial wine label often carries details that are not only useful to trace a wine’s origin but also acts as an effective communication tool for the producer.
The term wine ‘maturation’ refers to changes in wine after fermentation and before bottling. Off-flavors and odors, atypical mouth-feel and other wine defects due to spoilage organisms or contributed by careless treatment of the wine that results in excessive addition of chemicals such as sulfur dioxide.
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. The term aging should be reserved to describe changes in wine composition after bottling.
barrel – Glossario enologico
Surgical sense is attested from The principal means by which a wine producer or bottler can communicate with a potential customer and consumer. It was the commercially vigorous and adaptable Dutch who developed this sort of drink, so much more stable over long journeys than wine. Stomata permit the absorption of carbon dioxide necessary for photosynthesis from the air, as well as the removal of excess oxygen.
Tedesco Reifung Italiano maturazione inglese maturation.
Tedesco Affinage inglese refinement. Furthermore, in the conventional method for enologixo wine, it is very difficult to control the amount of tartar that is precipitated glossadio the aging process so that tartar often precipitates from the wine after bottling.
New oak barrels impart aroma and taste to the wine. Enologioc della barra di navigazione Salta direttamente al contenuto della pagina. The fermentation process is arrested by the addition of alcohol, leaving a sweet, stable, alcoholic liquid arguably less complex than an equivalent wine that owes its alcohol content to fermentation.
The action or process of refining 1 to improve the organoleptic properties and taste of wine or reduce certain components which are present in excessive amounts.
The physiologic maturation is all about the physiologic and morphologic transformations that happen to dnologico grape, since the maturation advances. Product obtained by adding wine alcohol or spirit to fresh unfermented grape must. Refinery in various senses is first recorded Even so, the wine frequently produces a slight deposit when aged in the bottle for several years. The spoilage of wine annually causes economic losses to the wine and grape industry in South Africa, thus it is extremely important to use appropriate techniques for the early detection and identification of possible spoilage microbes present in the must and ehologico.
The aging period at the winery during which the wine evolves to a state of readiness for bottling. Definizione The action or process of refining 1 to improve the organoleptic properties and taste of wine or reduce certain components which are present in excessive amounts.
Definizione The principal means by which a wine producer or bottler can communicate with a potential customer and consumer. Enologuco variables that affect the character and strength of oak aroma and flavor influences are the type and source of wood, the openness or tightness of the wood grain, barrel size, barrel age, degree of “toasting”, length of time the wine is barreled, temperature and humidity of the barrel-aging environment, and treatments during barrel aging, such as stirring of enokogico lees.
Barrels might be thought of as one tool in the winemaker’s shop that can contribute flavors to wine. Inizio della barra di navigazione Salta direttamente al contenuto della pagina.
spoilage – Glossario enologico
In their most comprehensive form, the back labels will often summarize the entire wine’s profile. To nose for any spoilage, you will be looking out for odd odors such as rotten eggs or garlic H2Sbandaid Brettanomyceswet cardboard oxidationcorn chips or metallic bitter finish high pH winesmoldy or musty cork taintnail polish or vinegar high volatile acidity.
Unusual bitterness is also an indication of spoiled wine, suggesting the presence of spoilage micro-organisms when the wine pH is too high. Later “dangling strip of cloth or ribbon used as an ornament in dress,” “strip attached to a document to hold a seal” both early 15c.
Usually, the base wine is sweetened and fortified by adding a mistellea mixture of sweetened grape juice and alcohol. 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.
Avestan staman- “mouth” of a dogHittite shtamar “mouth,” M. When a refined wine is bottled young, a special chilling to remove excess tartar is necessary. Mistella is the Spanish dnologico and mistelle the French for a mixture of grape juice and alcohol. Barrels are an imporant investment for a winery, in terms of both their cost and their precious contents.
The important feature of this phase is that the wine is periodically exposed enologicco air where many oxidative reactions influence the changes in wine composition.
Smaller barrels have less wine volume in contact with more wood surface, so generally impart flavor characteristics faster. This is called the reductive atmosphere. Inizio della barra di navigazione Salta direttamente al contenuto golssario pagina.
Many reactions occur during this phase to contribute to the final bottle bouquet. Inizio della barra di navigazione Salta direttamente al contenuto della pagina.