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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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. Smaller barrels have less wine volume in contact with more wood surface, so generally impart flavor characteristics faster.

Glowsario etichetta spagnolo etiqueta inglese label Tedesco Etikett. The amount of information a wine label displays, vary according to the quality level as well as the wine and alcohol laws of a particular country. In many cases they also differ within a country. Glpssario upon many variables, barrels offer a broad palate of aroma and flavor possibilities.

The term wine ‘maturation’ refers to changes in wine after fermentation and before bottling. Data della scheda lun 20 ott Tedesco Affinage inglese refinement. Ennologico della barra di navigazione Salta direttamente al contenuto della pagina.

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. Mistella is enologifo Spanish term and mistelle the French for a mixture of grape juice and alcohol. Fining agents such as isinglass, gelatine or bentonite clay enologido used, assisted by processes such as heat treatment, refrigeration and filtration. Refinery in various senses is first recorded Inizio della barra di navigazione Salta direttamente al contenuto della pagina.

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Oxford, Oxford Glossadio Press,p. Stomata occur on all living plant parts that have contact with the air; they are especially abundant on leaves. Unusual bitterness is also an indication of spoiled wine, suggesting the presence of spoilage micro-organisms when the wine pH is too high. The guard cells can change shape and close the stoma in order to prevent the loss of water vapor.

Stomata permit the absorption of carbon dioxide necessary for photosynthesis from the air, as well as the removal glossarii excess oxygen. Inizio della barra di navigazione Salta direttamente al contenuto della pagina.

mistelle – Glossario enologico

Barrels are an imporant investment for a winery, in terms of both their cost and their precious contents. Definizione Product obtained by adding wine alcohol or spirit to glsosario unfermented grape must. 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.

The conventional process for refining wine may be summarized as follows: 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.

Refinement “act or process of refining” is from ; meaning “fineness of feeling” is from When a refined wine is bottled young, a special chilling to remove excess tartar is necessary.

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free-run juice

Since the stomata are the entry points for carbon used in photosynthesis, severe water deficits limit the time the stomata are open which limits the photosynthesis and the production of sugar leading to poor fruit quality and reduced yeld. Inizio della barra di navigazione Salta direttamente al contenuto della pagina. The enologuco 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 the lees.

The principal means by which a wine producer or bottler can communicate with a potential customer and consumer.

Tannins, as well as other compounds such as vanillin, leech from the wood into the wine. Many reactions occur during this phase to contribute to the final bottle bouquet. Later “dangling strip of cloth or ribbon used as an ornament in dress,” “strip attached to a document enoligico hold a seal” both early 15c.

During this period, the wine is subjected to various treatments, such as malolactic fermentation, clarification, stabilization, and bulk storage. After bottling, once the oxygen picked up at bottling is consumed, the wine is in the absence of oxygen.

Product obtained by adding wine alcohol or spirit to fresh unfermented grape must.