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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Barrels are an imporant investment for a winery, in terms of both their cost and their precious contents. The term aging should be reserved to describe changes in wine composition after bottling.
Inizio della barra di navigazione Salta direttamente al contenuto della pagina. New oak barrels impart aroma and taste to the wine. 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.
In many cases they also differ within a country. Depending upon many variables, barrels offer a broad palate of aroma and flavor possibilities. Wines with high volatile acidity will attack our throat like we have just had a mouthful of vinegar.
Name of the wine [ Thus, the conventional process for refining wine has an enormous disadvantage in that it is laborious and time-consuming since repeated enolovico separation is required.
The guard cells can change shape and close the stoma in order to prevent the loss of water vapor. Definizione The principal means by which a wine producer or bottler can communicate glkssario a potential customer and consumer.
Inizio della barra di navigazione Salta direttamente al contenuto della pagina. Oxford, Oxford University Press,p.
Refinement “act or process of refining” is from ; meaning “fineness rnologico feeling” is from Tedesco Reifung Italiano maturazione inglese maturation. Unusual bitterness is also an indication of spoiled wine, suggesting the presence of spoilage micro-organisms when the glosario pH is too high.
The important feature of this phase is that the wine is periodically exposed to air where many oxidative reactions influence the changes in wine composition. Inizio della barra di navigazione Salta direttamente al contenuto della pagina.
The physiologic maturation is all about the physiologic and morphologic transformations that happen to the grape, since the maturation advances.
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 glosssario. A single leaf may have many thousands of stomata. Racking may be repeated several times at intervals, the crude wine being stored in wooden cooperages where aging takes place. 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.
The fermentation process is arrested by the addition of alcohol, glosario a sweet, stable, alcoholic liquid arguably less complex than an equivalent wine that owes its alcohol content to fermentation. Stomata permit the absorption of carbon dioxide necessary for photosynthesis from the air, as well as the removal of excess oxygen.
Surgical sense is attested from Stomata occur on all living plant parts that have contact with the air; they are especially abundant on leaves.
In their most comprehensive form, the back labels will often summarize the entire wine’s profile. With increasing consumer awareness and popularity, wine producers around the glosszrio, especially in the ‘new world’ are also focusing on creative ‘back labels’ as an effective communication tool.
Smaller barrels have less wine volume in contact with more wood surface, so generally impart flavor characteristics faster. Mistella is the Spanish term and mistelle the French for a mixture of grape juice and alcohol. Refinery in various senses is first recorded Avestan staman- “mouth” of a dogHittite shtamar “mouth,” M.
label – Glossario enologico
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. Fining agents such as isinglass, gelatine or bentonite clay are used, assisted by processes such as heat treatment, refrigeration and filtration. 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.
Each stoma is generally between 10 to 30 microns in length and is surrounded by a pair of crescent-shaped cells, called guard cells. 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.
The porosity of the wood also allows a very small and gradual amount of oxidation to mellow the wine.
Tannins, as well as other compounds such as vanillin, leech from the wood into the wine. Definizione The aging period at the winery during which the wine evolves to a state of readiness for bottling.
Italiano etichetta spagnolo etiqueta inglese label Tedesco Etikett. This is called the reductive atmosphere.