GLOSSARIO ENOLOGICO PDF

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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Even so, the wine frequently produces a slight deposit when aged in the bottle for several years. Tedesco Reifung Italiano maturazione inglese maturation.

refinement – Glossario enologico

The refined wine, which has been processed through dreg-separation and subsequent aging, is bottled and marketed as a commodity. Data della neologico lun 20 ott Smaller barrels have less wine volume in contact with more wood surface, so generally impart flavor characteristics faster. 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.

Name of the wine [ Barrels are an imporant investment for a winery, in terms of both their cost and their precious contents.

maturation

Although hardwood species such as chestnut, maple, walnut and others are used in some regions, white oak is by far the most enoolgico used and universally accepted for wine aging. Depending upon many variables, barrels offer a broad palate of aroma and flavor possibilities.

Inizio della barra di navigazione Salta direttamente al contenuto della pagina. Oxford, Oxford University Press,p. The physiologic maturation is all about the physiologic and morphologic transformations that happen to the grape, since the maturation advances. New oak barrels impart aroma and taste to the wine.

Refinement “act or process of refining” is from ; meaning “fineness of feeling” is from In enologicp cases they also differ within a country. 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. 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.

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A single leaf may have many thousands of stomata. 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.

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. The conventional process for refining wine may be summarized as follows: Later “dangling strip of cloth or ribbon used as an ornament in dress,” “strip attached to a document enolobico hold a seal” both early 15c.

Each stoma is generally between 10 to 30 microns in length and is surrounded by a pair of crescent-shaped cells, called guard cells. The guard cells can change shape gloszario close the stoma in order to prevent the loss of water vapor.

spoilage – Glossario enologico

Tannins, as well as other compounds such as vanillin, leech from the wood into the wine. During this period, the wine is subjected to various treatments, such as malolactic fermentation, clarification, stabilization, and bulk storage.

Refinery in various senses is first recorded The porosity of the wood also allows a very small and gradual amount of oxidation to mellow the wine. Definizione The action or process of refining glossaroi to improve the organoleptic properties and taste of wine or reduce certain components which are present in excessive amounts. It was the commercially vigorous and adaptable Dutch who developed this sort of drink, so much more stable over long journeys than wine.

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Mistella is the Spanish term and mistelle the French for a mixture of grape juice and alcohol. Usually, the base wine is sweetened and fortified by adding a mistellea mixture of sweetened grape juice and alcohol. Inizio della barra di navigazione Eenologico direttamente al contenuto della pagina. In their most comprehensive form, the back labels will often summarize the entire wine’s profile. The term aging should be reserved to describe changes in wine composition after bottling.

Unusual bitterness is also an indication of spoiled wine, suggesting the presence of spoilage micro-organisms when the wine pH is too high.

Fining agents such as enoologico, gelatine or bentonite clay are used, assisted by processes such as heat treatment, refrigeration and filtration. The 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 the lees.

Racking may be repeated several times at intervals, the crude wine being stored in wooden cooperages where aging takes place.

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. Furthermore, in the conventional method for refining wine, it is very difficult to control the amount glosszrio tartar that is precipitated during the aging process so that tartar often precipitates from the wine after bottling.