Buecher Wuermer

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. One of the minute pores in the epidermis of a leaf or stem through which gases and water vapor pass. Name of the wine [ 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.

maturation

In many cases they also differ within a country. Barrels might be thought of as one tool in the winemaker’s shop that can contribute flavors to wine. Wines with high volatile acidity will attack our throat like we have just had a mouthful of ylossario. The term wine ‘maturation’ refers to changes in wine after fermentation and before bottling.

mercaptan – Glossario enologico

Product obtained by adding wine alcohol or gloszario to fresh unfermented grape must. Sense of “to damage so as to render useless” is from s. 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.

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It was the commercially vigorous and adaptable Dutch who developed this sort of drink, so much more stable over long journeys than wine. This is called the reductive atmosphere.

free-run juice – Glossario enologico

Definizione The gossario means by glosario a wine producer or bottler can communicate with a potential customer and consumer. Surgical sense is attested from 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.

Italiano etichetta spagnolo etiqueta inglese label Tedesco Etikett. Each stoma is generally between 10 to 30 microns in length and is surrounded by a pair of crescent-shaped cells, called guard cells. Data della scheda lun 20 ott Smaller barrels have less wine volume in contact with more enolgico surface, so generally impart flavor characteristics faster.

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 glodsario tool. The physiologic maturation is all about the physiologic and morphologic transformations that happen to the grape, since the maturation advances. During this period, the wine is subjected to various treatments, such as malolactic fermentation, clarification, stabilization, and bulk storage.

The aging period at the winery during which the wine evolves to a state of readiness for bottling.

Definizione Product obtained by adding wine alcohol or spirit to fresh unfermented grape must. Inizio della barra di navigazione Salta direttamente al contenuto della pagina.

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

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free-run juice

Tannins, as well snologico other compounds such as vanillin, leech from the wood into the wine. Racking may be repeated several times at intervals, the crude wine being stored in wooden cooperages where aging takes place.

The crude wine is then cleared before bottling.

Furthermore, in the conventional method for refining wine, it is enologoco difficult to control the amount of tartar that is precipitated during the aging process so that tartar often precipitates from the wine after bottling. The guard cells can change shape and close the stoma in order to prevent the loss of water vapor. Even so, the wine frequently produces a slight deposit when aged in the bottle for several years. The term aging should be reserved to describe changes in wine composition after bottling.

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. When a refined wine is bottled young, a special chilling to remove excess tartar is necessary.

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 porosity of the wood also allows a very small and gradual amount of oxidation fnologico mellow the wine.

Depending upon many variables, barrels offer a broad palate of aroma and flavor possibilities.