Alembic: nm A still is a device used for the distillation and particularly that of spirits. The […]
Wine and vineyard dictionary
Clip
Staple: nf A staple is a curved metal strip used to hold the first cap of the […]
Citric (acid)
Citric (acid): locut. Citric acid is present in abundance in citrus fruits and it is also found in the […]
Acid
Acid: nm “Acid” is the name given to substances which can exchange one or more hydrogen atoms […]
Piqué
Pique: adj. Said of wines that have gone sour or are in the process of doing so in […]
Acetic acid
Acetic acid: locut. Acetic acid appears in wine either by degradation of ethanol by acetic bacteria (pitting […]
Acariosis
Acariosis: n. f. Acariosis and erinosis are two diseases caused by mites (invisible to the naked eye) that attack […]
Carbon dioxide
Carbon dioxide: locut. Carbon dioxide is an organic compound with the formula CO2 in the form of a colorless gas. […]
Carbonic
Carbonic: adj. The fermentation of sugar under the effect of yeasts transforms it into approximately equal parts […]
Ample
Ample: adj. An ample wine is a harmonious wine giving the impression of fully occupying the mouth for a long time. This term […]
Ampelography
Ampelography: nf Ampelography (word from the Greek ampelos: vine) is the discipline studying grape varieties and their […]
Alcohol
Alcohol: nm The most important component of wine after water: ethyl alcohol (or ethanol) gives it its […]
Aimable
Amiable: adj. A pleasant wine and a wine whose all aspects are pleasant and not too marked…. Good morning, […]
Aggressive
Aggressive: An aggressive wine is a wine showing too much force and unpleasantly attacking the mucous membranes…. Hello, You must […]
Nice
Pleasant: A pleasant wine is a flawless wine…. Hello, You must be a subscriber to read the rest of […]
Tartaric acid
Tartaric acid: Tartaric acid is a natural acid in wine formed by the vine which is not widespread in […]
Malic acid
Malic acid: Malic acid is naturally present in grapes. Its rate decreases during maturation. In […]
Lactic acid
Lactic acid: nm Absent from the must, lactic acid appears during malolactic fermentation by degradation of […]
Acidity
Acidity: n. Present without excess, acidity contributes to the balance of the wine, bringing it freshness and liveliness. The acidity […]
Ethyl acetate
Ethyl acetate: nm Ethyl acetate is a chemical compound of the ester family produced by the association […]
Acetaldehyde
Acetaldehyde: (See Aldehyde) Another name for ethanal…. Hello, You must be a subscriber to read the rest of this article, [...]
Aldehyde
Aldehyde: nm In wine, aldehyde is mainly ethanal, forming under the effect of aeration. Its taste reminds […]
Acescence
Acescence: n. f. Acescence is caused by the formation of excessive amounts of acetic acid and ethyl acetate in […]
scathing
Acerbic: adj. Acerbe is said of a wine made harsh and green by a strong excess of tannin and acidity. […]