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Spanish winemaking term describing a wine that is macerated with double the normal ratio of grape skins to juice. This is achieved by the winemaker bleeding off and disposing of extra juice in order to increase the ratio of grape skin and concentration of phenolic compounds. Doppelstück A German oak barrel that holds 635 gallons (2,400 liters).
French term for organic winemaking Blind tasting Tasting and evaluating a wine without knowing which it is. B.O.B. An acronym for "Buyer's Own Brand" which refers to a private label wine owned by the restaurant or retailer that sells the wine. An empty wine bottle Bodega A Spanish wine cellar. Also refers to a seller of alcoholic beverage. Bota
In winemaking terms, it is the procedure that precedes pressing where the grapes are broken and the juice is allowed to macerate with the skin prior or during fermentation. Cryptogamic A fungas based grape disease also known as "gray rot". Cultivar A cultivated grape variety. Used mainly in South African viticulture. Curtain
Winemaking, wine-making, ... Pigeage is a French term for the management of acidity and secondary pressing of grapes in fermentation tanks. To make certain types of ...
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For wine making related terms see Category:Oenology. Subcategories. This category has only the following subcategory. G. Glossaries of wine (3 P)
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Glossary of viticulture terms; W. Glossary of winemaking terms This page was last edited on 28 November 2019, at 03:37 (UTC). Text is available under the Creative ...