| ferment |
microorganism able to produce
the fermentation |
| fermentation |
procedure that determines the
passage from must in wine, thanks the transformation of
the sugars in alcool |
| fiasco |
typical Tuscany container for
the commercialization of the wine, with a wide bag covered
whit straw in the low part and the tight neck |
| filtration |
technical that previews to pass
the wine through weaving to remove of the heavy parts and
to render more limpid the wine |
| fine |
defines a wine whit elegant,
harmonic flavours |
| flat |
characteristic of a wine without
particular flavours |
| flavour |
olfactory characteristic that
comes perceived savouring a wine |
| floreal |
wine that remembers the scents
of the flowers |
| flowering |
of a wine when in superficial
side appear a small white layer caused from a low level
of strenght |
| fresh |
young wine with pleasant taste
and with one moderate strenght |
| fruity |
wine that proposes the flavours
of the fresh fruit |
| full |
characteristic of a wine with
the great scents and flavours |
| fullbodied |
defines a dense and high strenght wine |
