| Saccharomyces |
microscopical mushroom that causes
the fermentation of the wine |
| sapid |
a wine with high acidity |
| scion |
portion of the vine screw that
comes planted to obtain a new screw |
| sediment |
deposit of heavy organic substances
due to the process of vinification |
| sharpening |
action used to render the taste
more harmonic (es. sharpening in barrique) |
| short |
defines a poor wine of backtaste |
| silicon |
organic compound made of silicius,
used to produce some cork |
| small arches |
the effect without color made
rolling the wine in the glass. They are more big or small
for the strenght and structure of the wine |
| small cage |
a metal structure applied on
the neck of the bottles of champagne or sparkling wines
to avoid the opening of the bottle caused from the carbonic
anydride |
| soaking |
process to kepp the dregs of
pressed grapes in contact with must during the fermentation |
| soft |
wine with balanced tastes and
pleasant to the palate |
| softened |
wine that has lost the defects thanks to
vintage |
| sommelier |
expert man of wines and their characteristics |
| sour |
wine still not too much sharps, with evident
acidity |
| sourness |
a wine that begins to turn sour for oxidation |
| sparkle |
characteristic of a wine with bright shadings |
| sparkling |
defines a wine that tikles agreebly the palate |
| spiced |
wine or grappa enriched with spicy flavors
- it defines also a wine that remembers the flavour of the
spicies |
| spirits |
defines some alcoholic products with high
strenght |
| stale |
wine that has achived its organoleptich equilibrium |
| stave |
the wood aces with the barrel are manufactured |
| still |
defines a wine without sparkling |
| straw-coloured |
colour that remembers the straw |
| strenght |
defines the amount expressed in degrees of
the contained percentage of alcool in drinks |
| stripping of its leaves |
process usedto elimiate the vine leaves to
obtain one better solar exposition of the grapes |
| strong |
wine with high alcoholic content and with
vigorous taste |
| structure |
defines all the elements of a wine |
| sugars |
chemical substances present in the acinus
and after in the wine. Some of this gives the strenght and
other gives the taste (type glucose) to the wine |
| sulpharation |
pesticide procedure made on the barell using
sulfur |
| sulphur |
antiseptic chemical element used to disinfect
the barell. Also used in the vinification for anti-oxidants
goal |
