| table wine |
kind of wine of wide compsution |
| tannic |
defines a rich tannin wine, it
has still young flavour and a few sour |
| tannin |
is one of the essential members
of the wine. It is found in nature inside the peel of berry |
| tart |
characteristic of a wine, often
young, with a taste not too much harmonious |
| tartaric |
acid obtained from the deposit
of the wine in the barrel |
| tenuta |
dialectal term to define agricultural
farmand its propriety |
| thermoregulation |
technique used to maintain the
must and the wine to constant temperatures to optimize the
procedures of vinification |
| thick |
it defines a dense and not rich
wine of scents |
| to bottle |
to transfer the wine from the
barells in bottle |
| to broach |
let out the winr from the barrel |
| to destem |
procedure to separate the acinus
from the rasps, then to proceed to the wine-making |
| to pour off |
to transfer a wine from a container to another
to clean up it from its sediments |
| to prune |
the action of the pruning |
| to rack off |
process to transfer the wine from the vats
to the barrel after the fermentation |
| to rinse |
process to give to the taste of the wine
to a container (glass), using a small quantitative to make
to lose eventual old defects |
| to setting on endge |
used to define a sour wine that give a bad
sensation in mouth for high level of tannin |
| tourning sour |
the wine changes for effect of the vinegar-bacteria
and it takes the smell and the taste of Vinegar |
