| acidity |
often used to define an elevated
ph rate |
| acquvite |
generic name for distilled produced
obtained from the distillation process of fermented substances
vegetables |
| adulterated |
technical used to modify the natural
characteristics of the wine |
| aering |
oxygenation procedure of the wine
and also of the must |
| aftertaste |
defines all the perceptible tastes
after to have swallowed the wine |
| ageing |
is the process to conserve the
wines and it can last since few months to entire years ( pregious
wines) |
| albumins |
used substances to obtain the
explanation of the wine |
| alcohol |
fundamental component of the wine
(according only to the percentage of water) |
| alcoholic |
characteristic of a wine where
the high strenght disturbs the armony of the same one |
| alcoholmeter |
instrument to measure the alcoholic
degree of wines |
| amable |
wine with sweet and agreeable
taste |
| amber-colored |
characteristic of the colour, typical of the
amber stone |
| analysis |
are the technical controls for the wines to
verify of all the characteristics (compulsory for I.G.T.,
D.O.C, D.O.C.G. and table wines) |
| apricot |
tipical flavour of this fruit (usually used
for champagne or dessert-wines) |
| aromatic |
typical of a wine that conserve the taste
of the natural grapes |
| austere |
defines of wines (red) with great structure
and strenght |
