Aroma desagradável que recorda a planta do mesmo nome. É um defeito dado que cheira a águas estacandas e a mofo. Deveria procurar-se a sua origem numa vindima apodrecida ou num mau crescimento da cepa.

 

Said of a wine with an unpleasant, acid, bitter aroma resembling this plant. The aroma detected in tasting is the one produced when boiling artichoke.

 

Disease caused by microorganisms and usually originated due to excessive oxidation. It produces a grey film on the wine's surface.

 

Vitamin C. When added to the must during winemaking, together with sulphur dioxide, it prevents oxidation and helps keep white wines fresh.

 

Vegetable aroma characteristic of some white wines, such as certain Sauvignon blanc.

 

Taste resembling that of tar.

 

Odor animal que recorda o da carne assada.

 

Termo francês que se aplica à mistura dos vinhos (não das uvas) que compõem a cuvée ou colheita final. Os vinhos são elaborados separadamente, conforme as suas variedades e as diferentes parcelas ou quintas de onde procedem. Finalmente, misturam-se para obter o vinho final. O assemblage costuma efectuar-se antes do estágio. Um vinho procedente de um cru (propriedade) só pode misturar-se com os vinhos procedentes dessa mesma quinta.

 

Diz-se do vinho estabilizado, completamente acabado.

 

Chemical sensation that causes the papillae to contract. It also leaves the lips tight, inhibits salivation and produces a harsh sensation in the tongue and taste. Astringency comes from tannins and usually decreases during ageing. All red wines and all wines aged in wood (in contact with the wood's tannin) are more or less astringent. Experience shows there's a connection between the grapes' maturity and astringency: the riper the grapes, the less aggressive the astringency. This phenomenon is explained by a series of factors: maturity of tannins, lower acidity (acidity enhances astringency) and higher alcohol content (alcohol diminishes the sensation of astringency).