Instrument (aerometer) used to determine a liquid's density. Though not all of the musts' density comes from sugar, the densimeter is used to determine the potential alcohol content in a must. To know the exact amount of sugar in a must, one should perform a chemical analyses using Fehling liqueur. This is why one says must has x degrees Fehling. But the densimeter allows to obtain a simpler indication of the degree of sugar. For that, one introduces the aerometer in the must, at a temperature of about 15ºC, and measures the fluctuation level in the instrument's corresponding graduated scale. The must's density is thus determined in degrees Baumé (ºB) and one is now able to determine the amount of sugar. It is even easier if one uses a mustmeter, which is a densimeter with a graduated scale that indicates the exact percentage of sugars in the must.

 

Number of vines per surface unit planted in a vineyard. It may vary from hundreds to thousands. It is very important to find the ideal plantation pattern, since a scarce density does not necessarily imply good quality in wines. Therefore, if one diminishes the density of planting, the development and production of each vine will increase, thus affecting the harvests' quality. Many years ago vineyards were planted with great density of planting: 50 000 vines per hectare in Champagne and 20 000 vines per hectare in Bourgogne, for instance. The 19th Century was marked by the beginning of animal drawn ploughs, which made it necessary to line the vines in rows. Therefore, with the increase in mechanisation, the vines started to be planted at a greater distance, with intervals of up to 3metres between them. The density of planting decreased up to 2000 vines per hectare, thus dangerously diminishing the vineyards vegetable mantle. People are currently trying to go back and find denser plantation patterns (4000, 5000 or more vines per hectare) so vine growers can make a living without abusing the vines.

 

Said of wine with body and greasiness, that is fat and produces a thickening sensation in the mouth.

 

Grape dehydration caused by evaporation. In this state of over maturation there's a concentration of sugar, mucilages and other pectic substances.

 

Sweet or semi-sweet wine appropriate for accompanying desserts.

 

Wine whose fermentation was interrupted adding brandy, thus remaining sweet. In practice it is the same as fortified. However, only DOCs produce fortified wines (Port, Madeira or Moscatel), since all other regions produce dessert wines.

 

Apparatus used to remove the stems from the bunches. Stems are extracted in order to prevent the astringent substances and herbaceous flavours they confer to the must during fermentation.

 

Operation in which the stem is separated from the rest of the harvest. It can occur before or after treading. Destemming is often performed in an apparatus that combines the two operations.

 

Operation in which the potassium bitartrate that adheres to the walls of tanks and tuns is removed.

 

Cleaning product used to disinfect wine material. Unlike cements and woods, stainless steel has the advantage of allowing the complete elimination of any sign of detergent.