Catabolic processes of anaerobic organisms producing carbon dioxide and other carbon detritus, especially ethanol, in alcoholic fermentation.

 

Containers used to store and ferment wines. The only appropriate material for fermenting wine (when one doesn't use small wooden tanks) is stainless steel. Fermentation containers should be equipped with cooling and temperature control systems.

 

Process used in the production of sparkling wines. After the first fermentation, the wine is bottled and develops a second fermentation (in bottle) by action of additional yeasts.

 

Term used to designate the production method of white wines, in which the must is fermented without the grapes' skins.

 

Red winemaking technique in which the skins are in contact with the must during fermentation.

 

Very delicate, pleasant aroma characteristic of some white wines. It resembles the smell of oak moss, lavender and sage.

 

Matter (phosphates, potash, etc.) introduced in the soil to balance its composition. Nitrogen organic fertilisers aren't good for vines, since they increase plant production.

 

Very aromatic white variety grown in Italy. It produces dry whites with peculiar aromas of hazelnut. Its name derives from 'apianum', a famous wine in Ancient Rome.

 

Quality of a wine with nerve, tannin and structure.

 

False bottle that is used to give the apparent image of a wine. It is usually used in demonstrations and exhibitions.