Wine characteristics

Main characteristics of the wine:

• Sweetish Wine: Wine with leggermente sweet taste, residual of sugars still indecomposti;
• Acidita Wine: Parameter that the total of present acids in the wine indicates and of it express the gradevolezza and the state of conservation; measure in g/l;
• Adulterated Wine: Containing wine substances prohibited from the law or in various concentrations from those previewed;
• Amiable Wine: Wine with sweet taste (sugars comprised between 14 and 25 g/l);
• Wine Aroma: Perception of olfattivo type that perceives in the region back-nasal after the ingestion of the wine;
• Wine Bouquet: Scent of the wine after the aging;
• Shining Wine: Wine of luminous color;
• Brut Wine: Dry sparkling wine;
• Wine Body: With of the members of a wine, excluded the water and the alcohol;
• Cuvée wine: Obtained wine opportunely stirring wines of vintage year and various origin;
• Sweet Wine: Wine with decidedly sweet taste, having a advanced content of sugars to wines bites to you and amiable;
• Floreale Wine: Wine with scent of flowers;
• Fresh Wine: Young wine with a taste acid and scent leggermente yielded;
• Yielded Wine: Young wine with scent and sapore of fruit;
• Young Wine: Wine not still ready for the tasting;
• Light Wine: Wine with low alcoholic gradazione;
• Limpid Wine: Wine in which are absent suspended particles or sediments;
• Liquoroso Wine: Wine of structure and alcoholic gradazione similar to that one of a liqueur;
• Mature Wine: Ready wine for the tasting, whose property of sapore and scent begin to diminish;
• Soft Wine: Wine of taste in sweet prevalence, in which alcohol, tannins and acids they are in equilibrium;
• Wine Raisin wine: Containing wine manysugars and alcohol, obtained made grapes to wither;
• Perlage Wine: With of the bollicine that are formed in a glass of sparkling wine. If it is composed from continuous rows of fine bollicine, denotes the good quality of the sparkling wine;
• Retrogusto Wine: Permane perception ofgustativo type that after the ingestion of the wine;
• Sboccatura Wine: or DEGOUGEMENT Operation executed during the production of the sparkling wine, with which they are eliminated I placed to you formed on the bottom of the bottle;
• Dry wine: Wine in which sugars they are absent;
• Wine Structure: With of the substancesthat compose a wine;
• Wine Cut: Practical that consists in stirring various wines;
• Wine Tannin: Member of the wine deriving from the peels of the grape; present above all in the red ones, of it improves the conservation; he confers allappantetaste;
• Veiled Wine: Wine with sediments and suspended particles;
• Lively Wine: Containing wine carbon dioxide.