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Oenology Terms |
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Abierto
(Open) |
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When the colouring is not too intense, very light coloured. |
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Acerado
(Steely) |
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Colour of white wines, pale and showing slight steely glints seemingly metallic. |
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Acetonas
(Acetones) |
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The soft smell reminiscent of nail polish. |
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Acidez fija
(Fixed acidity) |
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It’s a wine’s acidity in relation to the addition of the amount of fixed acids, both organic and mineral which can be found in its composition. |
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Acidez total
(Total acidity) |
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Accounts for the total degree of acidity in a wine, and is the result of adding the volatile acidity to the fixed acidity. The acidity is closely linked to the ageing process, since the higher the acidity, the more suitable the wine is for its ageing. |
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Acidez volátil
(Volatile acidity) |
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Concentration of free acids in a wine. If this is very high, the quality of that wine is affected. |
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Alcohólico
(Alcoholic) |
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t is considered a very important feature in a wine which stands out for an aroma of alcohol which is not unpleasant. |
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Aldehídico
(Aldehilic) |
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Alcoholic scent which may be found in vintage wines when it is accompanied by a mellow touch as a result of the oxidation in the ageing process. |
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Algarrobo
(Locust Tree) |
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Toasted sweetness smell of some vintage brandies. |
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Amargoso
(Tart) |
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Certain disperse sour taste noticeable in "amontillados" and "finos". |
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Amplio
(Open) |
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Term which refers to the diversity of tastes provided by some wines which caress all the taste buds when they are taken. |
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Añada
(Vintage) |
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Shows the year of grape harvest the wine is made of. |
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Animal
(Animal) |
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Flaw in the aroma of a wine as a consequence of having been kept bottled for too long. |
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Antocianos
(Anthocyanins) |
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The phenolic pigments present basically in the “tinta” (red) varieties, which determine the colour of the grape. |
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Aterciopelado
(Velvety) |
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It is found in old wines where the ageing in the cask has decreased the content of tannins and has given it a soft and pleasant taste. |
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