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Oenology Terms |
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Ebanistería
(Carpentry) |
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Clear aroma of wines aged in new wooden vats reminiscent of polish on wood. |
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Elegante
(Elegant) |
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Stands out for the nobility and fineness of its aromas, which although not too clear, make it possible to feel the diversity of perfumed wood aromas without showing too much intensity. |
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Enología
(Oenology) |
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Area of science reserved to the exclusive study of wine, its wine-making proceses and ageing proceses. |
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Envero
(Colouring) |
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Stage in the yearly evolution of a vine, when the grapes start to acquire their colour, that is, red in the "tinta" (red) varieties and yellow in the white varieties. |
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Equilibrado
(Balanced) |
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Important feature of a good wine which accounts for the harmony among its main characteristics and its taste. |
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Estación Enológica
(Oenologic
Station)
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Places devoted Oenology studies.Their object is to provide a better knowledge of everything related to wine and wine-making processes. |
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Estrujado
(Crushing) |
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Procedure when the grape skin is crushed until it breaks and the liquid contained is obtained. |
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Etéreo
(Ethereal) |
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Characteristic of alcoholic aroma wines which have not yet achieved their maturity and are still in the oxidation process. |
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Extracto seco
(Dry extract) |
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Leftovers that remain after the wine evaporation. |
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