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Oenology Terms |
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Fermentación alcohólica
(Alcoholic Fermentation) |
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Process during which must undergoes a transformation into ethylic alcohol as a result of the effect of the sugar yeasts contained. |
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Fermentación en barrica
(Vat fermentation) |
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Wine fermentation which takes place in containers called vats, made preferably of fine wood. It is the process by which white wines acquire that typical smoked aroma. |
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Fermentación maloláctica
(Malolactic fermentation) |
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Process generated by bacteria, which change the malic acid in wine in lactic acid. Usually this process is started spontaneously after several weeks or months since the first fermentation. |
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Filoxera
(Phylloxera) |
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A parasite which devours the vine rotos. Since it devastated the vineyards in Europe, the graft of the European variety “vitis vinifera” -very sensitive to Phylloxera- has been preferred, at the stem of the American vine, whose roots were not damaged by the parasite. |
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Fino
(Fine) |
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Proper of wines with noble and elegant aromas of optimum intensity, slightly reminiscent of perfumed wood. |
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Flor
(Flower) |
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Typical aroma of Fino and Manzanilla, which is taken from the yeast cloak which covers musts during the fermentation process. |
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Floración
(Bloom) |
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Stage in the development of a vine when flowers bloom. |
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Floral
(Floral ) |
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Aroma of flower petals (roses, jasmine...). |
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Foliación
(Foliation) |
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Stage in the life cycle of the vine when flowers bloom. Its is also called "brotación" (see above). |
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Franco
(Frank) |
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Wine which does not show any flaws in its aroma or flavour. |
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Fresco
(Fresh) |
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The lively smell of a wine without alcoholic aroma. |
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Frutal
(Fruity) |
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Fruit and vegetable aroma with herbacious touches. |
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Frutos rojos
(Red fruits) |
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The aroma of fruits, such as cherries or plums or some berries-blackberries and gooseberries. Ripe skin: Refers to the smell the grape gives when it is crushed. |
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Frutos secos
(Nuts) |
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Flavour reminiscent of nuts such as almond, hazelnut, walnut, etc, generated by means of oxidative ageing processes. |
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