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Oenology Terms |
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Pastelería
(Confectionery) |
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Sweet and toasty features of a wine with a certain reminiscence of vanilla, caramel and other ingredients typical of confectionery. |
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Pastoso
(Rich) |
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The blend of sweet and meaty flavours. |
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Piel de naranja
(Orange peel) |
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Fruity aroma with a certain spicy touch. |
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Piel madura
(Ripe peel) |
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The smell the grape produces when it is pressed. |
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Polifenoles
(Poliphenols) |
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Compounds derived from phenols which can be found in the wine composition. Aroma, taste and colour depend greatly on them. |
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Portainjerto
(Graft carrier) |
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American vine stem where the graft of the European vine is performed, with the aim to supply "vitis vinifera" with stronger roots. |
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Postgusto
(Aftertaste) |
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Taste and aroma remaining in the mouth after drinking wine. It is also called “retrogusto” (see below). |
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Puntas de alcohol
(Alcohol touches) |
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Slight excess of alcohol noticed in some wines. |
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Punzante
(Sharp) |
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Aroma revealed as a blend of alcoholic glints of flower and wood. |
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