PIOTR PAWEŁ NAGÓRKA
THESAURUS
OF OENOLOGY
ENGLISH - POLISH
„The world’s first educational
thesaurus of wine-making terms”
Language Modelling Products
Reviewers:
Prof. Krzysztof Hejwowski, PhD, DLitt
Prof. Jurij Lukszyn, PhD, DLitt
Editors:
Jurij Lukszyn, Marek Łukasik, Magdalena Gawron-Ścibek, Piotr Nagórka
Subject consultants:
Magdalena Gawron-Ścibek, Sławomir Chrzczonowicz
Copyright © 2013
Piotr Nagórka / Linguistic Modelling
Publication subsidised by the Faculty of Applied Linguistics
of the University of Warsaw
ISBN 978-83-935961-1-9
Composition / paging / e-printing:
Piotr Nagórka / Linguistic Modelling
Binding:
Maria Podwójska
Białostocka 7, 03-741 Warszawa
CONTENTS
I.
Author‟s note
II.
Introduction
5
7
III. Graphic display
15
IV. Alphabetic display
V.
17
Index of Polish terms
VI. Corpus of texts
149
121
I. Author’s note
In an age of rapid cultural and technical progress, and the resultant growing
demand for quality specialised education, fields of science that provide instruments
which facilitate communication between professionals can contribute much to the productive development of society. With respect to the current market situation, educational
thesauri, whose theoretical foundations have been steadily shaped in linguistics over the
last few decades, are becoming tools that are ever more urgently needed. This particular thesaurus is therefore a profiled linguistic modelling product, created according to
the most up-to-date methodical approach inspired by recent scientific theory.
Prepared with the aim of enhancing professional communication in the field of
oenology, the thesaurus is firmly anchored in a long cultural tradition. The systemised
body of terms presented in this dictionary reflects the modern idea of making wine,
which has been developed and honed for over seven thousand years. Considered an
essential attribute of Mediterranean culture and civilisation, as borrowed from the
Middle East, the idea is constantly spreading, and has quickly gained European and
global dimensions. From this vantage point, the work may be regarded as a summary
of the most significant achievements in the field to date.
The thesaurus that you hold in your hands appears to confirm observations made
by oenologists and wine experts in describing their area of professional activity. The
systemised body of terms contained in this dictionary presents alternative methods of
5
obtaining wine, the large number of agents needed for the purpose, as well as the
multifarious character of wine-making activities. This bears out the view that winemaking, which has drawn, at the very least since the vital discoveries of Louis Pasteur,
on numerous scientific achievements, is now entering a new phase of development whilst
at the same time becoming an art increasingly reliant on creative invention.
Taken as a snapshot of current thinking in the field, considered from scientific
and artistic perspectives, this thesaurus has been adapted to function as an educational
tool. The modular structure of the dictionary allows the user to explore the subject gradually, in accordance with their individual needs. It is hoped that the work will meet
the educational needs of the user in both research and practical respects. Considering the
requirement to keep the thesaurus relevant, it will be subject to revision, which will
involve modelling its content on the latest developments in oenological knowledge
and adjusting its functions to the growing expectations of the reader.
Piotr Paweł Nagórka
6
II. Introduction
The present thesaurus of field terminology is a product of linguistic work,
prepared with the aim of facilitating professional communication in the vocational
area of oenology. Results of analyses of the publishing market show that this reference
work is unprecedented in terms of its educational potential and the subject field
covered. This fact has been confirmed by the author against lists of specialist
dictionaries and catalogues of the UNESCO Library.
A representation of up-to-date specialised knowledge processed in semantic
meta-language, the bilingual thesaurus of oenology is a multifunctional product, which
may become a central element in vocational education where the intended audience
includes all stakeholders in the wine-making field. The thesaurus is dedicated
particularly to:
 oenologists, wine experts and connoisseurs;
 authors of didactic scripts for the subject field;
 teachers of oenology and specialist language instructors;
 wine-making trainees and students of specialised languages;
 translators of specialist texts on wine-making and related fields.
The thesaurus may also find use in special libraries, where information objects
concerning wine-making and associated fields are stored. In this respect, the thematic
7
descriptor system may serve both as a model for the systemisation of data and as a tool
for their retrieval.
In the proposed thesaurus the descriptor “wine-making” is used to signal the
structured semantic space of the field. The division of the semantic lexicon into
alternative thematic areas, as indicated by descriptors “still wine-making”, “sparkling
wine-making” and “fortified wine-making”, is widely accepted by subject specialists.
Further divisions within these individual thematic areas are area-specific and diverse
in character. The thematic area of still wine-making is generically divisible into
notions marked as “red wine-making” and “white wine-making”; the thematic area of
sparkling wine-making is fairly homogeneous and not subject to any direct categorisation; while the thematic area of fortified wine-making is normally understood as
either the notion signified by the descriptor “port wine-making”, or the notion marked
by the descriptor “sherry wine-making”. The preliminary categorisation of the subject
field of oenology is illustrated in the following figure.
red wine-making
white wine-making
still wine-making
sparkling wine-making
wine-making
fortified wine-making
sherry wine-making
port wine-making
Fig. 1. Basic ideogram for oenology.
For the improvement of readability of these rudimentary divisions, the basic
ideogram (Fig. 1) employs additional demarcation of the thematic areas using colours.
With the changing palette of colours experienced in the making of wine, as seen on the
8
line from raw material to the finished product, the notion wine-making takes an
auxiliary colour symbol close to the hue of the main material destined for grape wine,
while the categorical derivative notions of the first order (still wine-making, sparkling
wine-making and fortified wine-making) receive additional colour symbols close to the
hues of more individualised wine-making products. In consequence, the broadest
notion signified by the descriptor „wine-making” is depicted by the colour of purple
and blue, whereas the categorical derivative notions of the first order, indicated by
descriptors “still wine-making”, “sparkling wine-making”, and “fortified wine-making”,
are visualised by the respective colours of: red with delicate reflections of grey; straw
toned down with a delicate pink; and crimson-dark red with shades of a ripe plum.
Colours indicating the affinity of base notions with a particular thematic area continue
to be used for classifying related notions resulting from further divisions of the
semantic field of oenology.
The basic ideogram (Fig. 1) may be viewed as an opening display, which
describes the initial categorisation of the subject field up to the second level of subordination, with the division being a result of applying only one type of semantic relation. The operative relationship is a generic relationship. It is represented by a boldheaded arrow “
”, which links a subordinate descriptor signifying a more specific
notion (species) with the superordinate descriptor symbolising the more general notion
(genus). The ideogram in which the rudimentary differentiation within the subject
field is displayed may serve as an effective introduction to more specific subject
matter represented in the following display modules of the integrated system of winemaking terms.
The second display is a graphic display module, which captures divisions of
the semantic field up to the fourth level of subordination, while presenting seven types
of semantic relationship, including: generic relationship, inclusion relationship, alternative relationship, sequential relationship, mutual dependence relationship, impli9
cation relationship, and concomitant relationship. In the graphic display mode semantic relationships of the aforesaid types are presented using arrows and lines. The
symbols used in the mode should be understood as follows:
– taxonomy (pattern of vertical relationship between a subordinate descriptor of
species and the superordinate descriptor of genus);
– inclusion (pattern of vertical relationship between a subordinate mereologically narrower descriptor, symbolising the notion of part, and the superordinate mereologically broader descriptor, symbolising the notion of whole);
– alternative (pattern of horizontal relationship between alternative coordinate
descriptors);
– sequence (pattern of horizontal relationship between the coordinate descriptor, used for the notion prequel, and the coordinate descriptor, used for the notion
sequel);
– codependence (pattern of horizontal relationship between coordinate descriptors, used for the notions viewed as mutually dependent);
– implication (pattern of relationship between the diagonal descriptor used for
the implicating notion and the diagonal descriptor used for the notion being implied);
– concomitance (pattern of relationship between diagonal descriptors, used for
the notions in an accompanying relationship).
The graphic display built by the relationship indicators including arrows and
lines takes on the character of a semantic map. This more detailed semantic map repeats the colour-coding known from the basic ideogram, and may function as a starting point to explore the greater semantic depth of the metalanguage, expressed in the
alphabetic display module.
The third graphical representation is alphabetic hierarchical display, an illustrative format commonly regarded as the most capacious, capturing divisions of the
semantic field up to the tenth level of subordination. In the alphabetic display the
10
semantic vectors are presented explicitly by eight relational patterns, with the display
consisting of descriptor articles and non-descriptor articles.
Descriptor articles constitute the primary component of the alphabetic display.
The articles have been constructed according to the scheme:
1. title descriptor;
2. Polish equivalent;
3. loose definition;
4. strict descriptive paradigm.
A title descriptor opens each of the 562 descriptor articles contained in the
display module, arranged alphabetically. Each descriptor in the module is accompanied by its Polish equivalent. Under the foreign language equivalent the user
will find a loose definition of the signalled notion, captioned using the abbreviation
“DEF” and fashioned to contain mainly terms whose notions are excluded from the
relational system underlying the paradigmatic patterns. Definitional notes may be
regarded as a potential source of subsequent modifications in the strict descriptive
paradigm. The paradigm identifies all seven semantic relationships recognised as
substantially indispensable and statistically significant. The relational system demonstrated in the strict relational paradigm covers seven relations operating on all the
levels of semantic subordination identified. Navigation within the relational paradigm
requires knowledge of the key symbols. Within the strict descriptive paradigm of the
article the following symbols have been applied:
↑ – superordinate descriptor of genus;
↓ – subordinate descriptor of species;
↥ – superordinate mereologically broader descriptor;
↧ – subordinate mereologically narrower descriptor;
↔ – coordinate alternative descriptor;
11
↤ – coordinate descriptor of prequel;
↦ – coordinate descriptor of sequel;
⥋ – coordinate codependent descriptor;
↖ – diagonal implicating descriptor;
↘ – diagonal implied descriptor;
∕ – diagonal concomitant descriptor.
Non-descriptor articles constitute a supplementary component of the alphabetic
display, with 29 such articles found in the English part of the thesaurus and signalled
with a question mark (“?”). Each non-descriptor article is composed of an ascriptor,
regarded as a non-preferred term, and the descriptor proper, indicated by the symbol
“≈”. The status of a non-preferred term is given either to synonymous terms used less
frequently, or to quasi-synonyms, the latter tending to be broader terms, whose
referents have not met the requirements established by the concretised semantic
network as expressed in the strict descriptive paradigms.
In the alphabetic hierarchical display, the colour patterns characteristic of the
preceding modules are retained. The colour-coded squares assigned to descriptors and
ascriptors in the module named as complete either suggest the affinity of a notion
associated with a given ascriptor to a general semantic field of wine-making or point
at the affinity of a notion associated with a descriptor to one of the three basic
thematic areas. In the traditional version of the descriptor system communication
between the basic ideogram, the graphic display and the alphabetic display is ensured
not only by the palette of colours but also by consistently repeated listing of base
descriptors in modules arranged to represent the semantic load so that its complexity is
regarded as progressively advanced.
Each of the highly complex thematic areas of oenology stabilised in the
English language and described in the modules linked according to the rules of
thematic progression, has developed and reached its status based on three primary
12
languages of the field. As a result, the thematic areas still wine-making and sparkling
wine-making, depicted in the modules, are dominated by formal borrowings from
French; whereas in the thematic area fortified wine-making dominant are formal
borrowings from Spanish and Portuguese. All descriptors contained in the modules are
noun phrases. A statistical analysis of the descriptor system shows that a great
majority of them are compound terms, with simple (one-word) descriptors constituting
less than 5% of all descriptors in the system.
The compilation of terminology and creation of the descriptor system in this
author‟s version has lasted nearly 6 years, and has been performed in consultation with
experts in the field, Magdalena Gawron-Ścibek and Sławomir Chrzczonowicz. The
most recent update of the thesaurus was made on 21st February 2012. Formalities
concerning the preparation of the thesaurus in the shape regarded as optimal ended on
10th July the same year. In order to maintain an optimal relevance of the system, the
thesaurus will be revised every five years.
13
saignée
method
concentration of must by reverse osmosis
in-line nitrogen
sparging
in-line sparging
with carbon dioxide
and nitrogen
carbonation of
red wine
nitrogen blanketing
of red wine
III. Graphic display
weighing of white wine grapes
vacuum evaporation
concentration
of must
hot pressing
natural extraction
pigeage à pied
punching down
cap
management
remontage
inert gas blanketing
in-line sparging
of red wine
rotofermentation
thermovinification
controlled aeration
extraction of
phenolic compounds
free-run wine
maceration on skins
macro-oxygenation
rack and
return method
nitrogen
pigeage
amelioration of
red wine
post-fermentation
racking
devatting
post-fermentation
pressing
sluggish alcoholic fermentation
must preparation
restarting of red must fermentation
red wine vinification
pre-treatment of red grapes
weighing of red grapes
red wine
élevage
sorting of red grapes
red grape quality
assessment
fermentation
of must
white winemaking
protective
juice handling
still wine-making
bottle ageing of
port wine
red straw wine
red ice wine
bottling
of port
botrytised red
wine
red port
grape
wine
wine-making
port wine
elaboration of port wines
pre-bottling operations on port wines
blending of
port wines
port wine-making
pre-treatment
of port wine
classification
of port wines
refortification of port
selection of port
wine grapes
early fortification
mosto de
segunda yema
ageing of sherry wines
cabeceo
saca
pre-treatment of port wine grapes
mosto de prensa
vinification of
sherry wines
sparkling
method
total alcoholic fermentation
intense skin maceration
pie de cuba method
selection of sherry grapes
tank
method
pressing of sherry grapes
15
pre-treatment of sherry grapes
natural clarification of
juice for base wine
post-blending
stabilisation
racking of
blended
base wines
fining of juice
for base wine
choice of yeast strain
chaptalisation of
juice for base wine
malolactic
fermentation
in base wine
vintage
blending
blending of
reserve wines
termination of base
wine fermentation
exposure of base
wine to cold
temperatures
yeast removal
from base wine
fining of blended
base wines
bottle method
preparation of sherry grape juice
processing of
sherry grapes
oxidative method
fermentation
of juice for
base wine
natural clarification
of base wine
dosage
treatment of must for base port wine
sherry grape juice
mosto de primera yema
blending of
base wines
tirage
corking and wiring
stabilisation of
base wine
filtration of
base wine
sherry wine
late fortification
preliminary classification
partial alcoholic fermentation
preparation of
sparkling wine
ageing of
sparkling wine
elaboration of
sherry wines
stabilisation of sherry wines
pressing of must for base port wine
use of port
wine yeast
bottling of sherry
vinification of port wines
maturation of port wines
handling of juice
for base wine
pre-fermentation cold
treatment of juice for base wine
base wine
fining
cork
ageing
sherry wine-making
reductive method
clarification of juice for base wine
sparkling wine
extended ageing
of sparkling wine
fortified wine-making
pressing of
grapes for
base wine
pressing of lightly
crushed grapes
whole berry
pressing
white straw wine
base winemaking
white port
fortified
wine
rigorous
selection
of grapes
botrytised
white wine
dry white
wine
sparkling wine-making
still
wine
dry red wine
white ice wine
ageing on fine lees
no lees contact
white raisin wine
white wine élevage
sweet white wine
red winemaking
sweet red wine
stabilisation
of white wine
white wine
lees contact
blending of white wines
white wine from
dried grapes
red raisin wine
red wine from dried grapes
amelioration
of white wine
white wine finishing
white wine
vinification
red wine
finishing
red wine
racking of wine into
blending tanks
post-fermentation
treatment
pre-fermentation
cold treatment
stabilisation
of red wine
ageing on gross lees
maturation of
white wine
stuck
fermentation
soft pressing
blending of red wines
fermentation on skins
press
juice
lees stirring
carbonation of
white wine
treatment of lees
dejuicing
quality assessment of grapes
for white wine
maturation of
red wine
press
wine
pre-press treatment
sorting of
white wine
grapes
ullage blanketing
restarting of
fermentation
free-run
juice
pre-treatment of grapes
argon
sparging
nitrogen blanketing of white wine
tartrate
stabilisation
by cooling
cuvée
filtration
yeast removal
by cold
filtration
yeast
removal by
centrifugation
ses of malic acid for obtaining white or
rosé wines with balanced character
↑ chemical acidification of white must
↔ acidification of grape juice with lactic
acid; acidification of grape juice with
tartaric acid
IV. Alphabetic display
A
acidification of grape juice
zakwaszanie soku gronowego
DEF wine-making operation particularly needed in warm wine regions, performed with the aim of raising acid concentration levels in grape juice destined
for white or rosé wines
↑ adjustment of juice acidity
↓ blending with white musts of elevated
acidity; chemical acidification of white
must; microbiological acidification of
white must by yeast
↔ deacidification of grape juice
acidification of grape juice with
tartaric acid
zakwaszanie soku gronowego kwasem
winowym
DEF wine-making activity of increasing
acid concentration levels in the must
for white or rosé wines by adding in doses of tartaric acid for obtaining white
or rosé wines with balanced character
↑ chemical acidification of white must
↔ acidification of grape juice with lactic
acid; acidification of grape juice with
malic acid
acidification of grape juice with
lactic acid
zakwaszanie soku gronowego kwasem
mlekowym
DEF wine-making activity of increasing
acid concentration levels in the must
for white or rosé wines by adding in doses of lactic acid for obtaining white or
rosé wines with balanced character
↑ chemical acidification of white must
↔ acidification of grape juice with malic
acid; acidification of grape juice with
tartaric acid
acidification of must
zakwaszanie moszczu
DEF wine-making operation particularly needed in warm wine regions, performed with the aim of raising acid concentration levels in red must
↑ adjustment of must acidity
↓ blending with red musts of elevated
acidity; chemical acidification of red
must; microbiological acidification of
red must by yeast
↔ deacidification of must
acidification of grape juice with
malic acid
zakwaszanie soku gronowego kwasem
jabłkowym
DEF wine-making activity of increasing
acid concentration levels in the must
for white or rosé wines by adding in do-
acidification of must for base port
wine
zakwaszanie moszczu na porto
DEF wine-making practice of increasing acid concentration levels in the must
from port wine grapes by adding tar17
taric acid dissolved in a relatively small
amount of must in such doses that the
pH in the must is 3.6
↑ treatment of must for base port wine
↔ sulphurisation of must for base port
wine
zakwaszanie czerwonego moszczu kwasem winowym
DEF wine-making activity of increasing
acid concentration levels in the must
destined for red wine by adding in doses of tartaric acid with the aim of obtaining red wines with balanced character
↑ chemical acidification of red must
↔ acidification of red must with lactic
acid; acidification of red must with malic acid
acidification of red must with lactic acid
zakwaszanie czerwonego moszczu kwasem mlekowym
DEF wine-making activity of increasing
acid concentration levels in the must
destined for red wine by adding in doses of lactic acid with the aim of obtaining red wines with balanced character
↑ chemical acidification of red must
↔ acidification of red must with malic
acid; acidification of red must with tartaric acid
acidification of red wine
zakwaszanie wina z czerwonych winogron
DEF wine-making operation which involves raising the concentration of acids
in still red wine whose acidity is relatively low; the red wine-making activity
is considered particularly necessary in
wine regions commonly regarded as
warm
↑ adjustment of red wine acidity
↓ blending with red wines of elevated acidity; chemical acidification of red wine
with organic acids
↔ deacidification of red wine
acidification of red must with malic acid
zakwaszanie czerwonego moszczu kwasem jabłkowym
DEF wine-making activity of increasing
acid concentration levels in the must
destined for red wine by adding in doses of malic acid with the aim of obtaining red wines with balanced character
↑ chemical acidification of red must
↔ acidification of red must with lactic
acid; acidification of red must with tartaric acid
acidification of white wine
zakwaszanie wina z białych winogron
DEF wine-making operation which involves raising the concentration of acids
in still white wine whose acidity is relatively low; the white wine-making activity is considered particularly necessary in wine regions commonly regarded
as warm
↑ adjustment of white wine acidity
acidification of red must with tartaric acid
18
↓ blending with white wines of elevated
acidity; chemical acidification of white
wine with organic acids
↔ deacidification of white wine
DEF lowering of excess acidity in still
red wine by mixing in the calcium salt
of tartaric acid
↑ deacidification of red wine with salts
of tartaric acid
↔ addition of potassium tartrate to red
wine
? acidulation
≈ acidification of grape juice; acidification of must; acidification of red wine;
acidification of white wine
addition of calcium tartrate to
white wine
odkwaszanie białego wina winianem
wapnia
DEF lowering of excess acidity in still
white wine by mixing in the calcium salt
of tartaric acid
↑ deacidification of white wine with salts
of tartaric acid
↔ addition of potassium tartrate to white
wine
addition of calcium carbonate to
red wine
odkwaszanie czerwonego wina węglanem wapnia
DEF lowering of excess acidity in still
red wine by mixing in the calcium salt
of carbonic acid
↑ deacidification of red wine with salts
of carbonic acid
↔ addition of potassium bicarbonate to
red wine; addition of potassium carbonate to red wine
addition of calcium carbonate to
white wine
odkwaszanie białego wina węglanem
wapnia
DEF lowering of excess acidity in still
white wine by mixing in the calcium salt
of carbonic acid
↑ deacidification of white wine with
salts of carbonic acid
↔ addition of potassium bicarbonate to
white wine; addition of potassium carbonate to white wine
addition of concentrated rectified
red grape must
domieszanie rektyfikowanego zagęszczonego moszczu z czerwonych winogron
DEF enrichment of red grape must designated for red wine by folding in another must, clarified and condensed by
partial dehydration, whose density at
20⁰C is not less than 1.24 g/ml
↑ enrichment of must for red wine
↔ addition of concentrated red grape
must; addition of red grape must; chaptalisation of must for red wine; sugar
concentration in red grape must by reverse osmosis
addition of calcium tartrate to red
wine
odkwaszanie czerwonego wina winianem
wapnia
addition of concentrated rectified
white grape must
domieszanie rektyfikowanego zagęszczonego moszczu z białych winogron
19
↔ addition of concentrated rectified
white grape must; addition of grape must
to white juice; chaptalisation of must for
white wine; sugar concentration in white
grape juice by reverse osmosis
DEF enrichment of white grape juice,
designated either for white wine or for
rosé wine, by folding in clarified must
condensed by partial dehydration, whose
density at 20⁰C is not less than 1.24 g/ml
↑ enrichment of must for white wine
↔ addition of concentrated white grape
must; addition of grape must to white
juice; chaptalisation of must for white
wine; sugar concentration in white grape
juice by reverse osmosis
? addition of expedition liqueur
≈ dosage
addition of grape must to white
juice
domieszanie moszczu z białych winogron
DEF wine-making procedure of supplementing grape juice designated either
for white wine or for rosé wine with
grape must of higher sugar concentration levels
↑ enrichment of must for white wine
↔ addition of concentrated rectified
white grape must; addition of concentrated white grape must; chaptalisation of
must for white wine; sugar concentration
in white grape juice by reverse osmosis
addition of concentrated red grape
must
domieszanie zagęszczonego moszczu
z czerwonych winogron
DEF enrichment of red grape must designated for red wine by folding in condensed grape must received by partial
dehydration, whose density at 20⁰C is not
less than 1.24 g/ml
↑ enrichment of must for red wine
↔ addition of concentrated rectified red
grape must; addition of red grape must;
chaptalisation of must for red wine; sugar concentration in red grape must by
reverse osmosis
addition of ground potassium bitartrate crystals
dosypanie rozdrobnionych kryształków
wodorowinianu potasu
DEF wine-making operation performed
in tartrate stabilisation of sherry wines,
which consists in folding small-sized crystals of potassium salts of tartaric acid
into the wine, with the crystals functioning in the wine as centres of crystalisation and as catalysts for nucleation processes occurring in low temperatures
∕ tartrate stabilisation by refrigeration
addition of concentrated white
grape must
domieszanie zagęszczonego moszczu
z białych winogron
DEF enrichment of white grape juice,
designated either for white wine or for
rosé wine, by folding in condensed grape
must received by partial dehydration,
whose density at 20⁰C will not be less
than 1.24 g/ml
↑ enrichment of must for white wine
addition of potassium bicarbonate
to red wine
20
odkwaszanie czerwonego wina wodorowęglanem potasu
DEF lowering of excess acidity in still
red wine by mixing in potassium hydrogen carbonate
↑ deacidification of red wine with salts
of carbonic acid
↔ addition of calcium carbonate to red
wine; addition of potassium carbonate
to red wine
odkwaszanie białego wina węglanem
potasu
DEF lowering of excess acidity in still
white wine by mixing in the potassium
salt of carbonic acid
↑ deacidification of white wine with salts
of carbonic acid
↔ addition of calcium carbonate to white
wine; addition of potassium bicarbonate
to white wine
addition of potassium bicarbonate
to white wine
odkwaszanie białego wina wodorowęglanem potasu
DEF lowering of excess acidity in still
white wine by mixing in potassium hydrogen carbonate
↑ deacidification of white wine with salts
of carbonic acid
↔ addition of calcium carbonate to white
wine; addition of potassium carbonate to
white wine
addition of potassium tartrate to
red wine
odkwaszanie czerwonego wina winianem potasu
DEF lowering of excess acidity in still
red wine by mixing in the potassium salt
of tartaric acid
↑ deacidification of red wine with salts
of tartaric acid
↔ addition of calcium tartrate to red
wine
addition of potassium tartrate to
white wine
odkwaszanie białego wina winianem
potasu
DEF lowering of excess acidity in still
white wine by mixing in the potassium
salt of tartaric acid
↑ deacidification of white wine with salts
of tartaric acid
↔ addition of calcium tartrate to white
wine
addition of potassium carbonate to
red wine
odkwaszanie czerwonego wina węglanem
potasu
DEF lowering of excess acidity in still
red wine by mixing in the potassium salt
of carbonic acid
↑ deacidification of red wine with salts
of carbonic acid
↔ addition of calcium carbonate to red
wine; addition of potassium bicarbonate
to red wine
addition of red grape must
domieszanie moszczu z czerwonych winogron
DEF wine-making procedure of supplementing grape must designated for red
addition of potassium carbonate to
white wine
21
↓ acidification of grape juice; deacidification of grape juice
↤ enrichment of must for white wine
wine with red must of higher sugar concentration levels
↑ enrichment of must for red wine
↔ addition of concentrated rectified red
grape must; addition of concentrated red
grape must; chaptalisation of must for red
wine; sugar concentration in red grape
must by reverse osmosis
adjustment of must acidity
regulacja kwasowości w moszczu na wino czerwone
DEF correction of acid concentration
in the must for still red wine according
to its desired properties
↥ amelioration of red must
↓ acidification of must; deacidification
of must
↤ enrichment of must for red wine
addition of yeast nutrients to must
for red wine
dodanie pożywki dla drożdży winiarskich
na wino czerwone
DEF wine-making procedure of adding
nutritive substances for yeast, such as
amino acids, ammonium salts and vitamins, so as to prevent the event of sluggish fermentation
↥ preparation of yeast starter cultures
↤ yeast rehydration
adjustment of red wine acidity
korekta kwasowości w winie czerwonym
DEF wine-making operation performed
in the making of still red wine and preceded by the measuring of acid content,
which involves increasing or decreasing acidity in the wine, depending both
on the results of measurements taken
and on the binding legal regulations
↥ amelioration of red wine
↓ acidification of red wine; deacidification of red wine
↤ adjustment of sugar in red wine
addition of yeast nutrients to must
for white wine
dodanie pożywki dla drożdży winiarskich
na wino białe
DEF wine-making procedure of adding
nutritive substances to white wine must
for stimulating yeast present in the must
to continue to transform sugar into alcohol
∕ amelioration of white must
adjustment of sugar in red wine
regulacja zawartości cukru w winie czerwonym
DEF wine-making operation conducted
during the élevage of red wine, preceded by measuring the content of sugars
and acids in the wine and involving
either elevating or lowering sugar concentration levels
↥ amelioration of red wine
adjustment of juice acidity
regulacja kwasowości w moszczu na wino białe
DEF correction of acid concentration
in the juice for still white wine according to its desired properties
↥ amelioration of white must
22
↓ natural arrest of fermentation in red
wine; premature arrest of fermentation in
red wine
↦ adjustment of red wine acidity
and content of tannins in the wine at
bottling
↥ red wine finishing
↤ packaging of red wine
adjustment of sugar in white wine
regulacja zawartości cukru w winie białym
DEF wine-making operation conducted
during the élevage of white wine, preceded by measuring the content of sugars and acids present in the wine and
involving either elevating or lowering
sugar concentration levels
↥ amelioration of white wine
↓ natural arrest of fermentation in white
wine; premature arrest of fermentation in
white wine
↦ adjustment of white wine acidity
ageing of sherry wines
dojrzewanie sherry
DEF period of time sherry wines spend
in barrels, which consists of several stages and may last from several to several dozen years, with the resulting wine
being stable and rich in appropriate stylespecific characteristics
↥ elaboration of sherry wines
↧ añada system; cask classification; solera system
↦ saca
ageing of sparkling wine
starzenie win musujących
DEF period of time sparkling wine rests
in the bottle, either in the cellars of the
producer or in those of the consumer
↥ preparation of sparkling wine
↓ cork ageing; extended ageing of sparkling wine
↤ corking and wiring
adjustment of white wine acidity
korekta kwasowości w winie białym
DEF wine-making operation performed
in the making of still white wine and
preceded by the measuring of acid content, which involves increasing or decreasing acidity in the wine, depending
both on the results of measurements taken and on the binding legal regulations
↥ amelioration of white wine
↓ acidification of white wine; deacidification of white wine
↤ adjustment of sugar in white wine
ageing of white wine
dojrzewanie białego wina po rozlaniu
DEF process of ageing of white wines,
whose predicted length depends on factors including: variety of grapes used,
degree to which the grapes were affected by noble rot, occurrence of malolactic fermentation in the wine, and also
time the wine has spent in contact with
oak
↥ white wine finishing
↤ packaging of white wine
ageing of red wine
dojrzewanie czerwonego wina po rozlaniu
DEF process of ageing of red wines,
whose predicted length depends on such
factors as: variety of grapes used, time
the wine has spent in contact with oak,
23
↧ adjustment of sugar in red wine; adjustment of red wine acidity
↤ post-fermentation racking
↦ maturation of red wine
ageing on fine lees
dojrzewanie nad osadem drożdżowym
DEF maturation of still white wine over
sediment, whose main components are
dead yeast cells, which serve as effective antioxidants and give the resultant
wine light creamy notes, detectable in
tastings
↑ lees contact
↔ ageing on gross lees
amelioration of white must
doprawianie moszczu na wino białe
DEF last stage of the preparation of
white wine must for alcoholic fermentation, which consists in quality improvement of its contents
↥ pre-fermentation cold treatment
↧ enrichment of must for white wine;
adjustment of juice acidity
↤ cooling of must
∕ addition of yeast nutrients to must for
white wine
ageing on gross lees
dojrzewanie nad osadem pofermentacyjnym
DEF maturation of still white wine that
has not been subjected to clarification
and is therefore required to rest in contact with the sediment formed after alcoholic fermentation
↑ lees contact
↔ ageing on fine lees
amelioration of white wine
amelioracja win białych
DEF quality improvement of young white
wine by adjusting its acids and sugar content to desired levels
↥ white wine élevage
↧ adjustment of sugar in white wine; adjustment of white wine acidity
↤ post-fermentation treatment
↦ maturation of white wine
amelioration of red must
doprawianie moszczu na wino czerwone
DEF wine-maker’s intervention which
serves to improve the quality of the must
for red wine
↑ must preparation
↧ enrichment of must for red wine; adjustment of must acidity
↔ preparation of starter cultures; sulphurisation of must
añada system
system añada
DEF initial stage of ageing of sherry
wines, involving the operation of racking the wine into barrels with the capacity of 500-650 litres, which are filled
to 5/6 of their capacity in the case of
making wines styled after sherry fino or
sherry manzanilla, in order to allow for
the formation of the covering of flor
yeasts; the process of maturation in the
amelioration of red wine
amelioracja win czerwonych
DEF quality improvement of young red
wine by adjusting its acids and sugar
content to desired levels
↥ red wine élevage
24
maturation system usually lasts 6-12
months, during which the style of the
wine develops
↥ ageing of sherry wines
↓ biological maturation; oxidative maturation
↦ cask classification
↘ añada wine
in the case of red wines fits within the
bracket of about 20⁰C to around 32⁰C
↑ premature arrest of fermentation in red
wine
↔ arrest of fermentation in red wine by
smoking with sulphur
arrest of fermentation in red wine
by smoking with sulphur
zatrzymanie fermentacji w winie czerwonym przez siarkowanie
DEF application of sulphur dioxide with
the aim of stopping metabolic processes of yeast in red wine, with the additions adjusting the content of free SO2
to the value of around 15-20 mg/l for
dry wines and to the value of around
30-40 mg/l for semi-dry or sweet wines
↑ premature arrest of fermentation in red
wine
↔ arrest of fermentation in red wine by
cooling
añada wine
wino añada
DEF sherry wine which has spent 6-12
months in barrels and is ready for the
classification proper, which in turn decides about the style of the resultant
wine and the preferable method of ageing in the system of solera
↖ añada system
argon sparging
barbotaż przy użyciu argonu
DEF introduction of argon to fermentation pipes in the process of transferring red wine to vats or casks so as to
prevent overoxidation, while ensuring
optimal levels of colour and tannins
↑ in-line sparging of red wine
↔ controlled aeration; in-line nitrogen
sparging; in-line sparging with carbon
dioxide and nitrogen
arrest of fermentation in white
wine by cooling
zatrzymanie fermentacji w winie białym
przez oziębienie
DEF wine-making operation of inactivating yeast present in still white wine
by lowering temperature to the value below the fermentation temperature, which
in the case of white wines fits within the
bracket of about 10⁰C to around 18⁰C
↑ premature arrest of fermentation in
white wine
↔ arrest of fermentation in white wine
by removal of yeast; arrest of fermentation in white wine by smoking with
sulphur
arrest of fermentation in red wine
by cooling
zatrzymanie fermentacji w winie czerwonym przez oziębienie
DEF wine-making operation of inactivating yeast present in still red wine by
lowering temperature to the value below the fermentation temperature, which
25
↑ blending of red wines
↔ coupage of red wines
arrest of fermentation in white
wine by removal of yeast
zatrzymanie fermentacji w winie białym
przez usunięcie drożdży
DEF wine-making operation which precludes further fermentation by eliminating yeast from white wine with the use
of a filter or a centrifuge
↑ premature arrest of fermentation in
white wine
↔ arrest of fermentation in white wine
by cooling; arrest of fermentation in
white wine by smoking with sulphur
assemblage of white wines
asamblaż win białych
DEF blending of top quality white wines
regarded as most elegant
↑ blending of white wines
↔ coupage of white wines
automated riddling
mechaniczne strząsanie osadu
DEF riddling method adopted for traditional method sparkling wine-making,
involving slow shaking of the fermentation lees to the neck of the sparkling wine
bottle with the assistance from a mechanical device invented in Catalonia in
the 1970s named girasol or gyropalette,
which resembles metal crates, where each
crate holds up to 504 bottles; the technique of mechanical riddling enables
the reduction of time devoted to the traditional method settling process from
several weeks to a few days, with the
mechanical devices ranging from hand
operated gyropalettes to fully automated devices
↑ riddling
↔ manual riddling
arrest of fermentation in white
wine by smoking with sulphur
zatrzymanie fermentacji w winie białym
przez siarkowanie
DEF application of sulphur dioxide performed with the aim of stopping metabolic processes of yeast in white wine,
with the additions adjusting the content
of free SO2 to the value of around 15-20
mg/l for dry wines and to the value of
around 30-40 mg/l for semi-dry or sweet
wines
↑ premature arrest of fermentation in
white wine
↔ arrest of fermentation in white wine
by cooling; arrest of fermentation in white
wine by removal of yeast
autovinification
autowinifikacja
DEF automatic vinification system invented in Algeria in the 1960s and still
employed in the vinification of red port
wine, which involves placing of red
wine must in a sealed vat with its own
power source, known as an autofermenter or an autovinifier, sometimes also re-
? assemblage
≈ assemblage of red wines; assemblage
of white wines; blending of base wines
assemblage of red wines
asamblaż win czerwonych
DEF blending of top quality red wines
regarded as most elegant
26
↔ cask ageing of red wine
∕ oak extraction in red wine maturation
ferred to as an autovinificator, where the
pressure of CO2 is used to force the fermenting must up through pipes to spray
it over the fermentation cap, an action
ensuring effective extraction of pigments
and tannins
↑ submersion of grape skins
↔ punching down with macacos; remontagem
barrel maturation of red wine in
new oak
dojrzewanie czerwonego wina w beczkach nowych
DEF wine-making process taking place
in small-sized new oak barrels, whereby
young red wine acquires more complex
characteristics
↑ barrel maturation of red wine
↔ barrel maturation of red wine in used
oak
B
barrel fermentation
fermentacja moszczu w dębowych
beczkach
DEF technique of managing fermentation of grape juice in small wooden barrels, used mainly in the making of top
quality white wines, which results in
greater concentration in the wine of natural flavouring substances extracted
from oak
↑ fermentation of must
↔ fermentation in stainless steel tanks
barrel maturation of red wine in
used oak
dojrzewanie czerwonego wina w beczkach używanych
DEF wine-making process taking place
in small-sized used oak barrels, whereby
young red wine acquires more complex
characteristics
↑ barrel maturation of red wine
↔ barrel maturation of red wine in new
oak
barrel maturation of red wine
dojrzewanie czerwonego wina w dębowych beczkach
DEF wine-making process taking place
in wooden barrels, usually small 225litre barriques made of oak, which results in the stabilisation of colour and
the softening of tannins responsible for
astringent notes, detectable on the palate during wine tastings
↑ maturation of red wine in oak
↓ barrel maturation of red wine in new
oak; barrel maturation of red wine in used
oak
barrel maturation of white wine
dojrzewanie białego wina w dębowych
beczkach
DEF wine-making process taking place
in wooden barrels, usually small 225litre barriques made of oak, during which
white wine acquires more complex characteristics such as softer and less astringent tannins
↑ maturation of white wine in oak
↓ barrel maturation of white wine in new
oak; barrel maturation of white wine in
used oak
27
↔ cask ageing of white wine
∕ oak extraction in white wine maturation
DEF first of the two stages in the making of sparkling wines, in which the
wine-maker performs operations similar
to those conducted in the vinification of
juice destined for still white wine, with
these operations giving base wine of relatively low alcohol content and marked acidity
↥ sparkling wine-making
↧ rigorous selection of grapes; pressing
of grapes for base wine; handling of juice
for base wine; clarification of juice for
base wine; pre-fermentation cold treatment of juice for base wine; fermentation of juice for base wine; stabilisation
of base wine
↦ preparation of sparkling wine
barrel maturation of white wine
in new oak
dojrzewanie białego wina w beczkach
nowych
DEF wine-making process taking place
in new oak barrels, by which young
white wine acquires more complex characteristics
↑ barrel maturation of white wine
↔ barrel maturation of white wine in
used oak
barrel maturation of white wine
in used oak
dojrzewanie białego wina w beczkach
używanych
DEF wine-making process taking place
in used oak barrels, by which young
white wine acquires more complex characteristics
↑ barrel maturation of white wine
↔ barrel maturation of white wine in
new oak
? bâtonnage
≈ lees stirring
? beneficiação
≈ early fortification
bentonite fining of sherry
klarowanie sherry bentonitem
DEF clarification of sherry wine by folding in activated powdered bentonite
clay, which enables the removal of protein-polysaccharide complexes and promotes protein stabilisation of the wine
↑ clay-based fining of sherry
↔ fining of sherry with Spanish earth
base wine fining
klarowanie win bazowych przez koagulację
DEF stabilising treatment of base wines,
involving the use of clarifying agents,
which expedite the processes of binding
of colloidal particles and cause their
precipitation
↥ stabilisation of base wine
↤ filtration of base wine
bentonite fining of white wine
klarowanie białego wina bentonitem
DEF clarification of white wine by adding powdered bentonite clay, which serves
to remove labile proteins and stabilise
the white wine
base wine-making
przygotowanie win bazowych
28
↑ white wine fining
↔ fining of white wine with casein; fining of white wine with gelatin; fining of
white wine with isinglass; use of oenological tannins
yeasts, which require: stable alcohol concentration in the wine within the bracket of 14.5% and 16%, stable temperatures of 15-30⁰C, and no residual sugar
in the maturing sherry, the result being
that the alcohol levels in the wine are
reduced
↑ añada system
↔ oxidative maturation
biological ageing
starzenie wina metodą biologiczną
DEF technique of ageing sherry wines
in the system of solera in the presence
of flor yeasts responsible for maintaining the yeast covering on the surface of
the wine, used mainly for sherry wines
qualified into the subclasses of sherry
fino (classic sherry fino from Jerez de
la Frontera or El Puerto de Santa María, or classic sherry manzanilla from the
region of Sanlúcar de Barrameda); the
ageing technique usually requires: up to
a dozen or, sometimes, a few dozen criaderas, monitoring of changes in the wine’s
properties, and the operation of racking
of up to 30% of wine from barrel to barrel, repeated a few times a year by trasegadores, with the technique of racking
from barrel to barrel conducive not only to maintaining the wine style’s characteristics, but also to maintaining the
activity of flor yeasts
↑ solera system
↔ oxidative ageing
∕ refortification of sherry
blending of base wines
mieszanie win bazowych
DEF wine-making operation based on
combining different base wines from
the same vintage, or base wines of different or the same species from different vintages, for white sparkling wine,
or, alternatively, on combining white and
rosé base wines, a procedure allowed
in Europe exclusively for champagnes,
for a quality rosé sparkling wine, with
the activity of combining of base wines
comprising such procedures as: tasting
of base wines, assessment of vins clairs,
bench blending, and final blending; the
number of possible combinations in the
resultant cuvée coming from some of
the most renowned wine-making houses
of Champagne, which sometimes rely
on several thousand available samples,
is likely to surpass the imagination
↥ preparation of sparkling wine
↓ blending of reserve wines; vintage
blending
↦ post-blending stabilisation
biological maturation
dojrzewanie biologiczne
DEF opening stage of the maturation of
sherry wines modelled into sherry fino,
supported by creating conditions suitable for anaerobic maturation under
the film-like covering formed by flor
blending of port wines
mieszanie win porto
DEF addition of blending wines to the
maturing port wines styled after certain
29
model ports (to the exclusion of port
wines styled after vintage ports, single
quinta vintage ports, LBVs and colheita
ports), with the group of blending wines
added including: young port wines, added in small doses to refresh the old
matured ports, as well as sweet geropigas and reserve dry wines, which add
to the flavour of the ports which have
matured for a long time
∕ maturation of port wines
DEF wine-making procedure which involves combining white wines of complementary characteristics
↥ white wine élevage
↓ assemblage of white wines; coupage
of white wines
↤ racking of wine into blending tanks
↦ stabilisation of white wine
blending with less acidic red musts
mieszanie z moszczami czerwonymi
o niższej kwasowości
DEF wine-making deacidification technique used with musts of relatively high
acidity designated for still red wine,
which involves adding musts whose acidity is lower
↑ deacidification of must
↔ chemical deacidification of red must;
humidification of must; microbiological
deacidification of must
blending of red wines
mieszanie win czerwonych
DEF wine-making procedure which involves combining red wines of complementary characteristics
↥ red wine élevage
↓ assemblage of red wines; coupage of
red wines
↤ maturation of red wine
↦ stabilisation of red wine
blending with less acidic red wines
mieszanie z winami czerwonymi o niższej kwasowości
DEF wine-making deacidification technique used with still red wines where
concentration of acids is deemed relatively high; the technique involves adding wines whose acid concentration levels are lower
↑ deacidification of red wine
↔ chemical deacidification of red wine;
malolactic fermentation in red wine; physical deacidification of red wine
blending of reserve wines
mieszanie win rezerwowych
DEF wine-making procedure which involves creating a blend of base wines
used in the making of sparkling wine,
such as base wines from the current vintage and base wines from previous vintages, referred to as reserve wines, with
every blend in the wine-making houses
of Champagne containing up to 45% of
reserve wines
↑ blending of base wines
↔ vintage blending
blending with less acidic white
musts
mieszanie z moszczami białymi o niższej kwasowości
blending of white wines
mieszanie win białych
30
DEF wine-making deacidification technique used with juices of relatively high
acidity designated for still white wine
or still rosé wine, which involves adding musts whose acidity is lower
↑ deacidification of grape juice
↔ chemical deacidification of white
must; humidification of grape juice; microbiological deacidification of grape
juice
blending with red wines of elevated acidity
mieszanie z winami czerwonymi o wyższej kwasowości
DEF wine-making acidification technique used with still red wines in which
concentration of acids is deemed relatively low; the technique involves adding wines whose acid concentration levels are higher
↑ acidification of red wine
↔ chemical acidification of red wine
with organic acids
blending with less acidic white
wines
mieszanie z winami białymi o niższej
kwasowości
DEF wine-making deacidification technique used with still white wines where
concentration of acids is deemed relatively high; the technique involves adding wines whose acid concentration levels are lower
↑ deacidification of white wine
↔ chemical deacidification of white
wine; malolactic fermentation in white
wine; physical deacidification of white
wine
blending with white musts of elevated acidity
mieszanie z moszczami białymi o wyższej kwasowości
DEF wine-making acidification technique used with juices of relatively low
acidity designated for still white wine
or still rosé wine, which involves adding musts whose acidity is higher
↑ acidification of grape juice
↔ chemical acidification of white must;
microbiological acidification of white
must by yeast
blending with red musts of elevated acidity
mieszanie z moszczami czerwonymi
o wyższej kwasowości
DEF wine-making acidification technique used with low acidity musts designated for still red wine, which involves
adding musts whose acidity is higher
↑ acidification of must
↔ chemical acidification of red must;
microbiological acidification of red must
by yeast
blending with white wines of elevated acidity
mieszanie z winami białymi o wyższej
kwasowości
DEF wine-making acidification technique used with still white wines in which
concentration of acids is deemed relatively low; the technique involves adding wines whose acid concentration levels are higher
↑ acidification of white wine
31
↔ chemical acidification of white wine
with organic acids
or have been clarified, and for some ruby ports that have been subjected to stabilising treatment, such as: regular ruby
ports, modern LBVs and vintage character ports, and with extended bottle
ageing suitable for ruby ports, which
have not been subjected to stabilising
treatment, such as: vintage ports, traditional LBVs, crusted ports, and single quinta vintage ports
∕ bottling of port
botrytised red wine
wino czerwone z botrytyzowanych winogron
DEF sweet red wine made from grapes
affected by the benevolent form of botrytis bunch rot, known as noble rot,
which is a relative rarity amongst red
grapes on account of the fact that the
noble rot destroys pigment contained in
the skins, with the grape varieties particularly prone to the infection including:
Pinot Noir, Carignan, Merlot (Noir) and
Cabernet Sauvignon
↑ sweet red wine
↔ red ice wine; red wine from dried
grapes
bottle method
metoda butelkowa
DEF non-commercial sparkling method,
involving the management of the fermentation of prepared cuvée in the bottle
along with subsequent maturation of the
resultant sparkling wine taking place in
the same bottle
↑ sparkling method
↓ traditional method; transfer method
↔ tank method
botrytised white wine
wino białe z botrytyzowanych winogron
DEF sweet white wine made from white
grapes affected by the benevolent form
of botrytis bunch rot, known as noble rot,
with the grapes most prone to the desired infection including: Sémillon, Sauvignon Blanc, Chenin Blanc, Riesling, Gewürztraminer and Furmint
↑ sweet white wine
↔ white ice wine; white wine from dried
grapes
bottling of port
butelkowanie porto
DEF wine-making operation of packaging port wine into bottles, performed regardless of whether the wine has been
designed for immediate consumption or
it is destined for bottle ageing
↥ elaboration of port wines
↤ pre-bottling operations on port wines
∕ bottle ageing of port wine
bottle ageing of port wine
starzenie win porto w butelce
DEF storage of port wine in bottles,
whereby the wine acquires additional
characteristics, with the short bottle ageing prescribed for tawny ports, which
have matured for a long time in wood
bottling of red wine
butelkowanie czerwonego wina
DEF wine-making operation which comprises transferring of red wine to bottles
and closing of the bottles with corks,
32
↔ canning of white wine; carton packaging of white wine
∕ hot bottling of white wine; tunnel pasteurisation of white wine
plastic bungs or screwtops, with the possible accompanying activities depending,
amongst other things, on such factors as
the size of the winery and the equipment used
↑ packaging of red wine
↓ estate bottling of red wine; merchant
bottling of red wine
↔ carton packaging of red wine; canning of red wine
∕ hot bottling of red wine; tunnel pasteurisation of red wine
? bulk method
≈ Charmat method
C
cabeceo
cabeceo
DEF wine-making procedure used often in the manufacture of sherry, mainly
cream sherry for export, performed for
ensuring the wine’s optimal character and
colour, following the period the wine has
spent in the system of solera; the procedure is based on mixing the wine with
such wines as sweet PX, mistela, dulce
blanco, color de macetilla, color remendado or vino de color, prepared on the
basis of grape syrups such as sancocho
and arrope
↥ elaboration of sherry wines
↤ saca
↦ stabilisation of sherry wines
bottling of sherry
butelkowanie sherry
DEF wine-making operation of packaging sherry wine into bottles, during
which, more and more often, a small
amount of inert gas, mainly nitrogen, is
injected into the bottle just before closing, which enables further storage of
the wine in anaerobic conditions until
the bottle is opened by the consumer
↥ elaboration of sherry wines
↤ stabilisation of sherry wines
bottling of white wine
butelkowanie białego wina
DEF wine-making operation which comprises two main finishing procedures,
namely transferring of white wine to bottles and closing of the bottles with corks,
plastic bungs or screwtops, with the possible accompanying activities including
additions of antioxidants, such as those
based on ascorbic acid and carbon dioxide
↑ packaging of white wine
↓ estate bottling of white wine; merchant
bottling of white wine
canning of red wine
rozlewanie czerwonego wina do puszek
DEF packaging of red wine into cans,
a packaging method used for regular
wines destined for immediate consumption
↑ packaging of red wine
↔ bottling of red wine; carton packaging of red wine
canning of white wine
rozlewanie białego wina do puszek
33
DEF packaging of white wine into cans,
a packaging method used for regular
wines destined for immediate consumption
↑ packaging of white wine
↔ bottling of white wine; carton packaging of white wine
fluence on the wine from its environment
during the period of maturation
↑ ullage blanketing
↔ nitrogen blanketing of white wine
carbonic maceration
maceracja węglowa
DEF wine-making process important in
some of red wine vinification practices,
which lasts from 1 to 3 weeks and involves
transforming the fifth part of sugars contained in intact berries into must with
traces of many flavourful and aromatic
compounds, which is devoid of nearly
half of its initial malic acid and whose
alcohol content is around 2%; the transformation occurs without the intervention
of yeasts in an anaerobic atmosphere,
created by the introduction of carbon dioxide, and with the prefermented must
being destined for light-bodied fruity
wines suitable for early consumption
↑ fermentation maceration
↔ semi-carbonic maceration
cap management
zatapianie kożucha
DEF operation of rolling the mash of
red grapes in the process of maceration
in order to enable proper oxygenation of
the must, prevent the fermentation cap
from drying, and promote more effective extraction of desirable organic substances to the fermenting must
↑ extraction of phenolic compounds
↓ nitrogen pigeage; pigeage à pied; punching down; rack and return method; remontage
↔ concentration of must; natural extraction; rotofermentation; thermovinification
carbonation of red wine
karbonizacja win czerwonych
DEF protective treatment of white wine
with carbon dioxide against negative influence on the wine from its environment
during the period of maturation, with carbon dioxide being used with red wine
only in justified circumstances and even
then its doses being relatively small
↑ inert gas blanketing
↔ nitrogen blanketing of red wine
carton packaging of red wine
rozlewanie czerwonego wina do kartonów
DEF packaging of red wine into cartons
or boxes, a packaging method used particularly often in wine-making countries
of South America, such as Chile
↑ packaging of red wine
↔ bottling of red wine; canning of red
wine
carton packaging of white wine
rozlewanie białego wina do kartonów
DEF packaging of white wine into cartons or boxes, a packaging method used
carbonation of white wine
karbonizacja win białych
DEF protective treatment of white wine
with carbon dioxide against negative in34
particularly often in wine-making countries of South America, such as Chile
↑ packaging of white wine
↔ bottling of white wine; canning of
white wine
as well as manzanilla pasada, along
with classic sherry oloroso and sherry
raya; with a possibility remaining that
some of the sherries classified as finoamontillado or manzanilla pasada will
further develop into sherry wines with
unusually complex characteristics that
the capataz will identify during one of
the tastings as candidates for palo cortado, a type of sherry forming a separate
class of its own
↥ ageing of sherry wines
↤ añada system
↦ solera system
cask ageing of red wine
dojrzewanie czerwonego wina w drewnianych kadziach
DEF red wine-making process lasting
from a few months to several years, a period which red wine spends in large wooden tanks, too old to impart any wood
flavours
↑ maturation of red wine in oak
↔ barrel maturation of red wine
centrifugation of must
klarowanie moszczu przez odwirowanie
DEF wine-making operation of clarifying grape juice using a centrifuge, a device which operates on electric current
and generates great centrifugal force
↑ must clarification
↔ cold settling of must; filtration of
must; fining of white juice; gas flotation
cask ageing of white wine
dojrzewanie białego wina w drewnianych kadziach
DEF white wine-making process lasting
from a few months to several years, a period which white wine spends in large
wooden tanks, too old to impart any
wood flavours
↑ maturation of white wine in oak
↔ barrel maturation of white wine
centrifugation of red wine
klarowanie czerwonego wina przez odwirowanie
DEF wine-making operation of clarifying red wine using a centrifuge, a device which operates on electric current
and generates great centrifugal force
↑ mechanical clarification of red wine
↔ cold filtration of red wine
cask classification
klasyfikacja właściwa
DEF decision-making procedure concerning the modelling of sherry wines,
which is based on observations made
while the wine was resting in barrels in
the vintage system, with the styles of
wine at this stage divided into such
classes as sherry fino and sherry oloroso, together with their respective subdivisions into: classic sherry fino, classic sherry manzanilla, fino-amontillado
centrifugation of sherry grape juice
klarowanie moszczu z winogron Jerez
przez odwirowanie
DEF wine-making operation of clarifying the grape juice destined for sherry
35
wines with a centrifuge, a device which
operates on electric current and generates great centrifugal force
↑ clarification of sherry grape juice
↔ vacuum filtration of sherry grape juice
DEF traditional method of sweetening
the grape juice for base wine by adding
sucrose in such doses that the predicted
alcohol content in the resultant wine is
around 10%
↥ pre-fermentation cold treatment of juice
for base wine
↤ choice of yeast strain
centrifugation of white wine
klarowanie białego wina przez odwirowanie
DEF wine-making operation of clarifying white wine using a centrifuge, a device which operates on electric current
and generates great centrifugal force
↑ mechanical clarification of white wine
↔ cold filtration of white wine
chaptalisation of must for red wine
szaptalizacja moszczu na wino czerwone
DEF traditional method of sweetening
the must for still red wine, used for the
first time on a larger scale towards the
end of the 18th century, and popularised
later on by French chemist Jean-Antoine Chaptal; the method involves sugaring the red must with doses of sucrose
previously dissolved in a small amount
of the must
↑ enrichment of must for red wine
↔ addition of concentrated rectified red
grape must; addition of concentrated red
grape must; addition of red grape must;
sugar concentration in red grape must by
reverse osmosis
ceramic filtration of red wine
filtracja czerwonego wina przy pomocy
perlitu
DEF wine-making procedure whereby
solid particles are strained out of red
wine with filters utilising a relatively thick
layer of finely divided perlite
↑ depth filtration of red wine
↔ filtration of red wine with diatomaceous earth
ceramic filtration of white wine
filtracja białego wina przy pomocy perlitu
DEF wine-making procedure whereby
solid particles are strained out of white
wine with filters utilising a relatively thick
layer of finely divided perlite
↑ depth filtration of white wine
↔ filtration of white wine with diatomaceous earth
chaptalisation of must for white
wine
szaptalizacja moszczu na wino białe
DEF traditional method of sweetening
the must for still white wine, used for
the first time on a larger scale towards
the end of the 18th century, and popularised later on by French chemist JeanAntoine Chaptal; the method involves
sugaring the white must with doses of
sucrose previously dissolved in a small
amount of the must
↑ enrichment of must for white wine
chaptalisation of juice for base wine
szaptalizacja moszczu na wino bazowe
36
↔ addition of concentrated rectified
white grape must; addition of concentrated white grape must; addition of grape
must to white juice; sugar concentration
in white grape juice by reverse osmosis
↔ blending with red musts of elevated
acidity; microbiological acidification of
red must by yeast
chemical acidification of red wine
with organic acids
zakwaszanie chemiczne wina z czerwonych winogron
DEF wine-making activity of increasing
acid concentration levels in red wine
whose acidity is relatively low with organic acids, such as: lactic acid, malic acid,
tartaric acid, and citric acid
↑ acidification of red wine
↔ blending with red wines of elevated
acidity
Charmat method
metoda Charmata
DEF industrial method of sparkling winemaking, invented towards the end of the
19th century in Astia, Italy, by Federico
Martinotti and subsequently perfected
and popularised at the beginning of the
20th century in Bordeaux by Eugène Charmat; the method allows the wine-maker
to transform the cuvée into sparkling wine
in a large pressure vat called autoclave
and then to cold stabilise and clarify the
sparkling wine, with the whole process
lasting from 15 to 20 days
↑ tank method
↧ fermentation in autoclaves; termination
of sparkling wine fermentation; clarification of Charmat method sparkling wine
↔ continuous method
chemical acidification of white must
zakwaszanie chemiczne białego moszczu
przy użyciu kwasów
DEF wine-making activity of increasing
acid concentration levels in the juice for
white wine whose acidity is relatively low
with the use of organic acids
↑ acidification of grape juice
↓ acidification of grape juice with lactic
acid; acidification of grape juice with malic acid; acidification of grape juice with
tartaric acid
↔ blending with white musts of elevated acidity; microbiological acidification
of white must by yeast
chemical acidification of red must
zakwaszanie chemiczne czerwonego moszczu przy użyciu kwasów
DEF wine-making activity of increasing
acid concentration levels in the must for
red wine whose acidity is relatively low
with the use of organic acids
↑ acidification of must
↓ acidification of red must with lactic
acid; acidification of red must with malic acid; acidification of red must with
tartaric acid
chemical acidification of white
wine with organic acids
zakwaszanie chemiczne wina z białych
winogron
DEF wine-making activity of increasing
acid concentration levels in white wine
whose acidity is relatively low with or37
ganic acids, such as: lactic acid, malic
acid, tartaric acid, and citric acid
↑ acidification of white wine
↔ blending with white wines of elevated acidity
DEF lowering of acid concentration levels in grape juice for still white wine
or for still rosé wine whose acidity is relatively high by mixing in permitted chemical agents
↑ deacidification of grape juice
↓ deacidification of grape juice with
potassium carbonates; deacidification of
grape juice with calcium carbonate
↔ blending with less acidic white musts;
humidification of grape juice; microbiological deacidification of grape juice
chemical deacidification of red must
odkwaszanie chemiczne czerwonego
moszczu
DEF lowering of acid concentration levels in red wine must whose acidity is relatively high by mixing in permitted chemical agents
↑ deacidification of must
↓ deacidification of red must with potassium carbonates; deacidification of red
must with calcium carbonate
↔ blending with less acidic red musts;
humidification of must; microbiological
deacidification of must
chemical deacidification of white
wine
odkwaszanie chemiczne wina z białych
winogron
DEF lowering of acid concentration levels in still white wine whose acidity is
relatively high by mixing in permitted
chemical agents
↑ deacidification of white wine
↓ deacidification of white wine with salts
of carbonic acid; deacidification of white
wine with salts of tartaric acid
↔ blending with less acidic white wines;
malolactic fermentation in white wine;
physical deacidification of white wine
chemical deacidification of red wine
odkwaszanie chemiczne wina z czerwonych winogron
DEF lowering of acid concentration levels in still red wine whose acidity is relatively high by mixing in permitted chemical agents
↑ deacidification of red wine
↓ deacidification of red wine with salts
of carbonic acid; deacidification of red
wine with salts of tartaric acid
↔ blending with less acidic red wines;
malolactic fermentation in red wine; physical deacidification of red wine
chilling of red wine
wychładzanie czerwonego wina
DEF wine-making procedure based on
exposing red wine to temperatures as
low as -5⁰C to -10⁰C for the period of
2-3 weeks, during which acidity in the
wine is lowered as a result of precipitation of calcium tartrate and potassium
bitartrate
↑ physical deacidification of red wine
↔ long storage of red wine
chemical deacidification of white
must
odkwaszanie chemiczne białego moszczu
38
wine obtained in pressure tanks lasting
up to 9 months; the clarification technique consists in filtering or centrifuging
the wine under pressure
↥ Charmat method
↤ termination of sparkling wine fermentation
chilling of white wine
wychładzanie białego wina
DEF wine-making procedure based on
exposing white wine to temperatures as
low as -5⁰C to -10⁰C for the period of
2-3 weeks, during which acidity in the
wine is lowered as a result of precipitation of calcium tartrate and potassium
bitartrate
↑ physical deacidification of white wine
↔ long storage of white wine
clarification of continuous method
sparkling wine
klarowanie musującego wina uzyskanego metodą zamkniętych kadzi
DEF final stage of transforming the prepared cuvée into sparkling wine using
the Russian method, involving the clarification of sparkling wine by racking
the wine into successive vats no. 4 and
no. 5 while leaving behind the sediment
consisting of yeasts immobilised on the
wood shavings at the temperature lowered to the value of -3⁰C, where the
sub-zero temperature facilitates the precipitation of tartrates
↥ continuous method
↤ continuous fermentation
choice of yeast strain
wybór drożdży na wino bazowe
DEF selection of yeasts for base wine,
which involves either singling out suitable wild yeasts already present in the
must, an option regarded as risky considering their unpredictability, or introducing more reliable cultured yeasts into the must for base wine; the preference
being currently given to the latter option
on account of the predictable outcome
linked with the use of inoculated yeast
↥ pre-fermentation cold treatment of
juice for base wine
↦ chaptalisation of juice for base wine
clarification of juice for base wine
klarowanie moszczu na wino bazowe
DEF wine-making operation based on
removing potentially harmful material
from grape juice destignated for base
wine, necessary especially in the treatment of grape juice from grapes which
were slightly damaged or from grapes
pressed in the lightly crushed form;
such treatment is facilitated by cooling
the must to sub-zero temperatures as low
as -5⁰C
↥ base wine-making
? clarification of base wine
≈ stabilisation of base wine
clarification of Charmat method
sparkling wine
klarowanie musującego wina uzyskanego metodą Charmata
DEF wine-making operation of removing the sediment and contaminants from
wine, which commonly takes place directly after fermentation, and, sporadically, also after the maturation of the
39
↓ fining of juice for base wine; natural
clarification of juice for base wine
↤ handling of juice for base wine
↦ pre-fermentation cold treatment of
juice for base wine
mostly for ports styled after: regular tawny ports, vintage character ports, regular
ruby ports and modern LBVs
↑ stabilisation of port wines
↓ filtration of port; fining of port
↔ decanting of garrafeira; tartrate stabilisation by cold treatment
clarification of must with activated
carbon
klarowanie moszczu węglem aktywnym
DEF application of active carbon, whose
large internal surface area attracts contaminants such as colloidal pigment polymers responsible for the development
of amber and brown colours in white
must, which facilitates the removal of
objectionable tastes and odours from
the must
↑ fining of juice for base wine
↔ clarification of must with oenological
tannins; gelatin treatment; treatment with
bentonites
clarification of red wine
klarowanie czerwonego wina
DEF stabilisation of red wine by removing from the wine such undesirable components as: suspended matter with insolubles as well as dispersed colloidal
particles with excess tartrates, pectins,
some proteins and an insignificant number of microbes
↑ physico-chemical stabilisation of red
wine
↓ mechanical clarification of red wine;
natural clarification of red wine; red wine
fining
↔ cold stabilisation of red wine; sulphurisation of red wine
clarification of must with oenological tannins
klarowanie moszczu kwasem garbnikowym
DEF application of preparations based
on tannic acids, which aids in the precipitation of proteins
↑ fining of juice for base wine
↔ clarification of must with activated
carbon; gelatin treatment; treatment with
bentonites
clarification of sherry
klarowanie sherry
DEF initial stabilising operation used
in the elaboration of sherry wines, involving the removal of small contaminants and suspensions from the wine
↥ stabilisation of sherry wines
↧ fining of sherry; clarifying filtration
↦ tartrate stabilisation by refrigeration
clarification of port
klarowanie porto
DEF stabilisation of port wine by removing the sediment from the wine, either
with the use of filters or with the use of
fining agents, with the technique applied
clarification of sherry grape juice
klarowanie moszczu z winogron Jerez
DEF wine-making operation used in the
making of sherry wines whereby impurities are removed from the juice in or40
↓ mechanical clarification of white wine;
natural clarification of white wine; white
wine fining
↔ cold stabilisation of white wine; sulphurisation of white wine
der to protect it from undesirable oxidation or microbiological contamination,
which is achieved by cooling the must to
temperatures between 12⁰C and 15⁰C,
and by cold storage for 8-24 hours, so
that the solids could fall to the bottom of
the tank before a chosen method of mechanical clarification of must is applied
↥ preparation of sherry grape juice
↓ centrifugation of sherry grape juice;
vacuum filtration of sherry grape juice
↤ classification of sherry grape juice
↦ correction of acidity in sherry grape
juice
clarifying filtration
filtracja klarująca
DEF wine-making procedure whereby
solid particles, such as precipitates, are
strained out of sherry wines; the technique is sometimes preceded by centrifugation for greater effect
↥ clarification of sherry
↤ fining of sherry
clarification of transfer method
sparkling wine
klarowanie musującego wina uzyskanego
metodą transferu
DEF final stage of transforming the cuvée into sparkling wine, involving the removal with a specialised filter of sediment from the mature sparkling wine
resting in pressure tanks
↥ transfer method
↤ transfer of sparkling wine to bulk
pressure tanks
classification of port wines
klasyfikacja porto
DEF sequence of decision-making procedures beginning several months following the harvest, continued while the
wine is maturing in storage houses, and
based on a series of tastings and analyses managed by the wine-maker in order to classify the red wines either as
belonging to the group of wines styled
after ruby ports that have greater potential for maturation in the bottle, or
as belonging to the group of wines styled after tawny ports that are destined
for maturation in wood; with white wines,
which constitute a very small fraction of
the total port production, styled after different subcategories of white port, as
distinguished by Instituto dos Vinhos do
Douro e do Porto
↥ elaboration of port wines
↤ pre-treatment of port wine
⥋ maturation of port wines
∕ refortification of port
clarification of white wine
klarowanie białego wina
DEF stabilisation of white wine by removing from the wine such undesirable
components as: suspended matter with
insolubles as well as dispersed colloidal
particles with excess tartrates, pectins,
some proteins and an insignificant number of microbes
↑ physico-chemical stabilisation of white
wine
41
↧ depth filtration of red wine; membrane
filtration of red wine
↔ centrifugation of red wine
classification of sherry grape juice
klasyfikacja moszczu na sherry
DEF initial stage of the preparation of
sherry grape juice for alcoholic fermentation, where the preliminary classification of musts takes place, with the grape
musts being at this early point classified
either into the group of potential sherry
fino or into the group of potential sherry
oloroso
↥ preparation of sherry grape juice
↦ clarification of sherry grape juice
cold filtration of white wine
zimna filtracja białego wina
DEF wine-making procedure involving
the separation of undesirable substances
from white wine, conducted in low temperatures by catching on filtering membranes those particles which are deemed harmful
↑ mechanical clarification of white wine
↧ depth filtration of white wine; membrane filtration of white wine
↔ centrifugation of white wine
clay-based fining of sherry
klarowanie sherry przy pomocy substancji gliniastych
DEF method of clarification used in the
making of sherry wines involving the
use of fining agents prepared from clay,
whose presence in the wine enables the
removal of contaminants and protein suspensions
↑ fining of sherry
↓ bentonite fining of sherry; fining of
sherry with Spanish earth
↔ protein-based fining of sherry
cold settling of must
sedymentacja moszczu
DEF natural clarification of freshly
pressed grape juice consisting in leaving the juice destined for still white wine
or for still rosé wine in the container
for 8-24 hours in a cold room, where
temperature is between 10⁰C and 12⁰C,
the result being the settling of se-diment
at the bottom of the container enabling
racking the must from the formed deposit, which at this stage may contain
fragments of skins, stems and/or leaves,
as well as grape seeds and dust from
the vineyard or means of transport
↑ must clarification
↔ centrifugation of must; filtration of
must; fining of white juice; gas flotation
? closing up
≈ pre-treatment of port wine
cold filtration of red wine
zimna filtracja czerwonego wina
DEF wine-making procedure involving
the separation of undesirable substances
from red wine, conducted in low temperatures by catching on filtering membranes those particles which are deemed
harmful
↑ mechanical clarification of red wine
cold stabilisation of red wine
stabilizacja czerwonego wina przez wychładzanie
42
DEF cooling of red wine to the minimum
water freezing temperatures so as to initiate precipitation of potassium hydrogen
tartrate, a circumstance conducive to eliminating the risk of the process occurring
in less favourable conditions in the bottle
↑ physico-chemical stabilisation of red
wine
↔ clarification of red wine; sulphurisation of red wine
zagęszczanie metodą odwróconej osmozy
DEF wine-making process which involves
concentrating the must by driving off water contained in it by means of special
membranes, with the operation performed under pressure greater than the osmotic pressure of the must
↑ concentration of must
↔ saignée method; vacuum evaporation
concentration of must
zagęszczenie moszczu
DEF aided concentration of desirable
substances contained in the must for red
wine by decreasing the volume of grape
mash
↑ extraction of phenolic compounds
↓ concentration of must by reverse osmosis; saignée method; vacuum evaporation
↔ cap management; natural extraction;
rotofermentation; thermovinification
continuous fermentation
fermentacja ciągła
DEF controlled fermentation method in
sparkling wine-making based on the use
of a series of reticulated tanks and involving constant monitoring of the fermentation process in prepared cuvée,
which occurs in stable temperatures maintained at 4-8⁰C and under ever higher
pressure generated with time inside a set
of connected tanks, the result being that
yeasts stop working relatively quickly,
and further yeasts need to be added continuously together with nutrients; the
wine in the second tank as well as the
wine in the third tank become supplemented with wood shavings to increase
the total surface area on which the
dead yeast cells can accumulate, an action undertaken to start some interaction
between the dead yeast cells and the
wine so that they will impart to the wine
more desirable characteristics
↥ continuous method
↦ clarification of continuous method
sparkling wine
concentration of must by reverse
osmosis
continuous method
metoda ciągła
cold stabilisation of white wine
stabilizacja białego wina przez wychładzanie
DEF cooling of white wine to the minimum water freezing temperatures so as
to initiate precipitation of potassium hydrogen tartrate, a circumstance conducive to eliminating the risk of the process occuring in less favourable conditions in the bottle
↑ physico-chemical stabilisation of white
wine
↔ clarification of white wine; sulphurisation of white wine
43
↑ in-line sparging of red wine
↔ argon sparging; in-line nitrogen sparging; in-line sparging with carbon dioxide
and nitrogen
DEF method of sparkling wine-making
based on Charmat method, introduced
for the first time in 1945 and still popular in Russia and Ukraine, now used also in Germany and Portugal, involving
the transfer of prepared cuvée through
a series of connected tanks, of which
the first is designated for managing the
continuous fermentation, the second and
the third ones serving to run the fermentation to dryness and to hold the wine
on the lees of dead yeast cells caught
on the wood shavings submerged in the
liquid, and with the fourth and the fifth
ones serving as containers for further
resting and for the operation of clarifying the resultant sparkling wine
↑ tank method
↧ continuous fermentation; clarification
of continuous method sparkling wine
↔ Charmat method
cooling of must
schładzanie moszczu
DEF wine-making operation which involves lowering the temperature of must
in order to prevent early fermentation
and to preserve the freshness of aromatic substances
↥ pre-fermentation cold treatment
↤ must clarification
↦ amelioration of white must
? continuous secondary fermentation
in closed tanks
≈ continuous fermentation
cork ageing
kontakt z korkiem
DEF storage of sparkling wine following final bottling, which usually lasts for
the period of 1-12 months, so that the
cork settles in the bottle, which renders
the wine ready for consumption
↑ ageing of sparkling wine
↔ extended ageing of sparkling wine
controlled aeration
kontrolowane napowietrzanie
DEF contact between red wine and
particles of air while racking the wine
into vats or wooden containers following alcoholic fermentation and maceration, a fact conducive to the processes
of early polymerisation and condensation, which expedite the stabilisation of
the wine while intensifying the activity
of colourants and mellowing tannins responsible for organoleptically detectable
bitterness on the tongue with unpleasantly astringent notes on the palate
corking and wiring
korkowanie i zabezpieczanie kapturkiem
DEF closing the bottle with sparkling
wine by means of a special cork, which
is usually around 31 mm in diameter
and 48 mm in length, and a muselet,
which is a wire cage that secures the
cork in the bottle neck, a sparkling winemaking procedure followed by shaking
the bottle gently so as to spread the expedition liqueur, as well as by dressing
the bottle in foil, a process known as habillage
↥ preparation of sparkling wine
44
↤ dosage
↦ ageing of sparkling wine
crushed grape fermentation
fermentacja zmiażdżonych winogron
DEF alcoholic fermentation of red must
from crushed and destemmed grapes
↑ fermentation on skins
↔ whole bunch fermentation
correction of acidity in sherry grape
juice
regulacja kwasowości w moszczu z winogron Jerez
DEF correction of acid concentration in
the juice obtained from sherry grapes
by mild acidification of the must so as to
lower its pH to the value below 3.45, an
operation conducted most often with the
use of tartaric acid; the application of
tartaric acid serves as an alternative to
the long abandoned practice of plastering the grapes before the operation of
pressing
↥ preparation of sherry grape juice
↤ clarification of sherry grape juice
↦ microbiological stabilisation of sherry
grape juice
crushing of red grapes
zgniatanie winogron na miazgę
DEF wine-making operation based on
breaking open the red grape berry so
that the grape juice destined for still red
wine is more readily available to the
yeast for fermentation
↥ processing of red grapes
↤ destemming
cryoextraction
kriomaceracja
DEF wine-making practice of artificially replicating the natural conditions necessary to produce sweet white ice wine
by freezing previously selected grapes
in temperatures as low as -6⁰C and keeping them in cold for around 20 hours;
the white wine-making procedure is followed by immediate transfer of the frozen grape mass to the press, which is
aimed at eliminating water along with
the least ripe grapes, resulting, after
pressing, in the press juice from the ripest grapes only, which have not frozen
and whose chemical composition has
remained unchanged
↑ skin contact
↔ pellicular maceration
? corte do lagar
≈ treading in formation
coupage of red wines
kupażowanie win czerwonych
DEF blending of those still red wines
which, in terms of their quality, have been
classified as regular
↑ blending of red wines
↔ assemblage of red wines
coupage of white wines
kupażowanie win białych
DEF blending of those still white wines
which, in terms of their quality, have been
classified as regular
↑ blending of white wines
↔ assemblage of white wines
cuvée
cuvée
45
DEF grape juice received from the first
pressing of grapes for base wine in the
making of sparkling wine; the juice is characterised by high concentration of acids
and sugar with low oxidation potential,
which enables the application of minimal protection from atmospheric oxygen
↖ first pressing of grapes
odkwaszanie soku gronowego węglanem
wapnia
DEF chemical reduction of grape juice
acidity with the use of calcium carbonate,
which acts on the tartaric acid, resulting in a slow precipitation of the calcium salt of tartaric acid in the form of
calcium tartrate and the liberation of carbon dioxide
↑ chemical deacidification of white must
↔ deacidification of grape juice with potassium carbonates
cuvée filtration
stabilizacja winianowa na membranie
DEF wine-making procedure based on
filtering off substances precipitated in the
presence of fining agents, which facilitates the formation of potassium hydrogen tartrate
↥ post-blending stabilisation
↤ fining of blended base wines
↦ tartrate stabilisation by cooling
deacidification of grape juice with
potassium bicarbonate
odkwaszanie soku gronowego wodorowęglanem potasu
DEF chemical reduction of grape juice
acidity with the use of potassium hydrogen carbonate, which causes the precipitation of the potassium salt of tartaric
acid in the form of potassium hydrogen
tartrate and the liberation of carbon dioxide
D
deacidification of grape juice
odkwaszanie soku gronowego
DEF wine-making operation particularly needed in cold wine regions and performed with the aim of lowering acid
concentration levels in the grape juice
destined for still white wine or still rosé
wine
↑ adjustment of juice acidity
↓ blending with less acidic white musts;
chemical deacidification of white must;
humidification of grape juice; microbiological deacidification of grape juice
↔ acidification of grape juice
↑ deacidification of grape juice with potassium carbonates
↔ deacidification of grape juice with potassium carbonate
deacidification of grape juice with
potassium carbonate
odkwaszanie soku gronowego węglanem
potasu
DEF chemical reduction of grape juice
acidity with the use of potassium carbonate, which causes the precipitation of
the potassium salt of tartaric acid in the
form of potassium hydrogen tartrate
and the liberation of carbon dioxide
deacidification of grape juice with
calcium carbonate
46
↑ deacidification of grape juice with potassium carbonates
↔ deacidification of grape juice with potassium bicarbonate
DEF chemical reduction of acidity in
red must with the use of calcium carbonate, which acts on the tartaric acid, resulting in a slow precipitation of the calcium salt of tartaric acid in the form of
calcium tartrate and the liberation of carbon dioxide
↑ chemical deacidification of red must
↔ deacidification of red must with potassium carbonates
deacidification of grape juice with
potassium carbonates
odkwaszanie soku gronowego węglanami potasu
DEF chemical reduction of grape juice
acidity with the use of potassium carbonates, which act on the tartaric acid, resulting in the precipitation of the potassium salt of tartaric acid and the liberation of carbon dioxide
↑ chemical deacidification of white must
↓ deacidification of grape juice with potassium bicarbonate; deacidification of
grape juice with potassium carbonate
↔ deacidification of grape juice with
calcium carbonate
deacidification of red must with
potassium bicarbonate
odkwaszanie czerwonego moszczu wodorowęglanem potasu
DEF chemical reduction of acidity in
red must with the use of potassium hydrogen carbonate, which causes the precipitation of the potassium salt of tartaric acid in the form of potassium hydrogen tartrate and the liberation of carbon dioxide
↑ deacidification of red must with potassium carbonates
↔ deacidification of red must with potassium carbonate
deacidification of must
odkwaszanie moszczu
DEF wine-making operation particularly needed in cold wine regions and performed with the aim of lowering acid
concentration levels in red must
↑ adjustment of must acidity
↓ blending with less acidic red musts;
chemical deacidification of red must; humidification of must; microbiological deacidification of must
↔ acidification of must
deacidification of red must with
potassium carbonate
odkwaszanie czerwonego moszczu węglanem potasu
DEF chemical reduction of acidity in
red must with the use of potassium carbonate, which causes the precipitation
of the potassium salt of tartaric acid in
the form of potassium hydrogen tartrate
and the liberation of carbon dioxide
↑ deacidification of red must with potassium carbonates
deacidification of red must with
calcium carbonate
odkwaszanie czerwonego moszczu węglanem wapnia
47
↔ deacidification of red must with potassium bicarbonate
volves mixing in permitted salts of carbonic acid, so that the ultimate acidity
of the wine expressed as tartaric acid is
no less than 1 g/l
↑ chemical deacidification of red wine
↓ addition of calcium carbonate to red
wine; addition of potassium bicarbonate
to red wine; addition of potassium carbonate to red wine
↔ deacidification of red wine with salts
of tartaric acid
deacidification of red must with
potassium carbonates
odkwaszanie czerwonego moszczu węglanami potasu
DEF chemical reduction of acidity in
red must with the use of potassium carbonates, which act on the tartaric acid,
resulting in the precipitation of the potassium salt of tartaric acid and the liberation of carbon dioxide
↑ chemical deacidification of red must
↓ deacidification of red must with potassium bicarbonate; deacidification of red
must with potassium carbonate
↔ deacidification of red must with calcium carbonate
deacidification of red wine with
salts of tartaric acid
odkwaszanie czerwonego wina solami
kwasu winowego
DEF wine-making operation of lowering the concentration of acids in still red
wine of relatively high acidity, which involves mixing in permitted salts of tartaric acid, so that the ultimate acidity of
the wine expressed as tartaric acid is
no less than 1 g/l
↑ chemical deacidification of red wine
↓ addition of calcium tartrate to red wine;
addition of potassium tartrate to red wine
↔ deacidification of red wine with salts
of carbonic acid
deacidification of red wine
odkwaszanie wina z czerwonych winogron
DEF lowering of excess acidity in still
red wine, particularly needed in wine regions regarded as cold
↑ adjustment of red wine acidity
↓ blending with less acidic red wines;
chemical deacidification of red wine; malolactic fermentation in red wine; physical deacidification of red wine
↔ acidification of red wine
deacidification of white wine
odkwaszanie wina z białych winogron
DEF lowering of excess acidity in still
white wine, particularly needed in wine
regions regarded as cold
↑ adjustment of white wine acidity
↓ blending with less acidic white wines;
chemical deacidification of white wine;
malolactic fermentation in white wine;
physical deacidification of white wine
↔ acidification of white wine
deacidification of red wine with
salts of carbonic acid
odkwaszanie czerwonego wina solami
kwasu węglowego
DEF wine-making operation of lowering the concentration of acids in still red
wine of relatively high acidity, which in48
DEF wine-making operation based on
removing garrafeira port from the glass
demijohn in which it has matured for
several dozen years, while leaving behind the sediment
↑ stabilisation of port wines
↔ clarification of port; tartrate stabilisation by cold treatment
deacidification of white wine with
salts of carbonic acid
odkwaszanie białego wina solami kwasu
węglowego
DEF wine-making operation of lowering
the concentration of acids in still white
wine of relatively high acidity, which involves mixing in permitted salts of carbonic acid, so that the ultimate acidity
of the wine expressed as tartaric acid is
no less than 1 g/l
↑ chemical deacidification of white wine
↓ addition of calcium carbonate to white
wine; addition of potassium bicarbonate
to white wine; addition of potassium carbonate to white wine
↔ deacidification of white wine with
salts of tartaric acid
decarboxylation of malic acid
dekarboksylacja kwasu jabłkowego
DEF chemical reaction resulting in the
malic acid being reduced to lactic acid
while liberating carbon dioxide
↖ microbiological deacidification of
must by lactic acid bacteria
dejuicing
odcedzenie miazgi
DEF wine-making activity which involves
placing the grape mass in specially designed tanks whose construction often
ensures improved draining
↥ white wine vinification
↤ pre-press treatment
↦ soft pressing
↘ free-run juice
deacidification of white wine with
salts of tartaric acid
odkwaszanie białego wina solami kwasu
winowego
DEF wine-making operation of lowering
the concentration of acids in still white
wine of relatively high acidity, which involves mixing in permitted salts of tartaric acid, so that the ultimate acidity of
the wine expressed as tartaric acid is
no less than 1 g/l
↑ chemical deacidification of white wine
↓ addition of calcium tartrate to white
wine; addition of potassium tartrate to
white wine
↔ deacidification of white wine with
salts of carbonic acid
de-mudding
odmulanie
DEF wine-making operation of removing
grape juice destined for sherry wines
from the sediment, which involves decanting the must into fermentation tanks
↥ preparation of sherry grape juice
↤ microbiological stabilisation of sherry
grape juice
decanting of garrafeira
dekantacja porto garrafeira
depth filtration of red wine
filtracja wgłębna czerwonego wina
49
DEF wine-making procedure whereby
undesirable solid particles are removed
from red wine by filters constructed with
a layer of granules or fibres which capture particles moved toward the exposed
surfaces of these granules or fibres by
a combination of diffusional, gravitational and hydrodynamic forces
↥ cold filtration of red wine
↓ ceramic filtration of red wine; filtration
of red wine with diatomaceous earth
↦ membrane filtration of red wine
DEF wine-making operation of removing stems of red grapes destined for still
red wines
↥ processing of red grapes
↦ crushing of red grapes
devatting
ściąganie wina z kadzi
DEF red wine-making procedure based
on racking of red wine from the fermentation tank, following the processes of
alcoholic fermentation and maceration
↥ red wine vinification
↤ maceration on skins
↦ post-fermentation pressing
↘ free-run wine
depth filtration of white wine
filtracja wgłębna białego wina
DEF wine-making procedure whereby
undesirable solid particles are removed
from white wine by filters constructed
with a layer of granules or fibres which
capture particles moved toward the exposed surfaces of these granules or fibres
by a combination of diffusional, gravitational and hydrodynamic forces
↥ cold filtration of white wine
↓ ceramic filtration of white wine; filtration of white wine with diatomaceous
earth
↦ membrane filtration of white wine
dégorgement à la glace
dégorgement à la glace
DEF wine-making operation involving
the removal of sediment formed during
bottle fermentation, gathered in the neck
of the bottle with sparkling wine, by freezing the neck for up to 6 minutes, causing the formation of compact lumps of
yeast, which are ejected under pressure
on taking away of the provisional stopper, usually crown cork, by means of special machines; the ejection renders the
sparkling wine relatively clear
↑ disgorgement
↔ dégorgement à la volée
destalking
osmykiwanie
DEF wine-making operation of removing stalks of white grapes destined for
still white wines
↥ processing of white wine grapes
↦ light crushing
dégorgement à la volée
dégorgement à la volée
DEF wine-making operation involving
the removal of sediment formed during
bottle fermentation, gathered in the neck
of the bottle with sparkling wine, by positioning the bottle at an angle of 30⁰ and
destemming
odszypułkowanie
50
manually taking away the provisional
stopper, a disgorging method resulting in
the lees being expelled under pressure
into the hood, which on the one hand
briefly exposes the sparkling wine to disadvantageous atmospheric oxygen and
on the other hand renders the sparkling
wine relatively clear
↑ disgorgement
↔ dégorgement à la glace
disgorgement
degorżowanie
DEF removal of the sediment formed
during the traditional method sparkling
fermentation in the bottle, which takes
place after the maturation of sparkling
wine in the bottle has ended
↥ traditional method
↓ dégorgement à la glace; dégorgement
à la volée
↤ stacking sur pointes
direct bottling of port wines
bezpośrednie butelkowanie porto
DEF preparation of port wines for bottling without stabilising clarification, suitable both for port wines styled after ruby ports, destined for bottle ageing, with
the exception of modern LBVs, which
are cold stabilised and cold filtered, and
for those port wines styled after tawny
ports, whose long ageing and numerous
racking operations obviate the need for
further clarification
↑ pre-bottling operations on port wines
↔ stabilisation of port wines
dosage
dodanie liqueur d’expédition
DEF sparkling wine-making procedure
which decides about the final concentration of residual sugar in the sparkling wine being made as well as about
its sensorial characteristics, based on
adding to the sparkling wine a dose of
mature expedition liqueur, consisting of:
wine, grape must or a mixture of wine
and must, and sucrose in the form of
syrup made with beetroot sugar, cane sugar or grape sugar, with possible accompanying additives including: carbon
dioxide, ascorbic acid, sorbic acid, metatartaric acid, and citric acid; the dose
of sugar in the expedition liqueur depends on the time the sparkling wine
has matured in the bottle, and is lesser
for wines which have matured for longer periods of time, and greater for
wines which have matured for a shorter
period of time; in extreme circumstances the typical dose of between 6 g/l
and 50 g/l becomes unnecessary, a fact
which is marked as “Brut Nature” or as
„Dosage Zéro” on the label
↥ preparation of sparkling wine
direct processing of sherry grapes
bezpośredni przerób masy winogronowej
DEF initial treatment of grape bunches,
based on immediate transfer of grapes
to crushers and destemmers, or directly
to presses; a fortified wine-making technique suitable especially in the making of
base sherry wine from Palomino grapes
↑ pre-treatment of sherry grapes
↔ soleo process
? discontinuous secondary fermentation in closed tanks
≈ fermentation in autoclaves
51
↤ sparkling method
↦ corking and wiring
wine into a container with high proof
77% alcohol, called aguardente, with the
purpose of arresting the alcoholic fermentation while retaining desired concentration levels of residual sugar; the alcohol
is added until the base port wine is transformed into a fortified wine whose alcohol content reaches 19-20%, which means
that more aguardente is needed for very
sweet ports, where an extreme example
is geropiga, requiring up to 135 litres of
alcohol per every 415 litres of partially
fermented must, while less aguardente is
needed for drier ports, with as little as 70
litres of alcohol per 480 litres of young
base port wine being sufficient
↥ vinification of port wines
↤ pressing of must for base port wine
dry red wine
wino czerwone wytrawne
DEF still red wine containing insignificant amounts of residual sugar, falling
in the bracket of 0-20 g/l, where <5 g/l
is the bracket for wines referred to as
super-dry or bone dry, 5-10 g/l is the
bracket for dry wines sensu stricto, and
10-20 g/l represents the bracket for medium dry wines
↑ red wine
↔ sweet red wine
dry white wine
wino białe wytrawne
DEF still white wine containing insignificant amounts of residual sugar, falling in the bracket of 0-20 g/l, where
<5 g/l is the bracket for wines referred
to as super-dry or bone dry, 5-10 g/l is
the bracket for dry wines sensu stricto,
and 10-20 g/l represents the bracket for
medium dry wines
↑ white wine
↔ sweet white wine
early induced malolactic fermentation
wywołana fermentacja malolaktyczna
w miazdze
DEF wine-making process where the reduction of malic acid to lactic acid and
carbon dioxide occurs early in the fermenting must as a result of purposeful
inoculation of red must with lactic acid
bacteria and raising of temperature during alcoholic fermentation, whereby the
malolactic fermentation co-occurs with
the alcoholic fermentation, a circumstance enabling greater sensoric as well
as sanitary control over the wine being
made, and resulting in lesser time needed for the overall fermentation process
to complete
↑ microbiological deacidification of must
by lactic acid bacteria
↔ early spontaneous malolactic fermentation
? dynamic ageing system
≈ solera system
E
early fortification
wzmocnienie wina podczas fermentacji
DEF wine-making operation performed
in the manufacture of port wines which
involves racking the fermenting must or
52
wine being its two-phase maturation as
well as the fact of different methods of
ageing in the second phase, in which
the port wine rests either in barrels or
in bottles
↥ port wine-making
↧ pre-treatment of port wine; classification of port wines; maturation of port
wines; pre-bottling operations on port
wines; bottling of port
↤ vinification of port wines
early spontaneous malolactic fermentation
spontaniczna fermentacja malolaktyczna
w miazdze
DEF wine-making process whereby the
reduction of malic acid to lactic acid and
carbon dioxide occurs early in the fermenting must in response to uncontrolled
activity of lactic acid bacteria
↑ microbiological deacidification of must
by lactic acid bacteria
↔ early induced malolactic fermentation
elaboration of sherry wines
pielęgnacja sherry
DEF final stage of the manufacture of
sherry wines, which includes a range of
wine-making activities from the management of the maturation of young wine
with initially modelled characteristics to
its ultimate bottling, with the most characteristic phase in the raising of sherry being the phase of its ageing in the solera
system
↥ sherry wine-making
↧ ageing of sherry wines; saca; cabeceo;
stabilisation of sherry wines; bottling of
sherry
↤ vinification of sherry wines
early yeasting
sporządzenie nastawu
DEF wine-making activity of inoculating red must with strains of yeast for
controlled alcoholic fermentation
↑ preparation of starter cultures
↧ preparation of yeast starter cultures;
yeast inoculation
↔ inoculation of must with malolactic
starter cultures
? earth filtration
≈ filtration of port with diatomaceous
earth; filtration of red wine with diatomaceous earth; filtration of sherry with
diatomaceous earth; filtration of white
wine with diatomaceous earth
enrichment of must for red wine
wzbogacanie moszczu na wino czerwone
DEF wine-making operation performed
in the making of still red wine which involves elevating the concentration of sugars needed for managing the alcoholic
fermentation, which may translate into
higher alcohol content of the resulting
wine
↥ amelioration of red must
elaboration of port wines
pielęgnacja porto
DEF final stage of the manufacture of
port wines, which includes a range of
wine-making activities from the management of the period of initial maturation of young ports to its ultimate bottling, with the most characteristic element in the raising of the original port
53
↓ addition of concentrated rectified red
grape must; addition of concentrated red
grape must; addition of red grape must;
chaptalisation of must for red wine; sugar concentration in red grape must by
reverse osmosis
↦ adjustment of must acidity
ta Roriz and Touriga Nacional; enzyme
treatments in the manufacture of ports,
despite positive results of oenological
research, are still rather infrequent
↑ induced extraction of skin components
to must for red port
↔ submersion of grape skins
enrichment of must for white wine
wzbogacanie moszczu na wino białe
DEF wine-making operation in the making of white wine which involves elevating the concentration of sugars needed
for managing the alcoholic fermentation, which may translate into higher alcohol content of the resulting wine
↥ amelioration of white must
↓ addition of concentrated rectified white
grape must; addition of concentrated
white grape must; addition of grape must
to white juice; chaptalisation of must for
white wine; sugar concentration in white
grape juice by reverse osmosis
↦ adjustment of juice acidity
enzymatic treatment of must for
white port
obróbka enzymatyczna miazgi na białe
porto
DEF use of enzymes in the making of
white port wines with the aim of increasing the extraction of grape juice from
berries designated for white ports, along
with aromatic compounds contained in
the grape skins and the adjacent cells;
preparations based on enzymes in the
manufacture of ports are still used rather infrequently and the influence of concrete enzymes on the process of extraction requires further oenological research
↑ induced extraction of skin components
to must for white port
↔ partial fortification
enzymatic treatment of must for
red port
obróbka enzymatyczna miazgi na czerwone porto
DEF use of enzymes in the making of
red port wines with the aim of increasing extraction of grape juice from berries during the operation of pressing,
along with natural colourants contained in the grape skins, where the influence of concrete preparations based on
enzymes, such as pectolytic enzymes, on
the process of extraction has been proven on the material of port wine grape
varieties, including Tinta Barroca, Tin-
estate bottling of red wine
butelkowanie czerwonego wina u producenta
DEF relatively modern practice of bottling red wine on the property of the producer rather than on that of a merchant
or distributor
↑ bottling of red wine
↔ merchant bottling of red wine
estate bottling of white wine
butelkowanie białego wina u producenta
54
DEF relatively modern practice of bottling white wine on the property of the
producer rather than on that of a merchant or distributor
↑ bottling of white wine
↔ merchant bottling of white wine
bottle for relatively long periods of time,
which in the case of champagne should
be longer than the minimum of 15 months
for non-vintage champagnes and the minimum of 3 years for vintage champagnes; the maturation process in Champagne takes place in cold and deep basements and lasts for up to a dozen or, in
some cases, even up to several dozen
years, during which time the sparkling
wine, as a result of the autolitic processes in dead yeast cells, receives added
complexity and character
↥ traditional method
↤ traditional method fermentation
↦ riddling
exposure of base wine to cold
temperatures
przerwanie fermentacji w winie bazowym przez silne schładzanie
DEF wine-making operation which involves arresting the metabolic activity
of yeast in the making of base wine by
rapid cooling of the wine to temperatures much below the temperature bracket of 15⁰C and 18⁰C, in which the
fermentation usually takes place
↥ termination of base wine fermentation
↦ yeast removal from base wine
extraction of phenolic compounds
ekstrakcja fenoli
DEF movement of desirable phenolics
from the mash of red grapes to red must
in the process of maceration, supported
at times by enzymatic treatment based
on preparations containing pectinase
↓ cap management; concentration of
must; natural extraction; rotofermentation;
thermovinification
∕ maceration on skins
extended ageing of sparkling wine
długie starzenie win musujących
DEF storage of sparkling wine after
final bottling for relatively long periods
of time, normally for more than several
years, which in rare cases lasts several
dozen years, with the latter option concerning only sparkling wines from greatest vintages
↑ ageing of sparkling wine
↔ cork ageing
F
fermentation in autoclaves
fermentacja metodą włoską
DEF short alcoholic fermentation run
in a sealed pressure tank lasting up to
10 days, arrested when the pressure resulting from generated and accumulated carbon dioxide begins to exceed the
value of 5 atmospheres
extended tirage maturation
długie dojrzewanie musującego wina nad
osadem
DEF wine-making procedure used in
the traditional method of sparkling winemaking based on holding the sparkling
wine over the sediment formed in the
55
↥ Charmat method
↦ termination of sparkling wine fermentation
most frequently in stainless steel tanks,
and sometimes also in old casks made
of wood
↥ base wine-making
↤ pre-fermentation cold treatment of
juice for base wine
↦ stabilisation of base wine
∕ malolactic fermentation in base wine;
termination of base wine fermentation
? fermentation in bottle
≈ traditional method fermentation; transfer method fermentation
fermentation in stainless steel tanks
fermentacja moszczu w stalowych kadziach
DEF technique of managing the fermentation of grape juice in vats made of
stainless steel, which enable greater control over the activity of yeast by regulating temperature
↑ fermentation of must
↔ barrel fermentation
fermentation of must
fermentacja moszczu
DEF wine-making process involving the
transformation of sugars contained in
the grape juice prepared for either white
wine or rosé wine into ethyl alcohol and
carbon dioxide following anaerobic metabolic activity of yeast, with the transformation processes occurring mainly in
the fermentation temperatures which oscillate between 10⁰C and 18⁰C
↥ white wine vinification
↓ barrel fermentation; fermentation in
stainless steel tanks
↤ pre-fermentation cold treatment
∕ stuck fermentation
fermentation maceration
maceracja fermentacyjna
DEF intense contact of the mash of red
grapes with red must during alcoholic
fermentation
↑ maceration on skins
↓ carbonic maceration; semi-carbonic maceration
↔ post-fermentation maceration; pre-fermentation cold maceration
fermentation on skins
fermentacja w miazdze
DEF wine-making process involving the
transformation of sugars contained in
the must destignated for red wine into
ethyl alcohol and carbon dioxide as a result of anaerobic metabolic activity of
yeast, with the usual initial temperatures of around 20⁰C
↥ red wine vinification
↓ crushed grape fermentation; whole
bunch fermentation
↤ must preparation
fermentation of juice for base wine
fermentacja moszczu na wino bazowe
DEF controlled wine-making process involving the transformation of sugars contained in the grape juice prepared for
base wine, either white or rosé, into ethyl
alcohol and carbon dioxide as a result
of anaerobic metabolic activity of yeast,
with the process occurring mainly in
temperatures between 15⁰C and 18⁰C,
56
⥋ maceration on skins
filtration of base wine
filtracja win bazowych
DEF wine-making procedure of separating unwanted substances from base wine,
performed in cold temperatures with the
use of filters capturing undesirable particles on filtering membranes
↥ stabilisation of base wine
↤ natural clarification of base wine
↦ base wine fining
∕ macro-oxygenation; sluggish alcoholic
fermentation
fermentation to dryness in oak
casks
przefermentowanie moszczu w beczce
DEF traditional wine-making technique
involving the use of oak barrels for the
alcoholic fermentation of sherry grape
juice, with the oak barrels used holding
500-600 litres and the technique itself,
due to limited control over both temperature and oxygen offered by the barrels, applied rather rarely and usually
reserved for the making of blending
wines with developed characteristics
and of sherry wines initially classified
as sherry oloroso or sherry raya
↑ total alcoholic fermentation
↔ fermentation to dryness in steel vats
filtration of must
filtracja moszczu
DEF wine-making procedure based on
gentle clearing of grape juice destined for
white wine, or for rosé wine, by removing
with a filter solid substances that have
penetrated from grapes while pressing
↑ must clarification
↔ centrifugation of must; cold settling of
must; fining of white juice; gas flotation
fermentation to dryness in steel
vats
przefermentowanie moszczu w kadzi
DEF modern wine-making technique involving the use of stainless steel vats for
the management of alcoholic fermentation of sherry grape juice, with the vats
used often holding 50,000 litres and the
technique itself applied more and more
often due to high control over temperature and oxygen offered by the vats, while
being especially useful in the making of
delicate wines designated for sherry fino, which is created through the fermentation of must in controlled temperatures of 23-25⁰C
↑ total alcoholic fermentation
↔ fermentation to dryness in oak casks
filtration of port
filtracja porto
DEF wine-making procedure based on
separating undesirable substances from
port wine with filters, with the activity
performed mostly with those port wines
that are styled after: ruby ports, vintage
character ports and modern ports referred to as LBVs
↑ clarification of port
↧ filtration of port with diatomaceous
earth; membrane filtration of port
↔ fining of port
filtration of port with diatomaceous earth
filtracja okrzemkowa porto
57
DEF fortified wine-making procedure
whereby solid particles are strained out
of port wine being made with the use of
filters which utilise a layer of ground diatomite
↥ filtration of port
↦ membrane filtration of port
final filtration
filtracja końcowa
DEF stabilising operation commonly applied in the making of sherry wines involving the removal of precipitates with
the use of filters
↥ stabilisation of sherry wines
↧ filtration of sherry with diatomaceous
earth; membrane filtration of sherry
↤ tartrate stabilisation by refrigeration
filtration of red wine with diatomaceous earth
filtracja czerwonego wina przy pomocy
ziemi okrzemkowej
DEF still wine-making procedure whereby solid particles are strained out of red
wine being made with the use of filters
which utilise a layer of ground diatomite
↑ depth filtration of red wine
↔ ceramic filtration of red wine
fining of blended base wines
klarowanie cuvée przez koagulację
DEF wine-making operation involving
the addition of clarifying agents to the
cuvée of blended base wines, a method
serving to eliminate complexing as well
as colloidal particles, which could prevent precipitation of potassium bitartrate,
with gelatin, the most commonly applied
fining agent in the region of Champagne
↥ post-blending stabilisation
↦ cuvée filtration
filtration of sherry with diatomaceous earth
filtracja okrzemkowa sherry
DEF fortified wine-making procedure
whereby solid particles are strained out
of sherry wine being made with the use
of filters which utilise a layer of ground
diatomite
↥ final filtration
↦ membrane filtration of sherry
fining of juice for base wine
klarowanie moszczu na wino bazowe
przez koagulację
DEF clarification of grape juice destined
for base wine with clarifying agents
↑ clarification of juice for base wine
↓ clarification of must with activated carbon; clarification of must with oenological
tannins; gelatin treatment; treatment with
bentonites
↔ natural clarification of juice for base
wine
filtration of white wine with diatomaceous earth
filtracja białego wina przy pomocy ziemi okrzemkowej
DEF still wine-making procedure whereby solid particles are strained out of
white wine being made with filters which
utilise a layer of ground diatomite
↑ depth filtration of white wine
↔ ceramic filtration of white wine
fining of port
klarowanie porto przez koagulację
58
DEF stabilising treatment used particularly often for regular tawny ports, with
the wine having rested for up to 10 years
in wood, which involves gentle clarification of port wine using clarifying agents,
most commonly gelatin, facilitating the
processes of binding of colloidal particles and their subsequent precipitation,
a circumstance which eases their removal
↑ clarification of port
↔ filtration of port
colloidal particles and their subsequent
precipitation, a circumstance which eases
their removal and has a positive effect
on the induced crystallisation of tartrates at a later stage of stabilisation
↥ clarification of sherry
↓ clay-based fining of sherry; proteinbased fining of sherry
↦ clarifying filtration
fining of sherry with casein
klarowanie sherry kazeiną
DEF clarification of sherry wine by
means of casein, used most often in the
form of either sodium caseinate or potassium caseinate, a technique which results
in stable colours and facilitates the removal of substances responsible both for bitterness and for excess oak flavours, which
may manifest themselves during tastings
↑ protein-based fining of sherry
↔ fining of sherry with egg white; fining of sherry with gelatin; fining of sherry
with isinglass
fining of red wine with egg white
klarowanie czerwonego wina białkiem
jaja kurzego
DEF clarification of red wine with albumin of egg whites, which aids in selective adsorption of tannins, with the albumin acting against harsh and bitter tannins in preference to softer ones
↑ red wine fining
↔ fining of red wine with gelatin
fining of red wine with gelatin
klarowanie czerwonego wina żelatyną
DEF clarification of red wine with gelatin, treated as a product of animal origin having the properties of binding tannins and used in cases where the wine
is too tannic, a fact which may result in
unpleasantly bitter notes detectable during tastings
↑ red wine fining
↔ fining of red wine with egg white
fining of sherry with egg white
klarowanie sherry białkiem jaja kurzego
DEF clarification of sherry wine with
albumin of egg whites, which aids in selective adsorption of tannins, with the
albumin acting against harsh and bitter
tannins in preference to softer ones
↑ protein-based fining of sherry
↔ fining of sherry with casein; fining
of sherry with gelatin; fining of sherry
with isinglass
fining of sherry
klarowanie sherry przez koagulację
DEF stabilising treatment of sherry wines
involving the use of clarifying agents
expediting the processes of binding of
fining of sherry with gelatin
klarowanie sherry żelatyną
59
DEF clarification of sherry wine with
gelatin, treated as a product of animal
origin having the properties of binding
tannins and used in cases where the wine
is deemed too tannic, a fact which may
result in unpleasantly bitter notes detectable during tastings
↑ protein-based fining of sherry
↔ fining of sherry with casein; fining of
sherry with egg white; fining of sherry
with isinglass
DEF clarification of juice for white or
rosé wines with specially selected clarifying agents causing the colloidal particles to aggregate and precipitate, with
bentonite being currently one of the most
common clarifying agents for white musts,
a substance available as granulated clay
with high content of montmorillonite,
which not only binds impurities but also
acts on certain proteins, thus ensuring
protein stability of the must
↑ must clarification
↔ centrifugation of must; cold settling
of must; filtration of must; gas flotation
fining of sherry with isinglass
klarowanie sherry karukiem
DEF clarification of sherry wine by
means of fish glue made from sturgeon
bladder, a technique whose results are
similar to those brought by sterile filtration
↑ protein-based fining of sherry
↔ fining of sherry with casein; fining of
sherry with egg white; fining of sherry
with gelatin
fining of white wine with casein
klarowanie białego wina kazeiną
DEF clarification of white wine by
means of casein, used most often in the
form of either sodium caseinate or potassium caseinate, a clarification technique
resulting in stable colours and facilitating the removal of substances responsible for bitterness and excess oak flavours, likely to manifest themselves during tastings
↑ white wine fining
↔ bentonite fining of white wine; fining of white wine with gelatin; fining of
white wine with isinglass; use of oenological tannins
fining of sherry with Spanish earth
klarowanie sherry hiszpańską ziemią
DEF method of fining of sherry wines
used in small bodegas involving the folding in of a lump of clay from the region
of Jerez de la Frontera soaked overnight in wine, a technique facilitating the
precipitation of protein suspensions and
the formation of sediment that is easy to
remove by racking
↑ clay-based fining of sherry
↔ bentonite fining of sherry
fining of white wine with gelatin
klarowanie białego wina żelatyną
DEF clarification of white wine with
gelatin, treated as a product of animal
origin having the properties of binding
tannins and used in cases where the
wine is too tannic, a fact which may result in unpleasantly bitter notes detectable during tastings
fining of white juice
oczyszczanie moszczu przy użyciu środków klarujących
60
↑ white wine fining
↔ bentonite fining of white wine; fining of white wine with casein; fining of
white wine with isinglass; use of oenological tannins
cooling, a technique used to eliminate
harmful microbes from the wine
↑ heat sterilisation of red wine
↔ pasteurisation of red wine
flash pasteurisation of white wine
krótka pasteryzacja białego wina
DEF method of thermal treatment of
white wine, involving a series of operations, such as: a sudden increase in temperature to around 90⁰C and maintaining that temperature for several seconds,
followed by rapid cooling, a technique
used in order to eliminate harmful microbes from the wine
↑ heat sterilisation of white wine
↔ pasteurisation of white wine
fining of white wine with isinglass
klarowanie białego wina karukiem
DEF clarification of white wine by
means of fish glue made from sturgeon
bladder, a technique which may serve as
an alternative to sterile filtration
↑ white wine fining
↔ bentonite fining of white wine; fining
of white wine with casein; fining of white
wine with gelatin; use of oenological
tannins
flotation using nitrogen
flotacja przy użyciu azotu
DEF method of clarifying the grape
juice for white wine or for rosé wine by
introducing at the bottom of a vat with
must compressed nitrogen in the form
of small bubbles, which are expected to
carry suspended solids to the tank top,
a technique which facilitates their removal
↑ gas flotation
↔ hyperoxygenation
first pressing of grapes
pierwsze tłoczenie winogron
DEF wine-making operation which lasts
usually around 2 hours; the operation
involves placing grapes in presses, drawing off the free-run juice, and very gentle pressing of the grapes, the aim being
to obtain 80/100 litres of juice per every 160 kg of grapes destined for high
quality base wine
↥ whole berry pressing
↦ second pressing of grapes
↘ cuvée
flushing of red wine containers
rozlew czerwonego wina pod osłoną gazową
DEF wine-making operation which involves neutralising atmosphere in the
containers in which the red wine will be
sold for its optimal protection against
spoilage, and which, in the case of bottling, divides into two phases: the pre-
flash pasteurisation of red wine
krótka pasteryzacja czerwonego wina
DEF relatively safe method of thermal
treatment of red wine involving a sudden increase in temperature to around
95⁰C and maintaining that temperature
for several seconds, followed by rapid
61
bottling phase, where argon is used to
flush the bottles, and the phase prior to
the closing of the bottles, where nitrogen is used
∕ packaging of red wine
fortified wine
wino likierowe
DEF grape wine obtained in the process
of alcoholic fermentation and fortified
to desired levels of alcohol content
↖ fortified wine-making
flushing of white wine containers
rozlew białego wina pod osłoną gazową
DEF wine-making operation which involves neutralising atmosphere in the containers in which the white wine will be
sold for its optimal protection against
spoilage, and which, in the case of bottling, divides into two phases: the prebottling phase, where argon is used to
flush the bottles, and the phase prior to
the closing of the bottles, where nitrogen is used
∕ packaging of white wine
fortified wine-making
wytwarzanie win wzmacnianych
DEF production of wine from grapes by
adding high proof alcohol to base wine
during or soon after alcoholic fermentation
↑ wine-making
↓ port wine-making; sherry wine-making
↔ sparkling wine-making; still winemaking
↘ fortified wine
? fractional blending system
≈ solera system
foot treading
udeptywanie
DEF method of making a mash of port
wine grapes known and used for centuries, now reserved for producing high quality ports, such as vintage ports, a technique which involves: placing the mass
of grapes in traditional low-sided granite troughs known as lagares with a maximum height of 60 cm and a holding
capacity ranging from several to a dozen or so thousand litres, followed by
rhythmical crushing of grapes with bare
feet, often to the accompaniment of music and singing, which turns into a local
dance party, usually continuing to the
early hours of the morning
↥ traditional processing of grapes
↧ treading in formation; free-form treading
↤ manual stemming of grapes
free-form treading
udeptywanie swobodne
DEF final stage of traditional treading of
grapes in the making of high quality port
wines, a crushing method deeply rooted
in the culture of wine-making work of the
people living in the Douro valley in northern Portugal, involving rhythmical crushing of grapes in large troughs known as
lagares with bare feet in a disorderly
manner, the situation resembling a local
dance party, lasting from 2 to 8 hours
↥ foot treading
↤ treading in formation
free-run juice
samociek
62
DEF must drained from the mash of white
grapes just before pressing, which in the
case of grapes subjected to light crushing
constitutes 60-70% of total juice obtainable, and which contains much less tannins than the must from the press
↖ dejuicing
DEF wine-making procedure of supplementing grape juice with gelatin in order
to reduce polyphenolics present in the
must designated for base wine; the procedure may also be used for the purpose of
limiting the presence of astringent notes
in the resultant wine, detectable during
tastings
↑ fining of juice for base wine
↔ clarification of must with activated
carbon; clarification of must with oenological tannins; treatment with bentonites
free-run wine
wino obciekowe
DEF fermented must which runs off the
fermentation vat without pressing following the processes of alcoholic fermentation and maceration
↖ devatting
grape wine
wino gronowe
DEF alcoholic drink made by fermenting the juice obtained from grape berries whose alcohol content oscillates between 6% and 22%, and whose earliest
traces discovered as a consequence of
chemical analyses date back to 54005000 BC and 3500-2900 BC, and come
from objects found, respectively, in the
northern parts of the Zagros Mountains,
south-west of the lake Urmia, and the
regions of the Kangavar valley, high up
in the Zagros Mountains of western
Iran
↖ wine-making
? frozen grape wine
≈ red ice wine; white ice wine
G
gas flotation
flotacja gazowa
DEF method of clarifying the grape juice
for white wine or for rosé wine by introducing at the bottom of a vat with must
compressed gas in the form of bubbles,
which are expected to carry suspended
solids to the tank top, a technique which
facilitates their removal
↑ must clarification
↓ flotation using nitrogen; hyperoxygenation
↔ centrifugation of must; cold settling of
must; filtration of must; fining of white
juice
gravitational settling
metoda grawitacyjna
DEF wine-making operation of purifying still white wine following the completion of alcoholic fermentation based
on the natural phenomenon of solid particles and dispersed suspensions, present
in the wine being prepared, falling slowly under the force of gravity to the bottom of the container in which the wine
rests
gelatin treatment
klarowanie moszczu żelatyną
63
↥ rough clarification
↦ racking of wine from gross lees
raising the wine’s temperature following
the period of maturation
↑ microbiological stabilisation of white
wine
↓ flash pasteurisation of white wine; pasteurisation of white wine
↔ sterile filtration of white wine
H
handling of juice for base wine
obróbka moszczu na wino bazowe
DEF decision-making procedure concerning the best possible method for the
preparation of base wines for the cuvée,
the choice being either the method of protecting the juice against oxygen or the method of its controlled oxygenation, with
different pressing fractions of the must
handled separately
↥ base wine-making
↓ oxidative method; reductive method
↤ pressing of grapes for base wine
↦ clarification of juice for base wine
high fortification
silne wzmocnienie wina po fermentacji
DEF fortified wine-making operation
which involves administering of miteado
to sherries qualified as belonging to the
subclasses of oloroso and raya until alcohol concentration levels in the wine
reach the value of 17-18%, the technique used to eliminate flor yeast from
the wine and to protect the wine against
acetification, while at the same time preparing it for the process of oxidative maturation
↑ late fortification
↔ moderate fortification
? hand riddling
≈ manual riddling
hot bottling of red wine
butelkowanie na gorąco
DEF bottling of red wine in high temperatures raised to around 55⁰C, a procedure followed by slow cooling of the
still red wine to the ambient temperature of storage
∕ bottling of red wine
heat sterilisation of red wine
sterylizacja termiczna czerwonego wina
DEF stabilising treatment of red wine
involving raising its temperature during
maturation
↑ microbiological stabilisation of red wine
↓ flash pasteurisation of red wine; pasteurisation of red wine
↔ use of antimicrobial compounds; sterile filtration of red wine
hot bottling of white wine
butelkowanie na ciepło
DEF bottling of still white wine in high
temperatures raised to 50⁰C, followed
by slow cooling of the still white wine
to the ambient temperature of storage
∕ bottling of white wine
heat sterilisation of white wine
stabilizacja termiczna białego wina
DEF wine-making procedure conducted with the aim to stabilise the characteristics of white wine, which involves
64
hot pressing
natychmiastowe tłoczenie na gorąco
DEF pressing of the mash of red grapes
in relatively high temperatures, which
takes place immediately after the process
of thermovinification
↖ thermovinification
tion, which gives a positive effect on colour stability
↑ gas flotation
↔ flotation using nitrogen
humidification of grape juice
rozcieńczanie soku gronowego
DEF rarely used method of deacidification of grape juice involving additions
of water
↑ deacidification of grape juice
↔ blending with less acidic white musts;
chemical deacidification of white must;
microbiological deacidification of grape
juice
? ice wine
≈ red ice wine; white ice wine
I
inclusion of lees
pozostawienie wina nad osadem
DEF treatment of young white wine without clarification, which serves to prepare
the wine for ageing on the lees
↑ post-fermentation treatment
↔ rough clarification
humidification of must
rozcieńczanie moszczu
DEF rarely used method of deacidification of red must involving additions of
water
↑ deacidification of must
↔ blending with less acidic red musts;
chemical deacidification of red must;
microbiological deacidification of must
induced extraction of skin components to must for red port
wspomagana ekstrakcja komponentów
skórkowych do moszczu na wino bazowe czerwone
DEF wine-making process wherein desirable compounds contained in the skins
of port wine grapes are leached into the
must, as encouraged by operations such
as enzymatic treatment or physical processing of must destined for red port
↓ enzymatic treatment of must for red
port; submersion of grape skins
∕ vigorous maceration of skins
hyperoxygenation
hiperoksydacja
DEF method of clarifying the grape
juice destined for white wine or for rosé wine by introducing at the bottom of
a vat with must compressed air in the
form of small bubbles expected to carry
suspended solids to the tank top, a technique facilitating the removal of the solids while causing early oxidation of some
phenolic compounds and their precipita-
induced extraction of skin components to must for white port
wspomagana ekstrakcja komponentów
skórkowych do moszczu na wino bazowe
białe
65
DEF wine-making process wherein desirable compounds contained in the skins
of port wine grapes are leached into the
must, as encouraged by operations such
as enzyme treatment or adding small
amounts of alcohol to the must destined
for white port
↓ enzymatic treatment of must for white
port; partial fortification
∕ short skin maceration
DEF introduction of nitrogen to fermentation pipes during the process of transferring red wine to vats or casks in order
to prevent over-oxidation, while ensuring
optimal levels of colour and tannins
↑ in-line sparging of red wine
↔ argon sparging; controlled aeration;
in-line sparging with carbon dioxide and
nitrogen
in-line sparging of red wine
transport wina w atmosferze kontrolowanej
DEF maintenance of atmospheric control while transferring red wine into vats
or barrels
↓ argon sparging; controlled aeration;
in-line nitrogen sparging; in-line sparging
with carbon dioxide and nitrogen
∕ post-fermentation racking
induced malolactic fermentation
in white wine
wywołana fermentacja malolaktyczna
w winie białym
DEF rarely used wine-making process
based on late reduction of malic acid to
lactic acid and carbon dioxide, caused by
purposeful introduction of lactic acid bacteria to young white wine and supported
by creating conditions suitable for their
growth
↑ malolactic fermentation in white wine
↔ spontaneous malolactic fermentation
in white wine
in-line sparging with carbon dioxide and nitrogen
barbotaż mieszanką azotu i dwutlenku
węgla
DEF saturation of young red wine with
nitrogen and carbon dioxide through fermentation pipes in the process of transferring red wine to vats or casks in order
to prevent over-oxidation, while ensuring
optimal levels of colour and tannins
↑ in-line sparging of red wine
↔ argon sparging; controlled aeration;
in-line nitrogen sparging
inert gas blanketing
dojrzewanie w atmosferze gazu obojętnego
DEF protective treatment of red wine in
response to negative influence on the wine
from the environment during maturation
with the use of one of the chemically unreactive gases, functioning as insulators
↓ carbonation of red wine; nitrogen blanketing of red wine
∕ maturation of red wine
inoculation of must with malolactic
starter cultures
szczepienie moszczu bakteriami kwasu
mlekowego
in-line nitrogen sparging
barbotaż przy użyciu azotu
66
DEF red wine-making procedure based
on an early introduction of lactic acid
bacteria into red must, which serves to
shorten the fermentation time and to ensure more effective control over the process of malolactic fermentation
↑ preparation of starter cultures
↔ early yeasting
known as miteado, mitad y mitad, or combinado, comprising half-in-half 95.5%
grape spirit and grape juice or mature
wine with the alcoholic strength of 12%,
in such doses that the alcoholic strength
of the wines qualified into the subclasses of sherry fino and sherry manzanilla,
and into the subclasses of sherry oloroso and sherry raya, would be 15-15.5%
and 17-18% respectively
↥ vinification of sherry wines
↓ high fortification; moderate fortification
↤ preliminary classification
intense skin maceration
maceracja na skórkach
DEF important stage in the vinification
of port wines which takes place either
in open fermentation vessels or in autofermenters, or sometimes in traditional
lagares, whereby the winemaker is making efforts to extract to the fermenting
must organic compounds contained in
the skins of selected grapes or in the adjacent cells, which include: colourants,
tannins, flavour compounds and aromatic substances, with the process of extraction kept short and intense, lasting 1-3
days
↥ vinification of port wines
↓ short skin maceration; vigorous maceration of skins
↤ treatment of must for base port wine
⥋ partial alcoholic fermentation
lees contact
dojrzewanie nad osadem
DEF wine-making practice taking place
in the process of maturation based on ensuring contact between wine and the sediment formed at the bottom of the container in which the wine rests, an approach which aids the winemaker in: conducting late malolactic fermentation by
providing natural nutrients for lactic acid
bacteria, and crafting the wine characterised by greater complexity by way of
creating conditions for the development
of additional aromatic compounds and
natural flavouring substances
↑ treatment of lees
↓ ageing on fine lees; ageing on gross lees
↔ no lees contact
∕ lees stirring
? Italian method
≈ Charmat method
lees stirring
mieszanie osadu
L
late fortification
wzmocnienie wina po fermentacji
DEF wine-making operation involving
post-fermentation additions of a blend
DEF wine-making operation of moving
sediment during the period of white wine
maturation, which on the one hand ensures protection against the formation
67
of hydrogen sulphide, which gives off the
odour of rotten eggs, and on the other
hand maintains a buffer between wine
and the wooden surface in the case where
the wine rests in wood, a circumstance
which reduces the extraction of astringent tannins from oak to white wine
∕ lees contact
ted for base sherry wine, performed to
increase the extraction of juice during
subsequent pressing
↥ processing of sun-dried grapes
↤ stemming of sun-dried grapes
long storage of red wine
długie przechowywanie czerwonego wina
w niskiej temperaturze
DEF storage of still red wine in temperatures close to the temperature in which
water starts to freeze for a period of three
to four months, during which time wine
acidity levels are dropping, following gradual precipitation of calcium tartrate and
potassium bitartrate
↑ physical deacidification of red wine
↔ chilling of red wine
light crushing
delikatne zgniatanie winogron
DEF wine-making operation of gently
breaking open grape berries designated
for still white wine performed to liberate
substances contained in the berry pulp
and to extract more juice, a circumstance
enabling subsequent facultative activities,
such as short maceration in low temperature, and facilitating some of the subsequent obligatory activities, with a prominent example being the pressing of
grapes
↥ processing of white wine grapes
↤ destalking
long storage of white wine
długie przechowywanie białego wina
w niskiej temperaturze
DEF storage of still white wine in temperatures close to the temperature in
which water starts to freeze for a period
of several months, during which time
wine acidity levels are dropping, following gradual precipitation of calcium tartrate and potassium bitartrate
↑ physical deacidification of white wine
↔ chilling of white wine
light crushing of fresh grapes
delikatne mielenie świeżych winogron
DEF wine-making operation of gently
breaking open grape berries designated
for base sherry wine performed to increase the extraction of juice during subsequent pressing
↥ processing of fresh grapes
↤ stemming of fresh grapes
M
light crushing of sun-dried grapes
delikatne mielenie winogron suszonych
na słońcu
DEF wine-making operation of gently
breaking open sunned berries designa-
maceration on skins
maceracja miazgi
DEF important wine-making process in
the vinification of still red wine during
which organic compounds contained in
68
red grape skins, grape seeds and the pulp
of grape berries, as well as in the fragments of grape stems, are to a lesser or
greater extent extracted to the fermenting
must
↥ red wine vinification
↓ fermentation maceration; post-fermentation maceration; pre-fermentation cold
maceration
⥋ fermentation on skins
↦ devatting
∕ extraction of phenolic compounds
adding lactic acid bacteria, such as Oenococcus oeni
∕ fermentation of juice for base wine
malolactic fermentation in red wine
fermentacja jabłkowo-mlekowa w winie
czerwonym
DEF lowering of acidity in red wine by
activating lactic acid bacteria, which are
fully operative in the environment of low
ethanol content and controlled concentration of free SO2 with its total concentration in the wine lowered to values below 70 mg/l, the stimulated activity of
lactic acid bacteria in the wine causing
the reduction of strong malic acid to milder lactic acid and carbon dioxide, where
every 1 g of malic acid corresponds to
0.67 g of lactic acid and 0.33 g of carbon dioxide
↑ deacidification of red wine
↔ blending with less acidic red wines;
chemical deacidification of red wine; physical deacidification of red wine
macro-oxygenation
makrooksydacja
DEF red wine-making procedure which
involves exposing red must to oxygen in
the process of alcoholic fermentation,
an elaborate technique that enables the
mellowing of astringent notes caused by
harsh tannins
∕ fermentation on skins
malolactic fermentation in base
wine
fermentacja jabłkowo-mlekowa w winie
bazowym
DEF commonly used method of lowering acidity in base wine, while simultaneously facilitating the development of new
flavouring compounds in the wine as well
as ensuring relative microbiological stability of the base wine at an early stage,
a technique based on initiating the reduction of strong malic acid to milder
lactic acid and carbon dioxide at the end
of primary fermentation by: limiting the
presence of sulphur dioxide, raising temperature in new base wine to 18⁰C, and
malolactic fermentation in white
wine
fermentacja jabłkowo-mlekowa w winie
białym
DEF rarely used method of lowering
acidity in white wine based on stimulating the activity of lactic acid bacteria in
the wine by lowering levels of ethanol
and limiting the total concentration of
free SO2 to values below 40 mg/l, the initiated malolactic fermentation resulting
in the reduction of strong malic acid to
milder lactic acid and carbon dioxide,
where every 1 g of malic acid corresponds
to 0.67 g of lactic acid and 0.33 g of carbon dioxide
69
↑ deacidification of white wine
↓ induced malolactic fermentation in
white wine; spontaneous malolactic fermentation in white wine
↔ blending with less acidic white wines;
chemical deacidification of white wine;
physical deacidification of white wine
maturation of port wines
dojrzewanie porto
DEF wine-making process related to the
shaping of the character of port wines,
which takes place most often in Vila Nova de Gaia, sometimes in the Douro valley, and is stimulated by resting the wine
in different containers depending on the
proposed style of the wine, with the maturation vessels ranging from more or
less modern vats made of stainless steel
or concrete, specially designed to hold up
to 750,000 litres, to more old-fashioned
wooden casks with the storage capacity
between 25,000 and 35,000 litres, to most
traditional Douro production pipes, containing 550 litres, or Gaia shipping pipes,
containing 534 litres, the latter being employed most often
↥ elaboration of port wines
↓ maturation of red ports; maturation of
white ports
⥋ classification of port wines
↦ pre-bottling operations on port wines
∕ blending of port wines
manual riddling
ręczne strząsanie osadu
DEF classic riddling technique in the
making of traditional method sparkling
wine applied for the first time at the beginning of the 19th century in France and
involving: positioning of the bottle with
sparkling wine in a double A-shaped hand
riddling rack called pupitre, with the holding capacity of 60 bottles on each side,
and repetitively turning the bottles slightly towards an inverted vertical position,
while giving them a gentle shake at each
turn, an operation lasting from several
weeks to a few months and traditionally
performed by a remueur in order to move
the sediment formed in the bottle to the
bottle neck so that it is easier to remove
↑ riddling
↔ automated riddling
maturation of red ports
dojrzewanie czerwonego porto
DEF process of maturation of young port
wine made from red grapes furthered for
modelling its characteristics required for
a given style, which takes place mainly
in wood, with the time the wine spends
in wood being shorter or longer, depending on whether during the process of maturation the wine is classified as a potential ruby port or as a potential tawny
port
↑ maturation of port wines
manual stemming of grapes
ręczne usuwanie szypułek
DEF wine-making activity of separating
stems from the mass of port wine grapes
without using mechanical devices, with
the stems usually only partly removed
↥ traditional processing of grapes
↦ foot treading
? Martinotti-Charmat method
≈ Charmat method
70
↓ prolonged cask ageing of port wine;
short ageing of port wine in lodges
↔ maturation of white ports
↔ maturation of red wine in vats
∕ natural micro-oxygenation; ouillage;
ullage
maturation of red wine
dojrzewanie win czerwonych
DEF wine-making process leading to optimisation of proportions between acids,
alcohols, and esters formed as a result
of the interaction between them, measured
by the period red wine rests in conditions deemed appropriate for shaping its
characteristics
↥ red wine élevage
↓ maturation of red wine in oak; maturation of red wine in vats
↤ amelioration of red wine
↦ blending of red wines
∕ inert gas blanketing
maturation of red wine in stainless
steel vats
dojrzewanie czerwonego wina w kadziach
ze stali szlachetnej
DEF wine-making process taking place
in red wine resting in maturation vessels
made of stainless steel
↑ maturation of red wine in vats
↔ maturation of red wine in concrete
vats
maturation of red wine in vats
dojrzewanie czerwonego wina w kadziach
DEF red wine-making process taking
place in tanks made of such materials as
cement or stainless steel, which enable
control over oxygen
↑ maturation of red wine
↓ maturation of red wine in concrete vats;
maturation of red wine in stainless steel
vats
↔ maturation of red wine in oak
∕ micro-oxygenation; steeping of oak
chips in red wine
maturation of red wine in concrete
vats
dojrzewanie czerwonego wina w betonowych kadziach
DEF wine-making process taking place
in red wine resting in maturation vessels
made of concrete
↑ maturation of red wine in vats
↔ maturation of red wine in stainless
steel vats
maturation of white ports
dojrzewanie białego porto
DEF maturation of young port wine
made from white wine must furthered
for modelling the target wine characteristics required for a chosen style, which
takes place either in wood or in concrete, or in stainless steel vats, for the
period of 2-5 years, after which the fortified wine is ready for finishing operations and bottling; white ports are cate-
maturation of red wine in oak
dojrzewanie czerwonego wina w dębie
DEF wine-making process taking place
in wooden tanks made of oak, during
which red wine acquires more complex
characteristics
↑ maturation of red wine
↓ barrel maturation of red wine; cask ageing of red wine
71
gorised by Instituto dos Vinhos do Douro e do Porto into standard white ports
and special white ports, where the latter
may be styled after some of their counterparts amongst red port wines and subjected accordingly to short or long ageing periods, which in turn constitutes the
groundwork for their subcategorisation
into white port wines labelled: Reserva,
and Garrafeira Branco or Indicação de
Idade
↑ maturation of port wines
↔ maturation of red ports
maturation of white wine in oak
dojrzewanie białego wina w dębie
DEF wine-making process taking place
in wooden tanks made of oak, during
which white wine acquires more complex characteristics
↑ maturation of white wine
↓ barrel maturation of white wine; cask
ageing of white wine
↔ maturation of white wine in vats
maturation of white wine in stainless steel vats
dojrzewanie białego wina w kadziach ze
stali szlachetnej
DEF wine-making process in white wine
resting in maturation vessels made of
stainless steel
↑ maturation of white wine in vats
↔ maturation of white wine in concrete
vats
maturation of white wine
dojrzewanie win białych
DEF wine-making process leading to optimisation of proportions between acids,
alcohols, and esters formed as a result of
the interaction between them, measured
by the period white wine rests in conditions deemed appropriate for shaping its
characteristics
↥ white wine élevage
↓ maturation of white wine in oak; maturation of white wine in vats
↤ amelioration of white wine
↦ racking of wine into blending tanks
∕ ullage blanketing; treatment of lees
maturation of white wine in vats
dojrzewanie białego wina w kadziach
DEF white wine-making process taking
place in tanks made of such materials as
cement or stainless steel, which enable
the control of oxygen
↑ maturation of white wine
↓ maturation of white wine in concrete
vats; maturation of white wine in stainless steel vats
↔ maturation of white wine in oak
∕ steeping of oak chips in white wine
maturation of white wine in concrete vats
dojrzewanie białego wina w betonowych
kadziach
DEF wine-making process in still white
wine resting in maturation vessels made
of concrete
↑ maturation of white wine in vats
↔ maturation of white wine in stainless
steel vats
mechanical clarification of red wine
mechaniczne klarowanie czerwonego
wina
72
↑ pressing of sherry grapes
↔ traditional pressing of sherry grapes
DEF wine-making procedure consisting
in the purification of still red wine with
the use of filters
↑ clarification of red wine
↓ centrifugation of red wine; cold filtration of red wine
↔ natural clarification of red wine; red
wine fining
mechanical processing of grapes
mechaniczny przerób winogron
DEF processing of grapes designated
for port wines with the use of mechanical devices, the method being favoured
on account of relatively low costs and reduced input of labour
↑ pre-treatment of port wine grapes
↧ mechanical stemming of grapes; mechanical crushing
↔ traditional processing of grapes
mechanical clarification of white
wine
mechaniczne klarowanie białego wina
DEF wine-making procedure consisting
in the purification of still white wine with
the use of filters
↑ clarification of white wine
↓ centrifugation of white wine; cold filtration of white wine
↔ natural clarification of white wine;
white wine fining
mechanical stemming of grapes
mechaniczne usuwanie szypułek
DEF separation of the stems of grapes
designated for port wines using mechanical devices called destemmers, with partial stemming being the favoured method
↥ mechanical processing of grapes
↦ mechanical crushing
mechanical crushing
zgniatanie mechaniczne
DEF fortified wine-making operation
which involves crushing of selected port
wine grapes with the use of mechanical
crushers, an activity serving as an alternative to traditional crushing conducted in old-fashioned stone troughs known
as lagares
↥ mechanical processing of grapes
↤ mechanical stemming of grapes
membrane filtration of port
filtracja membranowa porto
DEF procedure of port wine filtering
that uses a thin screen of biologically inert material perforated with micro-sized
pores that capture matter larger than the
size of the holes
↥ filtration of port
↤ filtration of port with diatomaceous
earth
mechanical pressing of sherry
grapes
mechaniczne tłoczenie winogron Jerez
DEF pressing of the mass of sherry grapes using automated mechanical presses,
with the horizontal press being particularly common
membrane filtration of red wine
filtracja membranowa czerwonego wina
DEF procedure of red wine filtering that
uses a thin screen of biologically inert
material perforated with micro-sized
73
pores that capture matter larger than the
size of the holes
↥ cold filtration of red wine
↤ depth filtration of red wine
DEF old-fashioned practice of bottling
white wine on the property of the merchant or distributor, now largely abandoned, with the bottling of the wine taking place on the property where it has
been made
↑ bottling of white wine
↔ estate bottling of white wine
membrane filtration of sherry
filtracja membranowa sherry
DEF procedure of sherry wine filtering
that uses a thin screen of biologically inert material perforated with micro-sized
pores that capture matter larger than the
size of the holes
↥ final filtration
↤ filtration of sherry with diatomaceous
earth
? méthode champenoise
≈ traditional method
? méthode classique
≈ traditional method
? méthode traditionnelle
≈ traditional method
membrane filtration of white wine
filtracja membranowa białego wina
DEF procedure of white wine filtering
that uses a thin screen of biologically inert material perforated with micro-sized
pores that capture matter larger than the
size of the holes
↥ cold filtration of white wine
↤ depth filtration of white wine
microbiological acidification of red
must by yeast
zakwaszanie mikrobiologiczne czerwonego moszczu przy użyciu drożdży
DEF wine-making operation of increasing acid concentration levels in the grape
must for red wine whose acidity is relatively low by encouraging the activity of
Saccharomyces yeast
↑ acidification of must
↔ blending with red musts of elevated
acidity; chemical acidification of red
must
merchant bottling of red wine
butelkowanie czerwonego wina u dystrybutora
DEF old-fashioned practice of bottling
red wine on the property of the merchant
or distributor, now largely abandoned,
with the bottling of the wine taking place
on the property where it has been made
↑ bottling of red wine
↔ estate bottling of red wine
microbiological acidification of
white must by yeast
zakwaszanie mikrobiologiczne białego
moszczu przy użyciu drożdży
DEF wine-making operation of increasing acid concentration levels in the grape
juice designated for either white wine
or rosé wine whose acidity is relatively
merchant bottling of white wine
butelkowanie białego wina u dystrybutora
74
low by encouraging the activity of Saccharomyces yeast
↑ acidification of grape juice
↔ blending with white musts of elevated
acidity; chemical acidification of white
must
tic acid bacteria responsible for malolactic fermentation, whereby the harsh
malic acid is converted to the softer lactic acid and carbon dioxide
↑ microbiological deacidification of must
↓ early induced malolactic fermentation;
early spontaneous malolactic fermentation
↔ microbiological deacidification of
must by yeast
↘ decarboxylation of malic acid
microbiological deacidification of
grape juice
odkwaszanie mikrobiologiczne soku gronowego
DEF lowering of acid concentration levels in grape juice of relatively high acidity by encouraging the activity of Schizosaccharomyces yeasts
↑ deacidification of grape juice
↔ blending with less acidic white musts;
chemical deacidification of white must;
humidification of grape juice
microbiological deacidification of
must by yeast
odkwaszanie mikrobiologiczne moszczu
przy użyciu drożdży
DEF reduction in the concentration of
acids in highly acidic musts by using
Schizosaccharomyces yeasts
↑ microbiological deacidification of must
↔ microbiological deacidification of
must by lactic acid bacteria
microbiological deacidification of
must
odkwaszanie mikrobiologiczne moszczu
DEF reduction in the concentration of
acids in red wine must of relatively high
acidity by the presence of microbes
↑ deacidification of must
↓ microbiological deacidification of must
by lactic acid bacteria; microbiological
deacidification of must by yeast
↔ blending with less acidic red musts;
chemical deacidification of red must; humidification of must
microbiological stabilisation of red
wine
stabilizacja mikrobiologiczna czerwonego
wina
DEF red wine-making operations conducted with the aim to preserve the characteristics of the red wine being made
and to protect the wine from the development of undesirable yeast and bacteria
during the subsequent period of bottle
ageing
↑ stabilisation of red wine
↓ heat sterilisation of red wine; sterile filtration of red wine; use of antimicrobial
compounds
↔ physico-chemical stabilisation of red
wine
microbiological deacidification of
must by lactic acid bacteria
odkwaszanie mikrobiologiczne moszczu
bakteriami kwasu mlekowego
DEF reduction in the concentration of
acids in red wine by the presence of lac75
microbiological stabilisation of
sherry grape juice
stabilizacja mikrobiologiczna moszczu
z winogron Jerez
DEF fortified wine-making operations
conducted on sherry grape juice in order
to preserve its desirable characteristics
and also to protect it against the development of undesirable yeast and bacteria, as well as against accidental oxidation
↥ preparation of sherry grape juice
↓ pre-fortification of must; sulphiting of
sherry grape juice
↤ correction of acidity in sherry grape
juice
↦ de-mudding
cesses occurring when red wine matures
in oak
∕ maturation of red wine in vats
microbiological stabilisation of
white wine
stabilizacja mikrobiologiczna białego
wina
DEF white wine-making operations conducted with the aim to preserve the characteristics of the wine and to protect it
from the development of undesirable
yeast and bacteria during the subsequent
period of bottle ageing
↑ stabilisation of white wine
↓ heat sterilisation of white wine; sterile
filtration of white wine
↔ physico-chemical stabilisation of
white wine
moderate fortification
umiarkowane wzmocnienie wina po fermentacji
DEF sherry wine-making operation
which involves administering small additions of miteado to the wine qualified as
belonging to the subclasses of sherry fino and sherry manzanilla until alcohol
concentration levels in this wine reach
the value of around 15.3%, the technique used to facilitate metabolic processes of flor yeasts in the wine and to
protect it against acetification, while at
the same time preparing the wine for
biological maturation
↑ late fortification
↔ high fortification
minimal skin contact
minimalny kontakt ze skórką
DEF treatment of grapes prior to the
operation of whole bunch pressing which
involves efforts to preserve grape berries
intact or to strictly limit the contact between the juice oozing out of the berries
and the grape skins, these being conditions for ensuring optimal protection
against an unwanted extraction of tannins and natural colourants
↑ pre-press treatment
↔ skin contact; supraextraction
micro-oxygenation
mikroutlenianie
DEF controlled aeration of still red wine
during the process of its maturation in
vats, a technique imitating natural pro-
mosto de prensa
mosto de prensa
DEF grape juice destined for sherry
wines obtained as a result of the last
76
pressing of grapes in the press, with the
exerted pressure of over 6 kg/cm² or as
a consequence of long and heavy treading of the grapes in lagares, with the
last fraction of juice constituting the remaining 12% of the total amount of juice
needed for the making of sherry, and
used mainly for the making of the coarsest style of sherry referred to as sherry
raya
↑ sherry grape juice
↔ mosto de primera yema; mosto de
segunda yema
exerted pressure of only a little less than
4 kg/cm², or as a consequence of quite
long and heavy treading of the grapes in
lagares, with the second fraction of juice
received constituting about 23% of the
whole amount of juice needed for the
making of sherry, and proven to be most
suitable for oxidative ageing, an important fact which predestines the must for
a career as a pleasantly coarse and aromatic sherry oloroso
↑ sherry grape juice
↔ mosto de prensa; mosto de primera
yema
mosto de primera yema
mosto de primera yema
DEF grape juice destined for sherry
wines which comes either from both the
free-run fraction and light pressing of
grapes in the press, with the exerted
pressure of less than 2 kg/cm², or from
the first few hours of treading of the
grapes in lagares, which, regardless of
the technique applied, gives as much as
65% of the juice needed for the manufacture of sherry; the juice from the first
fraction, also referred to as mosto de flor
or flower must, is the juice proven to be
most suitable for biological ageing, a fact
which predestines the flower must for
a career as an elegant and delicate dry
sherry fino
↑ sherry grape juice
↔ mosto de prensa; mosto de segunda
yema
? mosto de yema
≈ mosto de primera yema; mosto de segunda yema
must clarification
klarowanie moszczu
DEF initial stage of the preparation of
grape must destined for white wine or
for rosé wine for alcoholic fermentation,
with relevant procedures involving the removal of components which are considered to be either unnecessary or harmful
↥ pre-fermentation cold treatment
↓ centrifugation of must; cold settling of
must; filtration of must; fining of white
juice; gas flotation
↦ cooling of must
must preparation
przygotowanie miazgi
DEF wine-making procedure of readying red must destined for still red wine
for alcoholic fermentation
↥ red wine vinification
mosto de segunda yema
mosto de segunda yema
DEF grape juice destined for sherry
wines obtained as a result of the second
pressing of grapes in the press with the
77
↓ amelioration of red must; preparation
of starter cultures; sulphurisation of must
↤ pre-treatment of red grapes
↦ fermentation on skins
↧ settling of sediment in base wine; racking of base wine
↦ filtration of base wine
natural clarification of juice for
base wine
naturalne klarowanie moszczu na wino
bazowe
DEF clarification of well cooled grape
juice destined for base wine which involves storing the juice from several to
over a dozen hours in cold environment
until the first sediment forms at the bottom of the fermentation tank, the process
followed by the operation of slow racking
↑ clarification of juice for base wine
↧ settling of juice for base wine; racking
of juice for base wine
↔ fining of juice for base wine
N
natural arrest of fermentation in
red wine
samoistne ustanie fermentacji w winie
czerwonym
DEF a circumstance in which the yeast
present in still red wine stop working
without the wine-maker’s intervention
↑ adjustment of sugar in red wine
↔ premature arrest of fermentation in
red wine
natural arrest of fermentation in
white wine
samoistne ustanie fermentacji w winie
białym
DEF a circumstance in which the yeast
present in still white wine stop working
without the wine-maker’s intervention
↑ adjustment of sugar in white wine
↔ premature arrest of fermentation in
white wine
natural clarification of red wine
naturalne klarowanie czerwonego wina
DEF clarification of red wine by long storage to initiate settling of the suspended
particles of solid matter, which do not
dissolve easily, the process followed by
the operation of racking
↑ clarification of red wine
↧ settling of sediment in red wine; racking of red wine
↔ mechanical clarification of red wine;
red wine fining
natural clarification of base wine
naturalne klarowanie win bazowych
DEF clarification of each of the base
wines managed by storing the wine for
a long time to allow suspended particles
of solid matter to fall to the bottom of the
container and by subsequent racking of
the wine from the bed of sediment
↥ stabilisation of base wine
natural clarification of white wine
naturalne klarowanie białego wina
DEF clarification of white wine by long
storage to initiate settling of the suspended particles of solids, which do not dissolve easily, the process followed by the
operation of racking
78
↑ clarification of white wine
↧ settling of sediment in white wine;
racking of white wine
↔ mechanical clarification of white
wine; white wine fining
DEF protection of white wine against
harmful effects of the environment during the period of maturation, managed
by filling empty spaces of the container
in which the wine matures with gaseous
nitrogen
↑ ullage blanketing
↔ carbonation of white wine
natural extraction
ekstrakcja swobodna
DEF extraction of desirable phenolics
from the mash of red grapes to red grape
must in the process of maceration, which
occurs to the exclusion of all external stimulating factors except for the factor of
time
↑ extraction of phenolic compounds
↔ cap management; concentration of
must; rotofermentation; thermovinification
nitrogen pigeage
mieszanie miazgi przy użyciu azotu
DEF wine-making technique serving to
ensure greater contact of the mash of
red grapes with the must and involving
the use of nitrogen introduced under
pressure through the lower part of the
fermentation tank
↑ cap management
↔ pigeage à pied; punching down; rack
and return method; remontage
natural micro-oxygenation
naturalne mikroutlenianie
DEF wine-making procedure of passively and continuously exposing red wine to
oxygen to initiate their interaction during
the period of maturation in oak barrels
∕ maturation of red wine in oak
no lees contact
minimalny kontakt z osadem
DEF separation of white wine from the
post-fermentation sediment which usually entails short maturation, a wine-making
technique used particularly during the
élevage of white wines from aromatic
grapes such as Riesling or Gewürztraminer
↑ treatment of lees
↔ lees contact
nitrogen blanketing of red wine
osłona azotowa dla win czerwonych
DEF protection of red wine against
harmful effects of environment during the
period of maturation, managed by filling
empty spaces of the container in which
the wine matures with gaseous nitrogen
↑ inert gas blanketing
↔ carbonation of red wine
O
oak extraction in red wine maturation
ekstrakcja związków z drewna do czerwonego wina
nitrogen blanketing of white wine
osłona azotowa dla win białych
79
DEF wine-making process taking place
in oak maturation barrels which manifests itself by leeching substances contained in oak into the maturing red wine,
with the most prominent of these substances being: lactones, vanillin, oak tannins, and furfurals, which contribute to
the taste of bitter-sweet almonds, detectable during tastings
∕ barrel maturation of red wine
lified into the subclasses of sherry oloroso (classic sherry oloroso and sherry
raya) and wines qualified as palo cortado, as well as wines qualified into some
subclasses of sherry fino, such as: finoamontillado and manzanilla pasada; the
ageing technique usually requires several criaderas, monitoring of the wine’s
changing properties and the operation of
racking of up to 30% of wine from barrel to barrel, repeated regularly a few
times a year by trasegadores, the end result being elevated alcohol concentration
levels and mellowed aromatic components, along with darkened colours
↑ solera system
↔ biological ageing
oak extraction in white wine maturation
ekstrakcja związków z drewna do białego wina
DEF wine-making process taking place
in oak maturation barrels which manifests itself by leeching substances contained in oak into the maturing white
wine, with the most prominent of these
substances being: lactones, vanillin, oak
tannins, and furfurals, which contribute
to the taste of bitter-sweet almonds, detectable during tastings
∕ barrel maturation of white wine
oxidative maturation
dojrzewanie oksydacyjne
DEF opening stage of the maturation of
sherry wines modelled into sherry oloroso, supported by conditions suitable for
further maturation without flor yeast in
the controlled presence of oxygen, a circumstance causing slow evaporation of
wine, which may at times result in a noticeable rise in alcohol content
↑ añada system
↔ biological maturation
ouillage
uzupełnienie czerwonego wina podczas
dojrzewania w dębinie
DEF operation of topping up, or refilling, any sort of wooden container so as
to replace the wine lost through evaporation
∕ maturation of red wine in oak
oxidative method
metoda oksydacyjna
DEF method of base wine-making involving the introduction of greater or lesser control over the presence of oxygen,
the advantage being that some of the
phenolic compounds are subjected to polymerisation, which leads to their precipitation in the form of brown sediment,
which in turn facilitates the stabilisation
oxidative ageing
starzenie wina metodą oksydacyjną
DEF technique of ageing sherry wines
in the system of solera with limited exposure of the wine to atmospheric oxygen,
used mainly in the making of wines qua80
of colours, and the disadvantage being
that structure-building properties, together with compounds responsible for the
intensity of colour and aroma, tend to
be eliminated in the process at an early
stage
↑ handling of juice for base wine
↔ reductive method
tural, selected by additions of sulphur dioxide, or at times cultured, added in activated forms, the process supported until
the concentration of alcohol in the fermenting must reaches 4-8%, and then
arrested, sooner for white port wines and
later for red port wines
↥ vinification of port wines
↓ partial fermentation of must for red
port; partial fermentation of must for
white port
⥋ intense skin maceration
↦ pressing of must for base port wine
∕ use of port wine yeast
P
packaging of red wine
konfekcjonowanie czerwonego wina
DEF wine-making operation consisting
in pouring red wine into containers for
the purpose of sale
↥ red wine finishing
↓ bottling of red wine; canning of red
wine; carton packaging of red wine
↦ ageing of red wine
∕ flushing of red wine containers
partial fermentation of must for
red port
częściowa fermentacja moszczu na wino
bazowe czerwone
DEF short alcoholic fermentation of must
in the making of base wine for red ports
which occurs mainly in temperatures oscillating between 26⁰C and 30⁰C, with
the red wine must usually allowed to ferment for a few days up to the point where
alcohol in the must reaches 6-9%, one exception being red wine must designated
for blending wines known as red geropigas, in which fermentation is arrested
with the first visible signs of the process
taking place
↑ partial alcoholic fermentation
↔ partial fermentation of must for white
port
packaging of white wine
konfekcjonowanie białego wina
DEF wine-making operation consisting
in pouring white wine into containers
for the purpose of sale
↥ white wine finishing
↓ bottling of white wine; canning of
white wine; carton packaging of white
wine
↦ ageing of white wine
∕ flushing of white wine containers
partial alcoholic fermentation
częściowa fermentacja alkoholowa
DEF process of converting sugars contained in grapes to ethanol by anaerobic
metabolic processes of yeast, mostly na-
partial fermentation of must for
white port
częściowa fermentacja moszczu na wino
bazowe białe
81
DEF short alcoholic fermentation of must
in the making of base wine for white
ports which occurs mainly in controlled
temperatures oscillating between 18⁰C
and 25⁰C, with the white wine must usually allowed to ferment either until the
first visible signs of fermentation, when
the alcohol content reaches approximately 4%, which gives very sweet blending
wines known as white geropigas, or until 12-18 hours following the beginning
of fermentation, when the alcohol content in the must reaches 5-6%
↑ partial alcoholic fermentation
↔ partial fermentation of must for red
port
85⁰C and maintaining that temperature
for 60 seconds
↑ heat sterilisation of red wine
↔ flash pasteurisation of red wine
pasteurisation of white wine
pasteryzacja białego wina
DEF method of preserving white wine,
named after Louis Pasteur, the French
scientist who discovered that microorganisms were alive and the cause of much
wine spoilage; the technique is used mainly for regular white wines with little potential for bottle ageing and consists in
heating the wine for 60-180 seconds to
temperatures as high as 65⁰C-75⁰C,
with the aim of eliminating undesirable
bacteria, preventing occurrances of fermentation in the wine, as well as stabilising its characteristics
↑ heat sterilisation of white wine
↔ flash pasteurisation of white wine
partial fortification
częściowa alkoholizacja miazgi
DEF wine-making operation used in the
making of base wine designated for white
port involving additions of small amounts
of alcohol to must prior to pressing,
which facilitates the extraction of aroma
and flavour substances from skins and
adjoining grape cells to the must
↑ induced extraction of skin components
to must for white port
↔ enzymatic treatment of must for
white port
pellicular maceration
zimna maceracja
DEF short maceration of skins and liberated grape juice following gentle crushing, aimed at improving the structure of
the must for white or rosé wines, a process lasting from 4 to 24 hours and run
in temperatures lowered to about 10⁰C,
with the use of sulphur dioxide in doses
over 50 mg/l, which results in eliminating
the risk of spontaneous fermentation
↑ skin contact
↔ cryoextraction
pasteurisation of red wine
pasteryzacja czerwonego wina
DEF method of preserving red wine
while eliminating harmful microbes,
named after Louis Pasteur, the French
scientist who discovered that microorganisms were alive and the cause of much
wine spoilage; the technique consists in
heating the wine to the temperature of
physical deacidification of red wine
odkwaszanie wina z czerwonych winogron
przy zastosowaniu procesów fizycznych
82
DEF procedure of lowering acid concentration levels in red wines of relatively high acidity which involves modifying physical environmental conditions in
which the wine rests
↑ deacidification of red wine
↓ chilling of red wine; long storage of
red wine
↔ blending with less acidic red wines;
chemical deacidification of red wine; malolactic fermentation in red wine
as astringency and bitter notes detectable during tastings, caused by the presence of harsh tannins
↑ stabilisation of red wine
↓ clarification of red wine; cold stabilisation of red wine; sulphurisation of red
wine
↔ microbiological stabilisation of red
wine
physico-chemical stabilisation of
white wine
stabilizacja fizykochemiczna białego wina
DEF wine-making operations conducted with the aim of preserving the desirable characteristics of white wine while
protecting the wine against such possible consequences of interaction between
its components as: haziness, formation of
potassium hydrogen tartrate due to an
excessive concentration of tartrates, as
well as astringency and bitter notes detectable during tastings, caused by the
presence of harsh tannins
↑ stabilisation of white wine
↓ clarification of white wine; cold stabilisation of white wine; sulphurisation of
white wine
↔ microbiological stabilisation of white
wine
physical deacidification of white
wine
odkwaszanie wina z białych winogron
przy zastosowaniu procesów fizycznych
DEF procedure of lowering acid concentration levels in white wines of relatively high acidity which involves modifying physical environmental conditions in
which the wine rests
↑ deacidification of white wine
↓ chilling of white wine; long storage of
white wine
↔ blending with less acidic white wines;
chemical deacidification of white wine;
malolactic fermentation in white wine
physico-chemical stabilisation of
red wine
stabilizacja fizykochemiczna czerwonego
wina
DEF wine-making operations conducted with the aim of preserving the desirable characteristics of red wine while
protecting the wine against such possible results of interaction between its components as: haziness, formation of potassium hydrogen tartrate due to an excessive concentration of tartrates, as well
pie de cuba method
zastosowanie pie de cuba
DEF often applied wine-making method
of facilitating the onset of alcoholic fermentation by adding a fermentation starter in the form of must from sherry grapes
picked 5-6 days before the harvest in
amounts from 2% up to 10% of the total
content of the fermentation vessel, with
83
the fermentation starter most frequently
based on specially selected cultured yeast
∕ total alcoholic fermentation
port wine-making
wytwarzanie win porto
DEF production of fortified wine using
grapes growing in the Douro valley in
northern Portugal by winemakers native
to the valley who have their followers in
such countries as: the Republic of South
Africa, the United States of America, and
Australia; the original port manufactured
in the Douro region is made in climatic
conditions which are different for the processes of vinification and maturation
↑ fortified wine-making
↧ vinification of port wines; elaboration
of port wines
↔ sherry wine-making
↘ port wine
? pigeage
≈ cap management
pigeage à pied
pigeage à pied
DEF traditional wine-making activity of
breaking up and submerging the fermentation cap with bare feet, still practised
in some parts of the world, with one of
the most prominent examples being the
vineyards of the Rhône valley in southeastern France
↑ cap management
↔ nitrogen pigeage; punching down;
rack and return method; remontage
post-blending stabilisation
stabilizacja wina po kupażowaniu
DEF wine-making procedure conducted
with the aim to stabilise the characteristics of the cuvée
↥ preparation of sparkling wine
↧ fining of blended base wines; cuvée filtration; tartrate stabilisation by cooling;
racking of blended base wines
↤ blending of base wines
↦ tirage
? pigeage manuel
≈ punching down
? pisa livre
≈ free-form treading
port wine
wino porto
DEF fortified wine of Portuguese origin,
also known as the Englishmen’s wine,
whose production methods, based on
early fortification, date back to the end
of the 17th century; the modern-day wine
is mostly associated with the regions
around the river Douro in northern Portugal, where it is born, and the town Vila
Nova de Gaia, situated on the Atlantic
coast, where the wine most often matures
↓ red port; white port
↖ port wine-making
post-fermentation maceration
maceracja pofermentacyjna
DEF prolonged contact of the mash of
red grapes with the fermented must following alcoholic fermentation for the
period of 1 to 4 weeks, serving to improve the complexity of the characteristics of red wine
↑ maceration on skins
84
↔ fermentation maceration; pre-fermentation cold maceration
↥ elaboration of port wines
↓ direct bottling of port wines; stabilisation of port wines
↤ maturation of port wines
↦ bottling of port
post-fermentation pressing
tłoczenie miazgi pofermentacyjnej
DEF last stage in the vinification of still
red wine which involves pressing the fermented mash for obtaining new red wine
↥ red wine vinification
↤ devatting
↘ press wine
pre-fermentation cold maceration
zimna prefermentacja
DEF contact of the mash of red grapes
with red must in low temperatures prior
to the onset of alcoholic fermentation for
still red wine, which lasts from a dozen
hours to several days and serves to intensify and stabilise the colour as well
as to extract aromatic substances
↑ maceration on skins
↔ fermentation maceration; post-fermentation maceration
post-fermentation racking
spuszczanie wina z kadzi
DEF wine-making operation of transferring young wine from the fermentation
vessel either back to the fermentation
tank or to the barrels in order to prepare
this wine for a series of planned winemaking cellar operations of élevage
↥ red wine élevage
↦ amelioration of red wine
∕ in-line sparging of red wine
post-fermentation treatment
obróbka pofermentacyjna
DEF first of a series of wine-making cellar operations performed with the aim of
modelling young white wines or young
rosé wines
↥ white wine élevage
↓ inclusion of lees; rough clarification
↦ amelioration of white wine
pre-fermentation cold treatment
przygotowanie moszczu
DEF range of wine-making operations
serving to ready white must for alcoholic fermentation, performed by removing
undesirable components from the must
and, if necessary, by its chemical and
microbiological corrections
↥ white wine vinification
↧ must clarification; cooling of must;
amelioration of white must
↤ soft pressing
↦ fermentation of must
pre-bottling operations on port
wines
zabiegi końcowe przy produkcji porto
DEF wine-making activities involving either preparing port wines for direct bottling or conducting stabilising treatment
pre-fermentation cold treatment
of juice for base wine
przedfermentacyjna obróbka moszczu
w niskiej temperaturze
DEF wine-making operations on the
grape juice for base wine, performed in
85
order to prepare the juice for the process of alcoholic fermentation
↥ base wine-making
↧ choice of yeast strain; chaptalisation of
juice for base wine
↤ clarification of juice for base wine
↦ fermentation of juice for base wine
the flor film on the surface, which is the
result of the metabolic processes of
yeasts indigenous to the region of Jerez
and being capable of feeding on alcohol,
oxygen and any form of residual sugar
and glycerin
↥ vinification of sherry wines
↤ total alcoholic fermentation
↦ late fortification
pre-fortification of must
mikro-alkoholizacja moszczu
DEF wine-making activity of supplementing sherry grape juice with a small
amount of alcohol up to the alcohol content of 3-4% in the case of musts whose
sugar concentration levels are relatively low, and up to the alcohol content of
8-9% in the case of musts whose sugar
concentration levels are relatively high,
the aim of this preliminary fortification
being to eliminate undesirable yeasts and
bacteria
↑ microbiological stabilisation of sherry
grape juice
↔ sulphiting of sherry grape juice
premature arrest of fermentation
in red wine
zatrzymanie fermentacji w winie czerwonym
DEF circumstance in which metabolic
processes of yeast present in red wine
stop in response to the wine-maker’s intervention, a step taken so as to obtain
red wine with desired levels of residual
sugar
↑ adjustment of sugar in red wine
↓ arrest of fermentation in red wine by
cooling; arrest of fermentation in red wine
by smoking with sulphur
↔ natural arrest of fermentation in red
wine
preliminary classification
klasyfikacja wstępna
DEF wine-making procedure based on
tastings of samples of young sherry wines
which take place immediately after the
alcoholic fermentation followed by possible racking, with the first tasting possible as early as mid-December or the beginning of January; the purpose of the
procedure is to decide which sherries to
style after sherry fino and which sherries
to style after sherry oloroso, with the candidates for sherry fino decided on the
basis of early signs of the ability of the
fermented musts to develop and maintain
premature arrest of fermentation
in white wine
zatrzymanie fermentacji w winie białym
DEF circumstance in which metabolic
processes of yeast present in white wine
stop in response to the wine-maker’s intervention, a step taken so as to obtain
white wine with desired levels of residual
sugar
↑ adjustment of sugar in white wine
↓ arrest of fermentation in white wine by
cooling; arrest of fermentation in white
wine by removal of yeast; arrest of fer86
mentation in white wine by smoking with
sulphur
↔ natural arrest of fermentation in white
wine
preparation of starter cultures
szczepienie moszczu drożdżami i bakteriami kwasu mlekowego
DEF important decision-making procedure taking place before the onset of alcoholic fermentation in red must, which
involves planning the time deemed appropriate for running the alcoholic fermentation relative to the malolactic fermentation
↑ must preparation
↓ early yeasting; inoculation of must
with malolactic starter cultures
↔ amelioration of red must; sulphurisation of must
preparation of sherry grape juice
przygotowanie moszczu na sherry
DEF fortified wine-making procedure
of readying sherry grape juice for alcoholic fermentation; the procedure is based
on classifying musts and applying a range
of operations serving their style-oriented chemi-cal and micro-biological stabilisation
↥ vinification of sherry wines
↧ classification of sherry grape juice; clarification of sherry grape juice; correction of acidity in sherry grape juice; microbiological stabilisation of sherry grape
juice; de-mudding
↤ pressing of sherry grapes
↦ total alcoholic fermentation
preparation of yeast starter cultures
przygotowanie matki drożdżowej
DEF initial stage of early inoculation of
red must with yeast which involves
making a fermentation starter based on
yeast cultures; more often than not the
fermentation starter composed of yeast
cultures becomes supplemented with
yeast nutrients
↥ early yeasting
↧ yeast rehydration; addition of yeast nutrients to must for red wine
↦ yeast inoculation
preparation of sparkling wine
kształtowanie win musujących
DEF last stage of sparkling wine-making which consists of a range of winemaking activities from the initial treatment of base wines to the ageing of
sparkling wine, with the two most prominent procedures germane to making
the wine sparkle being the blending of
base wines and the sparkling fermentation in the bottle
↥ sparkling wine-making
↧ blending of base wines; post-blending
stabilisation; tirage; sparkling method;
dosage; corking and wiring; ageing of
sparkling wine
↤ base wine-making
pre-press treatment
obróbka przed tłoczeniem
DEF treatment of gently crushed or
nearly intact mass of grapes designated for still white wine, involving different methods for improving its properties prior to performing the operation
pressing
↥ white wine vinification
87
↓ minimal skin contact; skin contact; supraextraction
↤ pre-treatment of grapes
↦ dejuicing
DEF non-traditional and still uncommon
method of pressing in the making of base
wines, involving liberating the juice from
the berries which have previously been
subjected to gentle crushing, the technique sometimes used in the making of
rosé sparkling wine
↑ pressing of grapes for base wine
↔ whole berry pressing
pressing of crushed grapes
tłoczenie rozgniecionych winogron
DEF commonly used pressing method
applied in the making of white or rosé
wines which involves laying the mass of
gently crushed grapes in presses and exerting pressure to ensure the extraction
of a desired amount of juice from the
grapes, the operation being at times supported by pectolytic enzyme treatment
rendering the juice less viscous, which
aids in draining
↑ soft pressing
↔ whole bunch pressing
pressing of must for base port wine
tłoczenie fermentującej miazgi
DEF one of the last stages in the vinification of ports which involves pressing partly fermented grape mash, wherein regardless of the style of port being made
all fractions of the must contribute to
the resultant port wine’s balance and
character, in addition to which, following the pressing the fermenting must is
in many cases left over for a short time
for the fermentation to complete, especially in the case of musts for white base
port wine made with Moscatel grapes,
which are fermented for a short while
after pressing in temperatures between
18⁰C and 20⁰C up to the desired levels
of alcohol content and the desired levels
of residual sugar, with the process of
post-pressing short fermentation having
an impact on increased fruitiness of the
aromatic character of the base wine
↥ vinification of port wines
↤ partial alcoholic fermentation
↦ early fortification
pressing of grapes for base wine
tłoczenie masy winogronowej na wino
bazowe
DEF gentle pressing of whole berries or
a mash of gently crushed grapes which
are laid in presses soon after the harvest
and squeezed, giving white or pink-tinged
juice, where in the case of making rosé
sparkling wine a certain part of the
grapes may be processed into red base
wine used at a later stage for the purpose of blending with white base wines
↥ base wine-making
↓ pressing of lightly crushed grapes;
whole berry pressing
↤ rigorous selection of grapes
↦ handling of juice for base wine
pressing of sherry grapes
tłoczenie winogron Jerez
DEF wine-making procedure of pressing
the grapes destined for sherry, either re-
pressing of lightly crushed grapes
tłoczenie lekko zgniecionych winogron
88
maining in an intact condition or lightly
crushed (under the weight of the grapes
laid on top or as a consequence of gentle
mechanical processing), the result being
the juice for sherry wine, which according to the regulations established by Consejo Regulador should give no less than
72.5 litres of juice from every 100 kilograms of grapes; the pressing per se is
divided according to the three fractions
of the juice obtained: the fraction of
draining and very gentle mechanical
pressing or initial traditional pressing of
sherry grapes; the fraction of gentle pressing, either mechanically or traditionally;
and the fraction of pressing proper, either
in the press or in a traditional manner
↥ vinification of sherry wines
↓ mechanical pressing of sherry grapes;
traditional pressing of sherry grapes
↤ processing of sherry grapes
↦ preparation of sherry grape juice
↘ sherry grape juice
pending on the winemaker’s expectations, may be either blended with free-run
wine or processed separately
↖ post-fermentation pressing
pre-treatment of grapes
wstępna obróbka winogron
DEF wine-making procedure used in the
making of still white wine which employs
an adequate technique of preparation
of grapes, whose choice has serious implications on further stages in the process of vinification as well as on the final character of the wine
↥ white wine vinification
↓ processing of white wine grapes; whole
cluster inclusion
↤ sorting of white wine grapes
↦ pre-press treatment
pre-treatment of port wine
pielęgnacja wstępna
DEF initial stage of the maturation of
young port wines, sometimes also referred
to as closing up, which involves a range
of activities serving to shape the wine’s
basic characteristics and style, such as:
adjustment of the wine’s acidity (lowered by initial fortification) with additions
of tartaric acid back to the pH value of
3.5-3.6 units, and resting the wine for
2-3 months in order for dead yeast cells,
remaining particles of the grapes, as
well as precipitated tartrates, to settle,
and to allow the wine to acquire its optimal colour intensity; the original port
from around the river Douro rests initially throughout winter while being subjected to numerous tastings, which serve to
press juice
moszcz z białych winogron
DEF grape juice received as a result of
pressing of grapes in the wine press,
which in the case of previously crushed
grapes constitutes the remaining 30-40%
of the total amount of grape juice possible to obtain, with the must from the
press characterised by greater tannic content than the free-run juice
↖ soft pressing
press wine
wino tłoczone
DEF dark and relatively tanninc young
red wine obtained by pressing, which, de89
make the decision concerning its future
style
↥ elaboration of port wines
↦ classification of port wines
grapes being used, which in the case of
manufacturing sherry in the region of Jerez de la Frontera also involves weighing the grapes in the presence of inspectors from Consejo Regulador, who take
a representative sample of the load for
analysis in order to check if the harvest
falls within the production limits fixed
for each vineyard every year, and if the
parameters concerning the degree of
ripeness and healthiness of the grapes
meet established requirements
↥ vinification of sherry wines
↓ direct processing of sherry grapes; soleo process
↤ selection of sherry grapes
↦ processing of sherry grapes
pre-treatment of port wine grapes
wstępna obróbka winogron do produkcji
porto
DEF wine-making procedure employed
in the making of port wine consisting in
the preparation of grapes with the use of
an adequate grape processing technique
↥ vinification of port wines
↓ mechanical processing of grapes; traditional processing of grapes
↤ selection of port wine grapes
↦ treatment of must for base port wine
? prise de mousse
≈ continuous fermentation; fermentation
in autoclaves; traditional method fermentation; transfer method fermentation
pre-treatment of red grapes
wstępna obróbka czerwonych winogron
DEF wine-making procedure used in the
making of still red wine which employs
an adequate technique of preparation
of grapes, whose choice has considerable implications on further stages in the
process of vinification as well as on the
final character of the wine
↥ red wine vinification
↓ processing of red grapes; stem return;
whole bunch inclusion
↤ sorting of red grapes
↦ must preparation
? prise de mousse par transfert
≈ transfer method fermentation
processing of fresh grapes
przerób winogron świeżych
DEF wine-making practice used in the
making of sherry wines which involves an
immediate transfer of fresh grapes, mainly Palomino grapes, to processing machines for light crushing and destemming
↑ processing of sherry grapes
↧ stemming of fresh grapes; light crushing of fresh grapes
↔ processing of sun-dried grapes
pre-treatment of sherry grapes
wstępna obróbka winogron do produkcji sherry
DEF wine-making procedure employed
in the making of sherry wine based on
the choice of an adequate grape processing technique suitable for the type of
processing of juice for base wine
at low temperatures
90
obróbka moszczu na wino bazowe w niskiej temperaturze
DEF procedures involving the cooling
of must destined for base wine to the temperatures of around 10⁰C and holding
this must in a relatively cold environment for 12-15 hours, practices employed
in order to prevent the development of
bacteria in the must or a premature alcoholic fermentation
↥ reductive method
↤ processing of juice for base wine in
closed-top tanks
↦ sulphurisation of juice for base wine
DEF wine-making practice used in the
making of sherry wine which involves
mechanical processing of the mass of
sherry grapes
↥ vinification of sherry wines
↓ processing of fresh grapes; processing
of sun-dried grapes
↤ pre-treatment of sherry grapes
↦ pressing of sherry grapes
processing of sun-dried grapes
przerób winogron suszonych na słońcu
DEF wine-making practice used in the
making of sherry wines which involves
transferring sun-dried grapes, such as
Moscatel de Alejandría or Pedro Ximénez, to processing machines for light
crushing and destemming
↑ processing of sherry grapes
↧ stemming of sun-dried grapes; light
crushing of sun-dried grapes
↔ processing of fresh grapes
processing of juice for base wine
in closed-top tanks
umieszczenie moszczu na wino bazowe
w zamkniętym zbiorniku
DEF operation of transferring grape
juice with the use of pumps into sealed
fermentation tanks made of stainless
steel and offering effective control over
atmospheric oxygen
↥ reductive method
↦ processing of juice for base wine at
low temperatures
processing of white wine grapes
przerób masy winogronowej
DEF initial treatment of grapes designated for still white wine which involves
cooling the prepared bunches of grapes
and processing them in a special machine
referred to as crusher-destemmer
↑ pre-treatment of grapes
↧ destalking; light crushing
↔ whole cluster inclusion
∕ sulphiting of white grape must; yeast
selection for white wine
processing of red grapes
przerób czerwonych winogron
DEF initial treatment of red grapes
whereby bunches of grapes are processed in a special machine known as crusher-destemmer
↑ pre-treatment of red grapes
↧ destemming; crushing of red grapes
↔ stem return; whole bunch inclusion
prolonged cask ageing of port wine
długie starzenie win porto w drewnie
DEF long storage of port wines styled
after tawny port in wooden maturation
processing of sherry grapes
przerób winogron Jerez
91
↓ fining of sherry with casein; fining of
sherry with gelatin; fining of sherry with
egg white; fining of sherry with isinglass
↔ clay-based fining of sherry
tanks, such as: immense tight casks built
to stand upright and sized to hold thousands and even tens of thousands of litres, called balseiros, large casks which lie
on their sides, whose capacity exceeds
1000 litres, known as toneis, and 550litre Douro pipes or 534-litre Gaia pipes,
with ports styled after reserve tawny port
or after commercial tawny port ageing
in wood for up to 10 years, ports styled
after tawny port with an indication of
age spending in wood from 10 to over
40 years, and fortified wine styled after
colheita port of a single vintage spending in wood over 8 years
↑ maturation of red ports
↔ short ageing of port wine in lodges
∕ regular racking of port wines
punching down
ręczne przetaczanie miazgi
DEF traditional method of ensuring contact between the must and the mash of
red grapes during maceration by submerging the fermentation cap with wooden sticks
↑ cap management
↔ nitrogen pigeage; pigeage à pied; rack
and return method; remontage
punching down with macacos
ubijanie miazgi
DEF wine-making operation conducted
with the aim of increasing the extraction
of skin components as well as the compounds from areas adjacent to the berry skin, including natural colourants and
tannins, into the must destined for red
ports, the technique having a long tradition and involving laceration of the fermentation cap formed in granite containers known as lagares using long sharpended sticks referred to as macacos
↑ submersion of grape skins
↔ autovinification; remontagem
protective juice handling
całkowita ochrona przed utlenianiem
DEF method of treatment of grapes and
juice for still white wine applied most
often for quality wines and based on the
rule of minimal exposure of grapes and
must to oxygen, the aim being to prevent
early oxidation
∕ white wine-making
protein-based fining of sherry
klarowanie sherry przy pomocy białek
pochodzenia zwierzęcego
DEF method of clarification used in the
making of sherry wines involving the use
of fining agents prepared from animal
stock, which induce precipitation of polyphenols
↑ fining of sherry
Q
quality assessment of grapes for
white wine
ocena jakości winogron na wino białe
DEF evaluation of grapes destined for
still white wine, which is often a matter
92
↥ natural clarification of base wine
↤ settling of sediment in base wine
of combined judgement by grape-growers and wine-makers based on shared
experiences with previous vintages and
is linked with the measuring of grape
composition, with the assessment of
grapes designated for white wines concerning both red grape berries and white
grape berries
↥ white wine vinification
↦ sorting of white wine grapes
racking of blended base wines
ściąganie mieszanki win bazowych znad
osadu
DEF transfer of the prepared blend of
base wines with the aim of separating
precipitated potassium bitartrate, an operation usually supported by rough filtration applied as an alternative to polish
filtration, whose use is discouraged on
account of the fact that too carefully
conducted filtration would lead to the
elimination of proteins and polysaccharides, which may play a decisive role as
regards the size of sparkling wine bubbles, a sign of sparkling wine quality
↥ post-blending stabilisation
↤ tartrate stabilisation by cooling
R
rack and return method
délestage
DEF wine-making operation in the making of red wine which comprises the racking of fermenting red must from the fermentation vat to another vat while leaving behind the cap of grape skins, which
loosens and falls to the bottom, and then
returning the fermenting must to the original fermentation vat; a technique allowing the winemaker to extract more
colour and tannins from the grapes to
the must than would be the case with
standard pumping over system, the further advantage being that less hard tannins are leeched to the must
↑ cap management
↔ nitrogen pigeage; pigeage à pied; punching down; remontage
racking of juice for base wine
powolne zlewanie znad osadu
DEF final stage of natural clarification
of grape juice destined for base wine
which involves separation of relatively
clear juice from the sediment, with the
latter possibly containing traces of skin
fragments, leaves, and stems, as well as
particles of dust from the vineyard or
means of transport
↥ natural clarification of juice for base
wine
↤ settling of juice for base wine
racking of base wine
zlewanie bazowego wina znad osadu
DEF last stage in post-fermentation natural clarification of cold base wine
which involves separating the wine from
its sediment
racking of red wine
zlewanie czerwonego wina znad osadu
DEF second stage of natural clarification of red wine which involves transfer
of the wine from its sediment following
93
↤ maturation of white wine
↦ blending of white wines
an extended period of maturation, an activity during which the wine is subjected to additional oxygenation and which
should be repeated for optimising the
results
↥ natural clarification of red wine
↤ settling of sediment in red wine
red grape quality assessment
ocena jakości czerwonych winogron
DEF evaluation of grapes destined for
still red wine, which is often a matter of
combined judgement by grape-growers
and wine-makers based on shared experiences with previous vintages and linked with the measuring of grape composition
↥ red wine vinification
↦ sorting of red grapes
racking of white wine
zlewanie białego wina znad osadu
DEF last stage in natural clarification
of white wine which involves transfer of
the wine from its sediment following an
extended period of maturation
↥ natural clarification of white wine
↤ settling of sediment in white wine
red ice wine
wino czerwone lodowe
DEF sweet red wine made from ripe
grapes using the method particularly common in Germany and Canada which involves picking the grapes when frozen
on the vine and pressing them directly,
so that water crystals remain in the press
and the sugar content of the resulting
wine is increased
↑ sweet red wine
↔ botrytised red wine; red wine from
dried grapes
racking of wine from gross lees
zlanie wina znad ciężkiego osadu
DEF wine-making operation which involves removing white wine in limited
presence of oxygen from the fermentation vats, or from the barrel where the
fermentation has taken place, with the
aim of separating the wine from the sediment, which may contain: dead yeast
cells and bacteria, tartrate crystals, as
well as chemical agents added to the
vessel during fermentation
↥ rough clarification
↤ gravitational settling
red port
czerwone porto
DEF port wine made from a set of red
grape varieties whose colours range
from a deep dark red to brown hues falling into a dark golden yellow, depending on conditions in which the wine has
aged; red port wines can be divided into the classes of ruby ports, which have
greater or lesser potential of ageing in
bottle, and tawny ports, which are more
racking of wine into blending tanks
zlanie wina do mieszalnika
DEF wine-making operation used in the
making of still white wines which involves transfer of the wine into a blending
vessel, which marks the end of the process of maturation
↥ white wine élevage
94
or less prepared for ageing in contact
with wood
↑ port wine
↔ white port
DEF still wine whose colour may vary
from dark pink to light red to very deep
purple
↓ dry red wine; sweet red wine
↖ red wine-making
red raisin wine
wino czerwone rodzynkowe
DEF sweet red wine made from grapes
whose berries were dried on the vine, the
process of drying facilitated by the cutting of canes or cordons
↑ red wine from dried grapes
↔ red straw wine
red wine élevage
pielęgnacja win czerwonych
DEF range of wine-making operations
performed with the aim of improving the
characteristics of red wine
↥ red wine-making
↧ post-fermentation racking; amelioration
of red wine; maturation of red wine;
blending of red wines; stabilisation of red
wine; red wine finishing
↤ red wine vinification
red straw wine
wino czerwone słomkowe
DEF sweet red wine made from grapes
whose berries were dried on mats lined
with straw
↑ red wine from dried grapes
↔ red raisin wine
red wine fining
klarowanie czerwonego wina przez koagulację
DEF method of clarification used in red
wine-making involving the use of carefully selected agents, facilitating the processes of binding of suspended colloidal
particles and their precipitation
↑ clarification of red wine
↓ fining of red wine with egg white; fining of red wine with gelatin
↔ mechanical clarification of red wine;
natural clarification of red wine
reductive method
metoda redukcyjna
DEF method of base wine-making involving reduced levels of oxygen, which results in maintaining aromatic compounds
lending fruitiness and freshness to the resultant wine
↑ handling of juice for base wine
↧ processing of juice for base wine in
closed-top tanks; processing of juice for
base wine at low temperatures; sulphurisation of juice for base wine
↔ oxidative method
red wine finishing
wykańczanie win czerwonych
DEF last stage in the élevage of red wine
which involves performing activities necessary to ensure lasting protection of
the wine against spoilage and planning
the length of time the wine should spend
in the bottle
red wine
wino czerwone
95
↥ red wine élevage
↧ packaging of red wine; ageing of red
wine
↤ stabilisation of red wine
to the colour of red, with the defining
processes including the transformation of
the mash consisting of red grapes and
must into alcohol during fermentation,
which occurs prior to the operation of
pressing
↥ red wine-making
↧ red grape quality assessment; sorting of
red grapes; pre-treatment of red grapes;
must preparation; fermentation on skins;
maceration on skins; devatting; post-fermentation pressing
↦ red wine élevage
red wine from dried grapes
wino czerwone z podsuszonych winogron
DEF sweet red wine made from grapes
using one of the oldest methods for making sweet wines, which involves subjecting the bunches of red grapes to operations resulting in early concentration of
sugar in the berries in the process of desiccation
↑ sweet red wine
↓ red raisin wine; red straw wine
↔ botrytised red wine; red ice wine
refortification of port
mikro-alkoholizacja wina
DEF regular topping up of containers
where port wine is subjected to maturation with small amounts of alcohol, a procedure undertaken in response to a slight
decline in the alcoholic content of ports
occurring in the process of early maturation, during which ports may rest in
different containers and in different climatic conditions
∕ classification of port wines
red wine-making
wytwarzanie win czerwonych
DEF production of still wines whose
colours may range from light red to
deep purple, depending on such factors
as: grape varieties employed, vintage
year and the exact time of harvest, quality of grapes used, the length of maceration, as well as the length of time the
wine has spent in contact with oxygen
and the time it has spent in anaerobic
conditions offered by the bottle
↑ still wine-making
↧ red wine vinification; red wine élevage
↔ white wine-making
↘ red wine
refortification of sherry
powtórne wzmacnianie wina
DEF fortified wine-making operation
which may take place during the period
of maturation of the wine styled after
sherry fino sustained under the veil of
flor yeasts in the solera system, with relevant procedures dictated both by reduced levels of alcohol content in the
wine as a result of the activity of the
flor yeasts and by the need to readjust
the alcohol content in the wine back to
the value of 15.5% for the benevolent
red wine vinification
winifikacja win czerwonych
DEF sequence of technological steps taken in the making of still red wine, characterised by the colours of red or close
96
film-forming flor yeasts to continue their
work
∕ biological ageing
DEF vinification technique used commonly in the Douro valley in the making of
port wine involving the use of a standard open-top fermentation vessel, requiring an outside power source and equipped with pumps, which transport must
to the upper parts of the vessel, a process facilitating the extraction of colour
and tannins to the must
↑ submersion of grape skins
↔ autovinification; punching down with
macacos
regular racking of port wines
regularne ściąganie wina znad osadu
DEF racking of wines styled after tawny
ports, maturing in wood, performed once
a year in the first ten years of ageing,
and once in every one and a half years
in the following years the wine spends
in wood, with the rackings not only influencing clarification of the wine from
sediments composed of particles of bacterial origin and precipitated polymerised anthocyanins, but also facilitating
the process of oxygenation, all of which
gives clearer wine, whose colour is changing with time from dark red to red and
brown, to a light brown with tinges of
shining amber
∕ prolonged cask ageing of port wine
? remuage
≈ riddling
restarting of fermentation
wznowienie fermentacji
DEF wine-making activity which involves reactivating metabolic processes of
yeast in the juice destined for still white
wine with the use of common or experimental repairing methods
↖ stuck fermentation
remontage
mechaniczne przetaczanie miazgi
DEF wine-making operation carried out
in the vinification of still red wine which
involves pumping the liquid over the macerating cap of solids in the fermentation tank, while encouraging the extraction of colour and tannins from the skins;
the mechanical pumping over systems
are employed either in open fermentation
tanks or in sealed fermentation vessels
↑ cap management
↔ nitrogen pigeage; pigeage à pied; punching down; rack and return method
restarting of red must fermentation
wznowienie fermentacji w miazdze
DEF wine-making activity which involves reactivating metabolic processes of
yeast in the must for still red wine with
the use of common or experimental repairing methods
↖ sluggish alcoholic fermentation
riddling
remuage
DEF wine-making procedure in the traditional method sparkling wine-making
which involves dislodging the deposit left
in the bottle after the second fermenta-
remontagem
system otwartej kadzi
97
↑ extraction of phenolic compounds
↔ cap management; concentration of
must; natural extraction; thermovinification
tion has taken place inside it and shaking the deposit into the neck of the inverted bottle, with the deposit in the neck
being ready for removal
↥ traditional method
↓ automated riddling; manual riddling
↤ extended tirage maturation
↦ stacking sur pointes
rough clarification
ostrożne klarowanie wina
DEF wine-making operation of purifying young white wine which involves removing the post-fermentation sediment
↑ post-fermentation treatment
↧ gravitational settling; racking of wine
from gross lees
↔ inclusion of lees
rigorous selection of grapes
rygorystyczna selekcja winogron
DEF sparkling wine-making procedure
which involves the choice of the best time
for the harvest as well as the choice of
grapes, with the grapes usually handpicked earlier than the grapes for still
wines, which translates into relatively
small must weights as measured in the
berries with a refractometer in the vineyard, and with the high quality grapes
of Pinot Noir, Pinot Meunier, and Chardonnay, as well as Macabeo, Parellada
and Xarel-lo being the respective sparkling wine grape varieties used for the
French champagne and the Spanish cava
↥ base wine-making
↦ pressing of grapes for base wine
S
saca
saca
DEF racking of sherry wine from solera barrels to the barrels in which the mature sherry is combined with blending
wines for the optimisation of its colour
and character
↥ elaboration of sherry wines
↤ ageing of sherry wines
↦ cabeceo
? rotary fermentation
≈ rotofermentation
saignée method
zagęszczanie przez upust
DEF technique used in the treatment of
must, usually employed soon after short
cold maceration, which involves driving
off free-run must and results on the one
hand in greater proportion of organic
substances contained in the mash of red
grapes in relation to the remaining red
must, and, on the other hand, in creat-
rotofermentation
fermentacja rotacyjna
DEF method of mixing red must in fermentation vessels arranged so that the
contents can be mixed mechanically, either by rotating the vessel or by rotating
an inner shaft fitted with vanes, a technique which facilitates the extraction of
phenolic substances during maceration
98
ing an opportunity for the vinification of
rosé wines
↑ concentration of must
↔ concentration of must by reverse osmosis; vacuum evaporation
most suitable, which typically include:
Tinta Barroca, Tinta Roriz, Tinto Cão,
Touriga Nacional, and Touriga Francesa, as well as Sousão with their characteristic red flesh
↑ selection of port wine grapes
↔ selection of white port grapes
second pressing of grapes
drugie tłoczenie winogron
DEF sparkling wine-making procedure
which consists in gentle movement of
grapes followed by additional pressure
exerted on the mash placed in the press,
in order to receive the last 20/100 litres
of juice per every 160 kg of grapes destined for base wine
↥ whole berry pressing
↤ first pressing of grapes
↘ taille
selection of sherry grapes
selekcja winogron na sherry
DEF decision-making procedure concerning the time suitable for harvest and
the choice of sherry grapes, which depends on the degree of ripeness and preference of the wine-maker who decides
between such grape varieties as: Palomino, Moscatel Gordo Blanco, and Pedro Ximénez, where in the case of making original sherry in the region of Jerez de la Frontera, 95% of all the vineyards are covered by thin-skinned Palomino grapes, with the grapes Moscatel
Gordo Blanco and Pedro Ximénez accounting for 3% and 2% of the total production respectively
↥ vinification of sherry wines
↦ pre-treatment of sherry grapes
selection of port wine grapes
selekcja winogron na porto
DEF decision-making procedure concerning the choice of grapes for base
wine designated for port wine, with over
a hundred grape varieties available in
the Portuguese fatherland of port wine,
of which around eighty are used frequently
↥ vinification of port wines
↓ selection of red port grapes; selection
of white port grapes
↦ pre-treatment of port wine grapes
selection of white port grapes
selekcja winogron na białe porto
DEF decision-making procedure concerning the choice of grapes for white
port wine, which in the case of making
white ports in the Douro valley involves
either electing suitable white grape varieties, such as: Gouveio (Verdelho), Rabigato, Malvasia Fina and Viosinho, or
electing some of the red grape varieties,
with the latter requiring gentle processing so as not to allow the liberation of
colourants from red skins
selection of red port grapes
selekcja winogron na czerwone porto
DEF decision-making procedure concerning the choice of grapes for red port
wine, which in the case of making red
ports in the Douro valley involves electing red grape varieties considered to be
99
↑ selection of port wine grapes
↔ selection of red port grapes
↥ natural clarification of base wine
↦ racking of base wine
semi-carbonic maceration
częściowa maceracja węglowa
DEF red wine-making process important in certain vinification methods applied for obtaining red wines designated for early consumption, such as Beaujolais Noveau, involving short maceration of whole grapes in the presence of
carbon dioxide, which serves to induce
the intracellular fermentation, as well as
regular alcoholic fermentation, which
follows
↑ fermentation maceration
↔ carbonic maceration
settling of sediment in red wine
sedymentacja w winie czerwonym
DEF initial stage of natural clarification
of still red wine which involves taking
advantage of the phenomenon of suspended particles falling to the bottom of the
container in which the wine rests
↥ natural clarification of red wine
↦ racking of red wine
settling of sediment in white wine
sedymentacja w winie białym
DEF initial stage of natural clarification
of still white wine which involves taking
advantage of the phenomenon of suspended solid particles falling to the bottom of
the container in which the wine rests
↥ - natural clarification of white wine
↦ - racking of white wine
settling of juice for base wine
sedymentacja moszczu na wino bazowe
DEF initial stage of natural clarification
of fresh grape juice which involves resting the must for base wine from several
to a dozen or so hours in very cold environment with temperatures as low as
-5⁰C, with the aim to let the sediment fall
to the bottom of the container where the
must rests
↥ natural clarification of juice for base
wine
↦ racking of juice for base wine
sherry grape juice
moszcz z winogron Jerez
DEF grape juice for sherry obtained as
a result of activities performed in the
stage of pressing, with the resultant juice
divided into classes depending on the
style of sherry wine required
↓ mosto de prensa; mosto de primera
yema; mosto de segunda yema
↖ pressing of sherry grapes
settling of sediment in base wine
sedymentacja w winie bazowym
DEF initial stage of natural clarification
of cooled base wine which involves the
winemaker taking advantage of the phenomenon of suspended particles falling
to the bottom of the container in which
the wine rests
sherry wine
wino sherry
DEF fortified wine most frequently associated with the region of Jerez de la
Frontera, a city in the Andalusian province of Cádiz in the south-west of Spain,
100
whose most characteristic features are:
its natural dryness in youth resulting
from the method of production, with alcohol added to the base wine after the
fermentation has completed, and features
typical of the style, maintained by fractional blending in the ageing system of
solera
↖ sherry wine-making
ruby ports rest 2-3 years in large old
wooden vats or very large vats made of
stainless steel, or concrete; ports composed of good blending wines of the
same vintage, styled after reserve ruby
ports, rest in old wood for around 6 years;
ports composed of high quality blending
wines of the same vintage and the same
region, styled after red garraferira ports,
rest 2-3 years in wood and next 20-40
years in special glass demijohns; young
ports styled after LBVs should rest 4-6
years in wood; young ports composed
of many vintages styled after crusted port,
should spend up to 2 years in wooden
barrels; young port wines styled after
vintage character ports should spend up
to 5 years in wood; and young port wines
styled after single quinta vintage ports
or the most famous and appreciated
classic vintage ports should age in wood
for the minimum of about 2 years
↑ maturation of red ports
↔ prolonged cask ageing of port wine
sherry wine-making
wytwarzanie win sherry
DEF production of fortified wine using
grapes growing most notably in the vineyards around Jerez de la Frontera in
the Andalusian province of Cádiz in
south-western Spain, which is handled
mainly by native Spanish wine-makers,
who have their followers in such countries as: Australia, Canada, the United
States of America, and the Republic of
South Africa, with the original Spanish
sherry wine being made by fortification
of base wine after all the sugar present
in the must has been transformed into
high proof alcohol, a procedure followed by improving the resultant wine in the
period of maturation
↑ fortified wine-making
↧ vinification of sherry wines; elaboration
of sherry wines
↔ port wine-making
↘ sherry wine
short skin maceration
skrócona maceracja na skórkach
DEF skin maceration treated as a stage
in the making of white base port wine,
taking place either in cement or a stainless steel vat and lasting up to a dozen
hours, during which the wine-maker is
focused on high extraction of flavour
substances and aromatic compounds, as
well as tannins contained in the berry
skins and adjacent areas in the berry,
with the process of extraction encouraged for creating a wine which will benefit from post-fermentation maturation
↑ intense skin maceration
↔ vigorous maceration of skins
short ageing of port wine in lodges
postarzanie win porto w magazynach
DEF relatively short period in which
port wine styled after ruby ports rests in
maturation containers, such as vats or
barrels, where: ports styled after regular
101
∕ induced extraction of skin components
to must for white port
DEF slow metabolic processes of yeast
which may occur during the alcoholic fermentation in red must as a consequence
of such factors as: too low or too high
fermentation temperatures, too high concentration of sugars, too high alcohol
concentration levels, lack of yeast nutrients, insufficient nitrogen levels, small
number of active yeast cells, and too high
a content of free SO2 in the must
∕ fermentation on skins
↘ restarting of red must fermentation
short tirage maturation
krótkie dojrzewanie musującego wina nad
osadem
DEF wine-making procedure used in
the making of transfer method sparkling wines which involves holding young
sparkling wine on a bed of lees in the
bottle, most often in the upended position, for a relatively short time, during
which the sparkling wine acquires the
minimum of character and complexity
due to the autolytic processes brought
about by the enzymes of dead yeast
↥ transfer method
↤ transfer method fermentation
↦ transfer of sparkling wine to bulk pressure tanks
soft pressing
delikatne tłoczenie
DEF wine-making operation of pressing
grapes for white wine or rosé wine where
the defining characteristic is a gentle
course of treatment, undertaken in connection with the risk of unwanted bitter
tannins from broken grape seeds and
stems entering the grape juice
↥ white wine vinification
↓ pressing of crushed grapes; whole
bunch pressing
↤ dejuicing
↦ pre-fermentation cold treatment
↘ press juice
skin contact
kontakt ze skórkami
DEF method of treatment of the grape
mass made up of healthy grapes based
on short maceration of grape skins with
liberated grape juice, which ensures extraction of flavouring and aromatic substances to must along with a supplementation of the must with amino acids and
unsaturated fatty acids that could become
yeast nutrients during the subsequent alcoholic fermentation
↑ pre-press treatment
↓ cryoextraction; pellicular maceration
↔ minimal skin contact; supraextraction
soleo process
metoda soleo
DEF wine-making procedure in the making of sherry wines with the aim of increasing the concentration of sugar in
grape berries and based on the sunning
of the bunches of grapes, either on a traditional grass mat called esparto, protecting the grapes from humidity in the
night time, or in less traditional specially designed plastic tunnels; the sunning
sluggish alcoholic fermentation
spowolnienie fermentacji
102
method is applied particularly often with
such grape varieties as Pedro Ximenez
and Moscatel Gordo Blanco, which rest
in the sun from several days to over two
weeks, and less often with the grapes of
Palomino, which are most often transported directly to crushers and destemmers
or presses, and whose possible sunning
will normally last up to a dozen hours
↑ pre-treatment of sherry grapes
↔ direct processing of sherry grapes
DEF wine-making procedure concerning
the choice of grapes in the making of red
wine, whereby either ripe grapes of acceptable quality or grapes raisined on
the vine or on special mats are selected
↥ red wine vinification
↤ red grape quality assessment
↦ pre-treatment of red grapes
∕ weighing of red grapes
sorting of white wine grapes
sortowanie winogron na wino białe
DEF wine-making procedure concerning the choice of grapes in the making
of white wine, with the grapes available
including ripe grapes of desired quality
and raisined grapes, the latter dried either on the vine or on special mats
↥ white wine vinification
↤ quality assessment of grapes for white
wine
↦ pre-treatment of grapes
∕ weighing of white wine grapes
solera system
system solera
DEF dynamic ageing system based on
fractional blending of wines resting in
600-litre American oak barrels, which
in traditional wineries are stacked on
top of one another, with those holding
younger wine called criaderas stacked
on top, and those holding the oldest
wine called solera barrels stacked on
the floor; a systematic process which lasts
no less than 3 years and wherein older
wine is continuously refreshed by the
addition of younger wine
↥ ageing of sherry wines
↓ biological ageing; oxidative ageing
↤ cask classification
↘ solera wine
sparkling method
metoda szampanizacji
DEF most important stage in sparkling
wine-making including such phases as:
the period of second alcoholic fermentation, taking place either in a bottle or
in a specially designed fermentation tank
while giving sparkling wine with alcohol content elevated by 1.3-1.5% relative
to the initial value, and the period of
sparkling wine maturation, a monitored
process conducive to shaping desirable
characteristics of the sparkling wine being made
↥ preparation of sparkling wine
↓ bottle method; tank method
solera wine
wino solera
DEF fortified wine as a blend of different
vintages resulting from ageing the wine
in the dynamic ageing system of solera
↖ solera system
sorting of red grapes
selekcja kiści na wino czerwone
103
↤ tirage
↦ dosage
DEF wine-making procedure conducted
with the aim to preserve desirable characteristics of base wine
↥ base wine-making
↧ natural clarification of base wine; filtration of base wine; base wine fining
↤ fermentation of juice for base wine
sparkling wine
wino musujące
DEF grape wine obtained as a result of
alcoholic fermentation of grape juice or
wine in a closed container, such as a bottle, containing natural carbon dioxide,
which evaporates in contact with air
causing the wine to effervesce
↖ sparkling wine-making
stabilisation of port wines
stabilizacja porto
DEF wine-making operations conducted with the aim of preserving desirable
characteristics of the target wine, performed prior to final bottling, and concerning those ports for which further
ageing in bottle will not be beneficial,
with the group of ports including wines
styled after: regular ruby ports, modern
LBVs, regular tawny ports and garrafeiras
↑ pre-bottling operations on port wines
↓ clarification of port; decanting of garrafeira; tartrate stabilisation by cold
treatment
↔ direct bottling of port wines
sparkling wine-making
wytwarzanie win musujących
DEF production of wine from grapes in
the process of accumulation of carbon
dioxide under pressure in the base wine
↑ wine-making
↧ base wine-making; preparation of sparkling wine
↔ fortified wine-making; still winemaking
↘ sparkling wine
spontaneous malolactic fermentation in white wine
spontaniczna fermentacja malolaktyczna
w winie białym
DEF wine-making process where the reduction of malic acid to lactic acid and
carbon dioxide occurs in white wine in response to uncontrolled activity of lactic
acid bacteria, the process used rarely
↑ malolactic fermentation in white wine
↔ induced malolactic fermentation in
white wine
stabilisation of red wine
stabilizacja win czerwonych
DEF set of wine-making operations conducted prior to final bottling with the
aim to ensure stability of the characteristics of red wine, with the relevant operations being more rigorous in the case
of making regular wines destined for immediate consumption, and less so in the
case of making elegant wines, addressed to wine experts and connoisseurs
↥ red wine élevage
stabilisation of base wine
stabilizacja win bazowych
104
↓ microbiological stabilisation of red
wine; physico-chemical stabilisation of
red wine
↤ blending of red wines
↦ red wine finishing
wines, addressed to wine experts and
connoisseurs
↥ white wine élevage
↓ microbiological stabilisation of white
wine; physico-chemical stabilisation of
white wine
↤ blending of white wines
↦ white wine finishing
stabilisation of sherry wines
stabilizacja sherry
DEF wine-making operations performed
prior to final bottling and conducted with
the aim to preserve desirable characteristics of the target wine, with these operations obligatory for: dry sherry wines,
such as classic sherry fino, classic sherry
manzanilla, fino amontillado and manzanilla pasada; semi-dry sherry wines,
such as palo cortado, classic sherry oloroso, sherry raya and export version of
sherry amontillado; and also sweet sherry wines, the most prominent example
being cream sherry, created by mixing
in blending wines during the operation
of blending, known as cabeceo
↥ elaboration of sherry wines
↧ clarification of sherry; tartrate stabilisation by refrigeration; final filtration
↤ cabeceo
↦ bottling of sherry
stacking sur pointes
składowanie butelek do góry dnem
DEF one of the last procedures promoting the transformation of cuvée into sparkling wine which involves ensuring conditions suitable for the wine to rest in
the bottle positioned with the neck down,
an arrangement allowing moderate contact with lees, with the process lasting
from a few months to over a dozen years
while giving the sparkling wine its balanced character
↥ traditional method
↤ riddling
↦ disgorgement
? static ageing system
≈ añada system
steeping of oak chips in red wine
moczenie wiórów dębowych w winie
czerwonym
DEF wine-making technique using oak
chips added to the red wine maturing in
vats, which results in the extraction of desirable substances contained in oak
∕ maturation of red wine in vats
stabilisation of white wine
stabilizacja win białych
DEF set of wine-making operations conducted prior to final bottling with the
aim to ensure stability of the characteristics of white wine, with the relevant
operations being usually more rigorous
in the case of making regular wines destined for immediate consumption, and
less so in the case of making elegant
steeping of oak chips in white wine
moczenie wiórów dębowych w winie
białym
105
DEF wine-making technique using oak
chips added to the white wine maturing
in vats, resulting in the extraction of desirable substances found in the wood
∕ maturation of white wine in vats
DEF initial treatment of red grapes
which involves ensuring the presence of
desired amounts of stems in further stages of the vinification of must designated for still red wine, which results in
slightly paler colours, an insignificant reduction in alcohol content in the wine,
elevated levels of bitter notes and/or
astringent properties, detectable during
tastings
↑ pre-treatment of red grapes
↔ processing of red grapes; whole bunch
inclusion
stemming of fresh grapes
usunięcie szypułek świeżych winogron
DEF partial or total elimination of stems
from the mass of grapes prior to crushing to avoid the risk of harsh tannins
entering the must during subsequent stages of treatment, with partial stemming
in the vinification of sherry wines used
more and more often, as stems present
in the must facilitate draining, an important monitored process typically associated with the operation of pressing
↥ processing of fresh grapes
↦ light crushing of fresh grapes
sterile filtration of red wine
sterylna filtracja czerwonego wina
DEF application of filters with microporous membranes, which ensure the elimination of dangerous microbes from red
wine
↑ microbiological stabilisation of red
wine
↔ heat sterilisation of red wine; use of
antimicrobial compounds
stemming of sun-dried grapes
usunięcie szypułek winogron suszonych
na słońcu
DEF partial or total elimination of stems
from the mass of grapes dried in the sun
prior to crushing to avoid the risk of
harsh tannins entering the must during
subsequent stages of treatment, with partial stemming in the vinification of sherry wine used more and more often, as
the presence of stems in the must facilitates draining, an important monitored
process typically associated with the operation of pressing
↥ processing of sun-dried grapes
↦ light crushing of sun-dried grapes
sterile filtration of white wine
sterylna filtracja białego wina
DEF application of filters with microporous membranes, which ensure the elimination of dangerous microbes from
white wine
↑ microbiological stabilisation of white
wine
↔ heat sterilisation of white wine
still wine
wino spokojne
DEF non-sparkling grape wine obtained
by way of alcoholic fermentation and
stem return
przygotowanie do maceracji na szypułkach
106
subsequent operations aimed at improving properties of the wine
↖ still wine-making
DEF operation of rolling the mash of
port wine grapes in the process of maceration in order to ensure highest possible extraction of natural colourants,
such as anthocyanins and some other
tannic compounds, including skin tannins and, possibly, also tannins contained
in stem fragments, so as to build optimal must structure for the resulting wine
to have an appropriate ageing potential
↑ induced extraction of skin components to must for red port
↓ autovinification; punching down with
macacos; remontagem
↔ enzymatic treatment of must for red
port
still wine-making
wytwarzanie win spokojnych
DEF production of non-sparkling wine
in the process of regular alcoholic fermentation and operations serving to improve and preserve properties of the
wine
↑ wine-making
↓ red wine-making; white wine-making
↔ fortified wine-making; sparkling winemaking
↘ still wine
sugar concentration in red grape
must by reverse osmosis
wzbogacanie miazgi przez zagęszczanie
w procesie odwróconej osmozy
DEF method of enrichment of must for
red wine through its concentration by
the difference of pressures
↑ enrichment of must for red wine
↔ addition of concentrated rectified red
grape must; addition of concentrated
red grape must; addition of red grape
must; chaptalisation of must for red wine
? straw wine
≈ red straw wine; white straw wine
stuck fermentation
ustanie fermentacji
DEF phenomenon wherein the metabolic processes of yeast present in the must
stop spontaneously without the wine-maker’s intervention, with the most frequent causes including: too low or too
high fermentation temperatures, excessive sugar concentration, too high an alcohol content, lack of yeast nutrients as
a result of overclarification, nitrogen deficiency, insufficient amount of yeast in
the fermenting must, as well as excessively high levels of free sulphur dioxide
∕ fermentation of must
↘ restarting of fermentation
sugar concentration in white grape
juice by reverse osmosis
wzbogacanie soku gronowego przez zagęszczanie w procesie odwróconej osmozy
DEF method of enrichment of must for
white wine through its concentration by
the difference of pressures
↑ enrichment of must for white wine
↔ addition of concentrated rectified
white grape must; addition of concentrat-
submersion of grape skins
zatapianie skórek
107
↤ processing of juice for base wine at
low temperatures
ed white grape must; addition of grape
must to white juice; chaptalisation of
must for white wine
sulphurisation of must
siarkowanie moszczu
DEF wine-making operation based on
introduction of sulphur dioxide into red
must, performed in order to arrest the
development of acetic acid bacteria, wild
yeast and other harmful microbes
↑ must preparation
↔ amelioration of red must; preparation
of starter cultures
sulphiting of sherry grape juice
siarkowanie moszczu z winogron Jerez
DEF treatment of sherry grape juice
destined for sherry wine with the use of
sulphur dioxide, administered in doses
of 60-100 mg/l, in order to protect the
must against oxidation and microbiological infection
↑ microbiological stabilisation of sherry
grape juice
↔ pre-fortification of must
sulphurisation of must for base
port wine
siarkowanie moszczu na porto
DEF wine-making operation based on
additions of sulphur dioxide to must for
base port wine in the form of sodium
metabisulphite or in the form of potassium metabisulphite, with these additions
ensuring protection against oxidation
and development of harmful microbes,
while serving to underline the effect of
colour extraction in the process of maceration
↑ treatment of must for base port wine
↔ acidification of must for base port
wine
sulphiting of white grape must
siarkowanie masy winogronowej
DEF wine-making operation involving
additions of sulphur dioxide to the mass
of grapes in order to protect the white
juice against microbiological infection
and oxidation, with doses of SO2 depending on the quality and ripeness of the
grapes as well as on the concentration
of sugars and acids
∕ processing of white wine grapes
sulphurisation of juice for base
wine
siarkowanie moszczu na wino bazowe
DEF wine-making operation based on
adding sulphur dioxide to juice, whose
dose in the remit of Champagne is usually closed within the bracket of 40-60
mg/l, with the operation serving to counteract enzymatic oxidation and microbiological infection
↥ reductive method
sulphurisation of red wine
stabilizacja czerwonego wina przez siarkowanie
DEF application of sulphur dioxide for
lasting inactivation of yeast cells and bacteria in red wine
↑ physico-chemical stabilisation of red
wine
108
↔ clarification of red wine; cold stabilisation of red wine
for medium sweet wines, 30-40 g/l poses the bracket for sweet wines sensu stricto, and >40 g/l represents the bracket
for super-sweet wines and liqueurs
↑ red wine
↓ botrytised red wine; red ice wine; red
wine from dried grapes
↔ dry red wine
sulphurisation of white wine
stabilizacja białego wina przez siarkowanie
DEF application of sulphur dioxide for
lasting inactivation of yeast cells and bacteria in white wine, as well as for the
purpose of inhibiting oxidation
↑ physico-chemical stabilisation of white
wine
↔ clarification of white wine; cold stabilisation of white wine
sweet white wine
wino białe słodkie
DEF still white wine containing significant amounts of residual sugar, at 2040 g/l or above, where 20-30 g/l is the
bracket for medium sweet wines, 30-40 g/l
poses the bracket for sweet wines sensu
stricto, and >40 g/l represents the bracket
for super-sweet wines and liqueurs
↑ white wine
↓ botrytised white wine; white ice wine;
white wine from dried grapes
↔ dry white wine
? sunning
≈ soleo process
supraextraction
supraekstrakcja
DEF treatment of grapes prior to the
operation of pressing which involves lowering temperatures of storage to the temperatures as low as -4⁰C, followed by
raising the temperature to around 10⁰C,
which results in the breaking of skins
and the extraction of sugars and phenolic compounds to the must, with gradual lowering of acid concentration levels
and rising pH in the wake of the processes of crystallisation caused by the reduction of tartaric acid
↑ pre-press treatment
↔ minimal skin contact; skin contact
T
taille
taille
DEF grape juice obtained from the second pressing of grapes for base wine,
characterised by relatively low acidity,
relatively high concentration of tannins,
and high content of fruity flavour substances and aromatic compounds, with the
juice regarded suitable for quality blends
or for sparkling wines of lesser quality
↖ second pressing of grapes
sweet red wine
wino czerwone słodkie
DEF still red wine containing significant
amounts of residual sugar, at 20-40 g/l
or above, where 20-30 g/l is the bracket
tank method
metoda zbiornikowa
109
DEF industrial method of sparkling
wine-making which involves managing
the second alcoholic fermentation of the
prepared cuvée placed in closed pressure tanks made of stainless steel
↑ sparkling method
↓ Charmat method; continuous method
↔ bottle method
stabilizacja winianowa przez wymrażanie
DEF treatment of sherry wine based on
exposing the wine to low temperatures
oscillating between -7⁰C and -11⁰C, enabled by the use of heat exchangers and
lasting for the period of several to even
a dozen or so days, with the use of heat
exchangers followed by the use of refrigerators to complete the set of procedures serving to induce precipitation of
potassium hydrogen tartrate
↥ stabilisation of sherry wines
↤ clarification of sherry
↦ final filtration
∕ addition of ground potassium bitartrate crystals
tartrate stabilisation by cold treatment
stabilizacja winianowa przez oziębianie
DEF treatment of port wine based on exposing the wine to low temperatures oscillating between -8⁰C and -10⁰C, which
may last for a period of up to 7 days and
serves to induce early precipitation of
potassium hydrogen tartrate, the stabilising technique used in the making of some
port wines styled after ruby ports, predestined for resting in the bottle, and especially in the making of modern LBVs
↑ stabilisation of port wines
↔ clarification of port; decanting of garrafeira
termination of base wine fermentation
przerwanie fermentacji w winie bazowym
DEF wine-making operation in the making of base wines which involves arresting the metabolic activity of yeast, single-cell living organisms transforming
sugar in the must into alcohol and carbon dioxide, an operation conducted in
order to obtain base wine with a desired
content of residual sugar
↧ exposure of base wine to cold temperatures; yeast removal from base wine
∕ fermentation of juice for base wine
tartrate stabilisation by cooling
zimna stabilizacja mieszanki win bazowych
DEF operation of holding blended base
wines in temperatures close to those in
which they could freeze for a period of
2 to 3 weeks, the aim being to induce
precipitation of potassium bitartrate
↥ post-blending stabilisation
↤ cuvée filtration
↦ racking of blended base wines
termination of sparkling wine fermentation
przerwanie fermentacji przy ciśnieniu
pięciu atmosfer
DEF sparkling wine-making operation
used in the manufacture of Charmat
method sparkling wine which involves
tartrate stabilisation by refrigeration
110
arresting the metabolic activity of yeast
by rapid cooling of the fermenting wine
to the temperature of -5⁰C in reaction to
the desired levels of pressure in the fermentation tank, a circumstance enabling
initial clarification of the new sparkling
wine by the precipitation of tartrates
↥ Charmat method
↤ fermentation in auroclaves
↦ clarification of Charmat method
sparkling wine
tirage (composed of sucrose at around
24 g/l and reserve wine) and folding in
specially selected yeast along with yeast
nutrients in the procedure known as levurage, and (in the case of traditional
method) with chosen clarifying agents
typically represented by bentonite (in the
amount of 3 g/hl), with the yeast Saccharomyces bayanus generally considered
most effective in the difficult high pressure conditions; second, the winemaker
proceeds with closing the prepared cuvée either in heavy bottles stoppered
with plastic corks or traditional corks
secured with a staple called agrafe, or
in tightly sealed fermentation tanks
↥ preparation of sparkling wine
↤ post-blending stabilisation
↦ sparkling method
thermovinification
termowinifikacja
DEF maceration technique used in the
making of still red wine conducive to
greater extraction of phenolic compounds
from red berry skins, a technique particularly desirable in wine regions regarded as cold, involving the exposure
of whole bunches of red grapes or crushed red grapes to high temperatures of
up to 70⁰C for the period of 20-30 minutes prior to the onset of alcoholic fermentation, with the immediate aim being to liberate natural skin colourants
into the must
↑ extraction of phenolic compounds
↔ cap management; concentration of
must; natural extraction; rotofermentation
↘ hot pressing
? topping up
≈ ouillage
total alcoholic fermentation
pełna fermentacja alkoholowa
DEF wine-making process whereby the
whole amount of sugar contained in the
grape juice destined for sherry is transformed into alcohol and carbon dioxide,
causing a rise in temperature in the resulting wine; it is possible to divide the
process into two phases: the tumultuous
fermentation, which lasts 4-7 days while
ensuring a conversion of more than 95%
of sugar into alcohol, and the slow fermentation, which lasts 40-50 days while
ensuring a conversion of the residual
sugar into alcohol, in addition to which
the process just explained is often accompanied by the process of reduction
tirage
tirage
DEF stage in the preparation of sparkling wine based on two consecutive activities; first, the second fermentation in
a bottle or a sealed tank is initiated by:
adding in to the stabilised blend of base
wines a sweet mixture called liqueur de
111
of malic acid to lactic acid and carbon
dioxide
↥ vinification of sherry wines
↓ fermentation to dryness in oak casks;
fermentation to dryness in steel vats
↤ preparation of sherry grape juice
↦ preliminary classification
∕ pie de cuba method
rature, the sparkling fermentation lasts
from 2 weeks to 3 months
↥ traditional method
↦ extended tirage maturation
traditional pressing of sherry grapes
wyciskanie winogron Jerez metodą tradycyjną
DEF traditional method of pressing
used in the making of sherry wine, now
almost abandoned, which involves placing the mass of selected grapes in special wooden troughs and treading the
grapes by four men, with their feet clad
in heavily nailed cow-hide boots to trap
the seeds and stalks undamaged between
the nails, a typical session last-ing from
midnight to noon, by which time each
of the men called pisadores will have
tramped around 36 miles on the spot
↑ pressing of sherry grapes
↔ mechanical pressing of sherry grapes
traditional method
metoda tradycyjna
DEF classic, most fastidious and timeconsuming method of sparkling winemaking, originally practised in Champagne and classified as one of the two
known bottle methods involving managing alcoholic fermentation of the prepared cuvée in the bottle and maturation
of the new sparkling wine in the same
bottle in which it will be sold
↑ bottle method
↧ traditional method fermentation; extended tirage maturation; riddling; stacking sur pointes; disgorgement
↔ transfer method
traditional processing of grapes
przerób winogron metodą tradycyjną
DEF method of treatment of port wine
grapes with a long tradition, which involves processing the grapes without the use
of machines, and which, due to relatively high costs related to considerable input of labour, is now applied less and
less, while still desirable in the making
of original port wine of high quality
↑ pre-treatment of port wine grapes
↧ manual stemming of grapes; foot
treading
↔ mechanical processing of grapes
traditional method fermentation
fermentacja w butelce przy użyciu metody tradycyjnej
DEF wine-making process involving induced transformation of sugar contained in tirage liqueur into alcohol in the
presence of clarifying agents, with the
transformation taking place in closed
bottles, and resulting in increasing the
concentration of alcohol in the wine by
1.3-1.5% while dissolving particles of
CO2 in the base wine, which gives new
sparkling wine, in addition to which, depending on maintained levels of tempe-
transfer method
metoda transferu
112
↥ transfer method
↦ short tirage maturation
DEF simplified version of the classic
sparkling wine-making method, invented
most probably at the beginning of the
20th century in Germany and developed
later in the 1940s, now applied less and
less, and yet quite popular in many different wine-making houses of the New
World; the sparkling wine-making technique in question involves managing alcoholic fermentation in the bottle, followed by a relatively short period of maturation in the fermentation bottle, with
a subsequent transfer of the resultant
sparkling wine under pressure to a vat,
where the sparkling wine-making product is subjected to filtration
↑ bottle method
↧ transfer method fermentation; short tirage maturation; transfer of sparkling
wine to bulk pressure tanks; clarification of transfer method sparkling wine
↔ traditional method
transfer of sparkling wine to bulk
pressure tanks
przelanie musującego wina z butelek
fermentacyjnych do kadzi ciśnieniowej
DEF wine-making procedure in the process of transformation of the cuvée into
mature transfer method sparkling wine
which involves cooling the mature sparkling wine and transferring it along with
its sediment under pressure into a vat
for final pre-bottling filtration
↥ transfer method
↤ short tirage maturation
↦ clarification of transfer method sparkling wine
treading in formation
udeptywanie w formacji
DEF initial stage of traditional treading
of grapes in the making of high quality
port wine, deeply rooted in the culture of
wine work in the Douro valley in northern Portugal, which involves a regimented marching up and down in the granite
troughs, known as lagares, lined with
port wine grapes, with the group of men
who initiate the process of liberation of
grape juice in lagares including vineyard
managers and wine-makers themselves
↥ foot treading
↦ free-form treading
transfer method fermentation
fermentacja w butelce przy użyciu metody transferu
DEF sparkling wine-making process
taking place in closed bottles and involving induced transformation of sugar
contained in tirage liqueur into alcohol
without clarifying agents, with the transformation process resulting in an increased concentration of alcohol in the
wine by 1.3%-1.5% and dissolved particles of CO2 in the base wine, all of
which give rise to new sparkling wine, in
addition to which, the sparkling fermentation being described lasts from
around 2 weeks up to 3 months, depending on maintained levels of temperature
treatment of lees
wykorzystanie osadu pofermentacyjnego
DEF wine-making technique of processing white wine in the period of maturation based on the idea of employing a de113
posit formed as a result of alcoholic fermentation, the aim being to add to the
character of the wine
↓ lees contact; no lees contact
∕ maturation of white wine
DEF pasteurisation of red wine resting
in the bottle which involves applying to
the bottled wine high temperatures between 55⁰C and 82⁰C continuously for
the period of 15 minutes, a procedure followed by slow cooling of the bottle and
the wine back to room temperature
∕ bottling of red wine
treatment of must for base port
wine
obróbka moszczu na porto
DEF wine-making procedure in the manufacture of base port wines which involves: securing the must, held either in
open-top fermentation tanks or autofermenters, or, less frequently, in traditional
lagares, with the use of sulphur dioxide,
as well as correcting acid concentration
levels in the must, which in the case of
musts made from grapes grown in the
Douro valley tend to be low
↥ vinification of port wines
↓ acidification of must for base port
wine; sulphurisation of must for base
port wine
↤ pre-treatment of port wine grapes
↦ intense skin maceration
tunnel pasteurisation of white wine
pasteryzacja tunelowa win białych
DEF pasteurisation of white wine resting
in the bottle which involves applying to
the bottled wine high temperatures between 55⁰C and 82⁰C continuously for
15 minutes, a procedure followed by slow
cooling of the bottle and the wine back
to room temperature
∕ bottling of white wine
U
ullage
ubytek czerwonego wina podczas dojrzewania w dębinie
DEF process of evaporation of a small
amount of red wine held in wooden containers, such as barrels or casks
∕ maturation of red wine in oak
treatment with bentonites
klarowanie moszczu bentonitem
DEF clarification of must as a preventive measure against the formation of hazes, which may be caused at a later stage
by the presence of proteins and copper
compounds in the resultant wine
↑ fining of juice for base wine
↔ clarification of must with activated
carbon; clarification of must with oenological tannins; gelatin treatment
ullage blanketing
odtlenianie przy użyciu gazu obojętnego
DEF protective treatment of white wine
against harmful effects of the environment during the period of maturation,
such as oxidation or evaporation of aromatic compounds, by the use of inert nonreactive gases, which function as insulators
tunnel pasteurisation of red wine
pasteryzacja tunelowa win czerwonych
114
↓ carbonation of white wine; nitrogen
blanketing of white wine
∕ maturation of white wine
characterised by optimal concentration
levels as planned
∕ partial alcoholic fermentation
use of antimicrobial compounds
stabilizacja mikrobiologiczna przy użyciu
środków antyseptycznych
DEF application of agents that inhibit
or eliminate microbes, such as: dimethyl
dicarbonate, sorbic acid, and potassium
sorbate, all of which have an inhibitory
effect on the development of yeast
↑ microbiological stabilisation of red
wine
↔ heat sterilisation of red wine; sterile
filtration of red wine
V
vacuum evaporation
zatężanie próżniowe
DEF must concentration through the evaporation of water, a process which in vacuum conditions occurs at 20⁰C
↑ concentration of must
↔ concentration of must by reverse osmosis; saignée method
vacuum filtration of sherry grape
juice
klarowanie moszczu z winogron Jerez
przy użyciu filtrów próżniowych
DEF wine-making operation of clarifying the grape juice destined for sherry
wines with the use of a rotary vacuum
filter
↑ clarification of sherry grape juice
↔ centrifugation of sherry grape juice
use of oenological tannins
klarowanie białego wina kwasem garbnikowym
DEF clarification of white wine by adding preparations based on tannic acid,
an operation aiding in the removal of labile proteins, while ensuring protein stability of the wine
↑ white wine fining
↔ bentonite fining of white wine; fining
of white wine with casein; fining of
white wine with gelatin; fining of white
wine with isinglass
vigorous maceration of skins
pełna maceracja na skórkach
DEF skin maceration as an important
stage in the making of base wine for red
ports, taking place either in an autovinifier or in an open fermentation tank,
or, less frequently, in traditional lagares, and lasting 2-3 days, during which
the wine-maker is focused on maximising the extraction of natural colourants
and tannins contained in the mash of
grapes in order to build the optimal
use of port wine yeast
użycie drożdży rasy porto
DEF method of initiating alcoholic fermentation, used at times for the making
of base port wine, which involves inoculating the must with specially cultured yeast, the aim being to run the process of transforming sugar into alcohol
115
structure of must ready for ageing after
fortification
↑ intense skin maceration
↔ short skin maceration
∕ induced extraction of skin components
to must for red port
mentation, the latter followed by fortification of the new base sherry wine with
high proof alcohol
↥ sherry wine-making
↧ selection of sherry grapes; pre-treatment of sherry grapes; processing of sherry grapes; pressing of sherry grapes; preparation of sherry grape juice; total alcoholic fermentation; preliminary classification; late fortification
↦ elaboration of sherry wines
? vin de glace
≈ red ice wine; white ice wine
? vin de paille
≈ red straw wine; white straw wine
vintage blending
mieszanie win rocznikowych
DEF sparkling wine-making procedure
which involves creating a blend of base
wines made from the same vintage, an
operation performed only with best vintages
↑ blending of base wines
↔ blending of reserve wines
vinification of port wines
winifikacja porto
DEF first of the two stages in the making of port wine, involving a sequence
of operations from the selection of grapes to the management of the process of
partial alcoholic fermentation, with the
latter arrested by fortifying the fermenting must with specially selected high
proof alcohol
↥ port wine-making
↧ selection of port wine grapes; pre-treatment of port wine grapes; treatment of
must for base port wine; intense skin maceration; partial alcoholic fermentation;
pressing of must for base port wine; early fortification
↦ elaboration of port wines
? vintage system
≈ añada system
W
weighing of red grapes
ważenie kiści na wino czerwone
DEF one of the first red wine-making
activities following the moment red grapes arrive at the winery which involves
measuring the weight of the mass of
red grapes, an operation which on the
one hand serves as an important factor influencing the price of the grapes
and on the other hand serves as an indicator of the amounts of additives need-
vinification of sherry wines
winifikacja sherry
DEF first of the two stages in the making of sherry wine, involving a sequence
of operations ranging from the selection of ripe grapes in the vineyard within the first weeks of September to the
management of complete alcoholic fer116
ed in the course of the wine-making
process
∕ sorting of red grapes
those of light straw and pale rose to golden yellow; while popular with the inhabitants of the Douro valley, the white port
constitutes a very small percentage of the
total port wine produced
↑ port wine
↔ red port
weighing of white wine grapes
ważenie kiści na wino białe
DEF one of the first wine-making activities following the moment the grapes
arrive at the winery which involves measuring the weight of the mass of white
and/or red grapes, an operation which
on the one hand serves as an important
factor influencing the price of the grapes, and on the other hand indicates
amounts of additives needed in the course
of the wine-making process
∕ sorting of white wine grapes
white raisin wine
wino białe rodzynkowe
DEF sweet white wine made from grapes whose berries were dried on the vine,
with the process of drying often facilitated by the cutting of canes or cordons
↑ white wine from dried grapes
↔ white straw wine
white straw wine
wino białe słomkowe
DEF sweet white wine made from such
grapes whose berries were dried on mats
lined with straw
↑ white wine from dried grapes
↔ white raisin wine
white ice wine
wino białe lodowe
DEF sweet white wine made from ripe
grapes using the method particularly
common in Germany and Canada, which
involves picking the grapes when frozen
on the vine and pressing them directly,
so that water crystals remain in the
press and the sugar content of the resulting wine is increased
↑ sweet white wine
↔ botrytised white wine; white wine
from dried grapes
white wine
wino białe
DEF still wine whose colours may vary
from virtually colourless to deep gold
and even, in extreme age, to deep tawny
↓ dry white wine; sweet white wine
↖ white wine-making
white port
białe porto
DEF port wine made either from red
grapes subjected to short maceration or
from some of the few white grape varieties used for ports, with resultant wines of
this ilk, which contain differing amounts
of sugar, ranging from very dry to sweet,
with their colours running the gamut from
white wine élevage
pielęgnacja win białych
DEF range of wine-making operations
performed with the aim of improving the
characteristics of white wine
↥ white wine-making
117
↧ post-fermentation treatment; amelioration of white wine; maturation of white
wine; racking of wine into blending tanks;
blending of white wines; stabilisation of
white wine; white wine finishing
↤ white wine vinification
DEF sweet white wine made from grapes
using one of the oldest methods for making sweet wines which involves subjecting bunches of grapes to operations resulting in early concentration of sugar in
the berries in the process of desiccation
↑ sweet white wine
↓ white raisin wine; white straw wine
↔ botrytised white wine; white ice wine
white wine fining
klarowanie białego wina przez koagulację
DEF method of clarification used in the
making of white wine involving an application of carefully selected agents facilitating processes of binding of suspended colloidal particles, as well as
their precipitation
↑ clarification of white wine
↓ bentonite fining of white wine; fining
of white wine with casein; fining of
white wine with gelatin; fining of white
wine with isinglass; use of oenological
tannins
↔ mechanical clarification of white
wine; natural clarification of white wine
white wine-making
wytwarzanie win białych
DEF production of still wines whose colours may range from light straw yellow
to golden brown, depending on such factors as: grape varieties employed, vintage
year and the exact time of harvest, quality of grapes used, as well as the length
of time the wine has spent in contact with
oxygen and the time it has spent in anaerobic conditions offered by the bottle
↑ still wine-making
↧ white wine vinification; white wine
élevage
↔ red wine-making
↘ white wine
∕ protective juice handling
white wine finishing
wykańczanie win białych
DEF last stage in the élevage of white
wine which involves both performing activities necessary to ensure lasting protection of the wine against spoilage and
planning the length of time the wine
should spend in the bottle
↥ white wine élevage
↧ packaging of white wine; ageing of
white wine
↤ stabilisation of white wine
white wine vinification
winifikacja win białych
DEF sequence of technological steps in
the making of young still white wine,
characterised by the colours from almost
neutral with tinges of light green or straw
yellow to amber gold with possible tinges of delicate brown, with the defining
processes including the transformation
of grape juice into alcohol, preceded by
the operation of pressing
↥ white wine-making
white wine from dried grapes
wino białe z podsuszonych winogron
118
↧ quality assessment of grapes for white
wine; sorting of white wine grapes; pretreatment of grapes; pre-press treatment;
dejuicing; soft pressing; pre-fermentation
cold treatment; fermentation of must
↦ white wine élevage
↑ pre-treatment of red grapes
↔ processing of red grapes; stem return
whole bunch pressing
tłoczenie całych kiści
DEF pressing technique applied with
grapes designated for still white wine
which involves placing the grapes together with their stems in the press immediately after these grapes have been
selected, with the technique giving white
grape must with low phenolic content
and facilitating processes of draining
by means of stalks of grapes present in
the press
↑ soft pressing
↔ pressing of crushed grapes
whole berry pressing
tłoczenie całych winogron
DEF gentle pressing of whole clusters
of grapes destined for base wine, with
the grapes laid in horizontal presses,
which are used most often in order to limit cases of skins breaking under the
weight of the grapes placed in top parts
of the press
↑ pressing of grapes for base wine
↧ first pressing of grapes; second pressing of grapes
↔ pressing of lightly crushed grapes
whole cluster inclusion
przygotowanie do tłoczenia całych kiści
DEF wine-making technique used in the
making of white wine, based mainly on
white botrytised grapes or ripe red grapes, which involves an immediate transfer of selected grapes to the next stage
of white wine vinification without crushing the grape berries and to the inclusion
of whole stems, with the stems aiding in
the process of draining in the initial phase
of pressing; the pre-treatment technique
contributes to the making of high quality white wines of low phenolic content
↑ pre-treatment of grapes
↔ processing of white wine grapes
whole bunch fermentation
fermentacja całych kiści
DEF ultra-traditional method of alcoholic fermentation used with the mash of red
grapes destined for still red wine which
have not been subjected to destemming
↑ fermentation on skins
↔ crushed grape fermentation
whole bunch inclusion
umieszczenie całych kiści w kadziach fermentacyjnych
DEF initial treatment of red grapes
which involves placing these grapes together with their stems in fermentation
tanks in an intact condition, with the
stems facilitating the subsequent processes of draining, occurring after the completion of alcoholic fermentation
? whole grape fermentation
≈ carbonic maceration
? wine
≈ grape wine
119
DEF sparkling wine-making operation
of eliminating active and inactive yeast
from base wine using a centrifuge
↑ yeast removal from base wine
↔ yeast removal by cold filtration
wine-making
wytwarzanie win gronowych
DEF art and science of making wine
from grapes with long traditions, cultivated for several thousand years, which
since the end of the 19th century has systematically gained theoretical ground as
an applied science
↓ fortified wine-making; sparkling winemaking; still wine-making
↘ grape wine
yeast removal by cold filtration
usunięcie z wina bazowego drożdży przez
odfiltrowanie
DEF sparkling wine-making operation
of eliminating active and inactive yeast
from base wine with the use of filters
↑ yeast removal from base wine
↔ yeast removal by centrifugation
Y
yeast removal from base wine
przerwanie fermentacji w winie bazowym
przez usunięcie drożdży
DEF sparkling wine-making operation
involving the elimination of yeast from
cold base wine with the use of mechanical devices, which results in a permanent termination of the base wine fermentation process
↥ termination of base wine fermentation
↓ yeast removal by centrifugation; yeast
removal by cold filtration
↤ exposure of base wine to cold temperatures
yeast inoculation
dodanie matki drożdżowej
DEF final stage of early inoculation of
red must with yeast, based on folding in
a fermentation starter made with selected yeast cultures, often supplemented
with their nutrients
↥ early yeasting
↤ preparation of yeast starter cultures
yeast rehydration
rehydracja drożdży
DEF important stage in the preparation
of yeast starter cultures which involves
hydrating the yeast, with the temperature
of water between 36⁰C and 40⁰C
↥ preparation of yeast starter cultures
↦ addition of yeast nutrients to must for
red wine
yeast selection for white wine
selekcja drożdży na wino białe
DEF preparation of white wine in terms
of yeast content, either by selection of
wild yeasts or by additions of specially
selected cultured yeasts
∕ processing of white wine grapes
yeast removal by centrifugation
usunięcie z wina bazowego drożdży przez
odwirowanie
120
V. Index of Polish terms
amelioracja win białych
amelioration of white wine
24
amelioracja win czerwonych
amelioration of red wine
24
asamblaż win białych
assemblage of white wine
26
asamblaż win czerwonych
assemblage of red wine
26
autowinifikacja
autovinification
26
barbotaż mieszanką azotu i dwu- in-line sparging with carbon dioxide
tlenku węgla
and nitrogen
66
barbotaż przy użyciu argonu
argon sparging
25
barbotaż przy użyciu azotu
in-line nitrogen sparging
66
bezpośrednie butelkowanie porto
direct bottling of port wines
51
bezpośredni przerób masy winogrodirect processing of sherry grapes
nowej
51
białe porto
white port
117
butelkowanie białego wina
bottling of white wine
33
butelkowanie białego wina u dystrymerchant bottling of white wine
butora
74
butelkowanie białego wina u produestate bottling of white wine
centa
54
butelkowanie czerwonego wina
32
bottling of red wine
butelkowanie czerwonego wina u dymerchant bottling of red wine
strybutora
74
butelkowanie czerwonego wina u proestate bottling of red wine
ducenta
54
butelkowanie na ciepło
hot bottling of white wine
64
butelkowanie na gorąco
hot bottling of red wine
64
butelkowanie porto
bottling of port
32
butelkowanie sherry
bottling of sherry
33
121
cabeceo
cabeceo
33
całkowita ochrona przed utlenianiem
protective juice handling
92
cuvée
cuvée
45
czerwone porto
red port
94
częściowa alkoholizacja miazgi
partial fortification
82
częściowa fermentacja alkoholowa
partial alcoholic fermentation
81
częściowa fermentacja moszczu na partial fermentation of must for white
wino bazowe białe
port
81
częściowa fermentacja moszczu na partial fermentation of must for red
wino bazowe czerwone
port
81
częściowa maceracja węglowa
semi-carbonic maceration
100
degorżowanie
disgorgement
51
dekantacja porto garrafeira
decanting of garrafeira
49
dekarboksylacja kwasu jabłkowego
decarboxylation of malic acid
49
delikatne mielenie świeżych winolight crushing of fresh grapes
gron
68
delikatne mielenie winogron suszolight crushing of sun-dried grapes
nych na słońcu
68
delikatne tłoczenie
soft pressing
102
delikatne zgniatanie winogron
light crushing
68
dégorgement à la glace
dégorgement à la glace
50
dégorgement à la volée
dégorgement à la volée
50
délestage
rack and return method
93
długie dojrzewanie musującego wiextended tirage maturation
na nad osadem
55
długie przechowywanie białego wilong storage of white wine
na w niskiej temperaturze
68
długie przechowywanie czerwonelong storage of red wine
go wina w niskiej temperaturze
68
122
długie starzenie win musujących
extended ageing of sparkling wine
55
długie starzenie win porto w drewnie
prolonged cask ageing of port wine
91
dodanie liqueur d’expédition
dosage
51
dodanie matki drożdżowej
yeast inoculation
120
dodanie pożywki dla drożdży wi- addition of yeast nutrients to must for
niarskich na wino białe
white wine
22
dodanie pożywki dla drożdży wi- addition of yeast nutrients to must for
niarskich na wino czerwone
red wine
22
dojrzewanie białego porto
maturation of white ports
71
dojrzewanie białego wina po rozlaniu
ageing of white wine
23
dojrzewanie białego wina w becz- barrel maturation of white wine in
kach nowych
new oak
28
dojrzewanie białego wina w becz- barrel maturation of white wine in
kach używanych
used oak
28
dojrzewanie białego wina w betono- maturation of white wine in concrete
wych kadziach
vats
72
dojrzewanie białego wina w dębie
maturation of white wine in oak
72
dojrzewanie białego wina w dębobarrel maturation of white wine
wych beczkach
27
dojrzewanie białego wina w drewcask ageing of white wine
nianych kadziach
35
dojrzewanie białego wina w kadziach
72
maturation of white wine in vats
dojrzewanie białego wina w kadziach maturation of white wine in stainless
ze stali szlachetnej
steel vats
72
dojrzewanie biologiczne
biological maturation
29
dojrzewanie czerwonego porto
maturation of red ports
70
dojrzewanie czerwonego wina po
rozlaniu
ageing of red wine
23
dojrzewanie czerwonego wina w be- barrel maturation of red wine in new
czkach nowych
oak
123
27
dojrzewanie czerwonego wina w be- barrel maturation of red wine in used
czkach używanych
oak
27
dojrzewanie czerwonego wina w be- maturation of red wine in concrete
tonowych kadziach
vats
71
dojrzewanie czerwonego wina w dębie
maturation of red wine in oak
71
dojrzewanie czerwonego wina w dębarrel maturation of red wine
bowych beczkach
27
dojrzewanie czerwonego wina w drecask ageing of red wine
wnianych kadziach
35
dojrzewanie czerwonego wina w kamaturation of red wine in vats
dziach
71
dojrzewanie czerwonego wina w ka- maturation of red wine in stainless
dziach ze stali szlachetnej
steel vats
71
dojrzewanie nad osadem
67
lees contact
dojrzewanie nad osadem drożdżoageing on fine lees
wym
24
dojrzewanie nad osadem pofermenageing on gross lees
tacyjnym
24
dojrzewanie oksydacyjne
oxidative maturation
80
dojrzewanie porto
maturation of port wines
70
dojrzewanie sherry
ageing of sherry wines
23
dojrzewanie w atmosferze gazu oboinert gas blanketing
jętnego
66
dojrzewanie win białych
maturation of white wine
72
dojrzewanie win czerwonych
maturation of red wine
71
domieszanie moszczu z białych wiaddition of grape must to white juice
nogron
20
domieszanie moszczu z czerwonych
addition of red grape must
winogron
21
124
domieszanie rektyfikowanego zagęaddition of concentrated rectified white
szczonego moszczu z białych winogrape must
gron
19
domieszanie rektyfikowanego zagęaddition of concentrated rectified red
szczonego moszczu z czerwonych
grape must
winogron
19
domieszanie zagęszczonego moszczu addition of concentrated white grape
z białych winogron
must
20
domieszanie zagęszczonego moszczu addition of concentrated red grape
z czerwonych winogron
must
20
doprawianie moszczu na wino białe
24
amelioration of white must
doprawianie moszczu na wino czeramelioration of red must
wone
24
dosypanie rozdrobnionych kryształ- addition of ground potassium bitarków wodorowinianu potasu
trate crystals
20
drugie tłoczenie winogron
second pressing of grapes
99
ekstrakcja fenoli
extraction of phenolic compounds
55
ekstrakcja swobodna
natural extraction
79
ekstrakcja związków z drewna do oak extraction in white wine maturabiałego wina
tion
80
ekstrakcja związków z drewna do
oak extraction in red wine maturation
czerwonego wina
79
fermentacja całych kiści
whole bunch fermentation
119
fermentacja ciągła
continuous fermentation
43
fermentacja jabłkowo-mlekowa w wimalolactic fermentation in base wine
nie bazowym
69
fermentacja jabłkowo-mlekowa w wimalolactic fermentation in white wine
nie białym
69
fermentacja jabłkowo-mlekowa w wimalolactic fermentation in red wine
nie czerwonym
69
fermentacja metodą włoską
55
fermentation in autoclaves
125
fermentacja moszczu
fermentation of must
56
fermentacja moszczu na wino bafermentation of juice for base wine
zowe
56
fermentacja moszczu w dębowych
barrel fermentation
beczkach
27
fermentacja moszczu w stalowych
fermentation in stainless steel tanks
kadziach
56
fermentacja rotacyjna
98
rotofermentation
fermentacja w butelce przy użyciu
traditional method fermentation
metody tradycyjnej
112
fermentacja w butelce przy użyciu
transfer method fermentation
metody transferu
113
fermentacja w miazdze
56
fermentation on skins
fermentacja zmiażdżonych winogron crushed grape fermentation
45
filtracja białego wina przy pomocy
ceramic filtration of white wine
perlitu
36
filtracja białego wina przy pomocy filtration of white wine with diatomaziemi okrzemkowej
ceous earth
58
filtracja czerwonego wina przy poceramic filtration of red wine
mocy perlitu
36
filtracja czerwonego wina przy po- filtration of red wine with diatomacemocy ziemi okrzemkowej
ous earth
58
filtracja klarująca
clarifying filtration
41
filtracja końcowa
final filtration
58
filtracja membranowa białego wina
membrane filtration of white wine
74
filtracja membranowa czerwonego
membrane filtration of red wine
wina
73
filtracja membranowa porto
membrane filtration of port
73
filtracja membranowa sherry
membrane filtration of sherry
74
filtracja moszczu
filtration of must
57
126
filtracja okrzemkowa porto
filtration of port with diatomaceous
earth
57
filtracja okrzemkowa sherry
filtration of sherry with diatomaceous
earth
58
filtracja porto
filtration of port
57
filtracja wgłębna białego wina
depth filtration of white wine
50
filtracja wgłębna czerwonego wina
depth filtration of red wine
49
filtracja win bazowych
filtration of base wine
57
flotacja gazowa
gas flotation
63
flotacja przy użyciu azotu
flotation using nitrogen
61
hiperoksydacja
hyperoxygenation
65
karbonizacja win białych
carbonation of white wine
34
karbonizacja win czerwonych
carbonation of red wine
34
klarowanie białego wina
clarification of white wine
41
klarowanie białego wina bentonitem
bentonite fining of white wine
28
klarowanie białego wina karukiem
fining of white wine with isinglass
61
klarowanie białego wina kazeiną
fining of white wine with casein
60
klarowanie białego wina kwasem
use of oenological tannins
garbnikowym
115
klarowanie białego wina przez koawhite wine fining
gulację
118
klarowanie białego wina przez odcentrifugation of white wine
wirowanie
36
klarowanie białego wina żelatyną
fining of white wine with gelatin
60
klarowanie cuvée przez koagulację
fining of blended base wines
58
klarowanie czerwonego wina
clarification of red wine
40
klarowanie czerwonego wina białfining of red wine with egg white
kiem jaja kurzego
127
59
klarowanie czerwonego wina przez
red wine fining
koagulację
95
klarowanie czerwonego wina przez
centrifugation of red wine
odwirowanie
35
klarowanie czerwonego wina żelafining of red wine with gelatin
tyną
59
klarowanie moszczu
must clarification
77
klarowanie moszczu bentonitem
treatment with bentonites
114
klarowanie moszczu kwasem gar- clarification of must with oenological
bnikowym
tannins
40
klarowanie moszczu na wino bazowe
39
clarification of juice for base wine
klarowanie moszczu na wino bazowe
fining of juice for base wine
przez koagulację
58
klarowanie moszczu przez odwirocentrifugation of must
wanie
35
klarowanie moszczu węglem aktywnym
clarification of must with activated
carbon
40
klarowanie moszczu z winogron
Jerez
clarification of sherry grape juice
40
klarowanie moszczu z winogron
centrifugation of sherry grape juice
Jerez przez odwirowanie
35
klarowanie moszczu z winogron Jevacuum filtration of sherry grape juice
rez przy użyciu filtrów próżniowych
115
klarowanie moszczu żelatyną
63
gelatin treatment
klarowanie musującego wina uzys- clarification of Charmat method sparkanego metodą Charmata
kling wine
39
klarowanie musującego wina uzys- clarification of transfer method sparkkanego metodą transferu
ling wine
41
klarowanie musującego wina uzys- clarification of continuous method
kanego metodą zamkniętych kadzi
sparkling wine
39
klarowanie porto
40
clarification of port
128
klarowanie porto przez koagulację
fining of port
58
klarowanie sherry
clarification of sherry
40
klarowanie sherry bentonitem
bentonite fining of sherry
28
klarowanie sherry białkiem jaja kufining of sherry with egg white
rzego
59
klarowanie sherry hiszpańską ziemią
fining of sherry with Spanish earth
60
klarowanie sherry karukiem
fining of sherry with isinglass
60
klarowanie sherry kazeiną
fining of sherry with casein
59
klarowanie sherry przez koagulację
fining of sherry
59
klarowanie sherry przy pomocy
protein-based fining of sherry
białek pochodzenia zwierzęcego
92
klarowanie sherry przy pomocy
clay-based fining of sherry
substancji gliniastych
42
klarowanie sherry żelatyną
59
fining of sherry with gelatin
klarowanie win bazowych przez
base wine fining
koagulację
28
klasyfikacja moszczu na sherry
classification of sherry grape juice
42
klasyfikacja porto
classification of port wines
41
klasyfikacja właściwa
cask classification
35
klasyfikacja wstępna
preliminary classification
86
konfekcjonowanie białego wina
packaging of white wine
81
konfekcjonowanie czerwonego wina
packaging of red wine
81
kontakt ze skórkami
skin contact
102
kontakt z korkiem
cork ageing
44
kontrolowane napowietrzanie
controlled aeration
44
korekta kwasowości w winie białym
adjustment of white wine acidity
23
korekta kwasowości w winie czeradjustment of red wine acidity
wonym
129
22
korkowanie i zabezpieczanie kapcorking and wiring
turkiem
44
kriomaceracja
cryoextraction
45
krótka pasteryzacja białego wina
flash pasteurisation of white wine
61
krótka pasteryzacja czerwonego wina
flash pasteurisation of red wine
61
krótkie dojrzewanie musującego wishort tirage maturation
na nad osadem
102
kształtowanie win musujących
preparation of sparkling wine
87
kupażowanie win białych
coupage of white wines
45
kupażowanie win czerwonych
coupage of red wines
45
maceracja fermentacyjna
fermentation maceration
56
maceracja miazgi
maceration on skins
68
maceracja na skórkach
intense skin maceration
67
maceracja pofermentacyjna
post-fermentation maceration
84
maceracja węglowa
carbonic maceration
34
makrooksydacja
macro-oxygenation
69
mechaniczne klarowanie białego wina
mechanical clarification of white wine
73
mechaniczne klarowanie czerwonemechanical clarification of red wine
go wina
72
mechaniczne przetaczanie miazgi
remontage
97
mechaniczne strząsanie osadu
automated riddling
26
mechaniczne tłoczenie winogron Jerez
mechanical pressing of sherry grapes
73
mechaniczne usuwanie szypułek
mechanical stemming of grapes
73
mechaniczny przerób winogron
mechanical processing of grapes
73
metoda butelkowa
bottle method
32
metoda Charmata
Charmat method
37
metoda ciągła
continuous method
43
metoda grawitacyjna
gravitational settling
63
130
metoda oksydacyjna
oxidative method
80
metoda redukcyjna
reductive method
95
metoda soleo
soleo process
102
metoda szampanizacji
sparkling method
103
metoda tradycyjna
traditional method
112
metoda transferu
transfer method
112
metoda zbiornikowa
tank method
109
mieszanie miazgi przy użyciu azotu
nitrogen pigeage
79
mieszanie osadu
lees stirring
67
mieszanie win bazowych
blending of base wines
29
mieszanie win białych
blending of white wines
30
mieszanie win czerwonych
blending of red wines
30
mieszanie win porto
blending of port wines
29
mieszanie win rezerwowych
blending of reserve wines
30
mieszanie win rocznikowych
vintage blending
116
mieszanie z moszczami białymi o niżblending with less acidic white musts
szej kwasowości
30
mieszanie z moszczami białymi o wyż- blending with white musts of elevated
szej kwasowości
acidity
31
mieszanie z moszczami czerwonymi
blending with less acidic red musts
o niższej kwasowości
30
mieszanie z moszczami czerwonymi blending with red musts of elevated
o wyższej kwasowości
acidity
31
mieszanie z winami białymi o niżblending with less acidic white wines
szej kwasowości
31
mieszanie z winami białymi o wyż- blending with white wines of elevated
szej kwasowości
acidity
31
mieszanie z winami czerwonymi o niżblending with less acidic red wines
szej kwasowości
30
131
mieszanie z winami czerwonymi o wyż- blending with red wines of elevated
szej kwasowości
acidity
31
mikro-alkoholizacja moszczu
pre-fortification of must
86
mikro-alkoholizacja wina
refortification of port
96
mikroutlenianie
micro-oxygenation
76
minimalny kontakt ze skórką
minimal skin contact
76
minimalny kontakt z osadem
no lees contact
79
moczenie wiórów dębowych w winie
steeping of oak chips in white wine
białym
105
moczenie wiórów dębowych w winie
steeping of oak chips in red wine
czerwonym
105
mosto de prensa
mosto de prensa
76
mosto de primera yema
mosto de primera yema
77
mosto de segunda yema
mosto de segunda yema
77
moszcz z białych winogron
press juice
89
moszcz z winogron Jerez
sherry grape juice
100
naturalne klarowanie białego wina
natural clarification of white wine
78
naturalne klarowanie czerwonego
natural clarification of red wine
wina
78
naturalne klarowanie moszczu na natural clarification of juice for base
wino bazowe
wine
78
naturalne klarowanie win bazowych natural clarification of base wine
78
naturalne mikroutlenianie
natural micro-oxygenation
79
natychmiastowe tłoczenie na gorąco
hot pressing
65
obróbka enzymatyczna miazgi na enzymatic treatment of must for white
białe porto
port
54
obróbka enzymatyczna miazgi na enzymatic treatment of must for red
czerwone porto
port
54
obróbka moszczu na porto
114
treatment of must for base port wine
132
obróbka moszczu na wino bazowe
handling of juice for base wine
64
obróbka moszczu na wino bazowe processing of juice for base wine at
w niskiej temperaturze
low temperatures
91
obróbka pofermentacyjna
post-fermentation treatment
85
obróbka przed tłoczeniem
pre-press treatment
87
ocena jakości czerwonych winogron
red grape quality assessment
94
ocena jakości winogron na wino quality assessment of grapes for white
białe
wine
92
oczyszczanie moszczu przy użyciu
fining of white juice
środków klarujących
60
odcedzenie miazgi
49
dejuicing
odkwaszanie białego wina solami deacidification of white wine with
kwasu węglowego
salts of carbonic acid
49
odkwaszanie białego wina solami deacidification of white wine with
kwasu winowego
salts of tartaric acid
49
odkwaszanie białego wina węglanem addition of potassium carbonate to
potasu
white wine
21
odkwaszanie białego wina węglanem addition of calcium carbonate to white
wapnia
wine
19
odkwaszanie białego wina winianem addition of potassium tartrate to white
potasu
wine
21
odkwaszanie białego wina winianem addition of calcium tartrate to white
wapnia
wine
19
odkwaszanie białego wina wodoro- addition of potassium bicarbonate to
węglanem potasu
white wine
21
odkwaszanie chemiczne białego
moszczu
chemical deacidification of white must
38
odkwaszanie chemiczne czerwonechemical deacidification of red must
go moszczu
38
odkwaszanie chemiczne wina z bia- chemical deacidification of white
łych winogron
wine
38
133
odkwaszanie chemiczne wina z czerchemical deacidification of red wine
wonych winogron
38
odkwaszanie czerwonego moszczu deacidification of red must with powęglanami potasu
tassium carbonates
48
odkwaszanie czerwonego moszczu deacidification of red must with powęglanem potasu
tassium carbonate
47
odkwaszanie czerwonego moszczu deacidification of red must with calwęglanem wapnia
cium carbonate
47
odkwaszanie czerwonego moszczu deacidification of red must with powodorowęglanem potasu
tassium bicarbonate
47
odkwaszanie czerwonego wina sola- deacidification of red wine with salts
mi kwasu węglowego
of carbonic acid
48
odkwaszanie czerwonego wina sola- deacidification of red wine with salts
mi kwasu winowego
of tartaric acid
48
odkwaszanie czerwonego wina wę- addition of potassium carbonate to red
glanem potasu
wine
21
odkwaszanie czerwonego wina wę- addition of calcium carbonate to red
glanem wapnia
wine
19
odkwaszanie czerwonego wina wi- addition of potassium tartrate to red
nianem potasu
wine
21
odkwaszanie czerwonego wina wiaddition of calcium tartrate to red wine
nianem wapnia
19
odkwaszanie czerwonego wina wo- addition of potassium bicarbonate to
dorowęglanem potasu
red wine
21
odkwaszanie mikrobiologiczne momicrobiological deacidification of must
szczu
75
odkwaszanie mikrobiologiczne mo- microbiological deacidification of must
szczu bakteriami kwasu mlekowego by lactic acid bacteria
75
odkwaszanie mikrobiologiczne mo- microbiological deacidification of must
szczu przy użyciu drożdży
by yeast
75
odkwaszanie mikrobiologiczne soku microbiological
gronowego
grape juice
75
134
deacidification
of
odkwaszanie moszczu
deacidification of must
47
odkwaszanie soku gronowego
deacidification of grape juice
46
odkwaszanie soku gronowego wę- deacidification of grape juice with poglanami potasu
tassium carbonates
47
odkwaszanie soku gronowego wę- deacidification of grape juice with poglanem potasu
tassium carbonate
46
odkwaszanie soku gronowego wę- deacidification of grape juice with calglanem wapnia
cium carbonate
46
odkwaszanie soku gronowego wo- deacidification of grape juice with podorowęglanem potasu
tassium bicarbonate
46
odkwaszanie wina z białych winodeacidification of white wine
gron
48
odkwaszanie wina z białych winogron przy zastosowaniu procesów physical deacidification of white wine
fizycznych
83
odkwaszanie wina z czerwonych wideacidification of red wine
nogron
48
odkwaszanie wina z czerwonych winogron przy zastosowaniu procesów physical deacidification of red wine
fizycznych
82
odmulanie
de-mudding
49
odszypułkowanie
destemming
50
odtlenianie przy użyciu gazu obojętullage blanketing
nego
114
osłona azotowa dla win białych
nitrogen blanketing of white wine
79
osłona azotowa dla win czerwonych
nitrogen blanketing of red wine
79
osmykiwanie
destalking
50
ostrożne klarowanie wina
rough clarification
98
pasteryzacja białego wina
pasteurisation of white wine
82
pasteryzacja czerwonego wina
pasteurisation of red wine
82
pasteryzacja tunelowa win białych
tunnel pasteurisation of white wine
114
135
pasteryzacja tunelowa win czerwonych
tunnel pasteurisation of red wine
114
pełna fermentacja alkoholowa
total alcoholic fermentation
111
pełna maceracja na skórkach
vigorous maceration of skins
115
pielęgnacja porto
elaboration of port wines
53
pielęgnacja sherry
elaboration of sherry wines
53
pielęgnacja win białych
white wine élevage
117
pielęgnacja win czerwonych
red wine élevage
95
pielęgnacja wstępna
pre-treatment of port wine
89
pierwsze tłoczenie winogron
first pressing of grapes
61
pigeage à pied
pigeage à pied
84
postarzanie win porto w magazynach
short ageing of port wine in lodges
101
powolne zlewanie znad osadu
racking of juice for base wine
93
powtórne wzmacnianie wina
refortification of sherry
96
pozostawienie wina nad osadem
inclusion of lees
65
przedfermentacyjna obróbka mosz- pre-fermentation cold treatment of
czu w niskiej temperaturze
juice for base wine
85
przefermentowanie moszczu w beczce
fermentation to dryness in oak casks
57
przefermentowanie moszczu w kadzi
fermentation to dryness in steel vats
57
przelanie musującego wina z butetransfer of sparkling wine to bulk
lek fermentacyjnych do kadzi ciśpressure tanks
nieniowej
113
przerób czerwonych winogron
processing of red grapes
91
przerób masy winogronowej
processing of white wine grapes
91
przerób winogron Jerez
processing of sherry grapes
91
przerób winogron metodą tradycyjną
traditional processing of grapes
112
przerób winogron suszonych na
słońcu
processing of sun-dried grapes
91
przerób winogron świeżych
processing of fresh grapes
90
136
przerwanie fermentacji przy ciśnie- termination of sparkling wine fermenniu pięciu atmosfer
tation
110
przerwanie fermentacji w winie batermination of base wine fermentation
zowym
110
przerwanie fermentacji w winie ba- exposure of base wine to cold temzowym przez silne schładzanie
peratures
55
przerwanie fermentacji w winie bayeast removal from base wine
zowym przez usunięcie drożdży
120
przygotowanie do maceracji na szystem return
pułkach
106
przygotowanie do tłoczenia całych
whole cluster inclusion
kiści
119
przygotowanie matki drożdżowej
preparation of yeast starter cultures
87
przygotowanie miazgi
must preparation
77
przygotowanie moszczu
pre-fermentation cold treatment
85
przygotowanie moszczu na sherry
preparation of sherry grape juice
87
przygotowanie win bazowych
base wine-making
28
regulacja kwasowości w moszczu na
adjustment of juice acidity
wino białe
22
regulacja kwasowości w moszczu na
adjustment of must acidity
wino czerwone
22
regulacja kwasowości w moszczu
z winogron Jerez
45
correction of acidity in sherry grape
juice
regulacja zawartości cukru w winie
adjustment of sugar in white wine
białym
23
regulacja zawartości cukru w winie
adjustment of sugar in red wine
czerwonym
22
regularne ściąganie wina znad osadu
regular racking of port wines
97
rehydracja drożdży
yeast rehydration
120
remuage
riddling
97
ręczne przetaczanie miazgi
punching down
92
137
ręczne strząsanie osadu
manual riddling
70
ręczne usuwanie szypułek
manual stemming of grapes
70
rozcieńczanie moszczu
humidification of must
65
rozcieńczanie soku gronowego
humidification of grape juice
65
rozlewanie białego wina do kartonów
carton packaging of white wine
34
rozlewanie białego wina do puszek
canning of white wine
33
rozlewanie czerwonego wina do karcarton packaging of red wine
tonów
34
rozlewanie czerwonego wina do
puszek
33
canning of red wine
rozlew białego wina pod osłoną gaflushing of white wine containers
zową
62
rozlew czerwonego wina pod osłoflushing of red wine containers
ną gazową
61
rygorystyczna selekcja winogron
rigorous selection of grapes
98
saca
saca
98
samociek
free-run juice
62
samoistne ustanie fermentacji w wi- natural arrest of fermentation in white
nie białym
wine
78
samoistne ustanie fermentacji w wi- natural arrest of fermentation in red
nie czerwonym
wine
78
schładzanie moszczu
cooling of must
44
sedymentacja moszczu
cold settling of must
42
sedymentacja moszczu na wino basettling of juice for base wine
zowe
100
sedymentacja w winie bazowym
settling of sediment in base wine
100
sedymentacja w winie białym
settling of sediment in white wine
100
sedymentacja w winie czerwonym
settling of sediment in red wine
100
selekcja drożdży na wino białe
yeast selection for white wine
120
138
selekcja kiści na wino czerwone
sorting of red grapes
103
selekcja winogron na białe porto
selection of white port grapes
99
selekcja winogron na czerwone porto
selection of red port grapes
99
selekcja winogron na porto
selection of port wine grapes
99
selekcja winogron na sherry
selection of sherry grapes
99
siarkowanie masy winogronowej
sulphiting of white grape must
108
siarkowanie moszczu
sulphurisation of must
108
siarkowanie moszczu na porto
sulphurisation of must for base port
wine
108
siarkowanie moszczu na wino basulphurisation of juice for base wine
zowe
108
siarkowanie moszczu z winogron
sulphiting of sherry grape juice
Jerez
108
silne wzmocnienie wina po fermenhigh fortification
tacji
64
składowanie butelek do góry dnem
stacking sur pointes
105
skrócona maceracja na skórkach
short skin maceration
101
sortowanie winogron na wino białe
sorting of white wine grapes
103
spontaniczna fermentacja malolak- early spontaneous malolactic fermentyczna w miazdze
tation
53
spontaniczna fermentacja malolak- spontaneous malolactic fermentation
tyczna w winie białym
in white wine
104
sporządzenie nastawu
early yeasting
53
spowolnienie fermentacji
sluggish alcoholic fermentation
102
spuszczanie wina z kadzi
post-fermentation racking
85
stabilizacja białego wina przez siarsulphurisation of white wine
kowanie
109
stabilizacja białego wina przez wycold stabilisation of white wine
chładzanie
43
139
stabilizacja czerwonego wina przez
sulphurisation of red wine
siarkowanie
108
stabilizacja czerwonego wina przez
cold stabilisation of red wine
wychładzanie
42
stabilizacja fizykochemiczna białe- physico-chemical
go wina
white wine
stabilisation
of
83
stabilizacja fizykochemiczna czer- physico-chemical stabilisation of red
wonego wina
wine
83
stabilizacja mikrobiologiczna białe- microbiological stabilisation of white
go wina
wine
76
stabilizacja mikrobiologiczna czer- microbiological stabilisation of red
wonego wina
wine
75
stabilizacja mikrobiologiczna mosz- microbiological stabilisation of sherry
czu z winogron Jerez
grape juice
76
stabilizacja mikrobiologiczna przy
use of antimicrobial compounds
użyciu środków antyseptycznych
115
stabilizacja porto
stabilisation of port wines
104
stabilizacja sherry
stabilisation of sherry wines
105
stabilizacja termiczna białego wina
heat sterilisation of white wine
64
stabilizacja wina po kupażowaniu
post-blending stabilisation
84
stabilizacja win bazowych
stabilisation of base wine
104
stabilizacja win białych
stabilisation of white wine
105
stabilizacja win czerwonych
stabilisation of red wine
104
stabilizacja winianowa na membranie
cuvée filtration
46
stabilizacja winianowa przez oziętartrate stabilisation by cold treatment
bianie
110
stabilizacja winianowa przez wymtartrate stabilisation by refrigeration
rażanie
110
starzenie wina metodą biologiczną
biological ageing
29
starzenie wina metodą oksydacyjną
oxidative ageing
80
140
starzenie win musujących
ageing of sparkling wine
23
starzenie win porto w butelce
bottle ageing of port wine
32
sterylizacja termiczna czerwonego
heat sterilisation of red wine
wina
64
sterylna filtracja białego wina
sterile filtration of white wine
106
sterylna filtracja czerwonego wina
sterile filtration of red wine
106
supraekstrakcja
supraextraction
109
system añada
añada system
24
system otwartej kadzi
remontagem
97
system solera
solera system
103
szaptalizacja moszczu na wino bachaptalisation of juice for base wine
zowe
36
szaptalizacja moszczu na wino białe
36
chaptalisation of must for white wine
szaptalizacja moszczu na wino czerchaptalisation of must for red wine
wone
36
szczepienie moszczu bakteriami kwa- inoculation of must with malolactic
su mlekowego
starter cultures
66
szczepienie moszczu drożdżami i bakpreparation of starter cultures
teriami kwasu mlekowego
87
ściąganie wina z kadzi
50
devatting
ściąganie mieszanki win bazowych
racking of blended base wines
znad osadu
93
taille
taille
109
termowinifikacja
thermovinification
111
tirage
tirage
111
tłoczenie całych kiści
whole bunch pressing
119
tłoczenie całych winogron
whole berry pressing
119
tłoczenie fermentującej miazgi
pressing of must for base port wine
88
141
tłoczenie lekko zgniecionych winopressing of lightly crushed grapes
gron
88
tłoczenie masy winogronowej na wipressing of grapes for base wine
no bazowe
88
tłoczenie miazgi pofermentacyjnej
post-fermentation pressing
85
tłoczenie rozgniecionych winogron
pressing of crushed grapes
88
tłoczenie winogron Jerez
pressing of sherry grapes
88
transport wina w atmosferze konin-line sparging of red wine
trolowanej
66
ubijanie miazgi
92
punching down with macacos
ubytek czerwonego wina podczas
ullage
dojrzewania w dębinie
114
udeptywanie
foot treading
62
udeptywanie swobodne
free-form treading
62
udeptywanie w formacji
treading in formation
113
umiarkowane wzmocnienie wina po
moderate fortification
fermentacji
76
umieszczenie całych kiści w kadziach
whole bunch inclusion
fermentacyjnych
119
umieszczenie moszczu na wino ba- processing of juice for base wine in
zowe w zamkniętym zbiorniku
closed-top tanks
91
ustanie fermentacji
107
stuck fermentation
usunięcie szypułek świeżych winostemming of fresh grapes
gron
106
usunięcie szypułek winogron suszostemming of sun-dried grapes
nych na słońcu
106
usunięcie z wina bazowego drożdży
yeast removal by cold filtration
przez odfiltrowanie
120
usunięcie z wina bazowego drożdży
yeast removal by centrifugation
przez odwirowanie
120
142
uzupełnienie czerwonego wina podouillage
czas dojrzewania w dębinie
80
użycie drożdży rasy porto
use of port wine yeast
115
ważenie kiści na wino białe
weighing of white wine grapes
117
ważenie kiści na wino czerwone
weighing of red grapes
116
winifikacja porto
vinification of port wines
116
winifikacja sherry
vinification of sherry wines
116
winifikacja win białych
white wine vinification
118
winifikacja win czerwonych
red wine vinification
96
wino añada
añada wine
25
wino białe
white wine
117
wino białe lodowe
white ice wine
117
wino białe rodzynkowe
white raisin wine
117
wino białe słodkie
sweet white wine
109
wino białe słomkowe
white straw wine
117
wino białe wytrawne
dry white wine
52
wino białe z botrytyzowanych winobotrytised white wine
gron
32
wino białe z podsuszonych winogron
white wine from dried grapes
118
wino czerwone
red wine
95
wino czerwone lodowe
red ice wine
94
wino czerwone rodzynkowe
red raisin wine
95
wino czerwone słodkie
sweet red wine
109
wino czerwone słomkowe
red straw wine
95
wino czerwone wytrawne
dry red wine
52
wino czerwone z botrytyzowanych
botrytised red wine
winogron
143
32
wino czerwone z podsuszonych wired wine from dried grapes
nogron
96
wino gronowe
grape wine
63
wino likierowe
fortified wine
62
wino musujące
sparkling wine
104
wino obciekowe
free-run wine
63
wino porto
port wine
84
wino sherry
sherry wine
100
wino solera
solera wine
103
wino spokojne
still wine
106
wino tłoczone
press wine
89
wspomagana ekstrakcja komponeninduced extraction of skin components
tów skórkowych do moszczu na wito must for white port
no bazowe białe
65
wspomagana ekstrakcja komponeninduced extraction of skin components
tów skórkowych do moszczu na wito must for red port
no bazowe czerwone
65
wstępna obróbka czerwonych winopre-treatment of red grapes
gron
90
wstępna obróbka winogron
89
pre-treatment of grapes
wstępna obróbka winogron do propre-treatment of port wine grapes
dukcji porto
90
wstępna obróbka winogron do propre-treatment of sherry grapes
dukcji sherry
90
wybór drożdży na wino bazowe
choice of yeast strain
39
wychładzanie białego wina
chilling of white wine
39
wychładzanie czerwonego wina
chilling of red wine
38
wyciskanie winogron Jerez metodą
traditional pressing of sherry grapes
tradycyjną
112
wykańczanie win białych
118
white wine finishing
144
wykańczanie win czerwonych
red wine finishing
95
wykorzystanie osadu pofermentatreatment of lees
cyjnego
113
wytwarzanie win białych
white wine-making
118
wytwarzanie win czerwonych
red wine-making
96
wytwarzanie win gronowych
wine-making
120
wytwarzanie win musujących
sparkling wine-making
104
wytwarzanie win porto
port wine-making
84
wytwarzanie win sherry
sherry wine-making
101
wytwarzanie win spokojnych
still wine-making
107
wytwarzanie win wzmacnianych
fortified wine-making
62
wywołana fermentacja malolaktyczearly induced malolactic fermentation
na w miazdze
52
wywołana fermentacja malolaktycz- induced malolactic fermentation in
na w winie białym
white wine
66
wzbogacanie miazgi przez zagęsz- sugar concentration in red grape must
czanie w procesie odwróconej osmozy by reverse osmosis
107
wzbogacanie moszczu na wino białe
54
enrichment of must for white wine
wzbogacanie moszczu na wino czerenrichment of must for red wine
wone
53
wzbogacanie soku gronowego przez
sugar concentration in white grape
zagęszczanie w procesie odwróconej
juice by reverse osmosis
osmozy
107
wzmocnienie wina podczas fermenearly fortification
tacji
52
wzmocnienie wina po fermentacji
late fortification
67
wznowienie fermentacji
restarting of fermentation
97
wznowienie fermentacji w miazdze
restarting of red must fermentation
97
zabiegi końcowe przy produkcji
porto
pre-bottling operations on port wines
85
145
zagęszczanie metodą odwróconej concentration of must by reverse ososmozy
mosis
43
zagęszczanie przez upust
saignée method
98
zagęszczenie moszczu
concentration of must
43
zakwaszanie chemiczne białego mochemical acidification of white must
szczu przy użyciu kwasów
37
zakwaszanie chemiczne czerwonego
chemical acidification of red must
moszczu przy użyciu kwasów
37
zakwaszanie chemiczne wina z bia- chemical acidification of white wine
łych winogron
with organic acids
37
zakwaszanie chemiczne wina z czer- chemical acidification of red wine
wonych winogron
with organic acids
37
zakwaszanie czerwonego moszczu acidification of red must with malic
kwasem jabłkowym
acid
18
zakwaszanie czerwonego moszczu acidification of red must with lactic
kwasem mlekowym
acid
18
zakwaszanie czerwonego moszczu acidification of red must with tartaric
kwasem winowym
acid
18
zakwaszanie mikrobiologiczne bia- microbiological acidification of white
łego moszczu przy użyciu drożdży
must by yeast
74
zakwaszanie mikrobiologiczne czer- microbiological acidification of red
wonego moszczu przy użyciu drożdży must by yeast
74
zakwaszanie moszczu
acidification of must
17
zakwaszanie moszczu na porto
acidification of must for base port
wine
17
zakwaszanie soku gronowego
acidification of grape juice
17
zakwaszanie soku gronowego kwa- acidification of grape juice with malic
sem jabłkowym
acid
17
zakwaszanie soku gronowego kwa- acidification of grape juice with lactic
sem mlekowym
acid
17
146
zakwaszanie soku gronowego kwa- acidification of grape juice with
sem winowym
tartaric acid
17
zakwaszanie wina z białych winoacidification of white wine
gron
18
zakwaszanie wina z czerwonych wiacidification of red wine
nogron
18
zastosowanie pie de cuba
pie de cuba method
83
zatapianie kożucha
cap management
34
zatapianie skórek
submersion of grape skins
107
zatężanie próżniowe
vacuum evaporation
115
zatrzymanie fermentacji w winie premature arrest of fermentation in
białym
white wine
86
zatrzymanie fermentacji w winie arrest of fermentation in white wine
białym przez oziębienie
by cooling
25
zatrzymanie fermentacji w winie arrest of fermentation in white wine
białym przez siarkowanie
by smoking with sulphur
26
zatrzymanie fermentacji w winie arrest of fermentation in white wine
białym przez usunięcie drożdży
by removal of yeast
26
zatrzymanie fermentacji w winie premature arrest of fermentation in
czerwonym
red wine
86
zatrzymanie fermentacji w winie arrest of fermentation in red wine by
czerwonym przez oziębienie
cooling
25
zatrzymanie fermentacji w winie arrest of fermentation in red wine by
czerwonym przez siarkowanie
smoking with sulphur
25
zgniatanie mechaniczne
mechanical crushing
73
zgniatanie winogron na miazgę
crushing of red grapes
45
zimna filtracja białego wina
cold filtration of white wine
42
zimna filtracja czerwonego wina
cold filtration of red wine
42
zimna maceracja
pellicular maceration
82
zimna prefermentacja
pre-fermentation cold maceration
85
147
zimna stabilizacja mieszanki win
tartrate stabilisation by cooling
bazowych
110
zlanie wina do mieszalnika
racking of wine into blending tanks
94
zlanie wina znad ciężkiego osadu
racking of wine from gross lees
94
zlewanie bazowego wina znad osadu
racking of base wine
93
zlewanie białego wina znad osadu
racking of white wine
94
zlewanie czerwonego wina znad osadu
racking of red wine
93
148
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