GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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12:15 Jan 15, 2007 |
Italian to English translations [PRO] Science - Wine / Oenology / Viticulture | |||||||
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| Selected response from: Melissa Stanfield Australia Local time: 19:13 | ||||||
Grading comment
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Summary of answers provided | ||||
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5 | the must from pressing/wine must |
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3 | drained must |
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3 | unpressed must |
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drained must Explanation: a possibility Reference: http://www.thewinedoctor.com/glossary/r.shtml Reference: http://www.sertolisalis.com/scheda_canua_sforzato_eng.html |
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the must from pressing/wine must Explanation: which impacts tannin levels -------------------------------------------------- Note added at 13 mins (2007-01-15 12:29:26 GMT) -------------------------------------------------- Quote from a wine makers site: "Adding pectic enzyme to a wine must will break down the pulp, making pressing more efficient. Adding it to a red grape must will aid in the extraction of tannins from the skins.." |
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unpressed must Explanation: The ripasso method, utilising the drained but unpressed must of an Amarone, providing some kick to a more basic wine, is also peculiar to the region. ... www.thewinedoctor.com/italy/tedeschi.shtm |
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