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Rosco: Sensory Analysis + Viticulture + Enology

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About this activity

¿Qué palabra corresponde a cada definición?

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Argentina

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Rosco: Sensory Analysis + Viticulture + Enology
 

Rosco: Sensory Analysis + Viticulture + EnologyOnline version

¿Qué palabra corresponde a cada definición?

by Caterina Francisca
A
B
C
D
E
F
G
H
J
L
M
N
O
P
R
S
T
U
V
W
Y
Z

Empieza por A

It gives freshness and tension to a wine.

Empieza por B

A white wine made with red grapes.

Empieza por C

A common aroma descriptor found in wines with french oak barrel aging.

Empieza por D

The stage when the vine rests as a part of its annual cycle.

Empieza por E

The science of winemaking.

Empieza por F

The chemical process that turns sugar into alcohol.

Empieza por G

What wine is made of.

Empieza por H

The act of collecting grapes from the vineyard.

Empieza por J

Wine before the alcoholic fermentation.

Empieza por L

The solid matter left after fermentation (dead yeast)

Empieza por M

The most planted red grape in Argentina.

Empieza por N

The smell of a wine, often analyzed in the sensory phase.

Empieza por O

The wood that influences aroma and flavor in wine aging.

Empieza por P

Third step of the wine tasting analysis.

Empieza por R

A type of wine made from red grapes fermenting with their skins and seeds.

Empieza por S

The land where the vines are planted (it can be sand, clay, limestone...)

Empieza por T

The substance in red wine responsible for astringency.

Empieza por U

A rare but possible descriptor for vegetal or savory notes in natural or aged wines.

Empieza por V

The science and practice of growing grapes.

Empieza por W

A wine that is clear, with almost no color, fermented without skins.

Empieza por Y

The microorganism responsible for fermentation.

Empieza por Z

A spicy, bold aromatic profile found in some wines, especially in warm-climate varieties. (Related to citrics)

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