Dictionary of wine tasting: the F
Bushel: a measure of ability to aggregate which in Castile is equivalent to 55.5 litres.
Sludge: a solid substance that can be found in the juice, arising from the skins and other similar substances.
Fatigued: it is said that wine which, after being shuffled, momentarily has a low quality.
Female: it is a characteristic of the light wines.
Alcoholic fermentation: the process by which they transform the sugars of the must into alcohol and other components of the wine, by the direct action of the yeast.
Malolactic fermentation: the process by which the ácio malic acid is transformed into lactic acid.
Fernet: drink Italian bitter taste, style vermouth made with herbs, fermented with alcohol from grapes.
Ferro-cyanide: used in the elaboration process of the wine to remove elevated levels of iron and other metals.
Stringy: character ahilado of wine to serve.
Fillete: a bottle of 31 cl. own of the Loire region and Paris.
Filtering: the process of clarifying the wine by eliminating materials in suspension.
End of mouth: sensations end you have when tasting a wine.
Fine: generous wine typical of Andalusia.
Finesse: with a smell and taste sensitive.
Flabby: a wine that does not have any special character, and which tend to be of low alcoholic strength.
Flower: is the white veil that floats on the wines during the ageing process when they are stored in boots.
Floral: aromas of some wines that are reminiscent of the flowers.
Fluent: subtle wine, pleasant and delicate to pass by the mouth.
Fuck Blanche: white grape that produces wines lively, very typical in Armagnac.
Fortified: a wine that has undergone some process to force its stability.
A fragrantwine is very aromatic.
Frank: a wine very well made and generous.
Frankenthal: variety of grapes, very vigorous.
Frappe: temperature at which should be served white wine and champagne.
Strawberry: aroma of fruit that appears in some red wines and rosé wines.
Fresh: a wine that, thanks to the carbonic and acid, leaves a fresh feeling in the mouth.
Cold: wine with little body and low alcohol content.
Frizzantein Italy, vino de aguja.
Fruit: delicate wine reminiscent of different aromas of plants.
Fudre: wooden container, with a round bottom and a large capacity to store wines.
Deposit: a wine with color accents, or with a high alcohol content.
Cast: a wine in which all its features are fused in a whole homogeneous and harmonious.
Dictionary of wine Tasting
- Dictionary of Tasting
- Dictionary of wine Tasting B
- Dictionary of wine Tasting C
- Dictionary of Tasting D
- Dictionary of wine Tasting And
- Dictionary of Tasting G
