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This is a Portuguese term referring to reserva wine that has specific aging requirements. Red wines must undergo at least three years aging in oak and bottle before release (2 years before bottling and 1 year after).. White wines must receive 1 year of aging (6 months before bottling and 6 months after). In addition, these wines must have an alcohol content at least 1⁄2 percent higher than the required minimum for regular bottlings.
A fining reagent made from animal tissues. It works by combining with the tannins in the wine. Winemakers should be careful when using gelatine not to strip too much tannin from the wine otherwise it may then be necessary to add some tannin to restore the balance.
One of the two sugars (the other fructose) formed when ordinary sugar is broken down by yeast enzyme action. Normally the yeast makes its own.
This is a most useful additive for adding to rough wines to disguise any harshness or immaturity.
This is a sweet, syrupy compound. It is produced in small quantities by alcoholic fermentation and increases the sweetness of the finished wine. It is also known as glycerine.
This is a Spanish term for aged, top-quality wines from very good vintages. Red wines must be aged for 5 years; white and rose wines must be aged for 4 years.