These are some of the terms used in the industry has increased the province of Mendoza, oenology.
* Hollejo
It is the film that covers the pulp and seeds of grape, and is in the skin where the microflora, made up of bacteria and yeast, which are responsible for the fermentation and the coloring matter is.
* stalk
It is the woody part that plays the role of support and media of the grapes from the branches.
* Marc
It’s the rest of the skins, seeds and stems or stalks residues remaining after fermentation. It is used to obtain alcohol by distillation. It is the basis of certain spirits like pisco or the clip.
* Mosto
It is the turbid liquid, somewhat viscous, obtained by grinding or pressing ripe grape.
* wine
It is the product of the alcoholic fermentation of fresh, ripe, or the must of fresh and ripe grapes, produced in the same production area grape.
* Fermentation
Alcoholic fermentation is a complex biological process in which the sugars in the grape must (mainly glucose and fructose) are transformed by the action of known microscopic fungi and yeasts, ethyl alcohol and carbon dioxide (carbon dioxide) , and other substances in smaller amounts.
-Fermentation Tumultuous. It is to initially produce the transformation of the most sugar alcohol, with vigorous gas evolution due to the high activity of the yeasts.
-Fermentation Slow. Subsequently, these yeasts and Diminished consume the rest of the sugar present, with a slight release of carbon dioxide.
Malolactic -Fermentation. The malic acid present in wine is transformed by lactic bacteria into lactic acid, which gives the wine a nice feature that malic acid in the mouth; and also produced during this fermentation interesting buttery aromas.
* Hat
It is the solid part, peels, seeds, stalks, etc., that encompassed by the carbon dioxide that follows, are brought to the surface of the liquid mass in the fermentation.
* Reassembly
This operation involves taking the wine must from the bottom of the vessel and returning it to the top. This is intended to homogenise the slurry with respect to temperature, favor the proliferation of the yeast, the solid wetting to avoid acidification and promote the maceration of the pomace.
* bazuqueo
Involves disarming hat formed on the surface of the fermenting mass and sink in the liquid, in order to promote uniform distribution of yeast fermentation renew the fluid in contact with the lees, the publication of the coloring matter and prevent acidification of the hat.
