GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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13:41 May 14, 2002 |
Italian to English translations [PRO] | |||||||
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| Selected response from: Giles Watson Italy Local time: 17:22 | ||||||
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Summary of answers provided | ||||
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5 +2 | reduced/over-evolved |
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4 | dwindled wine |
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4 | tainted wine |
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dwindled wine Explanation: Quello è quello che esso suono piace a me. Buona fortuna! |
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tainted wine Explanation: you can check this out at http://www.tainted-wine.com/ tainted wine is wine which has been oxidized - I think this is what you mean. Hope this helps. -------------------------------------------------- Note added at 2002-05-14 15:53:06 (GMT) -------------------------------------------------- I think I goofed - I think you mean just the opposite. In this case you can also say \"reduced\" - I found another site for wine http://www.marylandwine.com/mgga2/enology/terms.htm which describes it as Reduced: Term describing a state which is the chemical opposite of oxidized. In wine, the reduced state is usually recognized by the obvious smell of rotten eggs (hydrogen sulfide, or H2S). |
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reduced/over-evolved Explanation: When wine ages in the bottle, it is in a "reductive" state because any reactions reduce the limited available oxygen. If reduction goes too far, it becomes a defect. During ageing, reactions involving the tannins and pigments take place, using up some of the oxygen in the bottle. These reactions may lead to a smell of hydrogen sulphide (bad eggs) because when something oxidises, something else has to reduce, in this case sulphur compounds in the wine. It helps if you let reduced wine aerate (ie "breathe"), though. HTH Giles PS I've added the appropriate entries to Watson's Wine Glossary. Thanks! |
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