| Termo |
Definição |
| Bacchus |
Roman name for the classical god of wine, called Dionysus by the ancient Greeks. |
| back-blending |
A winemaking technique where sweet reserve is added to a wine to sweeten it or to soften high acidity. See also Süssreserve. |
| backward |
A wine that is late in developing. |
| Baga |
Principal casta tinta da Bairrada e suporte determinante dos seus vinhos tintos. Dá vinhos duros, marcados de cor e robustos. |
| Bagaço |
A parte lenhosa do cacho de uvas, que pode ser, eventualmente, utilizada na fermentação do mosto. |
| baked |
Descriptive term for a wine that is alcoholic due to an overly hot harvest. |
| balance |
A quality strived for above nearly all others in making wine. In a balanced wine, all of the flavour components work together in perfect accord, with characteristics neither too dominant nor shrinking into the background. |
| Balanceado |
Que apresenta harmonia entre os aspectos gustativos fundamentais, em especial a acidez, a doçura adstringência e o teor alcoólico o mesmo que o equilibrado e harmônico
|
| Balling scale |
System used to measure the sugar in unfermented grape juice. See also Brix scale and must weight. |
| Balsâmico |
Sensação que forma parte do bouquet dos vinhos. Aromas penetrantes no vinho que lembram frescura. |
| Balthazar |
Large bottle used in Champagne and Burgundy equivalent to 16 standard bottles (12 litres, 3.168 US gal., 2.64 UK gal.) See also half-bottle, magnum, Jéroboam, Rehoboam, Methuselah, Salmanazar and Nebuchadnezzar. |
| barrel ageing |
barrel maturation The technique of storing wine in wooden barrels for a period after fermentation and before bottling. Barrel-ageing imparts some of the character of the wood into the wine, adding flavour and important tannins and deepening the colour. Good quality barrels are so expensive, however, that their use is limited to the making of finer wines. Alternatives to barrel-ageing include maturation in stainless steel containers, and bottle-ageing. Though chestnut, pine, eucalyptus and others have been used, oak is the most widely used wood for wine barrels. Barrels are usually heat-treated, or toasted, on the inside before use. See also barrel fermented. |
| barrel fermented |
Used primarily for certain fine white wines, this is the technique of fermenting the must in wooden barrels rather than in large vats. Because fermentation draws certain chemicals from the wood, wines made in this way are likely to have much more complex flavours than wines that have experienced only barrel ageing or have spent no time at all in wood. |
| Barrica |
Vasilha de madeira de carvalho com capacidade média de 225 l, utilizada na fermentação ou estágio de vinhos. |
| barrica |
Spanish Barrique. |
| barrique |
French The most famous type of wine-making barrel, in Bordeaux it has a capacity of 225 litres (59.4 US fl. gal., 49.5 UK gal.). Outside France the word is often used for any kind of wooden barrel. |
| Bastardo |
Casta tinta do Douro. Casta nobre da Madeira.
|
| Baumé scale |
System commonly used in Europe and Australia to measure the sugar in unfermented grape juice. See also Brix scale and must weight. |
| Baunilha |
Um dos cheiros mais habitualmente associados ao estágio em barricas de carvalho novo. |
| Beerenauslese |
German The second highest level of the Qualitätswein mit Prädikat category of German white wines, as described by German wine law. Beeren means "berries" and auslese means "selected harvest". Individual grapes are harvested very late in the season at their perfect level of ripeness and the resulting wine is rich and deep gold in colour. See also Auslese and Trockenbeerenauslese. |
