{"id":1784,"date":"2023-01-18T09:53:58","date_gmt":"2023-01-18T09:53:58","guid":{"rendered":"https:\/\/vinodeangeles.es\/?page_id=1784"},"modified":"2023-01-18T15:56:18","modified_gmt":"2023-01-18T15:56:18","slug":"diccionario","status":"publish","type":"page","link":"https:\/\/vinodeangeles.es\/en\/diccionario\/","title":{"rendered":"Diccionario"},"content":{"rendered":"<section class=\"wpb-content-wrapper\"><div class=\"vc_row wpb_row vc_row-fluid vc_custom_1674039137612\"><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#a\/\" title=\"\">A<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#b\/\" title=\"\">B<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#c\/\" title=\"\">C<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#d\/\" title=\"\">D<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#e\/\" title=\"\">E<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#f\/\" title=\"\">F<\/a><\/div><\/div><\/div><\/div><\/div><div class=\"vc_row wpb_row vc_row-fluid vc_custom_1674039121409\"><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#g\/\" title=\"\">G<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#h\/\" title=\"\">H<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#i\/\" title=\"\">I<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#j\/\" title=\"\">J<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#l\/\" title=\"\">L<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#m\/\" title=\"\">M<\/a><\/div><\/div><\/div><\/div><\/div><div class=\"vc_row wpb_row vc_row-fluid vc_custom_1674039127061\"><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#n\/\" title=\"\">N<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#o\/\" title=\"\">O<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#p\/\" title=\"\">P<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#r\/\" title=\"\">R<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#s\/\" title=\"\">S<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#t\/\" title=\"\">T<\/a><\/div><\/div><\/div><\/div><\/div><div class=\"vc_row wpb_row vc_row-fluid vc_custom_1674039131478\"><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#u\/\" title=\"\">U<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2 vc_col-xs-6\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_btn3-container vc_btn3-center\" ><a style=\"background-color:#0a0a0a; color:#ffffff;\" class=\"vc_general vc_btn3 vc_btn3-size-xs vc_btn3-shape-square vc_btn3-style-custom vc_btn3-block\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/#v\/\" title=\"\">V<\/a><\/div><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-2\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><\/div><\/div><\/div><\/div><div class=\"vc_row wpb_row vc_row-fluid vc_custom_1674035658811\"><div class=\"wpb_column vc_column_container vc_col-sm-12\"><div class=\"vc_column-inner vc_custom_1674032056735\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_raw_code wpb_content_element wpb_raw_html\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div id=\"a\" class=\"container\">\n            <div class=\"row\">\n                <div class=\"col-sm-10 col-sm-offset-1 text-center\">\n                    <h3  class=\"mb64 mb-xs-24\">Diccionario del vino<\/h3>\n                    <div class=\"tabbed-content button-tabs\">\n                        <ul class=\"tabs\">\n                            <li class=\"active\">\n                                <div class=\"tab-title\">\n                                    <span >A<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\">\t<strong>Abocado:<\/strong> Vino sutil, untuoso y de sensaciones en boca ligeramente dulces. Su concentraci\u00f3n en az\u00facares residuales es del orden de 5-15 g\/L.\n                                        <li type=\"disc\">\t<strong>Aceitoso:<\/strong> Vino con aspecto graso o exceso de aceites esenciales. Problema ocasionado por un exceso o mal prensado de la uva, con rotura total o parcial de las pepitas.\n                                        <li type=\"disc\">\t<strong>Acerado:<\/strong> Color, reflejos, matices o irisaciones que se dan en vinos blancos, p\u00e1lidos o pajizos.\n                                        <li type=\"disc\">\t<strong>Acerbo:<\/strong> Vino herb\u00e1ceo, \u00e1spero, raspante y\/o con exceso de taninos y acidez.\n                                        <li type=\"disc\">\t<strong>Ac\u00e9tico: <\/strong>T\u00e9rmino empleado para definir a vinos picados, avinagrados, con exceso de acidez o inadecuada fermentaci\u00f3n.\n                                        <li type=\"disc\">\t<strong>Acidez:<\/strong> Totalidad de \u00e1cidos org\u00e1nicos presentes en un mosto o vino. Su determinaci\u00f3n se realiza con ph-metro.\n                                        <li type=\"disc\">\t<strong>\u00c1cido: <\/strong>Vino que presenta en boca una gran acidez. Principalmente se da en vinos elaborados con uvas no maduras. Tambi\u00e9n son vinos que no han realizado la fermentaci\u00f3n malol\u00e1ctica o lo han hecho de manera incorrecta.\n                                        <li type=\"disc\">\t<strong>Acuoso: <\/strong>Vino descompensado por falta de alcohol o cuerpo.\n                                        <li type=\"disc\">\t<strong>Afrutado:<\/strong> Vino caracterizado por sus buenos aromas primarios (aromas de frutas).\n                                        <li type=\"disc\">\t<strong>Agraz: <\/strong>Vino que procede de uvas no maduras. Vino de sabores y olores herb\u00e1ceos.\n                                        <li type=\"disc\">\t<strong>Agresivo:<\/strong> Vino hiriente al paladar. Suele denominarse a aquellos vinos excesivamente \u00e1cidos.\n                                        <li type=\"disc\">\t<strong>Aguja: <\/strong>Se trata de una modalidad de vino espumoso o Champagne, que posee gas carb\u00f3nico de origen end\u00f3geno \u00f3 producido durante la elaboraci\u00f3n.\n                                        <li type=\"disc\">\t<strong>Ahilado: <\/strong>Vino defectuoso, excesivamente viscoso y que en suspensi\u00f3n se observan formaciones de hilos de grasa (similar al aceite). Vino atacado por bacterias de tipo anaer\u00f3bico.\n                                        <li type=\"disc\">\t<strong>Alcoh\u00f3lico <\/strong>(a-s): Vino c\u00e1lido y desequilibrado, normalmente de alta graduaci\u00f3n alcoh\u00f3lica.\n                                        <li type=\"disc\">\t<strong>Alterado: <\/strong>Vino cuyas cualidades in\u00edciales se han visto truncadas o modificadas, por cambios en su composici\u00f3n, enfermedades, cambios bruscos de temperatura, conservaci\u00f3n y\/o accidente.\n                                        <li type=\"disc\">\t<strong>Amargo: <\/strong>Se percibe en la parte posterior de la lengua. Podr\u00eda definirse a aquellos vinos en cuyos inicios se realiz\u00f3 un mal despalillado (eliminaci\u00f3n del rasp\u00f3n) aportando este sabor caracter\u00edstico al vino. Tambi\u00e9n es el sabor caracter\u00edstico e identificativo de ciertas variedades de uva como es la verdejo.\n                                        <li type=\"disc\">\t<strong>Ambarino: <\/strong>T\u00edpico color de ciertos vinos blancos envejecidos o vinos soleados. Color que se da en algunas vinificaciones como en Jerez. Ejemplo: Pedro Xim\u00e9nez y algunos Oportos.\n                                        <li type=\"disc\">\t<strong>Amoratado: <\/strong>Vino cuya fase visual, se caracteriza por presentar colores morados o violetas. Sueles ser indicativo de vinos j\u00f3venes y o vinos de r\u00e1pido consumo.\n                                        <li type=\"disc\">\t<strong>Anormal (c-a-s): <\/strong>D\u00edcese de un vino que discrepa de la tipolog\u00eda o caracter\u00edsticas organol\u00e9pticas propias de la zona donde se elabora.\n                                        <li type=\"disc\">\t<strong>Antocianos:<\/strong> Sustancias colorantes que se encuentran en los hollejos de las uvas tintas. En funci\u00f3n del tiempo de maceraci\u00f3n del vino con sus hollejos, dar\u00e1n vinos con mayor o menor color.\n                                        <li type=\"disc\">\t<strong>Apariencia (c):<\/strong> Impresi\u00f3n del vino en cuanto a limpieza y color.\n                                        <li type=\"disc\">\t<strong>Ardiente (s): <\/strong>Calificativo atribuido a un vino que posee exceso de alcohol, polifenoles condensados y\/o falta de glicerina. Vino que resulta hiriente al paladar.\n                                        <li id=\"b\" type=\"disc\">\t<strong>Aristas: <\/strong>Sensaci\u00f3n punzante que altera las cualidades del vino.\n                                        <li type=\"disc\">\t<strong>Arom\u00e1tico (a): <\/strong>Vino que destaca por su grata, finura y limpia fragancia.\n                                        <li type=\"disc\">\t<strong>Astringente: <\/strong>Vino con exceso de taninos. De sabor amargo y \u00e1spero.\n                                        <li type=\"disc\">\t<strong>Aterciopelado: <\/strong>Vino de buena estructura, complejidad y sabor.\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span >B<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tBals\u00e1mico (a): <\/strong> Calificativo de aroma penetrante y persistente. Sus aromas pueden provenir tanto de la variedad, del terroir o de su envejecimiento sobre madera de roble.\n                                        <li type=\"disc\"><strong>\tBarniz: <\/strong> Aroma resinoso, que se encuentra en vinos con excesivo envejecimiento.\n                                        <li type=\"disc\"><strong>\tBasto: <\/strong>Vino tosco, vulgar, de baja calidad.\n                                        <li type=\"disc\"><strong>\tBaum\u00e9 (Grado): <\/strong>Contenido de az\u00facar presente en un mosto u\/o vino.\n                                        <li type=\"disc\"><strong>\tBlanco: <\/strong>Vino elaborado a partir de variedades de uvas blancas, con colores que viran hacia los amarillos, amarilllos-verdosos, acerados e incluso dorados.\n                                        <li type=\"disc\"><strong>\tBouquet:<\/strong> Vinos caracterizados por su nobleza y su buen perfil arom\u00e1tico. Vinos que han sabido redondearse durante el periodo o fase en botella.\n                                        <li id=\"c\" type=\"disc\"><strong>\tBrillante: <\/strong>Vino con aspecto limpio, sin turbios y que refleja la luz.\n                                        <li type=\"disc\"><strong>\tBrut: <\/strong>Modalidad de cava o vino espumoso, caracterizado por su gusto seco. Su contenido de az\u00facares es menor de 15 g\/l.\n                                        <li type=\"disc\"><strong>\tBrut (Extra): <\/strong>Cava o espumoso cuyo contenido en az\u00facares es menor de 6 g\/l.\n                                        <li type=\"disc\"><strong>\tBrut Nature:<\/strong> Vino espumoso o cava, al que no se le ha a\u00f1adido ning\u00fan jarabe de expedici\u00f3n.\n                                    <\/ul>\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span >C<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tCaliente (a-s):<\/strong> Calificativo que se le otorga a aquellos vinos con alto contenido en alcohol o glicerina y que producen sensaci\u00f3n de calor en la boca.\n                                        <li type=\"disc\"><strong>\tCapa:<\/strong> Cada una de las capas crom\u00e1ticas que presenta un vino.\n                                        <li type=\"disc\"><strong>\tCarnoso:<\/strong> Vino que posee buena amplitud en boca y bastante cuerpo.\n                                        <li type=\"disc\"><strong>\tCata: <\/strong>Se podr\u00eda definir como el An\u00e1lisis de un vino o la suma de sensaciones percibidas al probarlo. En \u00e9l, intervienen los sentidos (vista, olfato, gusto, tacto y \u00bfoido) para analizar sus cualidades organol\u00e9pticas as\u00ed como las caracter\u00edsticas olfato-gustativas. Se busca definir a trav\u00e9s de la cata las percepciones o impresiones que me aporta el vino en cuesti\u00f3n.\n                                        <li type=\"disc\"><strong>\tCatador: <\/strong>T\u00e9rmino aplicado a la persona que por sus virtudes o entrenamiento, puede percibir, separar, calificar y\/o clasificar las distintas propiedades organol\u00e9pticas del vino.\n                                        <li type=\"disc\"><strong>\tCaudal\u00eda:<\/strong> Hace referencia a la duraci\u00f3n, persistencia o postgusto de un vino una vez ingerido o catado. Una caudal\u00eda equivale a un segundo de persistencia.\n                                        <li type=\"disc\"><strong>\tCava: <\/strong>Vino espumoso elaborado por el m\u00e9todo tradicional y que se elabora principalmente en la regi\u00f3n del Pened\u00e9s catal\u00e1n. Aunque tambi\u00e9n se elabora cava con denominaci\u00f3n de origen en otros puntos de la Pen\u00ednsula Ib\u00e9rica, como en Requena (Valencia), Haro (La Rioja) o Viana, Extremadura (comarcas de La Plata y Los Barros), Arag\u00f3n y en Aranda de Duero (Castilla y Le\u00f3n).\n                                        <li type=\"disc\"><strong>\tCerrado:<\/strong> Vino falto de oxigenaci\u00f3n y que por ello no deja ver sus cualidades organol\u00e9ticas. Soluci\u00f3n: golpear fuerte el vino, para que este se abra en la medida de lo posible.\n                                        <li type=\"disc\"><strong>\tComplejo:<\/strong> Atribuido a vinos que difieren del resto, por su sutileza en cuanto a sabor y olor. Vinos diferenciados del resto por sus cualidades organol\u00e9pticas. Matices de calidad en un vino, que destacan sobre el resto.\n                                        <li type=\"disc\"><strong>\tCompleto (c-a-s): <\/strong>Vino que satisface por su equilibrio y plenitud en cada una de las fases de cata (Vista, olfato y gusto).\n                                        <li id=\"d\" type=\"disc\"><strong>\tCorcho (a-s): <\/strong>Vino con sabor u olor a corcho en mal estado o atacado por mohos.\n                                        <li type=\"disc\"><strong>\tCorona: <\/strong>Formaci\u00f3n que aparece en los espumosos. Consiste en un anillo que se da en la superficie del espumoso y es originado por las burbujas.\n                                        <li type=\"disc\"><strong>\tCorrompido:<\/strong> Vino defectuoso o alterado a causas de enfermedades de tipo bacteriano.\n                                        <li type=\"disc\"><strong>\tCubierto:<\/strong> Vino cuya capa de color es intensa. Normalmente son vinos transl\u00facidos, con alta materia colorante y que no permite que veamos a trav\u00e9s de ellos.\n                                        <li type=\"disc\"><strong>\tCuerpo (s): <\/strong>Vino bien constituido que deja al final el impacto de un abundante extracto.\n\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span >D<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tDecr\u00e9pito:<\/strong> Vino muerto \u00f3 vino cuyo excesiva edad hace que no aporte nada bueno o significativo a la cata.\n                                        <li type=\"disc\"><strong>\tDelicado (c-a-s):<\/strong> Vino que se caracteriza por no poseer mucho cuerpo o armaz\u00f3n. Pero que es su favor muestra caracteres sutiles, poco intensos y agradables al paladar.\n                                        <li type=\"disc\"><strong>\tDenso:<\/strong> Vino que cubre toda la boca. De importantes sensaciones t\u00e1ctiles en boca y normalmente untuoso y de buena estructura.\n                                        <li type=\"disc\"><strong>\tDesagradable:<\/strong> Sensaciones producidas al catar, beber o ingerir un vino defectuoso o de mala calidad.\n                                        <li type=\"disc\"><strong>\tDescompuesto: <\/strong>Vino cuyas cualidades organol\u00e9pticas o caracter\u00edsticas in\u00edciales, se han visto truncadas debido a una mala conservaci\u00f3n o posteriores fermentaciones incontroladas.\n                                        <li id=\"e\" type=\"disc\"><strong>\tDesequilibrado (c-a-s): <\/strong>Vino falto de armon\u00eda, o en \u00e9l que alguno de sus componentes organol\u00e9pticos destaca por encima de los otros. Normalmente se habla de vinos desequilibrados en cuanto a la acidez-alcohol. Tambi\u00e9n se denomina vino desequilibrado aquel que tiene un exceso de sabor a madera, etc.. .\n                                        <li type=\"disc\"><strong>\tDulce (s):<\/strong> Vinos cuya dosis en az\u00facares residuales, es igual o superior a 50 g\/l.\n                                        <li type=\"disc\"><strong>\tVinos con sensaciones dulces: <\/strong>Aquellos vinos que a\u00fan siendo secos (\u00f3 sin az\u00facares residuales) por tener en su composici\u00f3n glicerina u\/o alcohol aportan al vino sensaciones de dulzor.\n                                        <li type=\"disc\"><strong>\tDuro (s): <\/strong>Vino desequilibrado. Con exceso de acidez o sensaciones \u00e1speras.\n\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span >E<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tElegante (c-a-s):<\/strong> Vino que se distingue por su buena personalidad y armon\u00eda. Todos sus par\u00e1metros y cualidades organol\u00e9pticas van en consonancia.\n                                        <li type=\"disc\"><strong>\tEmpireum\u00e1tico:<\/strong> Gama de aromas que recuerdan al cuero, caf\u00e9, tostados intensos, torrefactos, humo, pan quemado y p\u00f3lvora.\n                                        <li type=\"disc\"><strong>\tEncabezado:<\/strong> Vino al que se le ha a\u00f1adido alcohol v\u00ednico o jarabe, para detener su fermentaci\u00f3n o subir su graduaci\u00f3n alcoh\u00f3lica.\n                                        <li type=\"disc\"><strong>\tEspeciado: <\/strong>Vino envejecido y que presenta aromas de clavo, cayena, pimienta y otra especies.\n                                        <li  id=\"f\" type=\"disc\"><strong>\tEspirituoso: <\/strong>T\u00e9rmino atribuido normalmente a vinos muy arom\u00e1ticos con alta graduaci\u00f3n alcoh\u00f3lica.\n                                        <li type=\"disc\"><strong>\tEspumoso: <\/strong>Vino que presenta burbuja o gas carb\u00f3nico de origen end\u00f3geno. Esta burbuja la concibe normalmente en botella (M\u00e9todo Champenoise) durante la fermentaci\u00f3n de un vino base y tras la adici\u00f3n de levaduras y az\u00facar.\n                                        <li type=\"disc\"><strong>\tEvolucionado: <\/strong>Vino que ha experimentado una serie de cambios por su estancia en barrica, en botella o en ambas. Sus caracter\u00edsticas difieren de las caracter\u00edsticas consideradas como in\u00edciales. Estos cambios pueden ser positivos o negativos.\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span >F<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tFino: <\/strong>Modalidad de vino generoso que se elabora en Andaluc\u00eda, entre el Marco de Jerez y Montilla-Moriles, y que posee una graduaci\u00f3n alcoh\u00f3lica pr\u00f3xima a 15\u00ba alcoh\u00f3licos. La variedad de uva principal, empleada en la elaboraci\u00f3n de este vino es la Palomino. Sus vinos se caracterizan por su aspecto visual de color amarillo p\u00e1lido, de ribetes oro, y que adem\u00e1s destacan por su intenso perfil arom\u00e1tico y sabor seco.\n                                        <li id=\"g\" type=\"disc\"><strong>\tFragante:<\/strong> Rico en aromas y gusto, donde resaltan los aromas primarios.\n                                        <li type=\"disc\"><strong>\tFranco: <\/strong>Vino sin defectos y de sabor y aromas bien definidos.\n                                        <li type=\"disc\"><strong>\tFresco: <\/strong>T\u00edpico de vinos blancos, donde existe buen equilibrio acidez-alcohol.\n                                        <li type=\"disc\"><strong>\tFuerte: <\/strong>Vino c\u00e1lido y normalmente de alta graduaci\u00f3n alcoh\u00f3lica.\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span>G<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li id=\"h\" type=\"disc\"><strong>\tGeneroso:<\/strong> Se denominan vinos generosos a aquellos que poseen una graduaci\u00f3n alcoh\u00f3lica de entre 15 y 23\u00ba y que se han obtenido mediante sistemas de crianza especiales. Suelen ser t\u00edpicos de Andaluc\u00eda o Jerez, aunque tambi\u00e9n se realizan en distintas zonas de Espa\u00f1a.\n                                        <li type=\"disc\"><strong>\tGeraniol:<\/strong> Defecto de algunos vinos que producen el olor a la citada planta. Surge por la degradaci\u00f3n del \u00e1cido s\u00f3rbico.\n                                        <li type=\"disc\"><strong>\tGlic\u00e9rico: <\/strong>Vino denso, untuoso y de sensaciones algo dulzonas ocasionadas por la presencia de glicerina (componente formado durante la fermentaci\u00f3n alcoh\u00f3lica). Normalmente la presencia de glicerina y alcohol, se observa visualmente en la copa, por su abundante.\n                                        <li type=\"disc\"><strong>\tGraso:<\/strong> Vino que en el aspecto gustativo o en la boca se muestra bastante denso, untuoso y glic\u00e9rico.\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span id=\"i\" >H<\/span>\n                                <\/div>\n                                <div  class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tHerb\u00e1ceo (a-s):<\/strong> Aromas y sabores que recuerdan a rasp\u00f3n verde, hierba o uva no madura. Pude deberse a un mal despalillado o exceso de prensado.\n                                        <li type=\"disc\"><strong>\tHuevo podrido (a):<\/strong> Olor a sulfh\u00eddrico o mercaptano.\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span >I<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li id=\"j\" type=\"disc\"><strong>\tIncorrecto: <\/strong>Vino defectuoso o que no corresponde con la tipolog\u00eda de ese modelo de vino.\n                                        <li type=\"disc\"><strong>\tIns\u00edpido: <\/strong>Vino sin sabor y sin estructura.\n                                        <li type=\"disc\"><strong>\tIntensidad:<\/strong> Atribuido a la mayor o menor intensidad crom\u00e1tica (color) de un vino o a su grado de intensidad o perfil arom\u00e1tico.\n                                        <li type=\"disc\"><strong>\tIrisaciones: <\/strong>Tambi\u00e9n denominado como reflejos o matices. Suele ser indicativo de la mayor o menor edad del vino. Las irisaciones amoratadas o viol\u00e1ceas es un indicativo de la juventud del vino. Al contario las irisaciones, bordes o matices de color atejados o marrones confirman la madurez o senilidad de un vino.\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span id=\"l\" >J<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tJoven (c-a-s):<\/strong> Vino de corta edad y de car\u00e1cter afrutado.\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span >L<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tL\u00e1cteos:<\/strong> Aromas en ciertos vinos, que recuerdan a leche y que proceden de la segunda fermentaci\u00f3n (Fermentaci\u00f3n malol\u00e1ctica).\n                                        <li type=\"disc\"><strong>\tLadrillo: <\/strong>Color anaranjado-rojizo, que en vinos tintos es indicativo de su crianza o madurez.\n                                        <li type=\"disc\"><strong>\tL\u00e1grimas: <\/strong>Gotas o formaciones visuales que descienden por las paredes de la copa una vez agitada. L\u00e1grimas gruesas y bien definidas revelan una alta graduaci\u00f3n alcoh\u00f3lica \u00f3 glicerina.\n                                        <li type=\"disc\"><strong>\tVino L\u00e1grima: <\/strong>es aquel elaborado exclusivamente con mosto obtenido sin prensado mec\u00e1nico de la uva.\n                                        <li type=\"disc\"><strong>\tLargo: <\/strong>Vino que tras ser tragado, su sabor perdura un tiempo m\u00e1s de lo considerado como normal.\n                                        <li type=\"disc\"><strong>\tLicoroso (s): <\/strong>Vino generalmente dulce, de mayor graduaci\u00f3n alcoh\u00f3lica que un vino tradicional. Se puede elaborar por dos modalidades: 1) Por adici\u00f3n de alcohol al final del proceso \u00f3 2) Por la parada de fermentaci\u00f3n.\n                                        <li id=\"m\" type=\"disc\"><strong>\tLigero: <\/strong>Vino con poco cuerpo y normalmente baja graduaci\u00f3n alcoh\u00f3lica.\n                                        <li type=\"disc\"><strong>\tLimpidez:<\/strong> La transparencia, brillantez o presencia de part\u00edculas en suspensi\u00f3n de un vino. Va en consonancia con su grado de clarificaci\u00f3n, filtraci\u00f3n o n\u00famero de trasiegos.\n                                        <li type=\"disc\"><strong>\tLimpio: <\/strong>Vino que visualmente carece de turbios. Tambi\u00e9n se denomina vino limpio a aquel que en fase arom\u00e1tica tienen ausencia de aromas extra\u00f1os o desagradables.\n                                        <li type=\"disc\"><strong>\tLinaje:<\/strong> Vino con raza. Vino que re\u00fane todas las caracter\u00edsticas identificativas de su zona y vinificaci\u00f3n (clima, suelo, vi\u00f1a y t\u00e9cnicas de elaboraci\u00f3n).\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span >M<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tMaderizado:<\/strong> Vino con exceso de sabor u olor a madera. T\u00edpico de algunos vinos oxidados.\n                                        <li type=\"disc\"><strong>\tMaduro (c-a-s):<\/strong> Vino completo, equilibrado y joven.\n                                        <li type=\"disc\"><strong>\tMagro: <\/strong>Vino con poco cuerpo, aguado o falto de estructura.\n                                        <li type=\"disc\"><strong>\tManchado: <\/strong>Vino blanco con reflejos o irisaciones de color rosado. Pueden producirse tras ser elaborado en dep\u00f3sitos que han contuvieron anteriormente vino tinto.\n                                        <li type=\"disc\"><strong>\tMeloso:<\/strong> Suave, agradable y sin aristas. A veces se atribuye a vinos con sensaciones algo dulces.\n                                        <li id=\"n\" type=\"disc\"><strong>\tMet\u00e1lico:<\/strong> Vino de sensaciones o gustos que recuerdan a dicho metal. Puede producirse o no, por estar en contacto con alg\u00fan elemento met\u00e1lico durante su proceso de vinificaci\u00f3n o transporte de la uva. En ocasiones este aroma procede de terrenos pizarrosos, silex, bancales, etc. Est\u00e1 tambi\u00e9n dentro de los aromas terciarios o evolutivos del vino.\n                                        <li type=\"disc\"><strong>\tMiel: <\/strong>Aromas caracter\u00edsticos de ciertos vinos dulces, mistelas \u00f3 vinos envejecidos. Sus aromas puede proceder de las propias uvas o por su largo envejecimiento en botella.\n                                        <li type=\"disc\"><strong>\tMoho (a-s): <\/strong>Vino con sabor u olor a este hongo, producido normalmente por suciedad enol\u00f3gica, uvas en mal estado o de mala calidad o conservaci\u00f3n inadecuada de corchos y barricas.\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span >N<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li id=\"o\" type=\"disc\"><strong>\tNariz:<\/strong> T\u00e9rmino atribuido a las cualidades olfato-sensoriales de un vino. Conjunto de aromas, percepciones y sensaciones percibidas al oler un vino tanto en reposo, como a copa agitada.\n                                        <li type=\"disc\"><strong>\tNeutro: <\/strong>Vino de poca \u00f3 media intensidad arom\u00e1tica. Tambi\u00e9n se denomina a los vinos de baja acidez.\n                                        <li type=\"disc\"><strong>\tNoble:<\/strong> Vino distinguido y elaborado a partir de uvas selectas. El envejecimiento de estos vinos en barrica de roble, debe de ser de al menos 2 a\u00f1os.\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span >O<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tOleoso: <\/strong>Vino muy denso \u00f3 viscoso, cuyo aspecto recuerda al del aceite.\n                                        <li type=\"disc\"><strong>\tOloroso (a-s):<\/strong> Vino envejecido y de color oxidativo. En su elababoraci\u00f3n se requiere un contacto directo del vino con el aire, siguiendo un proceso f\u00edsico-qu\u00edmico que previene el crecimiento de los t\u00edpicos \"velos\" de los vinos finos.\n                                        <li type=\"disc\"><strong>\tOlor a azufre:<\/strong> Picante y desagradable. Vinos que presentan exceso de sulfuroso.\n                                        <li type=\"disc\"><strong>\tOpaco: <\/strong>Vino de tan alta intensidad colorante, que impide el paso de la luz a trav\u00e9s de \u00e9l.\n                                        <li id=\"p\" type=\"disc\"><strong>\tOpalescente:<\/strong> Vino que en su composici\u00f3n muestra alg\u00fan turbio.\n                                        <li type=\"disc\"><strong>\tOro:<\/strong>Color, tonalidad o matiz de algunos vinos blancos o dulces.\n                                        <li type=\"disc\"><strong>\tOrujo:<\/strong> Aguardiente obtenido de la destilaci\u00f3n de orujos previamente frmentados.\n                                        <li type=\"disc\"><strong>\tOxidado:<\/strong> Color apagado y gusto desagradable de algunos vinos por excesivo contacto con el aireo u\/o por su edad demasiado avanzada.\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span >P<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tPaja: <\/strong>Color o matices amarillos presentes en algunos vinos blancos.\n                                        <li type=\"disc\"><strong>\tPajizo:<\/strong> Matiz de color amarillo-verdoso que presentan ciertos vinos blancos.\n                                        <li type=\"disc\"><strong>\tP\u00e1lido:<\/strong> D\u00edcese de aquellos vinos blancos, con muy baja intensidad crom\u00e1tica.\n                                        <li type=\"disc\"><strong>\tPalo cortado:<\/strong> Se trata de un vino t\u00edpico de Andaluc\u00eda, cuya producci\u00f3n se le atribuye al Marco de Jerez. Su graduaci\u00f3n es alta, movi\u00e9ndose entre 17-22\u00ba grados alcoh\u00f3licos. El aspecto visual es: caoba con bordes que viran hacia el ambarino, bastante denso en copa, de aromas avellanados y de paladar seco. El Consejo Regulador de Jerez lo denomina como un vino con la finura arom\u00e1tica y elegancia similar del amontillado y la estructura en boca del oloroso.\n                                        <li type=\"disc\"><strong>\tPasado: <\/strong>Vino desequilibrado, bien por un exceso de envejecimiento \u00f3 tambi\u00e9n atribuido a un exceso de alcohol y taninos.\n                                        <li type=\"disc\"><strong>\tPasificado: <\/strong>Vino cuyos aromas recuerdan a uvas pasas o excesivamente maduras.\n                                        <li type=\"disc\"><strong>\tPerfume: <\/strong>Vino limpio, de calidad arom\u00e1tica y que recuerda gratamente a flores.\n                                        <li type=\"disc\"><strong>\tPersistente:<\/strong> Vino que tras ser catado, sus sensaciones organol\u00e9pticas perduran a lo largo del tiempo.\n                                        <li type=\"disc\"><strong>\tPersonalidad:<\/strong> Vino de personalidad, es aquel que destaca por sus cualidades o ser un referente entre los vinos de su segmento.\n                                        <li type=\"disc\"><strong>\tPesado:<\/strong> Vino que sin ser defectuoso, puede resultar molesto por su alta graduaci\u00f3n alcoh\u00f3lica o exceso de taninos.\n                                        <li type=\"disc\"><strong>\tPicado:<\/strong> Vino avinagrado o con exceso de \u00e1cido ac\u00e9tico.\n                                        <li type=\"disc\"><strong>\tPiel de cebolla: <\/strong>Color anaranjado-rojizo, que adquieren algunos tintos o rosados con la edad.\n                                        <li type=\"disc\"><strong>\tPlano: <\/strong>Vino sin atributos o argumentos destacables y que tiene baja acidez.\n                                        <li type=\"disc\"><strong>\tPl\u00e1tano:<\/strong> Aroma frutal de ciertos vinos blancos que se produce en la fermentaci\u00f3n alcoh\u00f3lica.\n                                        <li type=\"disc\"><strong>\tPlomizo: <\/strong>Vino blanco que adquiere el color del citado metal.\n                                        <li id=\"r\" type=\"disc\"><strong>\tPodrido (s):<\/strong> Sabor a materia org\u00e1nica descompuesta, por su largo contacto con heces.\n                                        <li type=\"disc\"><strong>\tPolifenoles:<\/strong> Conjunto de sustancias qu\u00edmicas org\u00e1nicas del vino de las que dependen el color, la textura y otros aspectos.\n                                        <li type=\"disc\"><strong>\tPostgusto:<\/strong> Tambi\u00e9n denominado retrogusto o sensaci\u00f3n final que deja un vino en la boca y en las fosas nasales al ser tragado.\n                                        <li type=\"disc\"><strong>\tPunzante:<\/strong> Aromas vol\u00e1tiles e intensos casi hirientes, debido a un alto contenido en alcohol, madera, flor de los vinos finos o por una elevada acidez vol\u00e1til.\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span >R<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tRama: <\/strong>Vino nuevo que no ha sufrido ni clarificaci\u00f3n ni filtraci\u00f3n.\n                                        <li type=\"disc\"><strong>\tRancio:<\/strong> Est\u00e1 dentro del grupo de los vinos generosos o de licor, y que se le ha sometido a un proceso de oxidaci\u00f3n dando ese aroma caracter\u00edstico. A su vez se denomina vino rancio, a vinos de aromas desagradables, producidos por corchos contaminados o de mala calidad.\n                                        <li type=\"disc\"><strong>\tRasp\u00f3n:<\/strong> Vino con olor y sabor que recuerda al rasp\u00f3n o estructura herb\u00e1cea.\n                                        <li type=\"disc\"><strong>\tRaza:<\/strong> Sinonimia de vino de linaje o vino con casta.\n                                        <li type=\"disc\"><strong>\tRecio:<\/strong> Vino con exceso de alcohol o tanino.\n                                        <li type=\"disc\"><strong>\tRecuerdo:<\/strong> Sensaciones que te vienen a la cabeza tras ser catado el vino.\n                                        <li type=\"disc\"><strong>\tRedondo:<\/strong> Vino bien estructurado, sin aristas, agradable al paladar y de buena armon\u00eda y consonancia entre todos sus componentes.\n                                        <li type=\"disc\"><strong>\tReducido:<\/strong> Vino que ha permanecido bastante tiempo sin estar en contacto con el aire, produci\u00e9ndose olores que recuerdan a huevos podridos. Estos olores pueden o no ser reducidos con un golpe fuerte de oxigenaci\u00f3n.\n                                        <li type=\"disc\"><strong>\tRefrescar:<\/strong> T\u00e9cnica basada en mezclar una peque\u00f1a parte de vino joven con otra m\u00e1s vieja o envejecida.\n                                        <li type=\"disc\"><strong>\tReserva:<\/strong> Vino tinto envejecido durante 36 meses, de los cuales al menos 12 meses han de ser en madera de roble y el resto en botella.\n                                        <li type=\"disc\"><strong>\tRetrogusto: <\/strong>Volver a percibir las sensaciones olfato-gustativas una vez tragado el vino.\n                                        <li type=\"disc\"><strong>\tRetronasal:<\/strong> Aromas vol\u00e1tiles percibidos tanto cuando el vino est\u00e1 en la boca, como cuando ya se ha ingerido.\n                                        <li type=\"disc\"><strong>\tRibete:<\/strong> Se pod\u00eda definir como los bordes, menisco u orillas que forma el vino en la copa. Son de menor intensidad de color que el centro de la copa. Un vino joven se caracterizar\u00e1 por sus colores viol\u00e1ceos, p\u00farpura, granates que tornar\u00e1n hacia los anaranjados o tejas con los pasos de los a\u00f1os.\n                                        <li type=\"disc\"><strong>\tRoble:<\/strong> Vino que ha permanecido durante un tiempo en barrica de esta madera, y que no cumple los meses requeridos o requisitos espec\u00edficos del Consejo regulador para llamarse vino de crianza.rbol de porte alto, erguido, de crecimiento lento, que pertenece al g\u00e9nero Quercus y que presenta excelentes condiciones tanto para la fabricaci\u00f3n como barricas nuevas, como por sus buenas caracter\u00edsticas organol\u00e9pticas que aportan a los vinos envejecidos sobre ellas.\n                                        <li type=\"disc\"><strong>\tRobusto:<\/strong> Calificativo utilizado para vinos con buen vigor y cuerpo.\n                                        <li id=\"s\" type=\"disc\"><strong>\tRojo:<\/strong> Color o matiz caracter\u00edstico de algunos vinos tintos.\n                                        <li type=\"disc\"><strong>\tRosa:<\/strong> Color base de los vinos rosados.\n                                        <li type=\"disc\"><strong>\tRosado:<\/strong> Tipolog\u00eda de vino, que puede elaborarse exclusivamente con uva tinta o por el contrario con mezcla de variedades tintas y variedades blancas. La fermentaci\u00f3n alcoh\u00f3lica la realiza en ausencia de hollejos. Su coloraci\u00f3n rosada proviene del mayor o menor prensado o por su breve maceraci\u00f3n prefermentativa.\n                                        <li type=\"disc\"><strong>\tRub\u00ed: <\/strong>T\u00edpico color de algunos vinos de crianza, que guarda cierta similitud con el color de la piedra preciosa.\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span >S<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tSabor: <\/strong>Gusto percibido al probar o ingerir un determinado alimento o bebida. Existen cuatro sabores:\n                                        <li type=\"disc\"><strong>\tSabor dulce: <\/strong>Se percibe en la punta de la lengua.\n                                        <li type=\"disc\"><strong>\tSabor salado:<\/strong> En la zona anterior y laterales de la lengua.\n                                        <li type=\"disc\"><strong>\tSabor \u00e1cido: <\/strong>En los bordes o laterales de la lengua.\n                                        <li type=\"disc\"><strong>\tSabor amargo:<\/strong> Se detecta en la parte posterior de la lengua o paladar.\n                                        <li type=\"disc\"><strong>\tSabroso:<\/strong> Vino placentero y con amplias sensaciones de sabor.\n                                        <li type=\"disc\"><strong>\tSeco:<\/strong> Vino cuyo contenido en az\u00facares residuales es menor de 5 g\/l.\n                                        <li type=\"disc\"><strong>\tSedoso: <\/strong>Vino de buena suavidad y delicadeza en boca.\n                                        <li type=\"disc\"><strong>\tSemidulce: <\/strong>Vino cuyo contenido en az\u00facares residuales ha de estar entre 30 y 50 g\/l.\n                                        <li id=\"t\" type=\"disc\"><strong>\tSemiseco: <\/strong>Vino cuyo contenido en az\u00facares residuales es de entre 15-30 g\/l.\n                                        <li type=\"disc\"><strong>\tSoleo: <\/strong>Pr\u00e1ctica utilizada en Andaluc\u00eda, donde exponen las uvas al sol para concentrar as\u00ed sus az\u00facares.\n                                        <li type=\"disc\"><strong>\tSuave:<\/strong> Vino agradable de beber, por su correcto equilibrio de taninos, alcohol y acidez.\n                                        <li type=\"disc\"><strong>\tSutil:<\/strong> Vino suave, de calidad manifiesta y estructura bien difinida.\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span >T<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tT\u00e1nico: <\/strong>Vino astringente por contener un elevado n\u00famero de taninos. Los taninos proceden del hollejo de la uva, as\u00ed como de la madera.\n                                        <li type=\"disc\"><strong>\tTabaco: <\/strong>Aroma apreciable en algunos vinos sometidos a crianza. \u00c9ste aroma puede proceder de la quema de las duelas con que se elaboran las barricas o toneles.\n                                        <li type=\"disc\"><strong>\tTanino: <\/strong>Se trata de una sustancia org\u00e1nica contenida en las partes s\u00f3lidas del racimo de la uva (principalmente en hollejos y pepitas). En la boca da sensaciones de astringencia.\n                                        <li type=\"disc\"><strong>\tTeja: <\/strong>Color entre rojizo-anaranjado caracter\u00edstico de vinos con crianzas muy largas. \u00c9ste color es caracter\u00edstico de vinos muy evolucionados.\n                                        <li type=\"disc\"><strong>\tTerroso: <\/strong>Vino que recuerda a tierra. Principalmente atribuido auna mala filtraci\u00f3n, aunque uvas maduras de las variedades cabernet y merlot tambi\u00e9n pueden producir este sabor.\n                                        <li type=\"disc\"><strong>\tTawny: <\/strong>Vino de Oporto, resultante de la mezcla de varias a\u00f1adas y que requiere un envejecimiento y oxidaci\u00f3n durante tres a cinco a\u00f1os en grandes toneles de roble.\n                                        <li id=\"u\" type=\"disc\"><strong>\tTinto: <\/strong>Vino elaborado principalmente a partir de variedades de uva tinta y que requiere fermentar en presencia de sus hollejos.\n                                        <li type=\"disc\"><strong>\tTranquilo: <\/strong>Aquellos vinos que no presentan burbuja o gas carb\u00f3nico.\n                                        <li type=\"disc\"><strong>\tTrufa:<\/strong> Aromas percibidos en ciertos vinos de crianza. Olor que recuerda a una mezcla entre champignon y tierra h\u00fameda.\n                                        <li type=\"disc\"><strong>\tTurbio: <\/strong>Vino con restos de materia vegetal, colorante u\/o otras part\u00edculas coloidales.\n\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span id=\"v\" >U<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tUntuoso:<\/strong> Denso, glic\u00e9rico y generalmente de buen paladar.\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n                            <li>\n                                <div class=\"tab-title\">\n                                    <span >V<\/span>\n                                <\/div>\n                                <div class=\"tab-content text-left\">\n                                    <ul>\n                                        <li type=\"disc\"><strong>\tVacio: <\/strong>Vino sin expresi\u00f3n, aromas o sabores.\n                                        <li type=\"disc\"><strong>\tVainilla: <\/strong>Aroma que recuerda a esta especia, y que proviene de la estancia del vino sobre el roble. Variables que influyen en un mayor o menor medida: edad de la barrica, tipo de roble, tipo de tostado (medio, plus), etc.\n                                        <li type=\"disc\"><strong>\tVariedad autorizada:<\/strong> Tipo de uva cuya variedad est\u00e1 autorizada para la producci\u00f3n de vinos amparados por esa denominaci\u00f3n de origen.\n                                        <li type=\"disc\"><strong>\tVariedad principal:<\/strong> Calificativo otorgado por el Consejo Regulador, a una determinada variedad de uva, por su consagrada y contrastada calidad, por ser claramente identificativa de su D.O. y por ser f\u00e1cilmente adaptable a su zonificaci\u00f3n y climatolog\u00eda.\n                                        <li type=\"disc\"><strong>\tVariedad preferente:<\/strong> variedad de uva recomendada por el consejo regulador de la denominaci\u00f3n. Ejemplo: Tempranillo, en la D.O. Ribera del Duero.\n                                        <li type=\"disc\"><strong>\tVarietal: <\/strong>Vino elaborado con solo un tipo de uva o que al menos contiene el 85 % de esta variedad.\n                                        <li type=\"disc\"><strong>\tVCPRD: <\/strong>Vino de Calidad Producido en una Regi\u00f3n Determinada. Corresponden con los vinos elaborados bajo la supervisi\u00f3n de un Consejo Regulador o Denominaci\u00f3n de Origen.\n                                        <li type=\"disc\"><strong>\tVeedor:<\/strong> Personal contratado durante la \u00e9poca de la Vendimia por el Consejo Regulador, para supervisar la calidad de uva que entra en los lagares de las Bodegas, adem\u00e1s de asegurarse que cumplen con los m\u00ednimos requisitos exigidos por la Denominaci\u00f3n de Origen. Los par\u00e1metros analizados en una cosecha normal suelen ser: Buen estado de la uva (Frente a Botrytis, oidio, etc) pesaje de la uva correcto, rango m\u00ednimo y m\u00e1ximo grado alcoh\u00f3lico, grado brix, acidez de la uva, etc.\n                                        <li type=\"disc\"><strong>\tVegetal: <\/strong>Vino de sabor y olor que recuerda a rasp\u00f3n verde, hierbas, monte u\/o diferentes plantas de origen herb\u00e1ceo.\n                                        <li type=\"disc\"><strong>\tVelado:<\/strong>Vino opaco o turbio. Vino que no se ha clarificado u\/o filtrado adecuadamente.\n                                        <li type=\"disc\"><strong>\tVendimia: <\/strong>Acto de recolectar o coger los racimos de uva.\n                                        <li type=\"disc\"><strong>\tVerde: <\/strong>Vino joven, con exceso de acidez.\n                                        <li type=\"disc\"><strong>\tViejo: <\/strong>Vino de bastante edad o falta de frescura.\n                                        <li type=\"disc\"><strong>\tVigoroso: <\/strong>vino corpulento y bien conjuntado.\n                                        <li type=\"disc\"><strong>\tVino asoleado: <\/strong>Vino elaborado a partir de uvas pasificadas. La t\u00e9cnica consiste en: colocar las uvas encima de mantas, pajas o ca\u00f1izo y exponerlas durante un tiempo al Sol (normalmente tres o cuatro meses). Con esto se busca deshidratar la baya y aumentar as\u00ed la concentraci\u00f3n de sus az\u00facares. La fermentaci\u00f3n en estos vinos resulta muy lenta e incompleta por su alta concentraci\u00f3n inicial de az\u00facares. D\u00e1ndonos as\u00ed vinos de car\u00e1cter dulce y alta graduaci\u00f3n alcoh\u00f3lica (14-18\u00ba alcoh\u00f3licos). Para acabar \u00e9stos vinos ser\u00e1n sometidos a envejecimiento en barrica o toneles de madera.\n                                        <li type=\"disc\"><strong>\tVinoso: <\/strong>Vino con aromas fermentativos demasiado marcados.\n                                        <li type=\"disc\"><strong>\tVintage: <\/strong>Calificativo a\u00f1adido a algunos tipos de vino cuya a\u00f1ada fue excepcional. Ocurre en vinos de Oporto y Champagnes.\n                                        <li type=\"disc\"><strong>\tVivo:<\/strong> Vino que denota juventud y vivacidad. T\u00e9rmino aplicado tambi\u00e9n a ciertos vinos envejecidos que mantienen todo su potencial.\n                                        <li type=\"disc\"><strong>\tVoluminoso: <\/strong>Vino que cubre toda la boca, denso y de buena estructura t\u00e1nica.\n                                        <li type=\"disc\"><strong>\tVuelto:<\/strong> Vino defectuoso.\n                                        <li type=\"disc\"><strong>\tVol\u00e1til: <\/strong>Acidez que se halla en todos los vinos. Su exceso es indeseable, por su posterior evoluci\u00f3n hacia la acetificaci\u00f3n o picado de los vinos. Son \u00e1cidos formados durante la fermentaci\u00f3n, procesos metab\u00f3licos o microbianos.\n\n\n                                    <\/ul>\n\n                                <\/div>\n                            <\/li>\n\n\n\n\n                        <\/ul>\n                    <\/div>\n                    <!--end of button tabs-->\n\n\n                <\/div>\n            <\/div>\n        <\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>\n<\/section>","protected":false},"excerpt":{"rendered":"ABCDEFGHIJLMNOPRSTUV Diccionario del vino A Abocado: Vino sutil, untuoso y de sensaciones en boca ligeramente dulces. Su concentraci\u00f3n en az\u00facares residuales es del orden de 5-15 g\/L. Aceitoso: Vino con<br class=\"read-more-spacer\"> <a class=\"more-link\" href=\"https:\/\/vinodeangeles.es\/en\/diccionario\/\" data-no-translation=\"\" data-trp-gettext=\"\">Read More<\/a>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"theme-templates\/contact.php","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-1784","page","type-page","status-publish","hentry"],"acf":[],"rankMath":{"parentDomain":"vinodeangeles.es","noFollowDomains":[],"noFollowExcludeDomains":[],"noFollowExternalLinks":true,"featuredImageNotice":"The featured image should be at least 200 by 200 pixels to be picked up by Facebook and other social media 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