“Oenotria” was the name given to southern Italy when Greek colonists first arrived there around 8th century BC. This name is derived from the ancient Greek οἶνος (oinos) literally meaning "wine", ‘oenotria’ meaning the ‘land of wine’...
The term « oeil-de-perdrix » is a French expression that can be translated into English as “Partridge’s eye”.
The ‘Laccase’ is a powerful oxidizing enzyme that is connected to Botrytis (bunch rot developing under certain conditions), which causes browning of grape must.
The wood used to ferment and/or age a wine has a profound and multifaceted effect on its characteristics and flavors. Notwithstanding the type of wood used which greatly impact the flavor profile of a wine (vanilla, coconut…), certain substances found in wood may be incorporated and metabolized directly into the wine...
Wood tannins and other phenolics give color and astringency to a finished wine. Also, given that wine is biologically active during the aging process, tannins extracted from wood during this prolonged contact period will balance the wine's oxidative-reductive cycle, preventing oxidation and reducing the likelihood of off-putting reductive smells.
Essential oils known as "terpenes" can be found in American oak and, to a lesser extent, in certain French oak.
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