en

white wine

1 [ˌwaɪt ˈwaɪn] substantive

EKI Combined Dictionary 2026

Last modified 01.10.2024

Meanings

heledatest viinamarjadest valmistatud vein (nt Riesling, Sauvignon Blanc)

Translations

Terminological databases

Sommeljeede terminibaas

ID 1122986 Last modified 01.10.2024
View dataset
View dataset
  • helekollasest kuni merevaigutoonini varieeruv vein, mis on saadud kääritamise käigus kas heledatest või ka tumedatest viinamarjadest
  • a wine ranging in color from faintly yellow to amber that is produced from the juice alone of dark- or light-colored grapes
valge vein
Usage examples
  • Tüüpilise valge veini valmistamisel tehakse aeglane pressimine, mille algusfaasis purunevad surve all marjade kestad ja marjadest väljub mahl. Pärast mahla põhiosa vabavoolulist eraldumist jätkatakse suurema survega pressimist, et saada kätte viimane osa kestades sisalduvast mahlast. Pressimise lõpus saadavat mahla võidakse vajadusel kasutada eraldi. Seejärel paigutatakse veinivirre käärimismahutisse, mis on tänapäeval enamasti roostevabast terasest, samuti kasutatakse ka suuri betoonist käärimismahuteid ja tammevaate. Valget veini kääritatakse üsna madalal temperatuuril (tüüpiliselt 10–20°C), sest nii säilivad värsked maitsed ja õrnad aroomid paremi. Käärimine kestab 2–4 nädalat. Õige temperatuuri tagamiseks kasutatakse jahutussüsteemi. Valminud toorveini laagerdatakse kas roostevabast terasest või betoonist anumates. Väärikamate veinide laagerdamine toimub eri mõõtudega tamme-(harvem mõne muu puuliigi) vaatides ja sageli pärmisettel.
white wine
Usage examples
  • Less is known about the chemical nature and color development in white wines. The minor phenolic content of most white wines consists primarily of nonflavonoids, notably hydroxycinnamates, such as caftaric acid and related derivatives. On crushing, these readily oxidize and form S-glutathionyl complexes. These generally do not turn brown. Thus, it is believed that most of the yellowish pigmentation in young white wines is derived from the extraction and oxidation of flavonols, such as quercetin and kaempferol. Constituents extracted from oak cooperage, if used, can supplement the color of white wines. The deepening yellow–gold of older white wines probably comes from the oxidation of phenols or galacturonic acid (a breakdown product of grape-derived pectins). However, gold shades may also develop following the slow formation of melanoidin compounds by Maillard reactions, and sugar caramelization. Occasionally, a pinkish cast may be detected in white wines. For example, Sauvignon blanc wines may turn slightly pinkish upon pouring, attributed to the oxidation of dehydrated leucoanthocyanins (flavan-3,4-diols).

Word forms not available

Etymology not available

Related words not available

Search the same word

in the EU's IATE term base

Web examples

Online Language Learning Tool SkELL allows users to search for phrases in sentences, collocates and similar words. These examples have been automatically selected and may contain errors.
Skell logo