GLOSSRIO

REA: ENOLOGIA
Bacharelado em Letras
Habilitao: Traduo (Ingls-Portugus)
Departamento de Letras - PUC-Rio
Disciplina: Traduo Tcnico-Cientfica Avanada
2 semestre de 2004
Responsveis pelo glossrio: Mariluce Filizola Carneiro Pessoa e Dafne Malheiros Baddini
Colaboradores: Bruna Hartstein e Dbora Landsberg.
Este glossrio foi realizado a partir de um corpus de textos sobre enologia publicados em revistas especializadas e
traduzidos durante o curso. A disponibilizao do glossrio tem por objetivo oferecer aos tradutores uma ferramenta de
auxlio, no se propondo a esgotar os campos conceituais contemplados - o que seria a proposta de um trabalho
terminolgico no sentido cientfico do termo. A explicao das abreviaes das fontes e dos sites pode ser encontrada no
final do glossrio.

GLOSSRIO INGLS-PORTUGUS
REA: ENOLOGIA

Termo L1

Definio

Contexto

Termo L2

Contexto

1. ageing
process
(a. + n.)

Bringing to maturity or a
state fit for use. (RH)

Once the wine is bottled, it

undergoes a much slower
version of this visible ageing
process. (Lv1)

processo de
envelhecimento
(s. + s.)

Os cientistas esto apenas

comeando a explicar
certas etapas do processo
de envelhecimento e de
maturao do vinho.
(Lv2, p.75)

2. acid (n.)

A compound present in all

grapes and an essential
component of wine that
preserves it, enlivens and
shapes its flavors and helps
prolong its aftertaste. There
are four major kinds of
acids--tartaric, malic, lactic
and citric--found in wine.
Acid is identifiable by the
crisp, sharp character it
imparts to a wine. (S9)

To raise the TA and lower the

pH, most winemakers add acid
in the form of purchased
tartaric acid. (S4)

cido (s.m.)

Muitos vinhos so pouco

cidos por natureza.
Vrios enlogos do novo
mundo acrescentam ao
vinho cido ascrbico (ou
vitamina C) como
antioxidante e tambm para
melhorar o gosto.
(Lv2, p.76)

3. airtight (a.)

Preventing the entrance or

escape of air or gas (RH)

If it is given a stint in a storage

vessel that is not absolutely
airtight such as oak cask, then,
it becomes perceptibly paler,
browner and less blue. (Lv1)

vedado (a. m.)

A garrafa , ento, vedada

e inclinada num cavalete
com o gargalo para baixo.
(S23)

4. anthocyanin

Any of a class of water-

The initial deep purple colour

antocianina (s.f.)

A estabilidade de cor

Observaes

soluble pigments that give

flowers the colors ranging
from red to blue (RH)

in young red wine comes from

anthocyanins (Lv1)

5. blackish
purple
(a. + a.)

Purple any color having

components of both red
and blue, such as lavender,
especially one deep in tone.
(RH)
Blackish purple deep
purple.

A red wine runs out of the

fermentation vat as a deep
blackish purple liquid with
brilliant shocking-pink foam.
(Lv1)

prpura escuro
(a. + a)

A cor dos vinhos tintos

pode variar de um tom
prpura escuro a toda
uma variedade de
vermelhos... (Lv2, p. 37)

6. bouquet (n.)

The characteristic aroma of

wines, liqueurs, etc. (RH)

The intensity of the wine's

bouquet depends on the
method of production, the grape
variety and, perhaps even
more, on the age of the wine.
(S25)

buqu (s.m.)

Distinguem-se vrios
buqus: um buqu primrio
correspondente aos
aromas do fruto, um buqu
secundrio advindo da
fermentao e um buqu
tercirio decorrente das
oxidaes, xido redues
e redues que ocorrem
durante o envelhecimento.
(Lv2, p.363)

7. brick red
(a. + a.)

Yellowish or brownish red.

(RH)

Once the wine is bottled, it

undergoes a much slower
version of this visible ageing
process that lightens and
browns the wine from purple
through crimson, ruby, mid-red,
fox red, and brick red to tawny.
(Lv1)

vermelho-tijolo
(a. + s)

Esses dois vinhos foram

guardados em barril. Com o
passar dos anos, o tawny
perdeu sua cor prpura de
origem. Adquiriu um
soberbo vermelho-tijolo.
(Lv2, p.37)

(n.)

durante o envelhecimento,
em funo do complexo
tanino- antocianina
formado durante as
reaes, o qual mais
estvel do que a
antocianina isolada,
responsvel pela cor em
vinhos novos. (S3)

8. brown (a.)

A dark tertiary color with a

yellowish or reddish hue.
(RH)

More colour in a white wine

usually indicates more flavour
and age, although a brown
wine may have gone bad.
(S28)

castanho (a.)

...vinho branco oxidado

que adquire cor que vai de
dourada a castanho, aroma
adocicado (cetnico) e
gosto amargo. (S29)

9. cellar
(n.)

A space built underground

or hewn out of live rock
used to age wine in casks
and/or in the bottle. (S5)

This book is addressed not just

to those who have started their
own cellar by investing in wine
by the case. (Lv1)

adega (s.f.)

Quando escolher uma

adega, tire as temperaturas
mximas e mnimas em
diversos lugares e anote-as
para determinar os lugares
mais frescos. (Lv2, p. 39)

10. cork (n.)

The outer tissues of the

stem of the cork oak that in
young stems consists of
epidermis, cortical tissue,
and periderm and in older
stems of secondary phloem
and periderm, that attains
great thickness and that is
used commercially for cork
stoppers and insulation.
(WbT)

More recent scientific work has

shown that any decent cork
offers complete protection
against oxidation to a wine
cellared on its side (Lv1)

cortia (s.f.)

A cortia possui
propriedades fsicas
particulares e continua a
ser ideal para fechar uma
garrafa de vidro. (Lv2,
p.78)

11. crimson (a.)

Any of several deep or vivid

reds or purplish reds of
rather indefinite range.
(WbT)

Once the wine is bottled, it

undergoes a much slower
version of this visible ageing
process that lightens and
browns the wine from purple
through crimson, ruby, mid-

vermelho
vivo/intenso
(a. + a.)

Com o envelhecimento, os
vinhos tintos vo tomando
tonalidade alaranjada e
chegam at a cor de tijolo.
Embora o olho possa ainda
estar vermelho intenso, a

Adega de
apartamento.
Trata-se de um
armrio com
controle de
temperatura,
mantido a
temperatura
constante.
(Lv2, p.38)

red, fox red and brick red.

(Lv1)

mudana comea a ser

percebida no anel. J nos
brancos o envelhecimento
provoca mudana de cor
amarelo palha para
dourado. (S1)

12. decline (n.)

A failing or gradual loss as

in strength, character,
power, or value;
deterioration. (RH)

One further frustrating aspect

is that, in a sense, one never
knows for sure when a wine
has reached its peak until that
peak is past and the wine
begins to show signs of
decline. (Lv1)

declnio (s.m.)

O declnio. Um vinho
acaba por morrer, pois
todas as evolues
favorveis sua maturao
com o tempo tm um fim.
(Lv2, p.36)

13. ester (n.)

A compound produced by
the reaction between an
acid and an alcohol with the
elimination of a molecule of
water, as ethyl acetate (RH)

In fact during a wines life the

acid level remains more or less
constant, if anything diminishing
slightly, as alcohols combine
with acids to form esters
(Lv1)

ster (s.f.)

Os steres do vinho,
ausentes na uva, se
formam durante a
fermentao e o
envelhecimento. (S13)

14. evolve, to (v.)

To come forth gradually into

being; develop (RH)

LBV's [Late Bottled Vintage

Port] time in wood promotes a
more rapid flavor development
and maturation. This is one
reason they are less complex
than Vintage Ports that evolve
in bottle over many years.
(S22)

evoluir (v.)

O chateau, a vincola e o
negociante que
amadurecem vinhos jovens
usam uma srie de
procedimentos para
clarific-los, estabiliz-los,
arredondar suas asperezas
e assim permitir que eles
evoluam. (Lv2, p.75)

15. fermentation
(n.)

The process that occurs

when yeast changes the
sugar in grapes into alcohol
and carbon dioxide. (S6)

If you are making a dry wine,

on the other hand, your biggest
concern is that the
fermentation shouldnt stop
before all the sugar is
consumed. (S4)

fermentao (s.f.)

... o mosto espesso

resultante colocado em
barricas de madeira onde
sofrer fermentao lenta
e intermitente e

envelhecimento por dois a

trs anos, resultando um
maravilhoso vinho doce de
cor mbar. (S1)
16. fermentation
vat (a. + n.)

A large vessel, such as a

tub, cistern, or barrel, used
to hold or store liquids (ah)

A red wine runs out of the

fermentation vat as a deep
blackish purple liquid with
brilliant shocking-pink foam.
(Lv1)

cuba de
fermentao
(s.+ s.)

Cuba de fermentao. O
suco e as uvas esmagadas
so vertidos ou aspirados
numa cuba alta de ao
inoxidvel ou de madeira.
(Lv2, p.72)

17. grape pip

(a. + n.)

A small seed, especially of

a fleshy fruit (RH)

Like anthocyanins, tannins are

phenols, phenolics or
polyphenols, and are also found
in grape-skins as well as in
grape pips and stalks. (Lv1)

semente de uva
(s. + s.)

S os vinhos tintos
fermentam com as cascas,
que lhes transmitem no s
sua cor [...], mas tambm
os taninos e os
componentes aromticos
das cascas e das
sementes. (Lv2, p.66)

18. grape skin

(a. + n.)

Any integumentary
covering, casing, outer
coating, or surface layer, as
an investing membrane, the
rind or peel of fruit, or a film
on liquid. (RH)

Like anthocyanins, tannins are

phenols, phenolics or
polyphenols, and are also found
in grape skins as well as in
grape pips and stalks. (Lv1)

casca de uva
(s. + s.)

Os taninos do carvalho
so diferentes daqueles
que so transmitidos ao
vinho pelas cascas e pelos
engaos das uvas.
(Lv2, p. 77)

19. grape stalk

(a. + n.)

The stem or main axis of a

plant. (RH)

Like anthocyanins, tannins are

phenols, phenolics or
polyphenols, and are also found
in grape-skins as well as in
grape pips and stalks. (Lv1)

engao (s.m.)

As uvas que chegam s

cantinas so esmagadas
antes de ser
desengaadas, mas essa
tradio tende a
desaparecer, e hoje em dia
a vindima j chega sem o
engao. (Lv2, p. 113)

desengaar (v.)
soltar (bagos de
uva) do engao.

desengaador (s.
m.) grade de
arame ou fasquia
de madeira, sobre

a qual se
desengaam os
cachos de uva;
desengaadeira,
ripadeira.

20. harvest (n.)

A mature crop of grain or

fruit. (WbT)

There are pros and cons to

choosing your grapes after the
harvest. The major advantage
to post harvest grape choice is
obvious. You know exactly at
least pretty close what raw
material you will receive. (S19)

vindima (s.f.)

Assim, no Chile, para

produzir vinho branco,
prefervel fazer a vindima
entre 5h30 e 11 horas da
manh, quando a uva ainda
est fresca, a fim de
respeitar plenamente os
aromas. (Lv2, p.19)

21. lifespan (n.)

The average length of life of

a kind of organism or a
material object especially in
a particular environment or
under specified
circumstances. (WbT)

... particularly since so many

wines bought by the current
wave of relative newcomers to
wine have long but varying
lifespans. (Lv1)

longevidade (s.f.)

A fermentao em barril,
associada a um vinhedo
bem situado e a um
envelhecimento longo e
tranqilo, resulta num
grande Borgonha branco,
uma combinao nica de
poder, graa e
longevidade. (Lv2, p.113)

22. maturation
(n.)

The amount of time the

wine waits at the winery
until it is bottled (S7)

During maturation these

phenolics, both anthocyanins
and tannins, have to aggregate,
to form much larger chemical
entities or polymerise. (Lv1)

maturao (s.f.)

Os cientistas esto apenas

comeando a explicar certa
etapas do processo de
envelhecimento e de
maturao do vinho.
(Lv2, p.75)

23. maturity (n.)

The stage in the aging of

wines when they have
developed all of their
characteristic qualities to

Lightening and browning are

the two great indicators of red
wine maturity. (Lv1)

maturidade (s.f.)

Em conseqncia da sua
origem, o vinho um
produto vivo que passa
pelos perodos de

full perfection (S6)

juventude, maturidade e
envelhecimento e que,
como natural, est sujeito
a alteraes. Por esse
motivo, o vinho no tem
uma composio sempre
igual. (S26)

24. must (n.)

The unfermented juice as

pressed from the grape or
other fruit (RH)

much of the research work in

warmer wine-producing regions
where pHs can easily be higher
than four has been
concentrated on achieving
grape musts with lower pHs
can easily be higher than four
has been concentrated on
achieving grape musts with
lower pHs. (Lv1)

mosto (s.m.)

Na Argentina o mosto, ou
suco de uva nofermentado, deve atingir de
10o a 14o Baum, o que
fornece uma indicao
aproximada da graduao
alcolica potencial do
vinho. (Lv2, p.353)

Um grau Baum
aproximadamente
equivalente a 1%
de lcool quando o
vinho est
totalmente
fermentado.

25. oak cask

(a. + n.)

A container made [of oak]

and shaped like a barrel,
esp. one larger and
stronger, for holding liquids
(RH)

f it [the wine] is given a stint in

a storage vessel that is not
absolutely airtight, such as an
oak cask, then it becomes
perceptibly paler, browner and
less blue. (Lv1)

barril de carvalho
(s. + s.)

Sabe-se h sculos que os

barris de carvalho
influenciam o gosto de
vinho e que a qualidade da
madeira tem sua
importncia, mas apenas
comeamos a compreender
por que os vinhos reagem
de modo diferente segundo
o tempo que passam
envelhecendo. (Lv2, p.75)

Variao: barrica
de carvalho

26. oenology
(n.)

A science that treats of

wine making or wine (WbT)

For scientific knowledge of

wine we look to the great
faculties of viticulture and
oenology, two disciplines that
are increasingly seen as
symbiotic halves of one. (Lv1)

enologia (s.f.)

Se os progressos da
enologia permitem hoje
fazer bom vinho quase no
mundo inteiro, de se
recear que se fabriquem
em toda a parte vinhos que
se parecem uns com os

Em ingls,
oenology ou
enology

outros. (Lv2, p.16)

27. oxidation
(n.)

A chemical reaction that

occurs when a substance is
combined with oxygen;
oxidation may lead to
degradation or deterioration
of the substance. (S21)

Since a wine in cask is exposed

to small but significant amounts
of oxygen, it is subject to some
oxidation the browning effect
that exposure to oxygen can be
seen to have on, for example, a
cut apple. (Lv1)

oxidao (s.f)

Quando o oxignio do ar
est em contato direto com
o vinho, este pode sofrer
alteraes na cor e no
gosto por oxidao.
(Lv2, p. 367)

28. peak (n.)

The time when a wine

tastes its best (S1)

One further frustrating aspect

is that, in a sense, one never
knows for sure when a wine
has reached its peak until that
peak is past and the wine
begins to show signs of
decline. (Lv1)

apogeu (s.m.)

Esses vinhos so sempre

comercializados dois ou
trs anos aps sua
colheita, enquanto seus
melhores crus, em suas
melhores safras, merecem
esperar alguns anos ou
algumas dcadas para
atingir seu apogeu.
(Lv2, p.36)

29. pH (n.)

A chemical measurement of
acidity or alkalinity; the
higher the ph the weaker
the acid. Used by some
wineries as a measurement
of ripeness in relation to
acidity. (S9)

The colour and ageability of a

red wine are also determined
by the strength of the wines
acidity, its pH. (Lv1)

pH (s.m.)

As solues cidas tm
pH menor que 7; as
bsicas, maior que 7; e as
neutras, em torno de 7.
(DA)

pH = sigla de
potencial
hidrogeninico

30. phenol (n.)

A white, crystalline, watersoluble, poisonous mass,

C6H5OH, obtained from
coal tar, or a hydroxyl
derivative of benzene: used
chiefly as a disinfectant, as
an antiseptic, and in
organic synthesis. Also
called carbolic acid,
hydroxybenzene,
oxybenzene, phenylic acid.
(RH)

Like anthocyanins, tannins are

phenols, phenolics or
polyphenols, and are also found
in grape-skins as well as in
grape pips and stalks. ( Lv1)

fenol (s.m.)

Os polifenis contidos nas

clulas de carvalho []; at
hoje, foram identificados
mais de sessenta, entre os
quais dezoito fenis
diferentes, sendo a
baunilha o mais
importante. (Lv2, p.77)

31. phenolic (n.)

Any of the class of

thermosetting resins formed
by the condensation of
phenol, or of a phenol
derivative, with an
aldehyde, especially
formaldehyde: used chiefly
in the manufacture of paints
and plastics and as
adhesives for sandpaper
and plywood.
Also called phenolic,
phenoplast (RH)

Like anthocyanins, tannins are

phenols, phenolics or
polyphenols, and are also found
in grape-skins as well as in
grape pips and stalks.( Lv1)

fenlico (a.)

A conservao do vinho
em barrica de carvalho
durante o seu
amadurecimento uma
prtica antiga, que permite
afinar o vinho e prepar-lo
para o envelhecimento na
garrafa. Afinar significa:
evoluo da cor e mudana
no sabor do vinho.
tambm a modificao da
estrutura de compostos
fenlicos, atravs do
fenmeno de xidoreduo. (S1)

Em ingls, usa-se a
palavra phenolic
como substantivo
ou adjetivo, mas
em portugus, essa
palavra usada
apenas como
adjetivo,
precisando,
portanto, ser
precedida de um
substantivo, como
no exemplo ao
lado.

32. polyphenol
(n.)

A polymeric phenol (RH)

Like anthocyanins, tannins are

phenols, phenolics or
polyphenols, and are also
found in grape-skins as well as
in grape pips and stalks. ( Lv1)

polifenol (s.m.)

Os polifenis contidos
nas clulas do carvalho
constituem o acrscimo
aromtico que buscado
para certos vinhos.
(Lv2, p.77)

Polifenol - Fenol
com vrias
hidroxilas. (DH)

33. produce (v.)

To make or manufacture
(RH)

But the Mesopotamians and

the Egyptians were probably
the first to produce wine by
fermenting grapes. (S18)

elaborar (v.)

Atualmente se elabora o
vinho em quase todos os
estados do pas os mais
importantes so
Washington, Oregon e
Nova York... (Lv2, p.264)

34. rim (n.)

Refers to the edge of a

wine surface as seen
through a ballon (goblet)
style wineglass held at an
angle of about 30-40 deg.
from the vertical and
viewed against a white
piece of paper or cloth
using natural light. Used in
evaluation of wine age.
(S30)
The color of the ruby: a
dark red that is bluer,
lighter, and stronger than
average garnet or average
wine and less strong and
very slightly yellower than
cranberry of textiles (WbT)

it is helpful to the wine

drinker to note that the colour of
a glassful of wine is the most
revealing indicator of the wines
maturity. (Lv1)

anel (s. + m.)

Podero ser identificadas

duas regies: a regio
central ou olho, onde a cor
mais concentrada e a
borda perifrica ou anel,
que tem cor menos
concentrada, pois o volume
de vinho menor nessa
regio e a cor fica
esmaecida. (S1)

Once the wine is bottled, it

undergoes a much slower
version of this visible ageing
process that lightens and
browns the wine from purple
through crimson, ruby, mid-red,
fox red and brick red. (Lv1)

rubi (a.m.)

...durante sua evoluo,

[os vinhos tintos] adquirem
tons rubi e vermelhomarrom, depois as nuances
acaju dos velhos vinhos.
(Lv2, p.48)

36. storage (n.)

The act of storing; state or

fact of being stored; store to deposit in a storehouse,
warehouse, or other place
for keeping. (RH)

If it is given a stint in a storage

vessel that is not absolutely
airtight, such as an oak cask,
then it becomes perceptibly
paler, browner and less blue.
(Lv1)

guarda (s. + f.)

A guarda em barris
permite uma excelente
conservao, desde que o
barril esteja cheio e que o
vinho no fique em contato
com o ar... (Lv2, p.35)

37. sweetness
(n.)

The sugary taste of a wine.

(S7)

Such a wine is often described

as drying out, an expression
that, confusingly, has nothing to
do with the sweetness level in
the wine (Lv1)

doura (s.f.)

O Mlaga fortificado [...].

Ele deve seu carter
complexo e sua doura
adio de vinhos doces, de
xaropes e de mostos

35. ruby (a.)

concentrados. (Lv2, p.227)

38. tannic (a.)

(Of wine) having an

astringent taste imparted by
the presence of tannin (RH)

The larger the aggregation the

softer and less painfully, spicily
tannic is the impression on the
palate. (Lv1)

tnico (a.m.)

Certos vinhos, tnicos,

cidos e concentrados,
devem ser deixados para
envelhecer anos a fio, para
terem tempo de se
arredondar. (Lv2, p.36)

39. tannin (n.)

Tannins are also closely

linked to anthocyanins, as a
determinant of longevity. (Lv1)

tanino (s.m.)

Os taninos do carvalho
so diferentes daqueles
que so transmitidos ao
vinho pelas cascas e pelos
engaos das uvas.
(Lv2, 77)

40. tartaric acid

(a. + n.)

The mouth-puckering
substance found mostly in
red wines that is derived
primarily from grape skins,
seeds and stems, but also
from oak barrels. Tannin
acts as a natural
preservative that helps wine
age and develop. (S1)
The principal acid in wine.
(S9)

wine has always risen

deterioration that threatens
most other victuals, not just
because of its alcohol content
but also because the fruit of the
vine family has such a high
level of tartaric acid, a
notifiable inhibitor of the
microbe. (Lv1)

cido tartrico
(s. + a.)

Sensao de frescor
agradvel, provocada pelos
cidos do vinho (ctrico,
tartrico, mlico, ltico,
succnico) e que resulta em
salivao. (S1)

41. vine (n.)

A grape plant (RH)

all the research work

achieved by wine academics
and the more academically
minded wine producers
concerns vine and wine at
some point during the
production process, (Lv1)

vinha (s.f.)

A seleo recorrente das

vinhas e a seleo de
clones tendem produo
de uvas sadias que
amadurecem
perfeitamente. (Lv2,69)
Um p de videira pode
viver um sculo ou mais,
mas a maioria dos

sin. videira (s.f.)

produtores arranca as
vinhas com mais de
quarenta anos, quando elas
produzem menos cachos.
(Lv2, p.67)
42. vineyard (n.)

A plantation of grapevines,
especially one producing
grapes for winemaking
(RH)

n general the smaller the yield

of grapes from a vineyard, the
more concentrated the
anthocyanins, (Lv1)

vinhedo (s.m.)

o mldio e a podrido
podem invadir o vinhedo
se as uvas no forem
protegidas por
tratamentos. (Lv2, p.67)

sin. vinha (s.f.)

43. vinification
(n.)

The conversion of a fruit

juice or other saccharine
solution into alcohol by
fermentation (WbT)

A common cause of H2S in

wines, detected as a rotten-egg
smell, is vinification from
grapes that have been overtreated with sulfur-based
vineyard mildew and fungus
inhibitors. (S4)

vinificao (s.f.)

Consegue-se tambm
maior complexidade com
algumas tcnicas de
vinificao, como a
fermentao sur lie
(quando o vinho deixado
em contato com seus
sedimentos naturais por
algum tempo) e a
fermentao maloltica
(processo pelo qual o cido
mlico transformado em
cido ltico, mais suave).
(S3)

O verbo vinificar
Fazer vinho uma
das tcnicas que o
homem domina h
muito tempo.
Durante milnios,
vinificar se tornou
uma arte...
(Lv2, p.65)

44. viniculture
(n.)

The science or study of

making wines (RH)

Another winery site with a

good deal of general
information on viniculture is
the Williamsburg Winery in
Virginia. (S9)

vinicultura (s.f.)

Em busca de mais espao

nesse mercado promissor,
os produtores brasileiros
descobriram que a melhor
maneira de conseguir
qualidade com
produtividade est na base
da vinicultura: os
vinhedos. (S1)

45. vintage (n.)

The wine made in a

fundamentally, a vintage is

safra (s.f.)

Uma onda de devastao

particular year, or a
particular year in which
wine has been made (CUP)

just a year, the year in which

the grapes were grown that
eventually became the wine in
your glass (unless it's been
blended, which is another
story). (S2)

46. viticulture
(n.)

1. The culture or cultivation

of grapevines; grape
growing
2. The study or science of
grapes and their culture
(RH)

For scientific knowledge of

wine we look to the great
faculties of viticulture and
oenology, two disciplines that
are increasingly seen as
symbiotic halves of one. (Lv1)

viticultura (s.f.)

A partir do sculo XX a
elaborao dos vinhos
tomou novos rumos com o
desenvolvimento
tecnolgico da viticultura e
da enologia, propiciando
conquistas tais como o
cruzamento gentico de
diferentes cepas de uvas...
(S1)

47. wine
distributor
( a. + n.)

a wholesaler who has

exclusive rights to market,
within a given territory, the
goods of a manufacturer or
company. (RH)

Die-hard cynics, of which I am

not one, might suggest that is
because it is in the interest of
distributors and retailers not to
encourage the new wine drinker
to garner his collection of
expensive wines waiting for
them to mature (Lv1)

distribuidor (s.m.)

A verdade que os
vinicultores europeus
raramente se interessam
por enzimas. Muitos vo
at o enologista [...] ou
distribuidor de
produtos enolgicos de sua
regio e explicam que tipo
de vinho eles querem
fabricar. (S17)

48. wine drinker

(a. +n.)

a person who drinks (RH)

[wine];
Oenophile (Also
Enophile): A wine lover or
connoisseur of wine. (S6)

Vintage Timecharts attempts to

answer the question most often
and most justifiably put by wine
drinkers: when is this wine
ready to drink? (Lv1)

enfilo (s.m.)

[Curso de]
Degustao didtica de
vinhos com o jornalista e
enfilo Marcelo Copello ABS Rio (Associao
Brasileira de Sommeliers
do Rio) e colunista do jornal

varreu importantes
vinhedos da Itlia e da
Frana, decretando a morte
da safra 2002 para
algumas das mais
apreciadas bebidas do
planeta. (S3)

Gazeta Mercantil. (S1)

49. wine
producer
(a. + n.)

A person who produces

(wine) (RH)

Robert Parker yesterday

criticised French wine
producers for the way they
package and promote their
product. (S12)

produtor de vinho
(s. + s.)

O amante de vinho,
desejoso de captar as
sutilezas dos aromas e dos
perfumes de um Borgonha,
precisa, ento, escolher,
selecionar, para encontrar
seu prazer entre os
inmeros vinhos dos
produtores ou dos
negociantes, e
desembaraar o
emaranhado das
denominaes.
(Lv2, p.111)

50. wine writer

(a. + n.)

A person engaged in writing

books or articles (RH)
[about wine]

Who would have thought, in

the early 1970's, that the young
lad tearing out to Henderson on
a motorbike most Saturdays to
buy Fino Vineyards medium red
wine would have ended up as
New Zealand's top wine
writer? (S10)

escritor sobre
vinho (s. + s.)

Eduardo Viotti diretor da

revista mensal Vinho
Magazine, a primeira e
nica publicao brasileira
independente sobre vinhos.
membro efetivo da Fijev,
Federao Internacional
dos Escritores sobre
Vinho e Espirituosos,
organizao internacional
com sede em Bruxelas,
Blgica. (S11)

51. yeast (n.)

Any of various small,

single-celled fungi of the
phylum Ascomycota that
reproduce by fission or
budding, the daughter cells
often remaining attached,
and that are capable of
fermenting carbohydrates

Depending on the yeast that

was used for fermentation,
residual sugars are found on
wines resulting from grapes
harvested above 25Brix. (S24)

levedura (s. f.)

Se a temperatura
ambiente insuficiente, as
leveduras podem parar de
trabalhar antes de ter
transformado todo o
acar; (Lv2, p. 70)

Brix

escala
hidromtrica que
indica a
percentagem em
peso de acar
em soluo. (DH)

into alcohol and carbon

dioxide.
(RH)

Informaes gramaticais:
n. = noun
a. = adjective
v. = verb
s. = substantivo
m. = masculino
f. = feminino
a. = adjetivo
v. = verbo
sin = sinonmia
Fontes:

Sites visitados em setembro de 2004.

S1 Academia do Vinho: http://www.academiadovinho.com.br/convivio/servico.htm

S2 www.winespectator.com/wine/vintage charts/0,1183,,00.html
S3 Associao Brasileira de Sommeliers: http://www.sbav-sp.com.br/
S4 http://winemakermag.com/feature/75.html
S5 Rioja & Navarra Wines Wine glossary http://www.trinor.com/WineEN/WineTermsEN.html
S6 http://www.virtualitalia.com/recipes/terms.shtm+%22The+stage+in+the+aging+of+wines%22&hl=pt-BR

S7 http://www.620ktar.com/wine/glossary.aspx
S8 http://www.winecaveinc.com/resources/glossary.htm
S9 http://www.winepros.org/wine101/viniculture.htm+viniculture&hl=pt-BR
S10 www.wineoftheweek.com/persarch/pers001231.html+%22wine+writer%22&hl=pt-BR
S11 http://www.herbario.com.br/dataherb12/2012vinhoguia.htm+vinho+magazine+escritores&hl=pt-BR
S12 http://www.decanter.com/news/56077.html+wine+producers&hl=pt-BR
S13 http://www.vinhosnet.com.br/artigo.asp%3Fartigo%3D4+%C3%A9steres+vinho&hl=pt-BR&lr=lang_pt
S15 www.stavin.com/glossary.htm
S16 http://www.frenchedonist.com/uk/discover/wine.htm+produce+wine&hl=pt-BR
S17 http://www.novozymes.com/library/Publications/Biotimes_Sprog/PT_wine.pdf.
S18 http://www.frenchedonist.com/uk/discover/wine.htm+produce+wine&hl=pt-BR
S19 http://www.brehmvineyards.com/spring01grapeexplorer.pdf&w=harvest+grape&d=5F7867451F&icp=1&.intl=us
S20 http://www.cogsci.princeton.edu/cgi-bin/webwn?stage=1&word=ageing
S21 oils.gpa.unep.org/facts/glossary.htm
S22 http://www.wineloverspage.com/port/hersh021502.phtml+evolve+vinho&hl=pt-BR
S23 Vini de Portugal: http://www.viniportugal.pt/html/actividades/mpa/portugal/files/viniportugal3.pdf.
S24 http://www.newworldwinemaker.com/article.asp?id=84&mode=current
S25 http://www.zwackborhaz.hu/en/borkostolas-illat.jsp#k3
S26 www.lusawines.com/conhecerVinho.asp+maturidade+vinho&hl=pt-BR&ie=UTF-8
S27 http://www.killerby.com.au/rituals_wine_list.htm (Adapted from Killerby Vineyards)
S28 www.tasting-wine.com/html/tasting.html
S29 www.e-vinho.com.br/magazine/glossario.php
CUP = cambridge university press: http://uk.cambridge.org/

Livros e dicionrios

Lv1 = Vintage Timecharts

Lv2 = Larousse do Vinho
WbT = Websters Third Dictionary
RH = Random House Websters Unabridged Dictionary
DA = Dicionrio Aurlio Sculo XXI
DH= Dicionrio Houaiss da lngua portuguesa (UOL)