{"id":1453,"date":"2015-09-28T15:26:24","date_gmt":"2015-09-28T15:26:24","guid":{"rendered":"http:\/\/chateausuau.com\/?p=1453"},"modified":"2019-09-27T11:38:42","modified_gmt":"2019-09-27T09:38:42","slug":"le-lexique-du-vin-3eme-partie","status":"publish","type":"post","link":"https:\/\/chateausuau.com\/fr\/le-lexique-du-vin-3eme-partie\/","title":{"rendered":"Le lexique du vin : 3\u00e8me partie"},"content":{"rendered":"

\"Le<\/a><\/p>\n

Jamais deux sans trois. Ce n’est pas nous qui allons contredire ce vieille adage. Notre lexique consacr\u00e9 au vin continue son chemin avec cette troisi\u00e8me – mais n\u00e9anmoins pas derni\u00e8re – partie consacr\u00e9 aux mots \u0153nologiques des lettres E \u00e0 L.<\/strong><\/p>\n

\u00c9vent\u00e9<\/strong>
\nC’est la peur num\u00e9ro une de chaque propri\u00e9taire de vin : l’ouverture de la bouteille. Le contact avec l’air trop prolong\u00e9 peut en effet voir des r\u00e9percutions sur le cru et lui faire perdre son go\u00fbt. On parle alors d’un vin \u00ab\u00a0\u00e9vent\u00e9\u00a0\u00bb.<\/p>\n

Extra brut<\/strong>
\nIl y a le brut et l’extra brut. Ce dernier concerne les vins effervescents dont la teneur en sucre r\u00e9siduel ne d\u00e9passe pas les 6 grammes par litre.<\/p>\n

Extraction <\/strong>
\nC’est l’action – comme son nom l’indique – d’extraire les ar\u00f4mes et tanins des rafles et des baies de raisin.<\/p>\n

Fermentation<\/strong>
\nNous vous r\u00e9v\u00e9lions tout (ou presque) il y a quelques mois dans un article consacr\u00e9 \u00e0 ce sujet<\/a>. Il y a deux types de fermentation : l\u2019alcoolique qui va transformer les sucres en alcool (l’\u00e9thanol) et la malolactique qui change l’acide malique du vin en acide lactique, afin de le rendre plus souple.<\/p>\n

Filtration<\/strong>
\nAvec cette technique, on peut clarifier les vins gr\u00e2ce \u00e0 une couche filtrante.<\/p>\n

Gourmand<\/strong>
\nDans les vignobles, ce mot d\u00e9signe un rameau herbac\u00e9 qui ne porte que tr\u00e8s rarement de grappes et peut ainsi \u00eatre un poids pour la vigne.<\/p>\n

I.G.P. <\/strong>
\nL’Indication G\u00e9ographique Prot\u00e9g\u00e9e est un signe europ\u00e9en d’identification de l’origine qui constitue une indication g\u00e9ographique prot\u00e9g\u00e9e.<\/p>\n

Imp\u00e9riale<\/strong>
\nChez nous dans le Bordelais, on parle d’une grosse bouteille contenant 6 litres de breuvage !<\/p>\n

J\u00e9roboam<\/strong>
\nC’est la moiti\u00e9 d’un Imp\u00e9riale, soit une contenance de 3 litres.<\/p>\n

Levures<\/strong>
\nCes micro-organismes unicellulaires permettent au jeune jus de raisin de se m\u00e9tamorphoser en vin sous l’action de la fermentation alcoolique.<\/p>\n

Lie<\/strong>
\nIl ne s’agit pas du lieu o\u00f9 le vigneron va se coucher tous les soirs mais du d\u00e9p\u00f4t qui se d\u00e9pose au fond des cuves ou tonneaux. Si les lies importantes sont retir\u00e9es au moment du soutirage, les fines peuvent \u00eatre conserv\u00e9es pour les vins blancs.<\/p>\n

Limbe<\/strong>
\nCe terme d\u00e9signe tout simplement l’autre nom de la feuille de vigne.<\/p>\n

Liquoreux <\/strong>
\nVin dont la teneur en sucres r\u00e9siduels affiche plus de 40 grammes par litre. Pour plus d’informations, nous vous invitons \u00e0 lire ces quelques lignes <\/a>!<\/p>\n

Nous vous donnons rendez-vous prochainement pour la suite et fin de cette ab\u00e9c\u00e9daire viticole. Restez connect\u00e9s !<\/p>\n","protected":false},"excerpt":{"rendered":"

Jamais deux sans trois. Ce n’est pas nous qui allons contredire ce vieille adage. Notre lexique consacr\u00e9 au vin continue son chemin avec cette troisi\u00e8me – mais n\u00e9anmoins pas derni\u00e8re – partie consacr\u00e9 aux mots \u0153nologiques des lettres E \u00e0 L. \u00c9vent\u00e9 C’est la peur num\u00e9ro une de chaque propri\u00e9taire de vin : l’ouverture de […]<\/p>\n","protected":false},"author":6,"featured_media":1458,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[29],"tags":[],"class_list":["post-1453","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-encyclopedie-du-vin"],"acf":[],"yoast_head":"\nLe lexique du vin : 3\u00e8me partie - ChateauSuau.com<\/title>\n<meta name=\"description\" content=\"Le lexique du vin : 3\u00e8me partie\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chateausuau.com\/fr\/le-lexique-du-vin-3eme-partie\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le lexique du vin : 3\u00e8me partie - 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