#winemaking

• Abrastol — The calcium salt of sulfo-beta-naphthol, used historically in the food and winemaking industries as an antiseptic, preservative, and stabilizing agent for fermented beverages; a chemical compound from the naphthol derivatives class later banned by modern sanitary laws due to its high toxic potential on the organism.
• Antifermentative — Preventing, halting, or blocking the fermentation process; a chemical substance added to an organic medium to prevent spoilage, souring, or degradation caused by bacteria or yeasts. In the food industry and winemaking, antifermentescibil agents are utilized to stabilize products and extend shelf life.
• Argol — An archaic technical or unofficial industrial term historically used to denote crude wine tartar, a crystalline crust structurally composed of impure potassium bitartrate that deposits on barrel walls during wine fermentation or long-term storage. In the early chemical industry, argol was collected, refined, and utilized as a vital raw material for manufacturing cream of tartar or as a mordant in textile dyeing.
• Skimmed — Having undergone the process of skimming or removing the foam and impurities formed on a liquid's surface during boiling or fermentation; (secondary regional sense) a liquid partially turned into foam or agitated until bubbles appear; a sparkling wine or beverage structurally treated to stabilize its effervescence.
• Wine-seasoned — Having the taste, smell, aroma, or color of wine; soaked, washed, rinsed, or seasoned with wine (applied specifically to new wooden barrels or containers before being permanently filled for storage). Figuratively or popularly, it describes a person slightly tipsy, tipsy from alcohol, flushed in the face, or with purple reflections recalling the hue of red wine.