open floating-cap fermentor


open floating-cap fermentor

Etichetta di dominio


Etichetta grammaticale

c. n.


A fermentation vessel allowing the direct exposure of the cap to air. 1


The container in which fermentation, and maceration in the case of red wines, take place can vary enourmously in size, material, and design: from a small plastic bucket (in the case of some home wine-making) to an oak barrel (in the case of white wines undergoing barrel fermentation) to what is effectively a vast, computerized stainless steel tower (for high volume everyday wines). […] An open top requires constant surveillance since bacteria can attack the floating cap of skins, which will dry out and fail to achieve proper maceration without remontage or pigeage. 2


Although no longer recommended, open floating-cap fermentors are still used in small-scale installations. 3

Trascrizione fonetica

UK [ˈəʊp(ə)nˈfləʊtɪŋkæpfəˈmɛntə(r)], US [ˈoʊp(ə)n]

Sinonimi e Antonimi

Open: O.E. open "not closed down, raised up" (of doors, gates, etc.), also "uncovered, bare; plain, evident," from P.Gmc. *upana, lit. "put or set up" (cf. O.N. opinn, Swed. öppen, Dan. aaben, O.Fris. epen, O.H.G. offan "open"), from PIE *upo "up from under, over" (cf. L. sub, Gk. Hypo).

Float: late O.E. flotian "to float" [...], from P.Gmc. *flutojanan (cf. O.N. flota, M.Du. vloten), from PIE base *pleu- "to flow" [...]. Of motion through air, from 1630s. Related: Floated; floating. The noun is attested from early 12c., "state of floating" (O.E. flot meant "body of water").

-ing: suffix used form the prp. of verbs, from O.E. -ende (cf. Ger. -end, Goth. -and, Skt. -ant, Gk. -on, L. -ans). It evolved into -ing in 13c.-14c.

Cap: O.E. cæppe "hood, head-covering, cape," from L.L. cappa "a cape, hooded cloak," possibly a shortened from capitulare "headdress," from L. caput "head" [...]. Meaning "women's head covering" is early 13c. in English; extended to men late 14c. Of cap-like coverings on the ends of anything (e.g. hub-cap) from mid-15c. […].

Ferment: late 14c., from O.Fr. fermenter (13c.) and directly from L. fermentare "to leaven, ferment," from fermentum "substance causing fermentation, leaven," from root of fervere "to boil, seethe".

-or: suffix forming nouns of quality, state, or condition, from M.E. -our, from O.Fr. -our (Fr. -eur), from L. -orem (nom. -or), a suffix added to pp. verbal stems. Also in some cases from L. -atorem (nom. -ator). 5

Etichetta di paese

Università degli Studi di Genova, Facoltà di Lingue e Letterature Straniere, Corso di Laurea in Teorie e Tecniche della Mediazione Interlinguistica

Data della scheda
Wed Nov 2 21:00:00 2011

revione di Chiara Barbagianni


1 : Pascal R.-G., Handbook of enology: The microbiology of wine and vinifications, Volume 1, Hoboken (New Jersey), John Wiley & Sons Inc, 2005, p. 335., (23/10/2011)

2 : Robinson J., The Oxford Companion to WINE, Oxford, Oxford University Press, 1994, p. 384.

3 : Pascal R.-G., Handbook of enology: The microbiology of wine and vinifications, Volume 1, Hoboken (New Jersey), John Wiley & Sons Inc, 2005, p. 335.

4 :, (21/11/2011)

5 :, (20/09/2011)

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