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#. "Title of article," Site Name (with link), date of access, URL (with link).

Example 1:

Subject to the approval of the National Associations concerned, and where the principles of these rules are respected,
rules may change in its application to games played by children under 16, or women, or players
veterans (over 35 years). (1)

1. "2 Changes in the rules of football." Www Soccer Rules , February 8,

Or:

Subject to the approval of the National Associations concerned, and where the principles of these rules are respected,
rules may change in its application to games played by children under 16, or women, or players
veterans (over 35 years). (Source: "2 Changes in the rules of football." Www Soccer Rules , February 8,

Example 2:

The personal computer can not do anything if you do not have a usable operating system - the program that allows the
PC using other programs. But before you run the operating system, the PC needs a way to carry it in
random access memory (RAM). This form is known as a bootstrap, or just boot - a small code that is part
Permanent PC. (1)

1. "5 How To Boot Disk," Evolution of Computers , February 4,

Or:

The personal computer can not do anything if you do not have a usable operating system - the program that allows the
PC using other programs. But before you run the operating system, the PC needs a way to carry it in
random access memory (RAM). This form is known as a bootstrap, or just boot - a small code that is part
Permanent PC. (Source: "5 How To Boot Disk," Evolution of Computers , February 4,

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Wine is an alcoholic beverage and should be consumed in moderation.

Wine is an alcoholic beverage and should be consumed in moderation.

1 - No drink should be considered companion or loved one.

2 - The consumption of any alcoholic beverage to drown his sorrows is not recommended.

3 - Wine is an alcoholic beverage and should be consumed in moderation enough.

4 - Any alcohol can only be purchased by those over age.

Wine Vocabulary Technical Terms Part 2

Wine Vocabulary Technical Terms Part 2
Wine Vocabulary Basic Technical Terms:
Vanilla - The wines are matured in oak flavors reminiscent of vanilla, and lightly sweet flavor and pleasant.
Bouquet - Presence of complex aromas, intense and diverse acquired during aging in wood and in the bottle.
Bouchoné - French term that means unpleasant aroma stopper attacked by mildew.
Annoying - Wine lacking in acidity and little body.
Complex - Aromas within aromas that suggest several different analogies of fruits, flowers, wood, etc..
Short - No persistent taste.
Duro - Tannic. Characteristic of certain young reds.
Bond - gustatory sensation denoting strength and structure by the good alcoholic.
Firm - Young and striking style.
Fruity - A term that refers to the set of olfactory characteristics of young wines resulting from the grape variety (primary aroma) and pre-fermented flavors and fermentation (secondary aromas). It is a feature which tends to soften and eventually to die out with time, leading to more evolved flavors.
Harmonious - which reveals wine perfect balance between its main components (sugars, acids, tannins, alcohol, etc.). Providing pleasant sensations due to their balance.
Glycerin - A substance found in red wine that softens the harshness of tannic and acidic, making it round and velvety.
Long - wine whose flavors remain in the mouth for a long time after being drunk.
Mosto - juice of fresh grapes, fermented yet, they may remain solid parts of the grape.
Nervous - Rich in acidity, lively. Quality of young wines, especially whites.
Perlage - are the thin bubble characteristics of Champagnes and other sparkling wines, resulting from the release of carbon dioxide. A prolonged stay perlage denotes the quality of the wine.

Wine Vocabulary Technical Terms

Wine Vocabulary Technical Terms

Acid - is a characteristic of the young wine or that made from green grapes. An example is the "green wine".

Astringent - It's too much tannin, giving a rough impression of the wine.

Kind - like sugary, between soft and sweet.

Velvety - Wine, especially red wine, which leaves no rough feel on the palate.

Borra - Impurities deposited at the bottom of the bottle or cask wine.

Rubber - Odor resulting from a mash of low acidity.

Bouquet or "Bouquet" - Aroma of wine that develops with maturity drink. The secondary flavoring originates
the fermentation, supplemented by aging in barrels and in bottle for custody.

Gross - Sparkling wine too dry.

Heady - Of an alcoholic strength appropriate.

Carafe - Bottle used in restaurants to serve wine straight out of barrels.

Body - Represents the constitution and the weight of a wine left in the mouth.

Cut - Make a blend of wines from different vintages.

Distillation - Operation that consists in separating alcohol from water.

Hard - Even astringent; wine with strong acidity.

Bond - Wine whose body is accentuated.

Rachis - Branch or "skeleton" that allows the formation of clusters.

Witty - wine with high alcohol content.

Evanescent - Aroma fleeting, it goes away.

Filling - Many little sweetness and acidity.

Sparkling - Wine with little effervescence, sparkle.

Fruity - Flavor and aroma left by the young wine, delicate and reminiscent of fresh fruit.

Generous - High alcoholic compounds and noble.

Gordo - Full-bodied but soft. In whites, the excess sugar in reds, maturity.

Light - Opposite to full bodied. Wine with low alcohol content.

Long - wine that leaves a remarkable flavor and persistent in the mouth, a sign of its quality.

Maderization - Chemical attack of the wine. Occurs due to poor storage or exposure to elevated temperatures.
Synonymous oxidation.

Slim - Aguado, diluted.

Mosto - liquid obtained from pressed grapes.

Heavy - Full-bodied, but with low acidity, so no finesse.

Aftertaste - Taste and smell that wine leaves in the end. Can be pleasant or unpleasant.

Reserve - Lote wine reserved for further aging.

Sangria - In Brazil is a mixture of red wine, water and sugar. In Spain, sangria is a typical drink made with
fruits (oranges, lemons and peaches), Spanish wine and soda. You can still take sugar and brandy, as revenue. It
served with ice.

Dry - Wine without any sweetness. In Brazil, this classification is given to wines containing at most of 3g/litro
sugar.

Sommelier - French term used to designate the person in charge of everything that relates to wine cellars and beverage in
fine restaurants.

Smooth - Low acidity and tannin. In Brazil fall into this category of wines that have 3 to 20g/litro sugar.

Tannin - substance derived from the grape skins. Important in the taste of red wine. The sensation of astringency. Present
especially in young wines.

Cloudy - Wine usually sick, has a thick veil. Not to be confused with the old wine, whose bottle
has been shaken. In this case, it can be seen that deposits do not decanted.