Identifier: TDX:560
Authors: Bajo Santiago, Francisca
Abstract:
Wine as a product has been around for thousands of years. It is an active participant in a wide range of aspects of society, including religion, the economy, business, medicine and gastronomy. At the end of the 18th century, modern science and modern techniques became available to wine producers. This is how oenology was born.The changes in the discipline of oenology that took place in Spain during the 19th century influenced the terminology used for that science. The best examples are the many new terms that were incorporated into the discipline, such as enotermo, enobarómetro, éter pelargónico, micrococco and tanificación.We analysed 1,791 terms selected from the following eight oenological sources: Cadet-de-Vaux (1803), Boutelou (1806), Carbonell (1820), Bonet (1858), Castellet (1865), Lecannu (1871), Aragó (1871) and Manso y Díaz (1895). For dating purposes, these terms can be divided into the following three groups:1. First stage (1803-1820). THE BIRTH OF SPANISH OENOLOGY. The works of Cadet-de-Vaux (1803), Boutelou (1806) and Carbonell (1820) belong to this first stage. This stage, in which 618 terms, or 34.5% of the corpus, are documented, comprises both traditional terminology for wine production and new terminology. Here, terms such as bodega, colodra, prensa, uva, vendimiador and vino, as well as enologista, eonológico/a, oenómetro and onólogo, are dated. 2. Second stage (1858-1871). THE RECOVERY OF SPANISH OENOLOGY. The works of Bonet (1858), Castellet (1865) and Lecannu (1871) belong to this second stage. In this stage, 589 terms, or 32.9% of the corpus, are documented. After the work of Carbonell (1820) and until the middle of the 19th century, there was a breakdown in the development of oenological knowledge in Spain due to the socio-political circumstances of the time. This situation began to change in the middle of the century when new studies were published. In this second stage oenological terminology began 'importing' chemical terms, such as the different types of acids e.g. ácido butírico, ácido caprílico, ácido capróico, ácido enántico, ácido láctico, ácido margárico, ácido succínico, ácido racémico and ácido tánico.3. Third stage (1871-1895). THE GOLDEN AGE OF SPANISH OENOLOGY. The works of Aragó (1871) and Manso y Díaz (1895) belong to this third stage. This stage, in which 584 terms, or 32.6% of the corpus, are documented, contains a large number of terms related to apparata, instruments and machines, such as despalilladora pisadora, ebullioscopo de cuadrante de Brossard-Vidal, enobarómetro, lavadora de botellas, separadora del escobajo and vaporímetro de Plucker.Study of specialised texts shows that the terminological units are subject to variation. With regard to 19th-century oenological terminology, denominative variations are observed with respect to both form and use. With respect to form there are orthographical variations (onólogo/enólogo), morphological variations (encubación/encubamiento), lexical variations (escobajo/raspa) and reductions (máquina pisadora/pisadora). With respect to use there are terms accompanied by diatopical indications (crianza de los vinos), diatechnical indications (azúcar de los fruto), diachronical indications (pastorización) and diaphasic indications (extractivo).The dictionary of the Real Academia (DRAE) is an excellent instrument for determining the date when a term is established in a language. Of the 1,791 terms of the corpus documented in the oenological sources of the 19th century, 589 are included in the DRAE, between the Diccionario de Autoridades (1726-1739) and the last edition of the 19th century (1899). This study shows the complexity of 19th-century oenological terminology, which is characterised by an ability to combine traditional terms with new terms originating from both the science of oenology and from other sciences such as chemistry.
Repositori URV