Desbragar: 

To dig a trench some twenty centimetres deep around a vine to get rid of superficial roots or expose grafts.// Acad. (And.) To a dig trench some twenty centimetres deep around a vine to get rid of superficial roots and gather shoots for grafting.

Descachonar: 

To dismantle a cachón.

Descantonar: 

Cooperage operation of splitting and trimming the staves.// Acad. To break the edges of something.

Descapirotar: 

Cooperage operation of levelling the stave ends.// Acad. To remove a hood or hat.

Desfangado: 

Removal of the thickest solids in must before it is fermented.

Deslío: 

Racking. Operation of separating must from lees.// Acad. Operation of separating must from the lees that have been deposited at the bottom of the container during fermentation.

Dolador: 

Rack cooper; headpiece cleaver. Skilled cooper who prepares the staves and headpieces for making a cask.// Acad. A person who smoothes or brushes a plank or stone.

Dormida: 

Sleeping. Term applied to a stored butt when the bunghole is out of line, to right or left, with the vertical.// Mar. Overnight mooring sheltered from wind and sea conditions.

Dry: 

One of the Fortified Liqueur Wines defined by the Denomination of Origins Regulations, straw to golden yellow in colour, with a pungent nose and a residual matter content below 45 gr per litre.

Duela: 

Stave. Each of the pieces of wood that make up the curved wall of a cask. The term is applied by extension to the pieces of wood from which the staves are obtained.// Acad. Each of the planks that form the curved walls of casks, vats, barrels, etc.

Dulce apagado: 

Sweet wine obtained by arresting fermentation by adding alcohol.

Dulce pasa: 

Sweet wine obtained by arresting fermentation by adding alcohol in must made from raisined grapes.
Jerez-Xérès-Sherry

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