葡萄酒品评术语3 Wine Tasting Terms.docVIP

About ChefsBest | Award Winners | Fresh Foods | Recipes | Living Home/Tasting Terminology Become a Master Taster in your own right by understanding the language employed by the expert chefs who use our judging methodology. CLOSE ALL??OPEN ALL View by Letter:?? A ?|? B ?|? C ?|? D ?|? E ?|? F ?|? G ?|? H ?|? I ?|? J ?|? K ?|? L ?|? M ?|? N ?|? O ?|? P ?|? Q ?|? R ?|? S ?|? T ?|? U ?|? V ?|? W ?|? X ?|? Y ?|? Z A Adhesiveness The tendency of some foods to stick to the tongue, teeth or upper palate; not to be confused with cohesiveness, or the tendency of food to stick together. Example: Peanut butter sticking to the roof of the mouth; white bread sticking to the teeth. Aftertaste The taste remaining in the mouth after eating or drinking; sometimes associated with unpleasant flavors or bitterness. Example: Some diet sweeteners leave behind a bitter aftertaste. Anchor Set points at each end of a scale that measure a given attribute; used to describe the possible range of that attribute. Example: When the attribute salt intensity is measured from low to high, “low” and “high” are the anchors. Appearance The visual quality of a food.? Used to organize attributes such as color and consistency of size, it is one of the five dimensions used to evaluate food. The other dimensions are: aroma, texture, flavor and taste. Example: The appearance of green olives includes attributes such as color (pale to dark) and consistency of size (inconsistent to consistent). Aroma The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes. Astringency The tendency of some foods to cause the mouth to pucker; often associated with the presence of tannins or acidity. Example: Red wine, tea, grapefruit juice and pickles can be astringent. Attribute A narrowly defined quality belonging to a food or ingred