品葡萄酒感受（Tasting wine）.docVIP

品葡萄酒感受（Tasting wine） 1) The basic view of the sense of Wine term evaluation Tasting Wine usually have the following basic terminology for reference. Aroma, Guo Xiang (Aroma): Wine smell. Primary aroma from the grapes. Secondary aroma derives from fermentation and oak aging process, and the third layer of aroma (bouquet) is in Wine after bottling in the ripening process developed. After taste (After taste): Wine taste and feel in the mouth after tasting. Flavor (Flavour): tasting the overall impression of Grape Juice or Wine. Both the taste organs obtained experience, including olfactory information obtained. Varietal flavour, characteristics of species (Varietal flavour, varietal character): a particular grape flavour or aroma characteristic, in this kind of grapes is evident in Wine. Wine: wine (Body) contained in the material is rich, mouth feeling is full. Sensory evaluation (Sensory evaluation): judge Wine through vision, smell and taste evaluation. Blind tasting (Blind tasting): dont tell people to taste the taste Wine origin and identity. Tasting cup (Tastevin tasting cup): a wine waiter for tasting Wine small shallow cup, usually of silver. Wine taster (Wine taster): Tasting Wine to determine or compare their quality of the people. 2) Describe Wine color The shining (Brilliant): used to describe Wine especially without any visible suspended matter Wine white, sparkling clarity. Amber (Amber): Wine has similar amber color. Cleared (Cleared): used to describe the precipitation of suspended material and become clear Wine. Dim, stagnational (Dull): Wine contains distinct colloidal haze, but there is no visible suspended material. Dim: Wine faint turbidity. Garnet red (Garnet-red) characteristic colour which some red Wine after aging, it is similar to the precious garnet color. Golden yellow (Golden colour): a yellow, white Wine is some desirable color. Limpid clear (Limpid, clear): used to describe without suspended matter Wine. Shades of orange (Orange tint): wh