品尝葡萄酒（Wine tasting）.docVIP

品尝葡萄酒（Wine tasting） The taste of Wine (Wine tasting) quality, in addition to wine experts, for ordinary people, such as do the following Syria, can also see the secret; however, Wine products have certain procedures, such as to understand and grasp the key of each program, also might not let yourself taste buds (The gustatory bud) to cultivate the taste of wine. A few important basic introductory knowledge are introduced as follows: Puckery wine and sweet wine wine and wine In the white Wine astringency, first at the white Wine (Challis); and in the sweet Wine, with sugar flower fragrance of musk (The white Muscat) white Wine most attractive. In these two different taste, there are a lot of acerbity sweet white or nearly Wine. Therefore, in the wine tasting, as long as the grasp of short-term (astringency) and sweet, can understand the characteristics of the white Wine. So tasting white wine is easier to get started. Sour The sour taste here refers to a tartaric acid (Tartaric) produced by fermentation of grapes, which has a great effect on the aging of wine. The new brewing Wine, some with the sour, but every time a long, sour taste will disappear, and the advantages of Wine itself naturally revealed. What is worth mentioning here is that if the grapes are not brewed in the year, the sour taste in wine will not disappear because of the long time, and the aging of wine will not work. In addition, there are important, must not be confused with the astringent sour. For example, a bottle of sherry wine very bitter (Dry fino Sherry), which contains the actual acidity is not high; but on the contrary, a bottle of sweet, white Wine end, the taste is very high. This is because the acidity can counteract its sugar content. Tannin Tannins are found in grape stems and grape seeds, and the grape skin contains very high levels of this acid. Because red wine comes from grape skin, not from grapes. As a result, tannins remain in red wine. A bottle of newly brewed red Wine (Young