Wine Quality Assessment
Existing number of stamps the wine is so great that you can probably spend your whole life trying them. And if take into account the fact that each new grape harvest gives new, unique shades of taste and aroma, it even becomes impossible to grasp this endless collection.
As a rule, wine is chosen based on the information written on the label. However make sure the quality a drink can only be tasted.
Experienced tasters value taste, aroma and appearance of the wine, using all the organoleptic senses. The focus is on taste and aroma, however color and clarity are equally important when conducting a thorough wine tasting.
Modern wines in the main its mass is quite transparent. However, the degree of transparency is different for everyone, and it is with her tasting begins. Slightly tilted wine glass fits between the light source and the eyes of the observer so that they are not on one line. The light should not be bright, otherwise you may not notice the dregs.
For rich red wines use a slightly different method. In a dark room behind a glass of drink put a weak light source. Thus, it becomes possible to make out all defects of wine, if any.
Wine color is one of the most important indicators of its quality. There are three primary colors: white, red and pink. Each of them includes a huge amount shades that vary depending on the grape variety, aging, technology production.
Studying color is necessary determine its intensity and quality, as well as the features of additional shade. To do this, use natural lighting and a white background.
Aroma of wine
The aroma of wine is created quite a complex compound of light substances with essential oils contained in specific grape variety. Experts say that there is more five hundred fragrant combinations, this explains the diversity of types aromas.
Wine may have a flavor mushrooms, vegetables, trees, autumn leaves, minerals, skins and many others.
An experienced taster should be able to detect negative odors.
Aroma intensity may be weak, moderate, strong and bright.
The term "bouquet of wine" determined by the set of shades that develop in wine along with shutter speed. It is formed by aldehydes, volatile ethers and others, easily evaporating substances.
It’s easy to catch the scent. At first, a glass of wine is kept at a distance, then moving it closer, then moving it away. how only it is brought to the nose, as a rule, the aroma is captured. Then a glass gently rotate, slightly shaking the wine. The aroma is getting stronger.
Taste of wine
The taste of wine is formed by volatile and non-volatile substances affecting the tongue. To the main taste characteristics include acidity, astringency, alcohol, sweetness and extractiveness.
In order to determine the taste wine, you need to take a small amount of drink in your mouth and determine the degree balance between all components of taste. For this, the taster is as if rinses the mouth, then takes a sip and exhales through the nose.