Descriptive Words for Wine

2763 Words May 20th, 2013 12 Pages
DESCRIPTIVE WORDS FOR WINE

Wine tasting, as a production control technique, depends upon converting into words the impression created by the reaction of the wine on the taster 's palate. In order that one wine, tasted by several individuals, be reported in the same way by each, it is necessary that all of the tasters use the same words for the separate palate impressions the wine creates. The terms used in sensory examination fall naturally under the four headings of appearance, color, taste and odor.

I. APPEARANCE: The appearance of a wine is judged upon whether or not the wine seems clear or contains sediment or suspended material of a colloidal or larger particle size.

Brilliant: wines free of any visible solids and
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Aroma and Bouquet Odors: The term aroma is reserved to describe those pleasant and desirable odors which are characteristic of the unfermented grape. Fermentation aroma refers to the additional odors present in the wine after fermentation. Fermentation aroma may consist of the odors from the fermentation by-products common to all fermentations and the odors from the substances produced by the action of the yeast and the basic aroma substances in the grapes. Bouquet refers to the odors produced by the interactions of the aroma substances with the container, with a small quantity of oxygen, and with one another. One can distinguish tank aging bouquet from bottle bouquet. It is particularly during long bottled aging of suitable red tables wines, that pronounced bouquet develops.

1. Aroma: a) Varietal: Certain of the grape varieties, when grown under optimum conditions, have aromas which are characteristic of the particular variety. While some of these characteristic varietal odors may be described as smelling "like some other fruit" or in general terms, it is felt that the varietal aromas are basic to sensory examination and that they should stand as such. Trained enologists should have a built-in impression of the basic aromas of those varieties in which the aroma is easily detectable, so that when confronted with an unknown sample, they are capable of recognizing and identifying the aroma. Some of the varieties considered
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