wset2教材Word格式.docx
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in
mind
that
some
wines
change
colour
more
rapidly
than
others,
so
no
definitive
conclusions
about
actual
age
can
be
reached.
If
white
wine,
lemon
gold?
Green
indicates
orange
indicate
age.
For
rose
bright
purply-pink
hints
age.
The
following
examples
precise
descriptions:
clear,
rubydull
cloudy,
dark
brown
medium-intensity,
garnet
pale
gold
品尝和评估葡萄酒
对葡萄酒进行一个快速简介的描述是非常必要的。
观察颜色的深度:
是否特别深或者浅?
紫色是年轻的表现;
橙色、琥珀色和棕色则是年老的表现。
不过,有些葡萄酒的颜色转变特别快,所有很难作出精确的判断。
如果是白葡萄酒,究竟是柠檬色还是金色?
发绿表示年轻;
而橙色和棕色表示年老。
桃红葡萄酒,亮丽的粉红色表示年轻;
橙色和棕色表示年老。
下面是一些精确描述的例子:
清澈的深宝石红;
阴暗混浊的深棕色;
清澈而中等深度的石榴红;
清澈的淡金黄色;
(图片一页)
Nose
Swirl
glass
to
release
as
many
aroma
molecules
possible,
then
take
sniff.
Then
make
condition
nose.
most
common
fault
discovered
on
nose
iscork
taint.
At
low
levels,
this
strip
wine
its
fresh,
fruity
aromas.
worst,
add
pungent,
unpleasant
damp
cardboard
musty
smell
wine.
Out-of-condition
will
dull
stale,
may
have
excessive
oxidative
aromas(coffee,
caramel
sherry).
How
aromas?
Are
they
pronounced,
light
hard
detect?
Describing
subjective
aspect.
depend
greatly
your
previous
experiences.
There
well-understood
reasons
why
aromas
such
butter,
vanilla,
raspberry
appear
wines,
other
less
well
understood.
Someone
avoid
using
descriptors,
but
order
evoke
their
tasting
notes
often
use
words
‘feminine,
elegant,
clumsy’,
these
difficult
define.
Objective
approach
would
involve
naming
particular
chemical
compounds
which
present,
almost
impossible
do
accurately
useless
drinkers.
Make
description
vocabulary
wide
possible.
Always
aware,
help
describe
someone
who
has
not
tasted
it.
Wine
Tasting
Smell
you
can:
Differentiate
quality
style
for
both
grapes
regions;
Estimate
it;
Palate
said
entirely
matter.
true
our
sensitivities
sweetness,
acidity,
tannins
certain
differ.
Different
parts
mouth
different
levels
sensitivity
acidity
tannins.
we
wish
extract
maximum
information,
important
swirl
around
every
part
exposed
it.
Sweetnessis
indicator
how
much
sugar
contains,
though
made
from
very
ripe
slightly
sweet
flavour
even
when
there
sugar.Almost
all
red
dry,
is,
contain
sugar.White
taste
described
‘off-dry’.The
tongue
sensitive
sweetness
tip.
Acidityis
what
makes
lemons
sour.
causes
water,
presencemakes
vibrant
refreshing.It
present
generally
higher
reds.
Certain
varieties,
Riesling
Sau.
Blanc,
give
high
acidity.
Cool
climates
result
hot
climates.
Acidity
wines.
too
low,
oversweet,
cloying.
strongly
detected
by
sides
tongue.
Tannin
strong
black
tea
bitter
stringent.
They
grape
skins,
presence
depends
amount
skin
contact
during
winemaking.
White
receive
little,
rarely
any
detectable
tannin.
Thick-skinned
varieties
tannin
thin-skinned
ones.
High
soft
climate
wine.Note
astringent
unripe
cause
strong,
drying
sensation,
low.The
flavours
back
tongue;
sensations
felt
gums.Soft,
contribute
viscosity
body
wine.
Body
also
sometimes
‘mouth-feel’.
sensation
rich