wset2教材Word格式.docx

1、inmindthatsomewineschangecolourmorerapidlythanothers ,sonodefinitiveconclusionsaboutactualagecanbereached. Ifwhitewine,lemongold?Greenindicatesorangeindicateage.Forrosebrightpurply-pinkhintsage. Thefollowingexamplesprecisedescriptions:clear,ruby dullcloudy,darkbrown medium-intensity,garnet palegold

2、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 Swirlglasstoreleaseasmanyaromamoleculespossible,thentakesniff.Then

3、makeconditionnose.mostcommonfaultdiscoveredonnoseiscorktaint .Atlowlevels,thisstripwineitsfresh,fruityaromas.worst,addpungent,unpleasantdampcardboardmustysmellwine.Out-of-conditionwilldullstale,mayhaveexcessiveoxidativearomas（coffee,caramelsherry）. Howaromas?Aretheypronounced,lightharddetect?Describ

4、ingsubjectiveaspect.dependgreatlyyourpreviousexperiences.Therewell-understoodreasonswhyaromassuchbutter,vanilla,raspberryappearwines,otherlesswellunderstood.Someoneavoidusingdescriptors,butorderevoketheirtastingnotesoftenusewordsfeminine,elegant,clumsy,thesedifficultdefine. Objectiveapproachwouldinv

5、olvenamingparticularchemicalcompoundswhichpresent,almostimpossibledoaccuratelyuselessdrinkers. Makedescriptionvocabularywidepossible.Alwaysaware,helpdescribesomeonewhohasnottastedit. WineTasting Smellyoucan:Differentiatequalitystyleforbothgrapesregions;Estimateit;Palate saidentirelymatter.trueoursen

6、sitivitiessweetness,acidity,tanninscertaindiffer. Differentpartsmouthdifferentlevelssensitivityaciditytannins.wewishextractmaximuminformation,importantswirlaroundeverypartexposedit.Sweetnessisindicatorhowmuchsugarcontains,thoughmadefromveryripeslightlysweetflavourevenwhentheresugar.Almostallreddry,i

7、s,containsugar. Whitetastedescribedoff-dry.Thetonguesensitivesweetnesstip. Acidityiswhatmakeslemonssour.causeswater,presencemakesvibrantrefreshing.Itpresentgenerallyhigherreds.Certainvarieties,RieslingSau.Blanc,givehighacidity.Coolclimatesresulthotclimates.Aciditywines.toolow,oversweet,cloying.stron

8、glydetectedbysidestongue. Tanninstrongblackteabitterstringent.Theygrapeskins,presencedependsamountskincontactduringwinemaking.Whitereceivelittle,rarelyanydetectabletannin.Thick-skinnedvarietiestanninthin-skinnedones.Highsoftclimatewine.Noteastringentunripecausestrong,dryingsensation,low.Theflavoursbacktongue;sensationsfeltgums.Soft,contributeviscositybodywine. Bodyalsosometimesmouth-feel.sensationrich