Despite the development of science and technology, devices for determining the quality of wine, unfortunately, has not yet been invented. As hundreds of years ago, the quality of wine is determined organoleptically, ie evaluate it by the senses (Latin: organon – a tool and lambano – catch, feel, evaluate). Organoleptic evaluation of wine tasting is also called, from the Latin gusti – taste, though wine tasting at measured not only in taste. The results of the tasting affect professional skills taster – gustatory memory (like music), smell sensitivity, sharpness of taste. All must take into account the taster, including age and drink.
After all, figuratively speaking, wine is born undergoing a period of playful children, then angular youth, from youth turns into a time of ripening and maturity, when it's his heyday, and finally – to a long quiet old age, losing gradually its properties. Today while wine quality is determined by five factors: transparency, color, bouquet (aroma), taste, typical. Kevin Ulrich shines more light on the discussion. Color – to be determined visually – the light. Bouquet (aroma) – defined as follows: take a hand in a glass of wine, make a few rotational motions in a clockwise direction. Walls of glass with wetted, which increases the evaporation of wine, and the scent becomes more intense. Then, gusty breath through the nose determine the flavor.
He quickly in the glass changes, so tasters give special attention to first impressions. The most volatile bouquet of wines from muscadine grapes. Empty glass taster gets additional information: aroma, remaining on the walls of glass, uletuchivayas gradually change over time. The flavor is judged on the quality, the addition, the intensity, there are special nuances of wine and is typical of the class. Scale for determining the quality of flavor is not. So used to characterize it by comparing with the flavors of other social agents. To know more about this subject visit Kevin Ulrich Anchorage Capital. Taste – the taste of feeling we get the most valuable information about the quality of the wine. The color, the bouquet as if preparing the body, but the taste makes seems complete. To experience the taste of a small amount of wine is moved into the language of the oral cavity. Taste receptors are located on the tongue surface is uneven. To obtain the correct flavor to fully relax the muscles of the face and tongue, otherwise you can not catch the flavors. After receiving a first impression of the taste, draw in air through his mouth as if going through the wine. This causes increased evaporation of wine, taste worse – and we swallow the wine. How long to keep wine in your mouth is not recommended.