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Every student who loves the development of Chinese wine knows that wine contains the story of many enterprises in China, and its uniqueness is mainly reflected in every little thing, and the process of wine tasting is as if we are savoring life.sake tasting hong kong Every journey will need to experience a difficult and dangerous, but more is the sweetness of life, wine tasting is also because of this, in the bitter has a sweet presence.

Wine tasting, like winemaking, is not only a kind of knowledge, but also a kind of art, because different wine colors, aromas, flavors, and body styles form people's different feelings and enjoyment, so that people "taste wine", which is a combination of senses and mind.

1. Observation of color

The evaluation of the color of white wine is determined by the human eye. Observe up and down with your eyes, gently shake the glass to observe the transparency of the white wine, and then turn the glass counterclockwise to observe the degree of hanging of the white wine. High-quality white wine hanging traces are obvious and even, like silk, and the liquor in the glass is clear and transparent, without any impurities. The color of white wine is colorless, clear and transparent, with no suspension or sediment, but due to different manufacturing processes, storage methods and time, white wine will be slightly yellow in color.

Terminology: yellow transparent, light yellow transparent, more yellow transparent (saucy more), colorless, bright transparent, clear transparent, transparent transparent, colorless transparent, no suspension, no sediment, yellow transparent, yellowish, yellowish, yellowish, yellowish, yellowish, yellowish, and so on.

2. Smell the aroma

Put the wine glass under the nose, head slightly lower, the distance between the wine glass and the nose to maintain 1-3 cm, near the tip of the nose 30 degrees, natural inhalation, with a hand in front of the nose slowly shake the white wine glass, feel the aroma of white wine. Be careful not to exhale on the wine, the amount of inhalation should be consistent, not big or small, inhalation should be smooth, and the flavor of the wine should be separated for a period of time. Where the aroma is prominent and coordinated, there is no other bad smell, there is a good aroma overflow, and the white wine overflows when poured out, indicating that there are a variety of aroma substances in the wine, which is a good wine. This step is also an important part of identifying good wine.

Professional and technical terms: cellar aroma is rich, more rich, with pure and coordinated composite material aroma with ethyl caproate as the main body, cellar aroma is insufficient, cellar aroma is smaller, cellar aroma is pure, more pure, there is cellar aroma, cellar aroma is not obvious problems and so on.

3. Taste

Wine entrance should be slow and steady, put the wine into the mouth, use the tongue to open the wine to the whole mouth, slowly taste and swallow slowly. Because the flavor of white wine has round, thick, soft, soft, sweet, thin, spicy, pure, evil taste points, white wine swallowed and sweet, bitter, hot difference, therefore, in the sense of alcohol, mellow, soft, sweet, in order to delicate for the top, pay attention to the sweetness of the entrance, the mouth of the cotton, the mouth of the slippery.

Steps:

1. 0.2-2.0 ml is suitable for each dose.

2. Coat the entire tongue with the wine and carefully identify the flavors.

3. Immediately after swallowing the wine sample, inhale with the mouth open and exhale with the mouth closed to identify the aftertaste of the wine.

4. The number of tasting activities should not be conducted too many times, usually not more than 3 times. Tea rinses the mouth after each time we taste to prevent taste fatigue.

Terminology:

Elegant: the aroma is not strong or light, pleasant but not vulgar

Delicate:The aroma is pure, delicate and soft.

Strong: the aroma is strong and rich

Aromatic: Aromas that are strong and bold.

Aroma: the slow release of aromas from a wine.

Aroma: a pungent aroma, such as the aroma of wine.

Aftertaste: the aroma that lingers after the wine has been consumed

Floating aroma: Aroma that is strong but short, making people feel that the aroma influence is not a natural development from the wine, and there is a sense of added adjustment.

Aroma of aging: also known as the aroma of aged wines, it is the mature aroma of wines that have been stored for a long period of time.

Aroma: It seems to be slightly burnt and very fragrant.

In this case, the sensory evaluation of the main perfumes is as follows.

Aroma: colorless and transparent, pure fragrance, mellow and soft, natural coordination, fresh aftertaste.

Strong aroma: colorless with transparent (allow yellowish), cellar aroma is strong, sweet and mellow, the aroma carries on the coordination, the end of the net refreshing.

Sauce flavor: yellow and transparent, with prominent sauce flavor, elegant and delicate, full-bodied, long aftertaste, and long-lasting fragrance in empty glass.

Rice aroma: colorless and transparent, light and elegant rice aroma, sweet in the mouth, refreshing and clean, with a long aftertaste.

Fengxiang: colorless and transparent, rounded and elegant, rounded and full, rounded and quite cool, harmonious flavor, long tail net.

Sesame Fragrance:Clear and transparent, crisp and clean aroma, mellow and sweet flavor, with a net aftertaste and a sesame fragrance style.

Medicinal Aroma: clear without transparency, comfortable medicinal aroma, elegant aroma, moderate acidity, coordinated aroma, long tail net flavor.

The sensory sensitivity of wine tasting is very strict and should be kept to a minimum of four.