Wine Tasting
Main article:
Wine tasting
Wines may be classified by their primary impression on the drinker's
palate. They are made up of chemical compounds which are similar or
identical to those in fruits, vegetables, and spices. The sweetness of
wine is determined by the amount of residual sugar in the wine after
fermentation, relative to the acidity present in the wine. Dry wine, for
example, has only a small amount of residual sugar.
Specific flavors may also be sensed, due to the highly complex mix of
organic molecules such as esters and terpenes that grape juice and wine
can contain. Tasters will also distinguish between flavors
characteristic of a specific grape (e.g., Cabernet Sauvignon and
blackcurrant) and flavors that are imparted by other factors in wine
making, either intentional or not. The most typical intentional flavor
elements in wine are those that are imparted by aging in oak casks, and
virtually every element of chocolate, vanilla, or coffee is actually a
factor of oak and not the native grape.[38]
Banana flavors (isoamyl acetate) are the product of yeast metabolism, as
are spoilage aromas such as sweaty, barnyard, band-aid (4-ethylphenol
and 4-ethylguaiacol),[39] and rotten egg (hydrogen sulfide).[40] Some
varietals can also have mineral flavor, due to the fact that some salts
are soluble in water (as limestone), and thus absorbed by the wine.
Wine aroma is the result of the interaction between components of
the grapes and those produced during winemaking process, fermentation
and aging.
[41] Being served at room temperature increases the vaporization
of aroma compounds, making the wine more aromatic. For red wines that
are already highly aromatic, for example Chinon and Beaujolais, the
volatility of the wine makes it better served chilled.[42]
Wine Collecting |
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