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  Tasting terminology

 
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The visual examine

   

 

It comprises the aspects begins them and are the first information that pick to us, they divide in: (Colour, Cleanness, Consistency or Fluidity, Effervescent).

The colour

Servants in order to identify the intensity and the tonality, the colour is given from the complex of the polifenoli, substances pigmented chemistries that they are found above all in the peels of the grapes, then passes in the wine through the maceration and the fermentation of the same ones. Several the types of wine process affect the tonality of the colour of the wine: wine process in white, V. in rose, V. in red, V. with typical carbonic maceration of wines novels with the characteristic red colour steals with violet reflex glares. Here under the scale values of the colours leaving from left to right.

The cleanness

One of the property that a wine must have is the cleanness, given from the particle presence in suspension, its transparency is inversely in proportion them to the biological physical chemical stabilization, plus the stabilization is perfect and more the wine will be limpid, the scale values of the cleanness is subdivided:

(Veiled, enough limpid, limpid, crystalline, shining).

Fluidity or Consistency

It is also call viscosity, is that effect that is found making to turn round the liquid of a wine to inside of the glass or when it is poured in the glass, is due to the presence of +/- alcohols and other chemical compounds of the wine between which the glycerine and sugars dextrene the acids and terpeni, this effect is legacy from the superficial phenomena of tension calls tears to you or bows, the scale values of the fluidity is subdivided:

(Fluid, not much consisting, consisting, very much consisting, little enough viscous).

Effervescent

It is due essentially from the presence of free carbon dioxide that at the moment of the pour one forming itself of the bubbles that are developed in the glass to second of the type of proceedings technology of effervescent of the wine (artificial or natural), in this phase must estimate the characteristic of the future tipology of the bubbles, its dimension, the number and the persistence, in the ladder of the values therefore is subdivided:

Grain of the bubbles (coarse, averages, fine)                                                             Number of the bubbles  (scarce, little, numerous)
Persistence  (not much persistent, persistent, very persistent).

 

The olfattive feelings sense and back smell

 

The sense of smell, one is the more important sense for the tasting in how much is the much most sensitive one regarding the others (approximately 1000 times more of the taste) and is in a position to recognizing infinite feelings is in qualitative values you that quantitati to you, it is in the within of smells pleasant that in those unpleasant ones.

The olfattive sense

The sense of smell one is in a position to perceiving the scents why the odour substances are flown them. E' a sense much delicate complex and that it leave from "membrane of scent "of 3-5 cm. squared localized to the top of nasal and was covered from receivers to shape of cilia most fine that gather in the "bulb of the sense of smell", which in its turn shape sinapsi with nervous fibers that finish in the hypotalamo, in the limbico system, the amigdaloideo nucleus and the bark celebrates them. This further are in relation with the "evolution- of the Hippo-field", this is the area of responsible grey matter of the sense of smell and the taste sensibility: it can be considered the archives of our organ of our sensation of smell and taste memories. The sense of smell one is in a position to perceiving smells to it in two ways: for direct aspiration (nasal) or indirect way (back-nasal).

The direct aspiration is put into effect repeatedly smell for a complete location of the feelings. The perception for back-nasal way is completed when, eliminated the wine from the mouth, it is expired so that the substances flown hit them the mucosa for back-nasal way. The sense of smell feelings are defined or nasal those obtained for inspiration and taste-small or back-nasal those determined from the expiration of one sure present air amounts in mouth through the nose. The found scents for back-nasal way can be similar to those nasal (correspondence nose-mouth) or different.

(Part of the text and the images has been kindly granted by www.enotime.it)
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