• The phenomenon of stress: This criterion speaks to the effect of carbon dioxide in the sparkling wine, spumante, frizzante or type or kind though a feeling of stress are also noted in the young, white wine, sparkling, not distinctly sour. in the gentle foam frizzante wine, stress phenomenon then, cause of drilling orgasm. In the sparkling spumante wines piecemeal, slow but sustainable carbon dioxide stream do the palate delights, with a feeling of being covered with foam, or silky, smooth like ice cream. excessive carbon dioxide created a markedly stimulated effect, do basic taste distracted. Too little carbon dioxide making of liquor, huh, bland. Sometimes, home wine tasting has used the term climate and taste like those synonyms. But to clarify the issue, Hau said here to the final feeling about the wine on the palate, and it comes to these impressive aftertaste on the record, after they've swallowed the wine. A wine described as length (length) when the fully symmetric, pure King in the aftertaste. Stability of residual can be noted in terms of both the time period remaining King, and the time limit that the sense of smell or Olfaction is also saved. In fact, some wine tasting defines the time period of this length as a measure of the level of alcohol. But stability of scent and also revealed the shortcomings that previously might not have been obvious. What is the most bitter aftertaste distress or cause se tongue, be increased by the fact that bitter taste-be felt mainly in the back of the tongue-has the durability. The non-pleasant aftertaste may be created by the presence of lactic acid or yeast in wine, has not been fermented whole or stabilize adequately. the last criteria is the aftertaste of the overall quality of a wine, not only in the validation does alcohol balance and not complete, but also in the criteria: does wine was considered elegant, subtle, lineage or not.
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