大潤發(fā)培訓(xùn)酒類-資料下載頁
2025-02-19 11:18本頁面
【正文】 紅酒如有這樣情況說明進(jìn)行了不必要發(fā)酵 （ 有酵母味 。 ） Smell: Analyze of the Nose 嗅覺：評價(jià)酒香 ? First Nose: sniff without moving the glass to get the lightest molecules 第一感覺：不晃動(dòng)酒杯 ， 輕嗅氣體 ， 感知細(xì)微的香味 。 ? Second Nose: swirl the glass, more intense perception evaluation of intensity 第二感覺：晃動(dòng)酒杯 ， 感知更濃烈的香味 ， 分析香味 ? Third Nose: break the nose by swirling in the opposite sense, reveals excess of So2 第三感覺：捕捉葡萄酒中是否存在不好的氣味 ，是否有 SO2的味道 。 Wine Tips 品酒小竅門 ? Intensity of the wine can indicate the quality of the wine. Fine wines have a more intense smell but can be closed when young 香味的濃淡可以從側(cè)面反映葡萄酒的質(zhì)量。優(yōu)質(zhì)葡萄酒香味濃烈。較年輕的葡萄酒香味散發(fā)不出來。 ? Sugar is not volatile and therefore cannot be detected by the smell 糖分不可蒸發(fā)，因此無法用嗅覺感知。 Taste: Analyze the Palate 味覺：評價(jià)口感 ? Sweetness: first thing detected 甜味：最先發(fā)現(xiàn)的味道 ? Acidity: strong acidy makes the mouth water, wines lacking acidity will be flabby, flat, unappealing 酸味：較濃的酸味能讓口腔自然分泌唾液。缺少酸味的葡萄酒會(huì)讓人感覺松散、平淡沒有吸引力。 ? Salty: rather rare in wine 鹽分：葡萄酒中含量很少 。 Taste: Analyze the Palate 味覺：評價(jià)口感 ? Tannins: have a drying effect on the gums and the tongue. In contrast to the salivating effect of acid 單寧：有讓口腔、舌頭干燥的功效。與酸味造成的效果正好相反。 ? Body (or mouth feel) is the impression of a wine’ s weight in the mouth. Light or fullbodied. 酒體（或口感）是葡萄酒在口腔中造成的厚薄感?；蜉p淡、或厚重。 ? Alcohol: warming sensation in the back of your mouth 酒精度：會(huì)在口腔后部造成灼熱感。 Tasting Dimensions 味覺的細(xì)分 ? Finish or length: The period of time the wine’ s flavor lingers on your palate. 回味或長度：葡萄酒的余香在口腔中停留的時(shí)間長短 。 2 seconds for a table wine, over than 10 seconds for a great wine. 餐酒一般為兩秒左右，優(yōu)質(zhì)葡萄酒為十秒左右。 謝謝觀看 /歡迎下載 BY FAITH I MEAN A VISION OF GOOD ONE CHERISHES AND THE ENTHUSIASM THAT PUSHES ONE TO SEEK ITS FULFILLMENT REGARDLESS OF OBSTACLES. BY FAITH I BY FAIT
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