大潤發(fā)培訓酒類-閱讀頁
2025-03-01 11:18本頁面
【正文】 e 世界第七大栽培品種 ? Rich and fullbodied 口感豐富，酒體飽滿 ? Rich black, red berry fruit, plum and spice plexity 豐富的黑色、紅色漿果、李子及香料味 Shiraz/Syrah 西拉 6. Wine Tasting Techniques 葡萄酒品嘗技巧 Sight: Analyze the Appearance 視覺：分析外觀 Smell: Analyze the Nose 嗅覺：分析氣味 Taste: Analyze the Palate 味覺：分析口感 Sight: Analyze of the Appearance 視覺：評價外觀 ? Rim examination: it has to be glittering. A matt or cloudy rim is a very bad sign 邊緣：有葡萄酒的邊緣光圈應是明亮宜人的。 ? Transparency examination: use a plain white background. You can tell the age of the wine by the intensity or the clarity 透明度：用一張平滑的白紙作背景。 Sight: Analyze of the Appearance 視覺：評價外觀 ? White wine: green reflections indicate a young wine. Topaz, yellow golden reflections show some evolution through age 白葡萄酒：如色澤泛綠說明葡萄酒較年輕。 ? Red wine: gets paler in color as it ages 紅葡萄酒：色澤越淡，陳年時間越長。橘色氧化說明葡萄酒陳年過長。 掛杯越重 ， 說明葡萄酒的酒精度越高或糖度較高 。 可能存在于較年輕的白葡萄酒中 紅酒如有這樣情況說明進行了不必要發(fā)酵 （ 有酵母味 。 ? Second Nose: swirl the glass, more intense perception evaluation of intensity 第二感覺：晃動酒杯 ， 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 。優(yōu)質葡萄酒香味濃烈。 ? 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。缺少酸味的葡萄酒會讓人感覺松散、平淡沒有吸引力。 Taste: Analyze the Palate 味覺：評價口感 ? 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。 ? 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。 ? Alcohol: warming sensation in the back of your mouth 酒精度：會在口腔后部造成灼熱感。 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)質葡萄酒為
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