Acidity (Acid) The acidic component in grapes, a natural preservative, can give wine a refreshing and sharp feeling.
Aftertaste (aftertaste) The aroma that remains in the mouth after drinking wine.
The aroma comes from the rich fruit aroma in grapes or the fruit aroma in young wines.
The astringency in the mouth caused by tannins in wine.
Balance the feeling that the taste, acidity and sweetness in wine are appropriate and perfectly integrated.
Body: the feeling of wine after entrance, plump or thin. Generally called, rich, moderate, or light.
Wine aroma is a multi-layered aroma formed in the process of fermentation and aging.
There is no foreign matter or peculiar smell in clean wine.
The compound words that affirm wine indicate that the taste and taste of wine are rich. Brewers are committed to making high-end wines have a complex taste. The point is that it has a strong fragrance.
Cork smell (cork smell) is the smell produced by cork deterioration and decay.
Refreshing describes the freshness of wine with moderate acidity (especially white wine).
Cuvée is a specially selected wine.
The exquisite taste and elegant feeling of a light or moderate wine.
Fermentation: the process of converting sugar in grapes into alcohol and carbon dioxide, and converting grape juice into wine.
Aftertaste refers to the length and feeling of wine aftertaste after drinking. The taste is strong or light, the aftertaste is long or short, and the wine is sweet, sour, tannic and fruity.
Strong tannins or strong acidity, clear taste.
Fresh wine is clear, vibrant and fruity, which is an important feature of young wine.
Rich fruity and fragrant in wine.
Full-bodied wine feels full at the entrance.
The immature aroma of green grapes is best reflected in Riesling and nectar.
Hard and dry, mainly containing too much acid or tannin.
Length (length) The length of time that the aftertaste stays in the mouth after swallowing wine, the longer the better.
Light light wine refers to the thin feeling of wine entrance.
Mature wine that can be drunk.
Full-bodied, like velvet, is often used to praise red wine.
Taste-feel the smell of wine, also called aroma or bouquet, and give the nose a feeling.
Non-vintage wine, usually mixed wine.
The aroma of wine, also known as aroma or bouquet.
Oak flavor: the oak flavor produced by wine in oak barrels.
Rich in taste, strong and pleasant feeling.
Full-bodied, with balanced flavor, moderate tannins and no sharp feeling, it is suitable for drinking.
Substances deposited in wine bottles during aging.
Soft (soft) tastes soft and contains less tannin.
Tannin is an acidic substance contained in grape skins, seeds, vines and oak barrels, which is high in red wine and produces an astringent taste. As a natural preservative, it is beneficial to the storage and aging of wine.
Sharp sour taste caused by excessive sour taste.
Grape varieties used for wine making.
The year of grape picking and wine making.