In order to make better wine, winemakers often try grape fruits in the grape fields to understand the growth and maturity of the grapes. To understand how to eat grapes, you must first understand the structure of grapes.

Grape fruit is divided into two parts: fruit stem and fruit kernel, and fruit kernel is divided into peel, pulp and seed. For wine grapes, the stems account for about 3-6%, the peels account for 8%, the pulp accounts for 80-85%, and the seeds account for 3%. The different flavors we taste in various grapes are caused by the different flavor substances contained in the peel and pulp.

The taste of grapes is mainly sweet and sour. The sweet taste mainly comes from the glucose and fructose in the pulp, and the sour taste mainly comes from the malic acid and tartaric acid in the pulp. The sweetness values ??of glucose and fructose are different (the same concentration of sugar brings different sweetness, the sweetness value of fructose is greater), and the sourness values ??of tartaric acid and malic acid are also different. Don’t doubt yourself when you taste fruits that have no difference in sugar and acid content according to analysis results, but feel that the sweetness/sourness is different!

Chewing the peel or even grape seeds, you can feel another taste of grapes - astringency, which is a taste provided by polyphenols. It is these polyphenols that provide people with Some special health effects that are often mentioned. Studies have shown that the anthocyanins and tannins contained in grape skins and seeds, and more specifically, glucagon and resveratrol, can scavenge free radicals in the body, play an antioxidant role, soften blood vessels, and remove freckles. , so "Grape Seed Capsules" and "Grape Series Cosmetics" came into being. Therefore, there is a scientific basis for "eating grapes without spitting out grape skins" as long as the peels are free of pesticides. Grape fruits also have some special aromas, which form the basis for identifying grape varieties. Grape aroma substances mainly come from the peel. Some aromas can also be identified in intact fruits - this type of aroma is provided by those directly volatile aroma substances. of. If you experience it carefully, you will find that after chewing the grapes with their skins, the aroma is not only more intense than that of the intact fruit, but its complexity is also greatly changed. This is because after the fruit is broken, some of the originally non-volatile substances are released Transformed into volatile substances, it increases the concentration and complexity of the aroma. This is one of the reasons why the aroma of wine is more complex than that of grapes.

The main factors that affect wine style are color, sweetness, body, oak, tannin and acidity. Many people don’t know how to describe the taste of wine. The Wine Tasting Network has synthesized the taste of some wines, which should be helpful to beginners. ?

Grape juice has a natural sweetness, but because yeast feeds on glucose during fermentation, the sweetness of the juice is reduced. Once the alcohol content reaches 15% or all the sugar has been consumed, the yeast will die. Once the yeast dies, the sugar left in the wine will determine the sweetness of the wine. Wines fermented and matured in oak also have oak flavors. ?

According to the sweetness, it is mainly divided into: ? Dry wine, semi-sweet/semi-dry wine? Description of sugar content of sweet wine: Dry type has a sugar content of 4 grams/100ml or less; ? Semi-dry sugar content is 4 grams/100 ml or more; ? Semi-sweet sugar content 12g/100ml; ? Sweet sugar content 12~50g/100ml?

In addition, acidity gives the wine a refreshing character. You can use the salivary glands in your mouth to detect acidity. Too much acidity can make a wine taste too tart, while too little can make it taste flat or flaccid. Acidity can help wine mature, such as white wine made from German Riesling; it can also prevent sweet wines from becoming greasy by cleaning the taste buds and maintaining balance, which can improve balance. ?

Tannin is a substance found in red grapes. Tannins can be felt on the teeth, gums, and tongue, making the mouth feel dry.

The presence of tannin may sound detrimental to wine, but it does bring advantages to wine---tannin can help wine mature, give wine structure and complexity, and improve aging. process. ?

Sugar, acid, and tannin are important flavor substances in wine, and they directly affect the style and balance of wine. One of these substances will also be interfered by other substances. For example, alcohol and fruity flavors can enhance sweetness, while acidity can offset sweetness. ?

When evaluating the taste of wine, we use our sense of taste (such as sweetness, sourness and bitterness), touch (astringency and texture) and smell (aroma characteristics). Various parts of each person's tongue are sensitive to all flavors, although certain parts of our tongues may be more sensitive to certain tastes, and each person's sensitivity to the same taste may vary. Generally speaking, the tip of the tongue is most sensitive to sweet taste, the sides of the tongue are most sensitive to sour taste, and the back of the tongue is the most sensitive to bitter taste (although some people think that taste partitioning has no practical significance). To ensure that you have a deep and clear impression of a certain wine, you can take a small sip first and then inhale some of the air. This ensures that the wine contacts all parts of your mouth and ensures that the aromatic substances in the wine are smooth. Entering the nasal cavity allows you to fully feel the aroma of the wine. ?

Alcohol is mainly felt through touch.

Although alcohol is less dense than water, it is more viscous and feels heavier on the tongue than water. At lower alcohol levels, wine may taste a little watery; at higher alcohol levels, alcohol can cause you to feel burning and stinging, especially when you swallow the wine. , the burning sensation is sometimes easily confused with the sensation of acidity. Wine body is the overall feeling you get in your mouth after entering the wine. Light body: Refreshing and easy to drink.

For example, Beaujolais from France and Pinot Grigio from Italy.

Medium-bodied wine: The taste is richer and textured.

Full-bodied wine: The taste is more intense, and it also appears richer and thicker. ?

The flavor of wine can generally be measured by smelling it. However, when you taste it, your mouth will increase the temperature of the wine, and the aroma molecules will enter your nasal cavity at the same time, allowing you to feel the aroma. Your brain combines the sensations in your mouth and nose. Generally speaking, the aroma you smell and the flavor you taste are consistent. However, the increase in temperature may also cause the wine to release more aromas, allowing you to detect some smells that are not picked up by your nose. Savory, earthy, spicy, oak and other aromas are more likely to be felt in the mouth. ?

When you swallow or spit out a mouthful of wine, there will be a certain aftertaste in your mouth. The length of the aftertaste is also one of the signs of the quality of the wine, but sometimes you can also taste an unpleasant aftertaste. For example, bitterness is generally described as "bitterness in the aftertaste". If the fruity finish disappears quickly, we would describe the finish as short. Tasters may also differ in their sensitivity to the length of the aftertaste. Generally speaking, for an entry-level wine, the pleasant flavors will dissipate quickly in a few seconds, and the aftertaste is described as "short." For a fine wine, the aftertaste may last for a minute or more, and the aftertaste can be described as "long."