Sour: Term applied to wines that contain too much acid, usually because the raw grapes are not fully ripe. Sour-sweet (sweet-sour): The taste of sweet wine when it contains excessive acid, sometimes because of mannitol and lactic acid produced by bacteria in the wine. Sour: Term applied to wines with high acidity brewed from immature fruits. Astringent taste: A typical characteristic when the content of ethyl acetate in wine is too high, which brings uncomfortable chemical stimulation to the mouth. Aromatic: Used to describe wine with a very obvious fruity aroma. These grapes are usually made of grapes with rich fruit flavor, such as various roses. Bitter taste: an unpleasant taste that causes a lasting bitter taste in the mouth, especially caused by polyphenols and other substances. Caseous: Describes the rancid smell of some broken wines. Oak barrel flavor: when wine is stored in new oak barrels or poorly preserved oak barrels, substances dissolved in container wood give wine a taste. Cooked taste: the taste of grape juice or wine when heated at high temperature, especially when it comes into contact with air. It also refers to the aroma and taste of overripe grapes. Corked taste: the taste of bottled wine caused by bad cork or mildew. Earthy taste: the type of soil in which grapes are planted gives wine a special taste. Floral: The aroma of wine, especially young wine, reminiscent of the aroma of flowers. Flint smell: Typical smell of some dry wines, which are made from grapes grown in high silicate soil. Herbaceous: Taste characteristics of wines made from certain varieties of grapes. It is characterized by the grassy smell produced by ethanol or acetaldehyde. Violet: Some wines have a special fruit aroma similar to violet. Hydrogen sulfide smell: an unpleasant smell produced when sulfur or sulfur dioxide in wine is reduced to hydrogen sulfide. Metallic taste: the unpleasant taste of some wines when they are seriously polluted by metals. The smell of wine caused by moldy grapes or stored in moldy barrels. Rat smell: an unpleasant smell reminiscent of mice, which is caused by bacteria infected with wine. Drug taste: When grapes are stored near odorous chemicals, they sometimes have unpleasant smells. Spiny: Used to describe the deterioration of wine by acetic acid bacteria. Rotten: Used to describe a wine with a disgusting rotten smell of organic matter. Rot odor: the special taste and smell produced by oxidation of some wines during aging. This taste and smell are expected characteristics of dark brown Bordeaux and other types of fortified wines. Salty taste: a basic taste, mainly derived from mineral salts. Smoke smell: the special taste of some wines, usually a little rough, reminiscent of smoke smell. Distiller's grains smell: the unpleasant taste caused by the long contact between wine and distiller's grains. Lively: Used to describe fresh wine with moderate acidity and excellent storage performance. The color of this wine is beautiful and shiny. Full-bodied: the smooth quality of high-quality wine after years of aging, often accompanied by rich extracts and high glycerol content. Pleasant: The pleasant characteristics of a well-balanced wine. Exquisite: Used to describe the flavor and fruity aroma of some high-quality wines. Elegant wine is light, balanced and soft. Good: Used to describe high-quality wine. Aromatic: Used to describe a wine with a very pleasant fruity aroma. Fresh: Used to describe wine with sufficient acidity but not too much, which can give drinkers refreshing comfort. Fruity: 1) Young wine with fruity style. 2) In Australia, this word is often used to refer to wine with slight or moderate sweetness. Full: Used to describe a wine with good balance and high alcohol content and extract content. Hard: Used to describe the poor balance of wine, in which acidity is dominant. Harmonious: Used to describe a well-balanced wine. Rough: Term applied to wines that produce unpleasant chemical irritation in the mouth. Round: Soft and round wine brings a sense of taste, which is not stiff, delicate and dexterous. Velvety: Used to describe a good wine that is mellow, sweet and velvety. Soft, smooth and soft): Used to describe the delicate and round wine with good drinking ability. Lightweight: Used to describe wines with low alcohol and extract content and light color, but these wines may have a very good body balance. Subtle: Tasting term used to describe the delicate and elegant aroma of wine. Rich: Used to describe a wine with high alcohol, extract and glycerol content, excellent body balance and smooth taste. Oily: Used to describe the smooth, soft and full taste of wine. Balanced: Used to describe the harmonious relationship between various components in wine. Unbalanced: Used to describe a wine with uncoordinated proportions of various ingredients. Deteriorating: Used to describe wine that shows signs of destruction and disease. Stale: Due to excessive ventilation or infection by membrane-producing yeast, wine becomes lack of aroma and fresh and refreshing feeling. Sulfur taste: the taste of wine when it contains excessive sulfur dioxide.