EDWARD'S LECTURE NOTES:
More notes at http://tanguay.info/learntracker
C O U R S E
The World of Wine
Kerry Wilkinson, University of Adelaide
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C O U R S E L E C T U R E Assessing Wine: Color, Clarity, Viscosity Notes taken on April 10, 2015 by Edward Tanguay |
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sensory evaluation of wine accesses:
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appearance
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aroma
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flavor
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taste
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texture (mouth-feel)
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uses
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sight
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smell
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taste
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touch
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determined by components
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alcohol
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sugars
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color
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tannin
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acids
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aroma and flavor compounds
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color and clarity of wine
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color
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intensity
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depth
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hue or shade
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wines
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colorless
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yellow
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golden
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rosé
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orange
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salmon pink
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red
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ruby
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purple
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brick red
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sometimes brown
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appropriate for fortified wines
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but indicates oxidation in white wines
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develops as wine ages
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white wine
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initially: colorless
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with time: color deepens to yellow
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red wine
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initially: purple
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red
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brick red
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brown red
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clarity
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good
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brilliant
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bright
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clear
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transparent
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bad
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dull
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hazy
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cloudy
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opaque
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viscosity
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provides an indication of its body
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can be easily assessed by swirling the glass
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tears formed on side of glass
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high levels of sugar or alcohol
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due to surface tension
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e.g. sweet and fortified wines
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watery
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light-bodied wines
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visual assessment can determine
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age
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style
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quality