03 JUN

Learn about student tasting and discover the beauty of the quality of our white wines

  • Life Style
  • Lillian
  • Feb 01,2024
  • 4

right glass

Drinking wine is easy, but tasting it is not. For wine industry practitioners and wine lovers, discovering the beauty of wine quality is not only a basic skill, but also an art. Learning a certain amount of wine tasting knowledge and mastering certain tasting techniques is also an important foundation for improving the professionalism of practitioners and the appreciation level of wine lovers.

Sensory tasting refers to the analysis and evaluation of the color, aroma, taste and stylistic characteristics of white wine by the taster through the eyes, nose, mouth and other sensory organs. The sensory quality of liquor mainly includes four parts: color, aroma, taste and style. Tasting is the method of observing its color with the eyes, smelling its aroma with the nose, tasting its flavor with the mouth,sake tasting hong kong and integrating the sensory impressions of color, aroma and taste to determine its style. The specific steps to complete the tasting process are as follows.

Wine Color

The term "wine color" is generally used to denote the color of a wine with terms such as colorless, transparent, slightly yellowish, slightly yellowish, cloudy, more transparent, with sediment, and pomace. Due to the long fermentation and storage time of the country's zero-degree white wines and their complex composition, they usually have a yellowish color, which is permissible. If the color of the wine is dark or too dark, and the mat is muddy or mixed with debris such as plankton, it should be considered an abnormal color.

Wine Aroma

The aroma of white wine is examined through the human olfactory system organ (nose).wine tasting The quality standard of its sensory education is that the different aromas are coordinated, there is a sense of pleasantness, and the main aroma stands out as a problem without any other evil odors.


Wine with good aroma overflow: the wine is fragrant and aromatic as soon as it is poured out, indicating the presence of more aromatic substances in the wine.


Aroma of good wine: Once the wine is in the mouth, the aroma fills the mouth and has a strong tendency, indicating that the wine contains more low-boiling-point aromatic substances.


Wine with good aroma retention:It means that the aroma remains in the mouth after the wine is swallowed, indicating that the wine contains more high-level esters (especially high-boiling aromatic substances), which is often referred to as the so-called long aroma.

Generally speaking, first of all, lift up the wine glass and put it at 10mm ~ 20mm from your nose, slightly tilted at about 30 degrees, with your head a little lower, and use even and slow inhalation to smell its still aroma, and only smell the inhalation to the wine, not the exhalation. Then gently shake the glass to increase the concentration of the volatile aromas and smell again.

In exceptional cases, empty the wine, leave it for some time and then smell the empty glass. When sniffing, care must be taken to exhale and then inhale into the wine, rather than exhaling into it. A glass of wine can be smelled up to three times, and accurate judgmental conclusions must be made and recorded.

Wine Flavor

The basic flavors of white wine are sweet, mellow, clean, refreshing and so on. Quality white wine flavor education quality management basic development requirements we should be mellow and net refreshing.

The sensory test of the taste of liquor, the standard should be in the premise of pure aroma, full body, rich taste, soft and sweet, the end taste is refreshing, long aftertaste, flavor coordination. Too sour, too astringent, too spicy are all signs of poor quality.

So how do you evaluate the taste of a wine? Many national wine judges do so, i.e., they first taste the wine cups with wine samples in the order of good or bad aroma, starting from light aroma, going from light to strong, and then from strong to light, and repeating it many times. Care is taken to leave wines with sudden or unusual aromas to be tasted last, in order to prevent interference with the taste organs by foreign gases and odors, and the aliquot of each wine sample must be strictly controlled.

Dip the entire tongue in a small amount of wine, then the wine is spat out or swallowed. The breath of alcohol is expelled from the nostrils, the pungent nature of the wine is examined, and the flavors of the wine are tasted with the tongue to see if they are blended, and at the same time the taste is recorded. In general, the tip of the tongue is more sensitive to sweet and spicy flavors, the base of the tongue is more sensitive to bitter flavors, and the tip of the tongue is more sensitive to sour flavors. Use the tip of the tongue and the side of the tongue to taste salty flavors to be noticeable, and check for astringent wines It is best to move the tongue so that the wine is in full contact with the soft palate is the preferred method.

After the first taste, you can appropriately increase the amount you drink and identify the length of the wine's aftertaste, whether the finish is clean, whether it is sweet or bitter, and whether there are any unpleasant sensations such as stinging in the throat. Then judge the quality of the wine based on the combined impression formed after the two tastings and write down comments and scores.

Wine Characteristics

Comprehensive aroma, taste, mouthfeel and other characteristics to feel, combined with the style development characteristics of each aroma liquor enterprise, to make a summary evaluation, to judge whether it needs to have some typical design style, or unique artistic style (personality). In other words, it is for people to have a comprehensive sensory impression of the typical color, aroma and taste of various liquors.

In order to correctly evaluate and describe various styles of wines, i.e., the typical comprehensive sensory impressions of color, aroma, taste, etc., it is necessary to make a comprehensive evaluation of the shape of the wine from the aspects of equipment, fermentation agent and process.