葡萄酒的外观及外观分析.ppt

Wine Tasting,Chap. 3 Appearance of wine 第三章 葡萄酒的外观及外观分析,By Prof. Liu Yanlin,Factors of wine sensory quality,Appearance Fragrance Flavour,Wines with superior quality,Visual appeal (color and clarity) Purity with no measurable faults Richness of aromatics Good length related to flavor (lingering)（持久的）and have a clean finish Balance and harmony A distinctive personality,The Natural Tasting Sequence,Visual (Together with Hearing) Olfactory（Olfaction嗅觉） or Smell Gustatory（Gustation味觉） or Taste Tactile or touch,Chap.3 Appearance of Wine,The Influence of Appearance on Tasting The Physical Aspect of Wine Clarity and Transparency Color Technique to examine the appearance of wine Vocabulary,The Influence of Appearance on Tasting,Visual impressions of wine are concerned with： Limpidity (dullness, brilliance) and color (intensity and shade). The fluidity and viscosity; The visible presence of carbon dioxide; The level of alcoholtear,College of Enology, NWSUAF,The Influence of Appearance on Tasting,Appearance provides a basis for the judgment of our other senses. Visual impressions lend confirmation to the judgment.,Sight,Human eye is complex It has 70 percent of the bodys sense receptors every second 10 trillion（万亿）particles of light pass through the eyes,Sight,Sight is the first important of our senses to be used in winetasting. The eye introduces a wine, providing an initial reference point. The winetasters eye must be able to interpret the slightest visual clue.,Sight,Sight can also affect the sensitivity of smell and taste. Odors are perceived better when the lighting is good. Taste also. obscurity of a wine-cellar dimly lit restaurant lighting plays one of the most important roles.,Sight -Perception,How can we get the right perception of sight? to see the appearance of wine well, two elements are necessary: the ability to perceive(感觉) it a light source:,Sight -Perception,Perception can be affected by - background color: - quality of glass (glass or crystal): - type of lighting: natural light or artificial light,Sight -Perception,Daylight may be used in front of a window. Any light source against which the wines are viewed should come from directly behind the wine.,Sight -Perception,When artificial lighting： evenly diffused（扩散的）not spotlight. should be of the neutral “daylight” type. the strength should be adequate， without being too strong and too weak.,The Influence of Appearance,The way in which a wine is presented is a persuasive influence on ones reactions. A taster may be mislead, be confused or even be fooled with false labels A great wine served in a thick goblet Table wines, served in fine crystal ,Give the eyes a right working condition,Right lighting Right glass Right background Presented right,The Influence of color,Color has a considerable influence on the appeal of food and drink. Color gives some indication of a wines body, its age, health and maturity. Color should always be bright； looks dull，？,The Influence of color,Color is related to characters, a certain color indicates certain type of wine. Red and yellow are colors that call to mind various fruits. A dry white is expected to be pale yellow, while a sweet white wine should be golden hued. A new redpurple,Influence of color,Can you tell white, rose and red wine?,Influence of color,To identify a low acidity white, a rose, and a red wine with very little tannin, when one cannot see their color. Can you guess the result?,Influence of color,A group of tasters is given a series of six ros wines with different colorsTo classify: 1 2 3 4 5 6 Based on color alone: F E B C A D On tasting, color visible: E F B C A D On tasting, color invisible: C B D A E F (blindfold tasting),Blind Tasting,In the first two cases they can see the wine, in the last case they taste blindfold so as not to be influenced by appearance.,The Influence of color,A wines color has been described as its face. The age and character can be read from wines color. Without the sight to rely on, its even hard to decide the type of the wine. In tasting, judging a wine is made much more difficult if one cannot see it.,THE PHYSICAL ASPECT OF WINE,Fluidity Consistency Viscosity Surface Alcohol Capillary Bubbles Clarity Color Tears or legs,The physical aspect of wine will tell you a great deal.,Before smelling and drinking, the first to do is to observe the physical characteristic of wine.,Fluidity,Wine has its own particular way of flowing, it makes an individual liquid sound. Visual examination starts when you pour the wine. A lack of fluidity is abnormal and may have several causes. Sometimes a young wine looks thick and oily, flows silently and makes no froth as a result of a colloidal sol, which has rendered it viscous and slimy.,Fluidity,Wine does not have quite the same appearance as water. Emerging from the same pipette, drops of wine are smaller than those of water. Its alcohol also makes wine more viscous than water so that it flows more slowly. Perhaps that the surface of wine reflects light better.,Fluidity,From the limpidity, we can know whether or not the process of fining and filtration is well done. the dry extract content may be estimated.,Consistency and Alcohol,The particular fluid, viscous character of wine when you swirl it in the glass is due to alcohol; alcohol contentconsistency (10-15).,Surface,The wines surface, its “mirror“, can be examined from above the glass. The surface should always be brilliant - dull - iridescent -the surface is marred by dust, oil, acetic bacteria or yeast.,Bubbles,The foaming bubbles in a glass of sparkling wine are a visual delight. The initial head of a sparkling wine can be abundant, frothy, made up of large bubbles, evanescent 易消散的 or persistent. It should not be too thick, creamy or stable, but fine and dry, subsiding in a few seconds without ever disappearing completely, so that the surface of the wine is constantly broken by a stream of bubbles.,Bubbles,Still wine, close to saturation level in carbon dioxide has a very fine surface mousse, and on tasting a prickle is felt on the tip of the tongue. Such a wine, is either still fermenting gently or retains the carbon dioxide from a previous fermentation. Aeration will partially eliminate the residual gas.,Tears or legs,When a glass of wine has just been swirled, ones attention is caught by the streams running down the sides of the glass. The wine is said to be weeping and the drops are its tears.,Capillary action causes the liquid to rise up the sides of the glass, and the increase in surface tension tends to form tears. The higher the alcohol content of the wine, the more tears there are, and they are generally colorless. “Tears are the spirit of the wine condensing on the glass. ”,Tears or legs,Clarity and Transparency,Condition be viewed at eye level and straight down. Should be bright, shiny and reflective,Clarity of the wine,For the lack of clarity suggests wines are tainted or have something wrong with them and less attractive to drink. Wine must be stable in order to improve in quality over time.,Possible iridescence indicates possible faults (bacteria growth or poor handling),Clarity,Can be an indication of proper handling and storage Can be modified through modern production methods (filtering and polishing),Limpidity， Clarity,The limpidity of a wine is defined as the absence of haze and particles in liquid suspension. It might be better defined as an acceptable level of visible impurities under analysis because there is no such thing as absolute limpidity in wine.,Solid particles remaining in a clear white wine after filtering,Particle diameter？ 4.4 3.5 2.2 1.75 1.40 1.25,Particles per millilitre 1 600 2 700 23 000 62 000 339 000 621 000,Colloid,However, some particles are a hundred or a thousand times smaller still; these are said to be colloidal. They are too small to precipitate and they do not affect limpidity directly, but in the long term some have the potential to flocculate and form clouds which precipitate and leave a deposit.,Flocculation and Sediment,Sediment: particles settled down. Flocculation Cluster of tuft（一丛，一簇） like particles from undesirable yeast growth,Clarity and stability,A good wine： perfectly clear clarity is permanent It is only such a stable wine which can develop all its qualities harmoniously as it ages.,Clarity and stability,A clear wine can become hazy again quite naturally. The clarity obtained by natural settling or by a clarification procedure is not necessarily definitive. As long as the wine remains unstable it is susceptible to various changes in clarity; these are known as casses(法，酒的变质). Some fragile wines can become cloudy when exposed to air, others can be similarly affected by light, cold, heat or microbiological changes, all of which detract from the wines clarity and quality.,Adjectives used to describe the state of clarity or cloudiness,State of clarity bright brilliant clean clear crystal clear fine limpid luminous transparent,State of cloudiness Barely fermented dusty Bitty hazy Veiled leaden Casse (attacked by) milky Cloudy muddy Dense murkyh黑暗的 Deposit (light/heavy) opalescent乳白色的 Dirty opaque不透明的 Dull turbid混浊的,Clarity of the wine,Descriptive words Brilliant perfect crystal clear appearance Bright slightly less than above Clear acceptable clarity Dull minor fault Hazy serious problem Cloudy totally unacceptable,Limpidity, transparency and brilliance,Limpidity and transparency go hand in hand as far as white wines are concerned, but not necessarily in red wines. Depending on its depth of color, a limpid red wine might not be transparent. A limpid wine has brilliance and brightness and it radiates light. The beauty of a wine lies in its color and brilliance .,Clarity of the wine,Possible causes of faults Exposure to air Cold and heat instability Prolonged exposure to light Absence of sterility Traces of metal salts Unstable tannins and colors Microbiological infections Yeast proteins,Clarity,The phrase “as clear as spring water“ reflects the appeal of purity. The more a wine is clarified, the finer the filtration, the smoother and more supple the wine will taste. Filtration properly clears the wines internal impurities and improves the wine.,Turbid,Whatever has caused the cloudiness will also have altered the wines constitution and impaired（削弱） its quality. Particles in suspension in a cloudy wine affect ones taste buds directly and adversely: the sensory qualities are masked by the screen of impurities in suspension and the flavor is distorted（扭曲的）.,Clarity affect the quality of wine,Turbid,A hazy or troubled wine is frequently misjudged on the palate. A cloudy wine tastes rough and lacking in harmony. A cloudy wine never tastes well. If there is a haze and a deposit in a wine that has been in bottle for only a few weeks, or even for two or three years, there is something wrong.,Clarity affect the quality of wine,Turbid,Clarity affect the quality of wine,Sediment,Must remember that sediment does not indicate poor quality,Sediment,Tartrate crystals are not a problem in regards to quality.,Sediment in an old bottle (need to decant in some cases),Sediment,Pigment sediment is a natural change,葡萄酒的外观特性澄清度,葡萄酒的澄清程度是葡萄酒外观特性的重要方面。 酒的澄清程度与其口感有密切联系。 澄清程度差的葡萄酒其口感质量一般也较差。 优良的葡萄酒必须澄清、透明(色深的红葡萄酒例外)、光亮。,一、澄清度,葡萄酒的澄清度是葡萄酒外观质量的重要指标。 是消费者所需求的第一个质量指标。 葡萄酒的一些浑浊现象会影响葡萄酒的感官质量。 悬浮状的粒子会在品尝过程中影响触觉。 很多浑浊现象也是变质的象征，如破败病、微生物病害等。,澄清表示的是葡萄酒明净清澈、不含悬浮物。通常，澄清的葡萄酒也具有光泽。衡量葡萄酒澄清程度的指标有透明度、浑浊度等，与之相关的还有是否光亮、有无沉淀等。,澄清度,1.澄清：是衡量葡萄酒外观质量的重 要指标。表示葡萄酒明净清澈，不含悬浮物。 2.透明度：表示的是葡萄酒允许可见光透过的程度。 3.浑浊度：表示的是葡萄酒的浑浊程度，浑浊的葡萄酒含有悬浮物。 4.沉淀：葡萄酒中析出的固体物质。,一、描述澄清程度的中文词汇,(一)透明度： 清亮透明，晶莹透明，莹澈透明； 有光泽，光亮； (二)浑浊度： 略失光，失光，欠透明； 微混浊，极浑浊，雾状混浊，乳状混浊； (三)沉淀： 有沉淀，纤维状沉淀，颗粒状沉淀，絮状沉淀； 酒石结晶，片状沉淀，块状沉淀。,描述澄清程度的词汇,澄清度莹澈透明，晶莹透明，清亮透明，有光泽，光亮； 浑浊度略失光，失光，欠透明，微混浊，极浑浊，雾状混浊，乳状混浊； 沉淀有沉淀，纤维状沉淀，颗粒状沉淀，絮状沉淀，酒石结晶，片状沉淀，块状沉淀。,透明度表示的是葡萄酒允许可见光透过的程度。白葡萄酒的澄清度和透明度呈正相关，即澄清的白葡萄酒亦透明。但对于红葡萄酒来讲，如果颜色很深，则澄清的葡萄酒就不一定透明。,透明度,浑 浊,发酵结束后，葡萄酒仍较浑浊,因为悬浮有一些胶体物质和丹宁、蛋白质以及金属复合物、某些色素、果胶质等，还有果皮、种子的残屑、酵母、和一些溶解度变化很大的盐类等。但在贮藏和陈酿过程中，可用转罐、下胶等自然澄清和人工澄清的方式将这些悬浮物沉淀、除去。,葡萄酒浑浊,葡萄酒浑浊是指澄清葡萄酒重新变浑浊或出现沉淀，它影响葡萄酒的质量和颜色。因此，应将未经澄清处理的生葡萄酒的“不澄清”与“葡萄酒浑浊” 区分开来。 葡萄酒的浑浊主要有三方面的原因：氧化性浑浊、微生物性浑浊和化学性浑浊。,浑浊度,浑浊度表示的是葡萄酒的浑浊程度，浑浊的葡萄酒含有悬浮物；浑浊影响葡萄酒的质量和颜色。浑浊的葡萄酒其口感质量也差。,葡萄酒浑浊影响葡萄酒的颜色和质量,氧化性浑浊主要是空气中的氧在多酚氧化酶（漆酶和酪氨酸酶）的作用下氧化葡萄酒的多酚物质等，使白葡萄酒的颜色变深、浑浊，呈“牛奶咖啡”状，使红葡萄酒的颜色变为“巧克力”色。 氧化破败病常见于生葡萄酒，主要发生在贮藏开始的几个星期中。一般情况下，在第一次转罐时只要加入足够量的SO2（-）就可使之消失。以后再发生，则再加入SO2。但在少数情况下，氧化破败病也可发生于成熟葡萄酒甚至在瓶内贮藏几年后的葡萄酒中。对葡萄酒进行氧化试验，确定转罐方式和加入SO2的量。,葡萄酒浑浊影响葡萄酒的颜色和质量,微生物性浑浊 除细菌外，酵母也可引起葡萄酒变浑，并常常发生在对葡萄酒通风以后。由酵母引起的沉淀症状变化很大，或者沉淀物呈较轻的尘状，或者呈絮状如蛋白质沉淀，或者如酒石样较重的沉淀。 微生物性浑浊可通过事先显微观察和酵母或细菌记数或将葡萄酒在的温箱中放置一段时间进行诊断。可用过滤、SO2处理或加热处理进行防治。,葡萄酒浑浊影响葡萄酒的颜色和质量,化学性浑浊 铁破败病主要是由于葡萄酒中铁含量过高造成的，常出现在葡萄酒通风以后。 铜破败病在还原条件下出现，由铜含量过高引起 蛋白质破败病是白葡萄酒中蛋白质自然沉淀引起的。 在少数情况下，还可出现铝、锡、铅、锌等重金属盐的沉淀，且易与铁、铜沉淀相混淆。此外，所有的胶体沉淀都伴随着多糖的沉淀。,Color of wine,Why do you think that red wine appears red? remember that the color of a wine is created through the absorption of light rays as they pass through the liquid. example: red wine appears red due to the absorption of other colors, permitting only red light to reach the eye.,Wavelength Color absorbed Apparent color 400-435 Violet Yellow-green 435-480 Blue Yellow 480-490 Green-blue Orange 490-500 Blue- green Red 500-560 Green Purple 560-580 Yellow-green Violet 580-595 Yellow Blue 595-605 Orange Green-blue 605-750 Red Blue- green,Visual sensitivity is limited to light rays with wavelengths between 390-820nm. Nanometre: one-millionth of a millimetre.,Color,There are numerous color variations Developed from oxidation and the skins pigmentation Will change over time due to aging High influence due to personal preferences of winemakers.,Color,Should always be bright. Is decided by the variety, the vinification method and the age of the wine. Gives some indications of a wines type，body, its age, health and maturity. Can be an indication of proper handling and storage. Is related to the change of flavor.,Can tell the type of the wine,The classification based on the first tasting is almost based on color alone, as if the tasters had tasted with their eyes. White, rose and red wine are divided by their color.,Color,Color plays a significant part in the appeal of wines of moderate quality. So long as the colors of wines look attractive， the consumer will be less critical about their flavor, provided they have no obvious defects.,Color can tell the maturity of the wine ,New wine are bright and violet or ruby, with purple shade； Aged wine with the shade of yellow or brown.,瓦红或砖红色为成年红葡萄酒的常有的颜色，而棕红色则为在瓶内陈酿10年以上的红葡萄酒的颜色。,Color is related to the change of flavor,Winetasters tend to make an instinctive association between color and character: “a more deeply colored wine = a more full-bodied wine” ； “a paler wine = a lighter, more supple wine“.,颜色,反应葡萄酒的颜色的指标包括色调(红、白、黄)和色度(颜色的深浅)。 颜色能反应葡萄酒的种类 葡萄酒的颜色可反应出葡萄酒的成熟程度 葡萄酒的颜色和口感的变化存在着平行性,Color to describe,Color is relative. Color is colorful So many shades Difficulty to describe Need to learn and remember more,Color,Tint Hue Depth Intensity Shade Rim,Color Tint 色彩,Tint refers to the unique color of the wine. The winetaster must rely on his own eyesight for interpreting color.,The hue of a wine to define,may be defined in various ways: firstly by the winetasters eye, an immediate, instinctive general impression subjective， liable to error; secondly, by comparison with a standard color chart thirdly, by measuring tile wines absorption of light rays of different frequencies. But this takes us out of the tasting room and into the laboratory where wines are analysed by instruments, not appraised by human senses.,Color The hue of a wine,Is not a criterion of quality. It relates to age and shows the wines state of development. There is a direct relationship between the evolution of color and that of taste. Young wines will have a lively purple or ruby-red hue from the anthocyanins in the grape skin.,Color The hue of a wine,As the wine ages the anthocyanins combine with other components and disappear. As a result, the ruby-red color gradually decreases and takes on a hue described as “brick-red“ or “tile-red“. A tile-red color should correspond to a developed bouquet and a flavor softened by age. It is the condensed tannins that are responsible for this increasingly browny-red color.,Tint Hue Depth Intensity Rim,color,Depth refers to the intensity of the hue, based upon the amount of pigmentation that has leeched into the liquid during fermentation.,Color Depth and Hue,Depth: Depth refers to the intensity of the hue The sum of Optical Densities (absorbed light) at the wavelengths of 420nm and 520nm color give the depth of red wine color.(光密度OD). The color depth of white wine is measured across a centimeter of wine at 440nm. Hue: the ratio of yellow to red indicate the hue.,Color - Depth,-is not really a criterion（标准） of quality -may be a pointer to the wines structure, its weight and length on the palate.,Color - Depth,If the color is very deep and the wine almost opaque（不透明的），there is a chance that it will also be full-bodied, tannic and abundant in flavor. If the wine is light in color, it is likely to be lighter in body and shorter in the finish, though it may still be perfectly agreeable given some bouquet and a supple texture.,Intensity of color,Intensity of color is described by a series of simple adjectives: pale, light, clear, weak, or on the other hand deep, dark, intense, dense (for a wine with a high optical density), deep, black.,Color Rim of color,You can guess the age of a red wine by observing its “rim.“ Tilt the glass slightly and look at the edge of the wine. A purple tint may indi