大润发培训 酒类.ppt

6. Wine Tasting Techniques 葡萄酒品尝技巧 Sight: Analyze the Appearance 视觉：分析外观 Smell: Analyze the Nose 嗅觉：分析气味 Taste: Analyze the Palate 味觉：分析口感 Sight: Analyze of the Appearance视觉：评价外观 Rim examination: it has to be glittering. A matt or cloudy rim is a very bad sign 边缘：有葡萄酒的边缘光圈应是明亮宜人的。阴暗模糊的边缘说明酒品质存在问题。 Transparency examination: use a plain white background. You can tell the age of the wine by the intensity or the clarity 透明度：用一张平滑的白纸作背景。您可以通过观察葡萄酒的色泽深浅和清澈度推测酒的年份。 Sight: Analyze of the Appearance视觉：评价外观 White wine: green reflections indicate a young wine. Topaz, yellow golden reflections show some evolution through age 白葡萄酒：如色泽泛绿说明葡萄酒较年轻。浅黄褐色或金黄色说明葡萄酒已陈年过长。 Red wine: gets paler in color as it ages 红葡萄酒：色泽越淡，陈年时间越长。 Red wines: purple reflections indicate young wines. Orange oxidized colors show some evolution 红葡萄酒：紫色的反光说明葡萄酒较年轻。橘色氧化说明葡萄酒陈年过长。 Appearance 外观 Legs or Tears: are the traces that are left on the sides of your glasses when swirled around. The more tears the more alcohol content or a high level of residual sugar. 挂杯：摇晃酒杯时，酒壁上留下的痕迹。挂杯越重，说明葡萄酒的酒精度越高或糖度较高。 CO2 Emission: Sometimes small bubbles may be apparent in what is supposed to be still wine. Residual Co2. - May exists in young whites - Faults for the reds due to unwanted fermentation (smells like yeast.) 释放CO2：有时普通的葡萄酒中有细小的汽泡出现，这说明CO2的含量比较高。 - 可能存在于较年轻的白葡萄酒中 - 红酒如有这样情况说明进行了不必要发酵（有酵母味。） Smell: Analyze of the Nose嗅觉：评价酒香 First Nose: sniff without moving the glass to get the lightest molecules 第一感觉：不晃动酒杯，轻嗅气体，感知细微的香味。 Second Nose: swirl the glass, more intense perception evaluation of intensity 第二感觉：晃动酒杯，感知更浓烈的香味，分析香味 Third Nose: break the nose by swirling in the opposite sense, reveals excess of So2 第三感觉：捕捉葡萄酒中是否存在不好的气味，是否有SO2的味道。 Wine Tips 品酒小窍门 Taste: Analyze the Palate味觉：评价口感 Sweetness: first thing detected 甜味：最先发现的味道 Acidity: strong acidy makes the mouth water, wines lacking