Smoked and roasted smell found in some very deep and mature reds.

 

Wine with excess malic and tartaric acids, derived from less ripe grapes.

 

The main acid that forms part of wine; it comes from the grape.

 

In old, badly equipped presses, operation in which cement containers are coated with tartaric acid, in order to avoid the migration of calcium to the wine.

 

Tartaric acid crystals formed by cooling. They can appear in the bottom of wines that weren't stabilised by cooling, but this is not a negative factor. They can be bitartrate (potassium bitartrate, also called tartar) or tartrate (calcium tartrate).

 

To analyse wine with one's senses.

 

Group of characters and sensations a wine leaves in the mouth.

 

Sensation wine produces in the mouth when one tastes and drinks it. When wine enters the mouth the taster should taste it with his/her tongue, smashing it against the palate and gums. This allows a better perception of the wine's strutural characteristics (body, alcohol, tannin), texture and aromas, which retronasally reach the nose.

 

Sensation caused by the stimulus of the tongue's gustatory receptors and the character of the products examined. There are four primary tastes: sweet, salty, acid and bitter. In common language the word "taste" has a wider meaning, since it includes the retronasal perception of the aromas in the mouth. In its broader sense, tasters call taste to the stimuli and sensations produced by wine when it enters the mouth.

 

Reduction taste found in wines subject to excess light and heat. The cause is usually the bottle's glass, which is more permeable to ultraviolet rays (light has a recognised reducing effect).