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1、WineTastingChap.3Appearanceofwine第三章葡萄酒的外观及外观分析By Prof. Liu YanlinFactors of wine sensory qualityv vAppearancevFragrancev Flavour WineswithsuperiorqualityvVisualappeal(colorandclarity)vPuritywithnomeasurablefaultsvRichnessofaromaticsvGoodlengthrelatedtoflavor(lingering)（持久的）andhaveacleanfinishvBalan
2、ceandharmonyvAdistinctivepersonalityTheNaturalTastingSequence1)Visual(TogetherwithHearing)2)Olfactory（Olfaction嗅觉）orSmell3)Gustatory（Gustation味觉）orTaste4)TactileortouchChap.3AppearanceofWinevThe Influence of Appearance on TastingvThe Physical Aspect of WinevClarity and TransparencyvColorvTechnique t
3、o examine the appearance of winevVocabulary The Influence of Appearance on TastingVisual impressions of wine are concerned with：v Limpidity (dullness, brilliance) and color (intensity and shade).vThe fluidity and viscosity;vThe visible presence of carbon dioxide; vThe level of alcoholtearCollege of
4、Enology, NWSUAFThe Influence of Appearance on TastingvAppearance provides a basis for the judgment of our other senses.v Visual impressions lend confirmation to the judgment.SightHumaneyeiscomplexvIthas70percentofthebodyssensereceptorsveverysecond10trillion（万亿）particlesoflightpassthroughtheeyesSight
5、Sightisthefirstimportantofoursensestobeusedinwinetasting.The eye introduces a wine, providing an initial reference point.Thewinetasterseyemustbeabletointerprettheslightestvisualclue.SightvSightcanalsoaffectthesensitivityofsmellandtaste.vOdorsareperceivedbetterwhenthelightingisgood.Tastealso.obscurit
6、yofawine-cellardimlylitrestaurantlightingplaysoneofthemostimportantroles.Sight-PerceptionHowcanwegettherightperceptionofsight?toseetheappearanceofwinewell,twoelementsarenecessary:vtheabilitytoperceive(感觉)itvalightsource:Sight-PerceptionvPerceptioncanbeaffectedby-backgroundcolor:-qualityofglass(glass
7、orcrystal):-typeoflighting:naturallightorartificiallightSight-PerceptionvDaylightmaybeusedinfrontofawindow.vAnylightsourceagainstwhichthewinesareviewedshouldcomefromdirectlybehindthewine.Sight-PerceptionWhenartificiallighting：vevenlydiffused（ 扩 散 的 ） notspotlight.vshouldbeoftheneutral“daylight”type.
8、vthe strength should be adequate， withoutbeingtoostrongandtooweak.The Influence of AppearancelThe way in which a wine is presented is a persuasive influence on ones reactions.vA taster may be mislead, be confused or even be fooled with false labelsA great wine served in a thick gobletTable wines, se
9、rved in fine crystal Give the eyes a right working conditionlRight lightinglRight glass lRight backgroundlPresented rightTheInfluenceofcolorlColor has a considerable influence on the appeal of food and drink.vColor gives some indication of a wines body, its age, health and maturity.vColorshouldalway
10、sbebright；looksdull，？The Influence of colorlColor is related to characters, a certain color indicates certain type of wine.vRed and yellow are colors that call to mind various fruits.vA dry white is expected to be pale yellow, while a sweet white wine should be golden hued. A new redpurpleInfluenceo
11、fcolorvCanyoutellwhite,roseandredwine?Influence of colorvTo identify a low acidity white, a rose, and a red wine with very little tannin, when one cannot see their color. vCan you guess the result?InfluenceofcolorvAgroupoftastersisgivenaseriesofsixroswineswithdifferentcolorsToclassify:123456vBasedon
12、coloralone:FEBCADvOntasting,colorvisible:EFBCADvOntasting,colorinvisible:CBDAEF (blindfold tasting) BlindTastingIn 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 colorlA wines color has been described as its
13、 face. lThe age and character can be read from wines color. lWithoutthesighttorelyon,itsevenhardtodecidethetypeofthewine.lIn tasting, judging a wine is made much more difficult if one cannot see it.THEPHYSICALASPECTOFWINEvFluidityvConsistencyvViscosityvSurfacevAlcoholvCapillaryvBubblesvClarityvColor
14、vTearsorlegsvThe physical aspect of wine will tell you a great deal. Beforesmellinganddrinking,thefirsttodoistoobservethephysicalcharacteristic ofwine.FluidityvWine has its own particular way of flowing, it makes an individual liquid sound.vVisual examination starts when you pour the wine. vA lack o
15、f 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. FluidityWinedoesnothavequitethesameappearanceaswater.vEmergingfromthesamepipette,dropsofwineares
16、mallerthanthoseofwater.vItsalcoholalsomakeswinemoreviscousthanwatersothatitflowsmoreslowly.vPerhapsthatthesurfaceofwinereflectslightbetter.FluidityvFromthelimpidity,wecanknowwhetherornottheprocessoffiningandfiltrationiswelldone.thedryextractcontentmaybeestimated.Consistency and AlcoholvTheparticular
17、fluid,viscouscharacterofwinewhenyouswirlitintheglassisduetoalcohol;valcoholcontentconsistency(10-15).SurfacevThe wines surface, its mirror, can be examined from above the glass. vThe surface should always be brilliant - dull - iridescent -the surface is marred by dust, oil, acetic bacteria or yeast.
18、BubblesvThe foaming bubbles in a glass of sparkling wine are a visual delight.v The initial head of a sparkling wine can be abundant, frothy, made up of large bubbles, evanescent 易消散的 or persistent. vIt should not be too thick, creamy or stable, but fine and dry, subsiding in a few seconds without e
19、ver disappearing completely, so that the surface of the wine is constantly broken by a stream of bubbles.BubblesvStill 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. vSuch a wine, is either still fermenting
20、 gently or retains the carbon dioxide from a previous fermentation. vAeration will partially eliminate the residual gas.Tears or legsvWhen a glass of wine has just been swirled, ones attention is caught by the streams running down the sides of the glass. vThe wine is said to be weeping and the drops
21、 are its tears. vCapillary action causes the liquid to rise up the sides of the glass, and the increase in surface tension tends to form tears. vThe higher the alcohol content of the wine, the more tears there are, and they are generally colorless. v“Tears are the spirit of the wine condensing on th
22、e glass. ”Tears or legsClarity and TransparencyvConditionbeviewedateyelevelandstraightdown.Shouldbebright,shinyandreflectiveClarityofthewineForthelackofclaritysuggestswinesaretaintedorhavesomethingwrongwiththemandlessattractivetodrink.Winemustbestableinordertoimproveinqualityovertime.vPossible iride
23、scence indicates possible faults (bacteria growth or poor handling)ClarityCanbeanindicationofproperhandlingandstorageCanbemodifiedthroughmodernproductionmethods(filteringandpolishing)Limpidity，ClarityvThelimpidityofawineisdefinedas theabsence of haze and particles inliquidsuspension.vIt might be bet
24、ter defined as anacceptable level of visible impuritiesunderanalysisbecausethereisnosuchthingasabsolutelimpidityinwine.SolidparticlesremaininginaclearwhitewineafterfilteringvParticlediameter？v4.4v3.5v2.2v1.75v1.40v1.25vParticlespermillilitrev1600v2700v23000v62000v339000v621000ColloidvHowever, some p
25、articles are a hundred or athousandtimessmallerstill;thesearesaidtobecolloidal.vTheyaretoosmalltoprecipitateandtheydonotaffect limpidity directly, but in the long termsomehavethepotentialtoflocculateandformcloudswhichprecipitateandleaveadeposit.FlocculationandSedimentSediment:particlessettleddown.Fl
26、occulationvClusteroftuft（一丛，一簇）likeparticlesfromundesirableyeastgrowthClarityandstabilityvAgoodwine：perfectlyclearclarityispermanentvItisonlysuchastablewinewhichcandevelopallitsqualitiesharmoniouslyasitages.ClarityandstabilityvAclearwinecanbecomehazyagainquitenaturally.The clarity obtained by natura
27、l settling or by aclarificationprocedureisnotnecessarilydefinitive.vAslongasthewineremainsunstableitissusceptibleto various changes in clarity; these are known ascasses(法，酒的变质).vSomefragilewinescanbecomecloudywhenexposedtoair,otherscanbesimilarlyaffectedbylight,cold,heatormicrobiologicalchanges,allo
28、fwhichdetractfromthewinesclarityandquality.AdjectivesusedtodescribethestateofclarityorcloudinessStateofclarityvbrightvbrilliantvcleanvclearvcrystalclearvfinevlimpidvluminousvtransparentStateofcloudinessvBarelyfermenteddustyvBittyhazyvVeiledleadenvCasse(attackedby)milkyvCloudymuddyvDensemurkyh黑暗的vDep
29、osit(light/heavy)opalescent乳白色的vDirtyopaque不透明的vDull turbid混浊的ClarityofthewinevDescriptivewordsBrilliantperfectcrystalclearappearanceBrightslightlylessthanaboveClearacceptableclarityDullminorfaultHazyseriousproblemCloudytotallyunacceptableLimpidity, transparency and brilliancevLimpidity and transpar
30、ency go hand in hand as far as white wines are concerned, but not necessarily in red wines. vDepending on its depth of color, a limpid red wine might not be transparent. vA limpid wine has brilliance and brightness and it radiates light. vThe beauty of a wine lies in its color and brilliance .Clarit
31、yofthewinevPossiblecausesoffaultsExposuretoairColdandheatinstabilityProlongedexposuretolightAbsenceofsterilityTracesofmetalsaltsUnstabletanninsandcolorsMicrobiologicalinfectionsYeastproteinsClarityvThephraseasclearasspringwaterreflectstheappealofpurity.vThemoreawineisclarified,thefinerthefiltration,
32、thesmootherandmoresupplethewinewilltaste.vFiltrationproperlyclearsthewinesinternalimpuritiesandimprovesthewine.TurbidWhateverhascausedthecloudinesswillalsohavealteredthewinesconstitutionandimpaired（削弱）itsquality.Particlesinsuspensioninacloudywineaffectonestastebudsdirectlyandadversely:thesensoryqual
33、itiesaremaskedbythescreenofimpuritiesinsuspensionandtheflavorisdistorted（扭曲的）.Clarity affect the quality of wineTurbidvAhazyortroubledwineisfrequentlymisjudgedonthepalate.vAcloudywinetastesroughandlackinginharmony.vAcloudywinenevertasteswell.Ifthereisahazeandadepositinawinethathasbeeninbottleforonly
34、afewweeks,orevenfortwoorthreeyears,thereissomethingwrong.Clarity affect the quality of wineTurbidvClarityaffectthequalityofwineSedimentMustrememberthatsedimentdoesnotindicatepoorqualitySedimentTartratecrystalsarenotaprobleminregardstoquality.vSedimentinanoldbottle(needtodecantinsomecases)SedimentPig
35、mentsedimentisanaturalchange葡萄酒的外观特性澄清澄清度度v葡萄酒的澄清程度是葡萄酒外观特性的重要方面。v酒的澄清程度与其口感有密切联系。v澄清程度差的葡萄酒其口感质量一般也较差。v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l葡萄酒的澄清度是葡萄酒外观质量的重要指标。v是消费者所需求的第一个质量指标。v葡萄酒的一些浑浊现象会影响葡萄酒的感官质量。v悬浮状的粒子会在品尝过程中影响触觉。v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
36、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(一一)透明度：透明度：v清亮透明，晶莹透明，莹澈透明；v有光泽，光亮；(二二)浑浊度：浑浊度：v略失光，失光，欠透明；v微混浊，极浑浊，雾状混浊，乳状混浊；(三三)沉淀：沉淀：v有沉淀，纤维状沉淀，颗粒状沉淀，絮状沉淀；v酒石结晶，片状沉淀，块状沉淀。描述澄清程度的词汇描述澄清程度的词汇v澄清度莹澈透明，晶
37、莹透明，清亮透明，有光泽，光亮；v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；v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。 透透明明度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、下胶转罐、下胶等自然澄清和人工澄清的方式将这些悬浮物沉
38、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 浑浑浊浊度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v氧氧化化性性浑浑浊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。v氧化破败病常见于生葡萄酒，主
39、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。对葡萄酒进行氧氧化化试试验验，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 微生物性微生物性浑浊浑浊v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。v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
40、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化学性浑浊浑浊v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。v铜破败病在还原条件下出现，由铜含量过高引起v蛋白质破败病是白葡萄酒中蛋白质自然沉淀引起的。v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 wineWhydoyouthinkthatredwineappearsred?rememberthatthecolorofawineiscreatedthroughtheabsorptionoflightraysastheypa
41、ssthroughtheliquid.example:redwineappearsredduetotheabsorptionofothercolors,permittingonlyredlighttoreachtheeye.WavelengthColorabsorbedApparentcolor400-435VioletYellow-green435-480BlueYellow480-490Green-blueOrange490-500Blue-greenRed500-560GreenPurple560-580Yellow-greenViolet580-595YellowBlue595-605
42、OrangeGreen-blue605-750RedBlue-greenVisual sensitivity is limited to light rays with wavelengths between 390-820nm. Nanometre: one-millionth of a millimetre.ColorvTherearenumerouscolorvariationsvDevelopedfromoxidationandtheskinspigmentationvWillchangeovertimeduetoagingvHighinfluenceduetopersonalpref
43、erencesofwinemakers.ColorvShouldalwaysbebright.vIs decided by the variety, the vinificationmethodandtheageofthewine.vGives some indications of a wines type，body,itsage,healthandmaturity.vCanbeanindicationofproperhandlingandstorage.vIsrelatedtothechangeofflavor.CantellthetypeofthewinevTheclassificati
44、onbasedonthefirsttastingisalmostbasedoncoloralone,asifthetastershadtastedwiththeireyes.vWhite,roseandredwinearedividedbytheircolor.ColorvColorplaysasignificantpartintheappealofwinesofmoderatequality.vSolongasthecolorsofwineslookattractive，theconsumerwillbelesscriticalabouttheirflavor,providedtheyhav
45、enoobviousdefects.ColorcantellthematurityofthewinevNewwinearebrightandvioletorruby,withpurpleshade；vAgedwinewiththeshadeofyelloworbrown.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。ColorisrelatedtothechangeofflavorWinetasterstendtomakeaninstinctiveassociationbetweencolorandcharacter:“amoredeeplycolo
46、redwine=amorefull-bodiedwine”；apalerwine=alighter,moresupplewine.颜色颜色v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)。v颜色能反应葡萄酒的种类v葡萄酒的颜色可反应出葡萄酒的成熟程度v葡萄酒的颜色和口感的变化存在着平行性ColortodescribevColorisrelative.vColoriscolorfulvSomanyshadesvDifficultytodescribevNeedtolearnandremembermoreColorvTint vHuevDepthvIntensityvShadev
47、RimColorTint色彩vTintreferstotheuniquecolorofthewine.vThewinetastermustrelyonhisowneyesightforinterpretingcolor.Thehueofawinetodefinevmaybedefinedinvariousways:vfirstly by the winetasters eye, an immediate,instinctivegeneralimpressionsubjective，liabletoerror;vsecondly,bycomparisonwithastandardcolorcha
48、rtvthirdly,bymeasuringtilewinesabsorptionoflightraysofdifferentfrequencies.Butthistakesusoutofthetastingroomandintothelaboratorywherewinesareanalysedbyinstruments,notappraisedbyhumansenses.ColorThehueofawinevIsnotacriterionofquality.vItrelatestoageandshowsthewinesstateofdevelopment.vThereisadirectre
49、lationshipbetweentheevolutionofcolorandthatoftaste.vYoungwineswillhavealivelypurpleorruby-redhuefromtheanthocyaninsinthegrapeskin.ColorThehueofawinevAsthewineagestheanthocyaninscombinewithothercomponentsanddisappear.Asaresult,theruby-redcolorgraduallydecreasesandtakesonahuedescribedasbrick-redortile
50、-red.vAtile-redcolorshouldcorrespondtoadevelopedbouquetandaflavorsoftenedbyage.vItisthecondensedtanninsthatareresponsibleforthisincreasinglybrowny-redcolor.vTint vHuevDepthvIntensity vRimcolorDepth refers to the intensity of the hue, based upon the amount of pigmentation that has leeched into the li
51、quid during fermentation.ColorDepthandHuevDepth:DepthreferstotheintensityofthehueThesumofOpticalDensities(absorbedlight)atthewavelengthsof420nmand520nmcolorgivethedepthofredwinecolor.(光密度OD).Thecolordepthofwhitewineismeasuredacrossacentimeterofwineat440nm.vHue:theratioofyellowtoredindicatethehue.Col
52、or-Depthv-isnotreallyacriterion（标准）ofqualityv-maybeapointertothewinesstructure,itsweightandlengthonthepalate.Color-DepthvIfthecolorisverydeepandthewinealmostopaque（不透明的），thereisachancethatitwillalsobefull-bodied,tannicandabundantinflavor.vIfthewineislightincolor,itislikelytobelighterinbodyandshorter
53、inthefinish,thoughitmaystillbeperfectlyagreeablegivensomebouquetandasuppletexture.IntensityofcolorvIntensity of color is describedbyaseriesofsimpleadjectives:pale, light, clear, weak, or onthe other hand deep, dark,intense,dense(forawinewitha high optical density), deep,black.ColorRim of colorvYouca
54、nguesstheageofaredwinebyobservingitsrim.vTilttheglassslightlyandlookattheedgeofthewine.vApurpletintmayindicateyouthwhileorangetobrownindicatesmaturity.ColorisrelativevAwineissaidtohaveadequateorinadequatecolorinrelationtowhatisnormalforitstype.vAwell-structuredwinehasafinedeepcolor.vA heavy wine is
55、very deeply colored andstronglyflavored.LivelinessvLivelinessisaqualityofcolorrelatednotonlytolimpiditybutalsotoacidity.vfor a red wine to look lively requiressufficientrealacidity.vA lively appearance is linked to overallbrillianceandcertainhighlightsandtingeswhichappearintheglassunderadequatelight
56、Termsrelatingtothelivelinessorotherwiseofcolorvvivid鲜明的，鲜艳的dullvlively活泼的flatvcleardoubtfulvbrightindistinctvstarbrightlacklustre无光泽的vLuminous发光的，明亮的lifelessvRadiant容光焕发的faded褪色的，凋谢的vLustrous有光泽的，光辉的vGlittering闪光的，闪烁的ColorofredsvThe red color of wine is certainly one of its most attractive features.
57、v Wine is found in practically all shades of red. ColorofredsvTheanthocyanins,whichsodiverselycolorfruitsuchas grapes and various flower petals, all belong to thesamefamily.vTheparticularcolorwhichanthocyaninsgivetoyoungwineisafunctionofthewinesacidity.vA high acidity, that is a relatively low pH, g
58、ives amarked liveliness to the red in a newly made wine;conversely,alowacidity,ahigherpH,rendersthewinesappearancelessbrilliant,itshuemorepurple.vAs a red wine ages the tannins become thedominantinfluenceoncolor.vThey combine with the anthocyanins andgraduallyimpartanoverallbrickorbrowntonetothered.
59、Suchwinesaredescribedasbrick-redortile-red.vExtremelyoldwinesretainonlythecolorofpaleoldpolishedwood.Color of redsColorofredsvred(pale/dark)vreddishvtrue redvGarnet深红色vpartridgeeye鹌鹑vChestnut栗子vpurplevredvbloodredvmauveorpurplish紫红色vCarmine洋红色vrubyvburntrubyvviolet redvpeonyredvcherryredvochrevcrims
60、onpurpleColorofredsvvioletvbrick redvBlackish带黑色的vtile redvpaleredvPomegranate石榴红vvermilion朱红vscarlet猩红,鲜红vRedcurrantvcoffeevfireredvbluevorange redvblackvbluishvbrown redvyellow redvRedwinecolorvRedwinesarenotjustred;theyrangefromapaleredtoadeepbrownred,usuallybecominglighterincolorastheyage.Mahoga
61、ny:红褐色DavisColorWheelRedWinesvPurpleThecolorofanimmaturewineShadewilldiminishoveragingvExample：BeaujolaisnouveauvGarnet：石榴红，深红vPeony：牡丹RedWinesvRubyNextstepafterpurpleshadeislostRedWinesvRedMidpointbetweenyouthandmaturitySomewillshowgarnet（深红色）RedWinesvReddishBrownAlsoknownasbrickortileredSignofmatu
62、ritySignsorodorsofoxidationRedWinesvAmber/BrownDifferentviewpointsonthisqualitylevelvIndividualsensoryevaluationneededColorofWhitesvYellowsandgoldsaremainlyusedtodescribetheappearanceofwhitewine.vPracticallyallshadesofyellowaretobefoundinwhitewines.vThecolorofwhitewineshouldbeappropriatetoitstype.Co
63、lorofWhitesvcolorlessvwater whitevyellow(pale,dark)vgreeny yellowvtawny茶色茶色vcoppervambervbrown褐色vbrownish呈褐色的vmahogany红褐色vmaramel焦糖vwalnut stainedvtopaz透明的浅黄褐色vburnttopazvpale goldvgreeny goldvcanaryyellow淡黄色vlemon yellowColorofWhitesvstraw yellowvstraw-coloredvgolden yellowvyellowishvJonquil长寿花vBis
64、tre深褐色vChestnut栗子vmadeiracoloredvmaderizedvgoldvoldgoldvreddishgoldvgoldenvbrownish-redvRusset黄褐色vdeadleafterm most commonlyinredColorofWhitesvWinessufferingfromoxidativecaseswhenexposedtoairacquirethecolorofchocolateormilkycoffeeandarenolongerdrinkable.vMorecommonareolddessertwineswhichhavebecomeam
65、ber-colored,andfortifiedwineslikemadeirawhichhavetakenonthedarkmahoganyhueofanoldArmagnac .ColorofWhitesvAwhitewinetingedpinkisfaulty.vItmayalsohavebeenstoredinbarrelspreviouslyusedforredwine.WhitewinecolorvThecolorofwinevariestremendously,evenwithinthesametypeofwine.vForexample,whitewinesarenotactu
66、allywhite;theyrangefromgreentoyellowtobrown.vMorecolorinawhitewineusuallyindicatesmoreflavorandage,althoughabrownwinemayhavegonebad.vWhereastimeimprovesmanyredwines,itruinsmostwhitewines.WhiteWinesvPaleYellow/GreenWinesgrownincoolerclimates(grapesmaynotbefullyripened)Greenishtinge(淡色,色调)fromresidual
67、chlorophyll(chardonnayandRieslings)WhiteWinesvLightYellowMostcommonhueWhiteWinesvYellow/GoldNormallyfoundinsweeterwinesWhiteWinesvGoldSweetdessertwinesWhiteWinesvYellow/BrownOveragedwineorpossibleoxidationMediumdrySweetwhitevGoldenvAmbervGreen-goldenvYellow-goldenvStraw-yellowvDarkgoldvOldgoldColoro
68、frosesvThe color of ros wines covers a broadspectrum from pale orange to brightcherry-red.vAs their color increases in depth, itbecomesadarkerred,vergingonpurple;converselythepalestrosesarenoticeablymore yellow in hue, a yellow whichbecomes more pronounced as the winesage.Colorofrosesvgrey peony ros
69、e russet orange huedvchampagne cherry rose brownish red salmonvrose raspberry rose reddish pinkvpale red carmine rose apricotvtrue rose yellow rose pale apricotvviolet rose orange rose onion skinColorofrosevgreypeonyroserusset orangehuedvchampagnecherryrosebrownishredsalmonvrose raspberryrosereddish
70、pinkvpale redcarmineroseapricotvtrue roseyellow rosepaleapricotvviolet roseorange roseonion skinColorofrosesvRosesproducedbythewhite-winevinificationmethod (the juice being run off immediatelyafterpressing)contain10-50mg/lofanthocyanins(redgrapepigments).vRossmaceratedontheskinsforashortperiodcontai
71、n more than 50 mg/l of anthocyanins:thesearereferredtoasclaret(palered),one-night wines or twenty-four-hour wines(referringtotheirtimeincontactwiththegrapeskins).vAbove100mg/lofanthocyaninsthewineshavealightredcolor.RoseWinesvVaryintintanddepthofcolorduetofermentationRememberthatarosehastheskinsofth
72、egrapeincontactwiththewineduringfermentationforashorttime(5-48hours)PigmentationisfromtheanthocyaninpigmentsandtanninsvVerylittleagingsincerosesnormallydonotgetbetterwithtimeColorofrosesvTheactualroscolordependsverymuchonthegrapevariety.vGamaygivesacherryhue,Cabemetaraspberryhue.vWith age the wines
73、turn more ripe-apricot incolor, then browny orange and finally theybecome the so called onion-skin, typical ofArboiswinemadefromthePoulsardgrape.RoseWinesvRoseStandardtintRoseWinesvPink/OrangeCommonshadeforseveraltypesRoseWinesvPinkArtificialcolorproducedbythewineryitself,unhealthystateorpoorfiningR
74、oseWinesvSalmon/PinkPossibleoxidationPartridge鹌鹑二、描述颜色的词汇反应葡萄酒颜色的指标包括色色调调(红、白、黄)和色度色度(颜色的深浅)。v形容葡萄酒色调方面的词汇，则根据葡萄酒的种类不同，包括一系列的的颜色及其不同的组合。v形容葡萄酒色度(即深浅)方面的词汇有：浅、淡或深、浓、暗等。 反应葡萄酒颜色的指标包括色色调调(红、白、黄)和色度色度(颜色的深浅)。n 形容葡萄酒色调方面的词汇，则根据葡萄酒的种类不同，包括一系列的的颜色及其不同的组合。n 形容葡萄酒色度(即深浅)方面的词汇有：浅、淡或深、浓、暗等。白葡萄酒的颜色近似无色、禾秆黄色、绿禾秆
75、黄色、黄色、金黄色、琥珀黄色、铅色、棕色、染色（一）描述白葡萄酒颜色的词汇v近近似似无无色色：即接近水的颜色。但绝对无色一般不能用于形容葡萄酒。v禾禾杆杆黄黄色色：常用于形容令人怡悦的外观。v绿绿禾禾杆杆黄黄色色：绿色色调较重的禾杆黄色，为大多数干白葡萄酒，特别是新酒的共同颜色。；v暗黄色：暗黄色：带黄但色调不很清晰，明快。v金金黄黄色色：为甜型白葡萄酒或利口白葡萄酒的典型颜色；v琥珀黄色：琥珀黄色：为一些陈酿白葡萄酒的典型颜色；v黄黄色色：则用于外观使人不太舒适的葡萄酒。v铅铅色色：略带灰色，一般用于形容失光的葡萄酒；v棕棕色色：常为氧化或衰老的白葡萄酒的颜色(除开胃酒和餐后酒)v染色：染色
76、：用于形容白葡萄酒略带红色色调。白葡萄酒几乎不含红色素(花色素苷)，包括用白色葡萄品种酿成的白葡萄酒和用红色葡萄品种酿成的白葡萄酒两大类。描述白葡萄酒颜色的词汇主要有： 描述白葡萄酒颜色的词汇v近近似似无无色色，即即接接近近水水的的颜颜色色。但但绝绝对对无无色色一一般般不不能能用于形容葡萄酒。用于形容葡萄酒。v禾禾杆杆黄黄色色，常常用用于于形形容容令人怡悦的外观；令人怡悦的外观；v绿绿禾禾杆杆黄黄色色：绿绿色色色色调调较较重重的的禾禾杆杆黄黄色色，为为大大多多数数干干白白葡葡萄萄酒酒，特特别别是是新新酒酒的的共同颜色；共同颜色；v暗黄色，带黄但色调不暗黄色，带黄但色调不很清晰，明快；很清晰，明
77、快； v金金黄黄色色，为为甜甜型型白白葡葡萄萄酒酒或或利口白葡萄酒的典型颜色；利口白葡萄酒的典型颜色；v琥珀黄色，为一些陈酿白葡琥珀黄色，为一些陈酿白葡萄酒的典型颜色；萄酒的典型颜色；v黄黄色色 ,则则用用于于外外观观使使人人不不太太舒适的葡萄酒。舒适的葡萄酒。v铅铅色色，略略带带灰灰色色，一一般般用用于于形容失光的葡萄酒；形容失光的葡萄酒；v棕棕色色，常常为为氧氧化化或或衰衰老老的的白白葡葡萄萄酒酒的的颜颜色色(除除开开胃胃酒酒和和餐餐后后酒外酒外)。v染色，用于形容白葡萄酒略染色，用于形容白葡萄酒略带红色色调带红色色调 （二）描述桃红葡萄酒颜色的词汇桃红葡萄酒为含有少量红色素、略带红色色调
78、的葡萄酒。最常见的颜色有：黄玫瑰红黄玫瑰红橙玫瑰红橙玫瑰红玫瑰红玫瑰红橙红橙红粉红粉红洋葱皮红洋葱皮红紫玫瑰红等紫玫瑰红等用于形容桃红葡萄酒略带红色色调。桃红葡萄酒的颜色桃红葡萄酒的颜色最最常常见见的的颜颜色色有有：黄黄玫玫瑰瑰红红、橙橙玫玫瑰瑰红红、玫玫瑰瑰红红、橙橙红红、洋洋葱葱皮皮红红、紫紫玫玫瑰瑰红红等等等等。粉粉红红用用于于形容桃红葡萄酒略带红色色调形容桃红葡萄酒略带红色色调。描述红葡萄酒颜色的词汇主要有：v宝石红：宝石红：v鲜红：鲜红：v深红：深红：v暗红：暗红：v紫红：紫红：v瓦红：瓦红：v黄红：黄红：v砖红：砖红：v棕红：棕红：v黑红黑红：（三）描述红葡萄酒颜色的词汇瓦红或砖红
79、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。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。红葡萄酒的颜色红葡萄酒的颜色宝石红、鲜红、深红、宝石红、鲜红、深红、暗红、紫红、瓦红、黄暗红、紫红、瓦红、黄红、砖红、棕红、黑红红、砖红、棕红、黑红等等。Technique to examine the appearance of winevFluidityandbubblesvThemirror(Thesurfaceofthewine)vThebodyvTheTears(legs)1.ToobservethefluidvVi
80、sualexaminationstartswhenyoupourthewine.vWinehasitsownparticularwayoffluidity,itmakesanindividualliquidsoundandafinermixture.vThelargebubblesrisingtoitssurfacelastlonger.Thisfrothissometimescoloredinveryyoungwinesbutcolorlessinoldwines.vA lack of fluidity is abnormal and may have several causes.vSom
81、etimesayoungwinelooksthickandoily,flowssilentlyandmakesnofroth.vThereasonforthiscomesfromtherottingofthegrapesorfromlacticbacteriadisease.Thisdisorderisknownasoilydisease.vItisextremelyraretoday,andwouldonlybeencounteredwherewineshadbeenneglectedduringmalolacticfermentation.1.ToobservethefluidToobse
82、rvethebubbles（Size,quantity,renewalspeedandcolor）(1)Colorofthebubblessometimescoloredfornewwinewithoutcolorforagedwine(2)Size,quantity,renewalspeedofthebubblesvarybythetypeofthewineBubblesvIts always a delight time to watch the foaming bubbles of carbon dioxide in a glass of sparkling wine.vThe init
83、ial head of a sparkling wine can be abundant, frothy, made up of large bubbles, evanescent or persistent. vHowever, unlike the head on a glass of beer, it should not be too thick, creamy or stable, but should be fine and dry, subsiding in a few seconds without ever disappearing completely, so that t
84、he surface of the wine is constantly broken by a stream of bubbles.ToobservethebubblesvThesecanbeseencomingfromthebottomoftheglass,growinginsizeastheyrisetothesurfacewhere,afteramoment,theyburst.vThenarrowfluteisthebestglassinwhichtoseethiseffect.vSomewineswillliberatetheircarbondioxideallatonceinla
85、rgebubblesjustlikecarbonatedwater;thesewineshaveundergonetoorapidafermentation.2.ToobservethesurfaceofthewinemirrorvIsexaminedfromabovetheglassor,better,fromundersidevItshouldalwaysbebrilliantandfull.Itcanbedulloriridescentandoccasionallythesurfaceismarredbydust,oil,aceticbacteriaorunwantedyeast.Asf
86、ortileiridescencesometimesseenuponswirlingaglassofyoungwine,thismaybeduetomicrobiologicalproblemsortocrystalsoftartrateinveryfineflakes.2.Toobservethemirror3.ToobservedthecolorandclarityColorvTransparenceandTransparency(透 明度)vTurbidity(混浊度)vDeposit (沉 淀 物)3.To examine the colorandclarityvThe color i
87、s examinedfromdirectlyabove,lookingdownthroughthebowloftheglassand,forcomparingpairsespecially,withtheglassestiltedandadjustedso as to show an equaldepth and amount ofwine.vOrlookatitatthesamelevelofyoureyes.Toobservethetears(legs)vWhenaglassofwinehasjustbeenswirled,onesattentioniscaughtbythestreams
88、runningdownthesidesoftheglass.vThewineissaidtobeweepingandthedropsareitstears;alternatively,theyarecalledlegs,.ToobservethetearsvCapillary action causes theliquidtoriseupthesidesoftheglass,andtheincreaseinsurfacetensiontendstoformtearswhicheventuallyflowbackdownintothewine.vThe higher the alcoholcon
89、tent of the wine, themore tears there are, andtheyaregenerallycolorless.Tears or legsvThe wine is said to be weeping and the drops are its tears; vTears are the spirit of the wine condensing on the glass.葡萄酒的外观分析技术葡萄酒的外观分析技术v观察酒的流动性及气泡v观察液面v观察酒体v观察酒柱一.观察酒的流动性如果葡萄酒不正常，则其流动性差；表现为倒酒时无声，酒呈油状。例如：v灰腐病危害的葡
90、萄酿的酒；v酒发生了由乳酸菌引起的油脂病。Lipiddisease观察气泡（包括汽泡的大小、数量、更新速度和颜色等）(1)倒酒时产生的气泡的颜色汽泡有色，为生葡萄酒汽泡无色，为成年葡萄酒(2)倒酒时产生的气泡的大小、数量、更新速度酒表面形成的泡沫，因酒种不同而异。酒表面或形成一层很厚的泡沫。泡沫是由均匀、细小的气泡形成，且每个气泡持续的时间为数秒钟，不能由小到大。“泡环”形成：持续时间决定于葡萄酒的年龄。湿酒杯不利于气泡形成；酒杯温度高于酒温，会产生大气泡。二.观察液面（一）观察液面的方法v方法A：垂直向下观察。v方法B：从酒杯的下方向上观察液面。二.观察液面（二）正常葡萄酒的液面v葡萄酒的液
91、面呈圆盘状；v葡萄酒的液面洁净、光亮、完整；v透过圆盘状的液面，可观察到“珍珠”，即杯体与杯柱的联接处。表明葡萄酒具有良好的透明性。观察液面不正常现象分析不正常现象分析1.液面灰暗无光，失光，均匀分布有非常细小的尘状物，则该葡萄酒很有可能已受微生病害的侵染(灰尘、油污、醋酸菌、共酵母)2.液面具兰色色调，则该葡萄酒很有可能已患金属破败病。三.观察酒体Body酒体观察包括(2.2节)：v颜色(Color)v透明度Transparence;Transparencyv混浊度(Turbidity)v沉淀物等。(Deposit)观察方法：酒杯举至双眼的高度进行酒体观察四四.观察观察酒柱酒柱倾斜酒杯或摇动
92、酒杯，使葡萄酒进行圆周运动，使酒在杯内壁上形成无色酒柱，即挂杯现象。挂杯的形成，首先是由于水和酒精的表面张力，其次是由于葡萄酒的粘滞性。v酒柱多，下降速度慢，说明甘油、酒精、还原糖等含量高。v酒柱少，甚至没有，而且下降速度快，说明干物质和酒精含量都低，酒的流动性强。？THE VISUAL ASPECTS OF WINE1. What index can show the visual aspects of wine?2. The method of evaluate the visual aspects of wine?3. The relationship between the visua
93、l aspects and the type, age, and faults of wine.4. The color vocabulary of different types of wine.5. The vocabulary of describing the visual aspects of wine.Make a Davis color wheel in Chinese according to the English version.7. Classify and compare the words of color of wine.8. Classify and compare the words of clarity of wine.思考题v葡萄酒的外观特性包括哪些指标？v葡萄酒外观的分析方法v葡萄酒的外观与酒的种类、酒龄、缺陷等的关系v各类葡萄酒正常的颜色v描述葡萄酒外观的词汇v制作中文葡萄酒色轮v归类、比较描述葡萄酒颜色的中英文词汇v归类、比较描述葡萄酒澄清状况的中英文词汇DavisColorWheelThanks!
