第三章 葡萄酒的外观及外观分析.ppt

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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）andhaveacleanfinishvBalanc

2、eandharmonyvAdistinctivepersonalityTheNaturalTastingSequence1)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 to

3、 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 Enolog

4、y,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）particlesoflightpassthroughtheeyesSightSightis

5、thefirstimportantofoursensestobeusedinwinetasting.The eye introduces a wine,providing an initial reference point.Thewinetasterseyemustbeabletointerprettheslightestvisualclue.SightvSightcanalsoaffectthesensitivityofsmellandtaste.vOdorsareperceivedbetterwhenthelightingisgood.Tastealso.obscurityofawine

6、-cellardimlylitrestaurantlightingplaysoneofthemostimportantroles.Sight-PerceptionHowcanwegettherightperceptionofsight?toseetheappearanceofwinewell,twoelementsarenecessary:vtheabilitytoperceive(感觉)itvalightsource:Sight-PerceptionvPerceptioncanbeaffectedby-backgroundcolor:-qualityofglass(glassorcrysta

7、l):-typeoflighting:naturallightorartificiallightSight-PerceptionvDaylightmaybeusedinfrontofawindow.vAnylightsourceagainstwhichthewinesareviewedshouldcomefromdirectlybehindthewine.Sight-PerceptionWhenartificiallighting：vevenlydiffused（扩 散 的）notspotlight.vshouldbeoftheneutral“daylight”type.vthe streng

8、th 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,served in fine c

9、rystal 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.vColorshouldalwaysbebright；looksd

10、ull，？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 redpurpleInfluenceofcolorvCanyoutellwh

11、ite,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:123456vBasedoncoloralone:FEBCADvOntas

12、ting,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 face.lThe age and charact

13、er can be read from wines color.lWithoutthesighttorelyon,itsevenhardtodecidethetypeofthewine.lIn tasting,judging a wine is made much more difficult if one cannot see it.THEPHYSICALASPECTOFWINEvFluidityvConsistencyvViscosityvSurfacevAlcoholvCapillaryvBubblesvClarityvColorvTearsorlegsvThe physical asp

14、ect 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 of fluidity is abnormal and may h

15、ave 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,dropsofwinearesmallerthanthoseofwater.vItsalcoholal

16、somakeswinemoreviscousthanwatersothatitflowsmoreslowly.vPerhapsthatthesurfaceofwinereflectslightbetter.FluidityvFromthelimpidity,wecanknowwhetherornottheprocessoffiningandfiltrationiswelldone.thedryextractcontentmaybeestimated.Consistency and AlcoholvTheparticularfluid,viscouscharacterofwinewhenyous

17、wirlitintheglassisduetoalcohol;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.BubblesvThe foaming bubbles in a glass of sp

18、arkling 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 ever disappearing completely,so that the surface of

19、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 gently or retains the carbon dioxide from a previous fe

20、rmentation.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 are its tears.vCapillary action causes the liquid to rise

21、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 the glass.”Tears or legsClarity and TransparencyvConditionbevieweda

22、teyelevelandstraightdown.Shouldbebright,shinyandreflectiveClarityofthewineForthelackofclaritysuggestswinesaretaintedorhavesomethingwrongwiththemandlessattractivetodrink.Winemustbestableinordertoimproveinqualityovertime.vPossible iridescence indicates possible faults(bacteria growth or poor handling)

23、ClarityCanbeanindicationofproperhandlingandstorageCanbemodifiedthroughmodernproductionmethods(filteringandpolishing)Limpidity，ClarityvThelimpidityofawineisdefinedas theabsence of haze and particles inliquidsuspension.vIt might be better defined as anacceptable level of visible impuritiesunderanalysi

24、sbecausethereisnosuchthingasabsolutelimpidityinwine.SolidparticlesremaininginaclearwhitewineafterfilteringvParticlediameter？v4.4v3.5v2.2v1.75v1.40v1.25vParticlespermillilitrev1600v2700v23000v62000v339000v621000ColloidvHowever,some particles are a hundred or athousandtimessmallerstill;thesearesaidtob

25、ecolloidal.vTheyaretoosmalltoprecipitateandtheydonotaffect limpidity directly,but in the long termsomehavethepotentialtoflocculateandformcloudswhichprecipitateandleaveadeposit.FlocculationandSedimentSediment:particlessettleddown.FlocculationvClusteroftuft（一丛，一簇）likeparticlesfromundesirableyeastgrowt

26、hClarityandstabilityvAgoodwine：perfectlyclearclarityispermanentvItisonlysuchastablewinewhichcandevelopallitsqualitiesharmoniouslyasitages.ClarityandstabilityvAclearwinecanbecomehazyagainquitenaturally.The clarity obtained by natural settling or by aclarificationprocedureisnotnecessarilydefinitive.vA

27、slongasthewineremainsunstableitissusceptibleto various changes in clarity;these are known ascasses(法，酒的变质).vSomefragilewinescanbecomecloudywhenexposedtoair,otherscanbesimilarlyaffectedbylight,cold,heatormicrobiologicalchanges,allofwhichdetractfromthewinesclarityandquality.Adjectivesusedtodescribethe

28、stateofclarityorcloudinessStateofclarityvbrightvbrilliantvcleanvclearvcrystalclearvfinevlimpidvluminousvtransparentStateofcloudinessvBarelyfermenteddustyvBittyhazyvVeiledleadenvCasse(attackedby)milkyvCloudymuddyvDensemurkyh黑暗的vDeposit(light/heavy)opalescent乳白色的vDirtyopaque不透明的vDull turbid混浊的Clarityo

29、fthewinevDescriptivewordsBrilliantperfectcrystalclearappearanceBrightslightlylessthanaboveClearacceptableclarityDullminorfaultHazyseriousproblemCloudytotallyunacceptableLimpidity,transparency and brilliancevLimpidity and transparency go hand in hand as far as white wines are concerned,but not necess

30、arily 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.ClarityofthewinevPossiblecausesoffaultsExposuretoairColdandheatinstabilityProlonged

31、exposuretolightAbsenceofsterilityTracesofmetalsaltsUnstabletanninsandcolorsMicrobiologicalinfectionsYeastproteinsClarityvThephraseasclearasspringwaterreflectstheappealofpurity.vThemoreawineisclarified,thefinerthefiltration,thesmootherandmoresupplethewinewilltaste.vFiltrationproperlyclearsthewinesint

32、ernalimpuritiesandimprovesthewine.TurbidWhateverhascausedthecloudinesswillalsohavealteredthewinesconstitutionandimpaired（削弱）itsquality.Particlesinsuspensioninacloudywineaffectonestastebudsdirectlyandadversely:thesensoryqualitiesaremaskedbythescreenofimpuritiesinsuspensionandtheflavorisdistorted（扭曲的）

33、.Clarity affect the quality of wineTurbidvAhazyortroubledwineisfrequentlymisjudgedonthepalate.vAcloudywinetastesroughandlackinginharmony.vAcloudywinenevertasteswell.Ifthereisahazeandadepositinawinethathasbeeninbottleforonlyafewweeks,orevenfortwoorthreeyears,thereissomethingwrong.Clarity affect the q

34、uality of wineTurbidvClarityaffectthequalityofwineSedimentMustrememberthatsedimentdoesnotindicatepoorqualitySedimentTartratecrystalsarenotaprobleminregardstoquality.vSedimentinanoldbottle(needtodecantinsomecases)SedimentPigmentsedimentisanaturalchange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

35、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

36、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

37、，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

38、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

39、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

40、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?rememberthatthecolorofawineiscreatedthroughtheabsorptionoflightraysastheypassthroughtheliquid.example:redwineappearsredduetotheabsorptionofothercolors,pe

41、rmittingonlyredlighttoreachtheeye.WavelengthColorabsorbedApparentcolor400-435VioletYellow-green435-480BlueYellow480-490Green-blueOrange490-500Blue-greenRed500-560GreenPurple560-580Yellow-greenViolet580-595YellowBlue595-605OrangeGreen-blue605-750RedBlue-greenVisual sensitivity is limited to light ray

42、s with wavelengths between 390-820nm.Nanometre:one-millionth of a millimetre.ColorvTherearenumerouscolorvariationsvDevelopedfromoxidationandtheskinspigmentationvWillchangeovertimeduetoagingvHighinfluenceduetopersonalpreferencesofwinemakers.ColorvShouldalwaysbebright.vIs decided by the variety,the vi

43、nificationmethodandtheageofthewine.vGives some indications of a wines type，body,itsage,healthandmaturity.vCanbeanindicationofproperhandlingandstorage.vIsrelatedtothechangeofflavor.CantellthetypeofthewinevTheclassificationbasedonthefirsttastingisalmostbasedoncoloralone,asifthetastershadtastedwiththei

44、reyes.vWhite,roseandredwinearedividedbytheircolor.ColorvColorplaysasignificantpartintheappealofwinesofmoderatequality.vSolongasthecolorsofwineslookattractive，theconsumerwillbelesscriticalabouttheirflavor,providedtheyhavenoobviousdefects.ColorcantellthematurityofthewinevNewwinearebrightandvioletorrub

45、y,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:“amoredeeplycoloredwine=amorefull-bodiedwine”；apalerwine=alighter,moresupplewine.颜色颜色v反应葡萄酒的颜色的指标

46、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 vHuevDepthvIntensityvShadevRimColorTint色彩vTintreferstotheuniquecolorofthewine.vThewinetastermustrelyonhisown

47、eyesightforinterpretingcolor.Thehueofawinetodefinevmaybedefinedinvariousways:vfirstly by the winetasters eye,an immediate,instinctivegeneralimpressionsubjective，liabletoerror;vsecondly,bycomparisonwithastandardcolorchartvthirdly,bymeasuringtilewinesabsorptionoflightraysofdifferentfrequencies.Butthis

48、takesusoutofthetastingroomandintothelaboratorywherewinesareanalysedbyinstruments,notappraisedbyhumansenses.ColorThehueofawinevIsnotacriterionofquality.vItrelatestoageandshowsthewinesstateofdevelopment.vThereisadirectrelationshipbetweentheevolutionofcolorandthatoftaste.vYoungwineswillhavealivelypurpl

49、eorruby-redhuefromtheanthocyaninsinthegrapeskin.ColorThehueofawinevAsthewineagestheanthocyaninscombinewithothercomponentsanddisappear.Asaresult,theruby-redcolorgraduallydecreasesandtakesonahuedescribedasbrick-redortile-red.vAtile-redcolorshouldcorrespondtoadevelopedbouquetandaflavorsoftenedbyage.vIt

50、isthecondensedtanninsthatareresponsibleforthisincreasinglybrowny-redcolor.vTint vHuevDepthvIntensity vRimcolorDepth refers to the intensity of the hue,based upon the amount of pigmentation that has leeched into the liquid during fermentation.ColorDepthandHuevDepth:DepthreferstotheintensityofthehueTh