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World of wine-Clarity and colour

From: KERRY WILKINSON:
 

 
Sensory evaluation of wine involvesassessing the appearance, aroma, flavour, taste,and texture or mouthfeel of wine using the sight, smell, taste,and touch senses.Our perception of the sensory attributes contributedby the various components of wine-- primarily alcohol, sugars, acids, colour, and tannin,and aroma and flavour compounds--determine our overall impression of wine quality.
 
The colour and clarity of wine are assessed visually.Colour is described in terms of both the intensity or depth of colour and the hue or shade of colour. Common terms used to describe the hue of white,rose, and red wines include from colourlessthrough to yellow or golden for white wines,from orange through to salmon pink for rose wines,and from ruby through to purple and then brick red for red wines.In some cases, wine hue can even be described as brown.This is quite acceptable for certain wine styles, for example, fortified wines, but might indicate oxidation in white wines.Commercial wines generally exhibit good clarity and can be described as brilliant, bright, clear, or transparent.

In contrast, wines of poor clarity might be described as dull, hazy, cloudy, or opaque. Visual assessment can also indicate the age, style, and quality of the wine. Wine colour will develop significantly as wine ages. For example, a young white wine might initially exhibit a pale, straw, or even colourless hue, but with time, colour will deepen to yellow. Similarly, the intensity of a red wine colour would diminish with age.
 
The purple hues of a young red wine will gradually progress to red and then brick red, and eventually, brown red with ageing. The viscosity of a wine provides an indication of its body, and therefore, style, and can be easily assessed by swirling the glass. Wines that contain high levels of sugar or alcohol will form tears on the surface of the glass due to surface tension. Sweet and fortified wines provide good examples. Light-bodied wines are considerably less viscous and will therefore appear more watery by comparison.
 
 
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