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Wine Tasting UIP
Transcript of Wine Tasting UIP
"Wine is Sunlight held together by Water."
The only way to learn how to taste is through practice, testing many different wines and discovering, qualifying and memorizing the qualities and defects that occur in the senses.
¿What is Tast
appreciation of the aspect
• Wine aromas
• Wine Series
For a official Wine Tasting
you will need
standing wine bucket
Ventilation should be good, no odors with a temperature between 20 and 22 ° and a humidity between 60 and 70%.
Phases of Tasting
Clarity and Transparency:
shows you the need
or the right execution of the process of
decantation, filtration, fermentation, clarification and stabilization.
the luster or brightness is the
effect of a wine to reflect light
, this shows you the
level of acidity
in it. A dullness wine will be less acid and without flavor.
wine shows you an
error in the elaboration process.
The fluidity is different in sweet wines.
you can see it clearly in the sparkling wines and in the white wines, but just some lines of bubbles.
Color & Intensity:
the color shows you t
he origin, age, the tannic level
and the wine variety.
Interpretation of the color of the wine in the glass at an angle of 45 °
if we place the cup on its side on a white background we look at the thinnest point wine, this will indicate you the
age and evolution of the wine.
Layer or Tears
: the tears show you the
levels of alcohol
(ethanol, glycerol) in the wine. They all so can represent the
amount of sugar
in the glass.
This phase is very important and requires 100% attention, and
disposal of the senses
, as perceived in this part of the tasting is of
Heavy, strong, light.
pleasurable aromas, elegant, subtlety, complexity.
how long you can feel the odor of the wine in your nose.
Produce by the
and the field (
shake it with the mouth
, as it increases the temperature of the wine thus obtained
are produced by the
type of fermentation
Retro nasal and are produced by
of wine, either in barrel or bottle.
Is a result of the
olfactory retro feel
and sensation of contact.
in Melbourne (
Located in different parts of the tongue (
) and dependent on
Produced by the contact with the
and indicate the
of the wine.
It gives an idea of the
of the wine.
Psycho thermic sensations
and we produce sensations of
burning and stinging.
They are producing sensations of
, etc. For example, the astringency:
1. To saliva
fixation of tannin
on the mucosa by
: there are the
first 4 or 5 seconds
; dominated by the
sweet taste and the grape flavors
. Some wines are pleasing in the palate and develop quickly in to a
Through the palate:
this had duration of
7 to 12
seconds. You will identify clearly the
acids, salty and bitter.
5 to 7
seconds. You’ll identify the bitter and acids tastes.
: is the
density of the wine
, this help you to define the
, alcohol and other substances.
: effect of the
in the mouth.
Tactile and Thermic sensations
exclusive for the gases
in the sparkling wines. This is perceived with the tip of the tongue.
Always remember that a wine tastes better when you drink it with your friends, to share and celebrate
"Enjoy your life,
drink some wine
the whole party
is in your glass