Читать книгу Wine Faults and Flaws - Keith Grainger - Страница 40

In this chapter, I consider wine tasting in general and how to detect faults and flaws using a structured tasting technique. The concept of primary, secondary, and tertiary aromas is explained. The faults and flaws that are indicated by individual characteristics perceived during a tasting assessment are noted, with pointers to Chapters 3–15 in which they are discussed. Some important odour and flavour compounds and their sensory detection thresholds are detailed, noting that sensory such thresholds vary from wine to wine according to the matrix and, of course, from taster to taster.