TEL: +86-662-2868618
Categories
Contact Us
Add: 2/F, NO.243, ChuangYe North Road, JiangCheng District, Yangjiang, GuangDong Province, China
Tel: +86-662-2868618/+86-662-2868312/+86-662-2868322/+86-662-2848666
Mob: +8613926325606
E-mail: info@yjyongly.com
Knowledge
Home > Knowledge > Content
The right wine tasting method
Nov 22, 2017

First raise the glass, cup mouth on the lips, inhaled alcohol should be between 9-12 ml more reasonable, too much alcohol not only oral needs heating a long time, and it is difficult to keep in the mouth. If the amount of inhalation is too small, they can not wet the mouth and tongue surface, can not represent the taste of the wine itself.

When the wine into the mouth, the first 1-3 seconds tongue can feel slightly sweet, this sweet is the performance of alcohol at low concentrations, 4-6 seconds to feel the tongue on both sides of the sour, which was originally inside the wine Of tartaric acid, malic acid, succinic acid and lactic acid produced by fermentation, the tongue base felt bitter taste in 7-9 seconds, which was polyphenols; 10-12 seconds when the tongue can be seen astringent astringent Shibuya The good wine tastes very slowly in the mouth, thicker in taste, velvety smooth, and poor quality wine changing more rapidly.


  • Contact Us
    Add: 2/F, NO.243, ChuangYe North Road, JiangCheng District, Yangjiang, GuangDong Province, China
    Tel: +86-662-2868618/+86-662-2868312/+86-662-2868322/+86-662-2848666
    Mob: +8613926325606
    E-mail: info@yjyongly.com
  • Categories
  • Copyright © Yangjiang Yongly Plastic & Metal Co.,Ltd All Rights Reserved.