酒时需注意葡萄酒在口中的三个阶段
酒时需注意葡萄酒在口中的三个阶段
2016-06-16
来源：酒时需注意葡萄酒在口中的三个阶段
When we taste wine, we should pay attention to 3 different aspects happening in our mouth: attack, evolution and after-taste. 品酒时需注意葡萄酒在口中的三个阶段：**印象，推进，余韵。
The so-called “attack” is described by the sensations during the first 2-3 seconds when we put the wine in our mouth. This is the first impression of a wine, usually analyzed by the point of the tongue.
所谓“**印象”描绘的是葡萄酒刚进入口中两三秒时的感觉，往往发生在舌尖。
In the “evolution” stage, we should look for the balance between sweetness and acidity and also for the wine textures that expresses in the central part of the tongue.
在“推进”阶段，寻求酸甜中和，并在舌中感受葡萄酒的质感。
Finally, we should look for the persistence of flavours after swallowing the wine. This stage
is related to the smell, because there are new aromas coming from inside the mouth to the nose.
最后体会吞下葡萄酒之后的余韵。此阶段还牵涉嗅觉，因为新的香味会从口到鼻散发出来。
In the mouth, we should pay attention to 4 elements that will determine the quality of the wine: intensity, body,
harmony and persistence. 葡萄酒在口中时有四大要素可体现其好坏：烈度，酒体，协调度和持久性。
Intensity: strength of the flavours in the mount. This can be intense, moderate or very intense.
烈度：葡萄酒口感的强烈程度，可以是强烈的，温和的，或非常强烈。
The “body” of the wine refers to the density and volume of the wine because of elements like ethanol, tannins or dry extract. “酒体”是指因葡萄酒成分（乙醇，单宁或干提取物）在口中产生的醇厚度。
Harmony is the balance among all the compounds that form the flavor.
“协调度”是指所有成分中和产生的味道。
Lastly, persistence is the durability of the flavours in the mouth.
最后的“持久性”是葡萄酒在口中回味的长短。
These four key aspects will determine the quality of a wine. According to the results, the wine can be poor, if there is an unbalance, small defects, and lack of distinctive flavours….. ; Acceptable (not very balanced, light taste, without character of grape or region, but ok for drinking); good, when it has complexity, concentration, and elegance; very good, which expresses the wine grape and terroir; and excellent, which expresses the characteristic style, well- balanced and well – designed.
以上的四大要素可决定葡萄酒的品质。根据结果，葡萄酒可分为五个等级：差劲的（口感失衡，有小瑕疵，缺乏特色）；可接受的（稍显失衡，口味清淡，没有葡萄或区域特色，但尚可饮用）；
优良的（口感丰富，集中，均衡，有特色）；**的（葡萄和风土风味尽显）；
绝佳的（口感独特，均衡，巧妙）
最后体会吞下葡萄酒之后的余韵。此阶段还牵涉嗅觉，因为新的香味会从口到鼻散发出来。
In the mouth, we should pay attention to 4 elements that will determine the quality of the wine: intensity, body,
harmony and persistence. 葡萄酒在口中时有四大要素可体现其好坏：烈度，酒体，协调度和持久性。
Intensity: strength of the flavours in the mount. This can be intense, moderate or very intense.
烈度：葡萄酒口感的强烈程度，可以是强烈的，温和的，或非常强烈。
The “body” of the wine refers to the density and volume of the wine because of elements like ethanol, tannins or dry extract. “酒体”是指因葡萄酒成分（乙醇，单宁或干提取物）在口中产生的醇厚度。
Harmony is the balance among all the compounds that form the flavor.
“协调度”是指所有成分中和产生的味道。
Lastly, persistence is the durability of the flavours in the mouth.
最后的“持久性”是葡萄酒在口中回味的长短。
These four key aspects will determine the quality of a wine. According to the results, the wine can be poor, if there is an unbalance, small defects, and lack of distinctive flavours….. ; Acceptable (not very balanced, light taste, without character of grape or region, but ok for drinking); good, when it has complexity, concentration, and elegance; very good, which expresses the wine grape and terroir; and excellent, which expresses the characteristic style, well- balanced and well – designed.
以上的四大要素可决定葡萄酒的品质。根据结果，葡萄酒可分为五个等级：差劲的（口感失衡，有小瑕疵，缺乏特色）；可接受的（稍显失衡，口味清淡，没有葡萄或区域特色，但尚可饮用）；
优良的（口感丰富，集中，均衡，有特色）；**的（葡萄和风土风味尽显）；
绝佳的（口感独特，均衡，巧妙）
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