葡萄酒的外观及外观分析.ppt

WineTasting,Chap.3Appearanceofwine第三章葡萄酒的外观及外观分析,ByProf.LiuYanlin,Factorsofwinesensoryquality,AppearanceFragranceFlavour,Wineswithsuperiorquality,Visualappeal(colorandclarity)PuritywithnomeasurablefaultsRichnessofaromaticsGoodlengthrelatedtoflavor(lingering)（持久的）andhaveacleanfinishBalanceandharmonyAdistinctivepersonality,TheNaturalTastingSequence,Visual(TogetherwithHearing)Olfactory（Olfaction嗅觉）orSmellGustatory（Gustation味觉）orTasteTactileortouch,Chap.3AppearanceofWine,TheInfluenceofAppearanceonTastingThePhysicalAspectofWineClarityandTransparencyColorTechniquetoexaminetheappearanceofwineVocabulary,TheInfluenceofAppearanceonTasting,Visualimpressionsofwineareconcernedwith：Limpidity(dullness,brilliance)andcolor(intensityandshade).Thefluidityandviscosity;Thevisiblepresenceofcarbondioxide;Thelevelofalcoholtear,CollegeofEnology,NWSUAF,TheInfluenceofAppearanceonTasting,Appearanceprovidesabasisforthejudgmentofourothersenses.Visualimpressionslendconfirmationtothejudgment.,Sight,HumaneyeiscomplexIthas70percentofthebodyssensereceptorseverysecond10trillion（万亿）particlesoflightpassthroughtheeyes,Sight,Sightisthefirstimportantofoursensestobeusedinwinetasting.Theeyeintroducesawine,providinganinitialreferencepoint.Thewinetasterseyemustbeabletointerprettheslightestvisualclue.,Sight,Sightcanalsoaffectthesensitivityofsmellandtaste.Odorsareperceivedbetterwhenthelightingisgood.Tastealso.obscurityofawine-cellardimlylitrestaurantlightingplaysoneofthemostimportantroles.,Sight-Perception,Howcanwegettherightperceptionofsight?toseetheappearanceofwinewell,twoelementsarenecessary:theabilitytoperceive(感觉)italightsource:,Sight-Perception,Perceptioncanbeaffectedby-backgroundcolor:-qualityofglass(glassorcrystal):-typeoflighting:naturallightorartificiallight,Sight-Perception,Daylightmaybeusedinfrontofawindow.Anylightsourceagainstwhichthewinesareviewedshouldcomefromdirectlybehindthewine.,Sight-Perception,Whenartificiallighting：evenlydiffused（扩散的）notspotlight.shouldbeoftheneutral“daylight”type.thestrengthshouldbeadequate，withoutbeingtoostrongandtooweak.,TheInfluenceofAppearance,Thewayinwhichawineispresentedisapersuasiveinfluenceononesreactions.Atastermaybemislead,beconfusedorevenbefooledwithfalselabelsAgreatwineservedinathickgobletTablewines,servedinfinecrystal,Givetheeyesarightworkingcondition,RightlightingRightglassRightbackgroundPresentedright,TheInfluenceofcolor,Colorhasaconsiderableinfluenceontheappealoffoodanddrink.Colorgivessomeindicationofawinesbody,itsage,healthandmaturity.Colorshouldalwaysbebright；looksdull，？,TheInfluenceofcolor,Colorisrelatedtocharacters,acertaincolorindicatescertaintypeofwine.Redandyellowarecolorsthatcalltomindvariousfruits.Adrywhiteisexpectedtobepaleyellow,whileasweetwhitewineshouldbegoldenhued.Anewredpurple,Influenceofcolor,Canyoutellwhite,roseandredwine?,Influenceofcolor,Toidentifyalowaciditywhite,arose,andaredwinewithverylittletannin,whenonecannotseetheircolor.Canyouguesstheresult?,Influenceofcolor,AgroupoftastersisgivenaseriesofsixroswineswithdifferentcolorsToclassify:123456Basedoncoloralone:FEBCADOntasting,colorvisible:EFBCADOntasting,colorinvisible:CBDAEF(blindfoldtasting),BlindTasting,Inthefirsttwocasestheycanseethewine,inthelastcasetheytasteblindfoldsoasnottobeinfluencedbyappearance.,TheInfluenceofcolor,Awinescolorhasbeendescribedasitsface.Theageandcharactercanbereadfromwinescolor.Withoutthesighttorelyon,itsevenhardtodecidethetypeofthewine.Intasting,judgingawineismademuchmoredifficultifonecannotseeit.,THEPHYSICALASPECTOFWINE,FluidityConsistencyViscositySurfaceAlcoholCapillaryBubblesClarityColorTearsorlegs,Thephysicalaspectofwinewilltellyouagreatdeal.,Beforesmellinganddrinking,thefirsttodoistoobservethephysicalcharacteristicofwine.,Fluidity,Winehasitsownparticularwayofflowing,itmakesanindividualliquidsound.Visualexaminationstartswhenyoupourthewine.Alackoffluidityisabnormalandmayhaveseveralcauses.Sometimesayoungwinelooksthickandoily,flowssilentlyandmakesnofrothasaresultofacolloidalsol,whichhasrendereditviscousandslimy.,Fluidity,Winedoesnothavequitethesameappearanceaswater.Emergingfromthesamepipette,dropsofwinearesmallerthanthoseofwater.Itsalcoholalsomakeswinemoreviscousthanwatersothatitflowsmoreslowly.Perhapsthatthesurfaceofwinereflectslightbetter.,Fluidity,Fromthelimpidity,wecanknowwhetherornottheprocessoffiningandfiltrationiswelldone.thedryextractcontentmaybeestimated.,ConsistencyandAlcohol,Theparticularfluid,viscouscharacterofwinewhenyouswirlitintheglassisduetoalcohol;alcoholcontentconsistency(10-15).,Surface,Thewinessurface,itsmirror,canbeexaminedfromabovetheglass.Thesurfaceshouldalwaysbebrilliant-dull-iridescent-thesurfaceismarredbydust,oil,aceticbacteriaoryeast.,Bubbles,Thefoamingbubblesinaglassofsparklingwineareavisualdelight.Theinitialheadofasparklingwinecanbeabundant,frothy,madeupoflargebubbles,evanescent易消散的orpersistent.Itshouldnotbetoothick,creamyorstable,butfineanddry,subsidinginafewsecondswithouteverdisappearingcompletely,sothatthesurfaceofthewineisconstantlybrokenbyastreamofbubbles.,Bubbles,Stillwine,closetosaturationlevelincarbondioxidehasaveryfinesurfacemousse,andontastingaprickleisfeltonthetipofthetongue.Suchawine,iseitherstillfermentinggentlyorretainsthecarbondioxidefromapreviousfermentation.Aerationwillpartiallyeliminatetheresidualgas.,Tearsorlegs,Whenaglassofwinehasjustbeenswirled,onesattentioniscaughtbythestreamsrunningdownthesidesoftheglass.Thewineissaidtobeweepingandthedropsareitstears.,Capillaryactioncausestheliquidtoriseupthesidesoftheglass,andtheincreaseinsurfacetensiontendstoformtears.Thehigherthealcoholcontentofthewine,themoretearsthereare,andtheyaregenerallycolorless.“Tearsarethespiritofthewinecondensingontheglass.”,Tearsorlegs,ClarityandTransparency,Conditionbeviewedateyelevelandstraightdown.Shouldbebright,shinyandreflective,Clarityofthewine,Forthelackofclaritysuggestswinesaretaintedorhavesomethingwrongwiththemandlessattractivetodrink.Winemustbestableinordertoimproveinqualityovertime.,Possibleiridescenceindicatespossiblefaults(bacteriagrowthorpoorhandling),Clarity,CanbeanindicationofproperhandlingandstorageCanbemodifiedthroughmodernproductionmethods(filteringandpolishing),Limpidity，Clarity,Thelimpidityofawineisdefinedastheabsenceofhazeandparticlesinliquidsuspension.Itmightbebetterdefinedasanacceptablelevelofvisibleimpuritiesunderanalysisbecausethereisnosuchthingasabsolutelimpidityinwine.,Solidparticlesremaininginaclearwhitewineafterfiltering,Particlediameter？4.43.52.21.751.401.25,Particlespermillilitre160027002300062000339000621000,Colloid,However,someparticlesareahundredorathousandtimessmallerstill;thesearesaidtobecolloidal.Theyaretoosmalltoprecipitateandtheydonotaffectlimpiditydirectly,butinthelongtermsomehavethepotentialtoflocculateandformcloudswhichprecipitateandleaveadeposit.,FlocculationandSediment,Sediment:particlessettleddown.FlocculationClusteroftuft（一丛，一簇）likeparticlesfromundesirableyeastgrowth,Clarityandstability,Agoodwine：perfectlyclearclarityispermanentItisonlysuchastablewinewhichcandevelopallitsqualitiesharmoniouslyasitages.,Clarityandstability,Aclearwinecanbecomehazyagainquitenaturally.Theclarityobtainedbynaturalsettlingorbyaclarificationprocedureisnotnecessarilydefinitive.Aslongasthewineremainsunstableitissusceptibletovariouschangesinclarity;theseareknownascasses(法，酒的变质).Somefragilewinescanbecomecloudywhenexposedtoair,otherscanbesimilarlyaffectedbylight,cold,heatormicrobiologicalchanges,allofwhichdetractfromthewinesclarityandquality.,Adjectivesusedtodescribethestateofclarityorcloudiness,Stateofclaritybrightbrilliantcleanclearcrystalclearfinelimpidluminoustransparent,StateofcloudinessBarelyfermenteddustyBittyhazyVeiledleadenCasse(attackedby)milkyCloudymuddyDensemurkyh黑暗的Deposit(light/heavy)opalescent乳白色的Dirtyopaque不透明的Dullturbid混浊的,Clarityofthewine,DescriptivewordsBrilliantperfectcrystalclearappearanceBrightslightlylessthanaboveClearacceptableclarityDullminorfaultHazyseriousproblemCloudytotallyunacceptable,Limpidity,transparencyandbrilliance,Limpidityandtransparencygohandinhandasfaraswhitewinesareconcerned,butnotnecessarilyinredwines.Dependingonitsdepthofcolor,alimpidredwinemightnotbetransparent.Alimpidwinehasbrillianceandbrightnessanditradiateslight.Thebeautyofawineliesinitscolorandbrilliance.,Clarityofthewine,PossiblecausesoffaultsExposuretoairColdandheatinstabilityProlongedexposuretolightAbsenceofsterilityTracesofmetalsaltsUnstabletanninsandcolorsMicrobiologicalinfectionsYeastproteins,Clarity,Thephraseasclearasspringwaterreflectstheappealofpurity.Themoreawineisclarified,thefinerthefiltration,thesmootherandmoresupplethewinewilltaste.Filtrationproperlyclearsthewinesinternalimpuritiesandimprovesthewine.,Turbid,Whateverhascausedthecloudinesswillalsohavealteredthewinesconstitutionandimpaired（削弱）itsquality.Particlesinsuspensioninacloudywineaffectonestastebudsdirectlyandadversely:thesensoryqualitiesaremaskedbythescreenofimpuritiesinsuspensionandtheflavorisdistorted（扭曲的）.,Clarityaffectthequalityofwine,Turbid,Ahazyortroubledwineisfrequentlymisjudgedonthepalate.Acloudywinetastesroughandlackinginharmony.Acloudywinenevertasteswell.Ifthereisahazeandadepositinawinethathasbeeninbottleforonlyafewweeks,orevenfortwoorthreeyears,thereissomethingwrong.,Clarityaffectthequalityofwine,Turbid,Clarityaffectthequalityofwine,Sediment,Mustrememberthatsedimentdoesnotindicatepoorquality,Sediment,Tartratecrystalsarenotaprobleminregardstoquality.,Sedimentinanoldbottle(needtodecantinsomecases),Sediment,Pigmentsedimentisanaturalchange,葡萄酒的外观特性澄清度,葡萄酒的澄清程度是葡萄酒外观特性的重要方面。酒的澄清程度与其口感有密切联系。澄清程度差的葡萄酒其口感质量一般也较差。优良的葡萄酒必须澄清、透明(色深的红葡萄酒例外)、光亮。,一、澄清度,葡萄酒的澄清度是葡萄酒外观质量的重要指标。是消费者所需求的第一个质量指标。葡萄酒的一些浑浊现象会影响葡萄酒的感官质量。悬浮状的粒子会在品尝过程中影响触觉。很多浑浊现象也是变质的象征，如破败病、微生物病害等。,澄清表示的是葡萄酒明净清澈、不含悬浮物。通常，澄清的葡萄酒也具有光泽。衡量葡萄酒澄清程度的指标有透明度、浑浊度等，与之相关的还有是否光亮、有无沉淀等。,澄清度,1.澄清：是衡量葡萄酒外观质量的重要指标。表示葡萄酒明净清澈，不含悬浮物。2.透明度：表示的是葡萄酒允许可见光透过的程度。3.浑浊度：表示的是葡萄酒的浑浊程度，浑浊的葡萄酒含有悬浮物。4.沉淀：葡萄酒中析出的固体物质。,一、描述澄清程度的中文词汇,(一)透明度：清亮透明，晶莹透明，莹澈透明；有光泽，光亮；(二)浑浊度：略失光，失光，欠透明；微混浊，极浑浊，雾状混浊，乳状混浊；(三)沉淀：有沉淀，纤维状沉淀，颗粒状沉淀，絮状沉淀；酒石结晶，片状沉淀，块状沉淀。,描述澄清程度的词汇,澄清度莹澈透明，晶莹透明，清亮透明，有光泽，光亮；浑浊度略失光，失光，欠透明，微混浊，极浑浊，雾状混浊，乳状混浊；沉淀有沉淀，纤维状沉淀，颗粒状沉淀，絮状沉淀，酒石结晶，片状沉淀，块状沉淀。,透明度表示的是葡萄酒允许可见光透过的程度。白葡萄酒的澄清度和透明度呈正相关，即澄清的白葡萄酒亦透明。但对于红葡萄酒来讲，如果颜色很深，则澄清的葡萄酒就不一定透明。,透明度,浑浊,发酵结束后，葡萄酒仍较浑浊,因为悬浮有一些胶体物质和丹宁、蛋白质以及金属复合物、某些色素、果胶质等，还有果皮、种子的残屑、酵母、和一些溶解度变化很大的盐类等。但在贮藏和陈酿过程中，可用转罐、下胶等自然澄清和人工澄清的方式将这些悬浮物沉淀、除去。,葡萄酒浑浊,葡萄酒浑浊是指澄清葡萄酒重新变浑浊或出现沉淀，它影响葡萄酒的质量和颜色。因此，应将未经澄清处理的生葡萄酒的“不澄清”与“葡萄酒浑浊”区分开来。葡萄酒的浑浊主要有三方面的原因：氧化性浑浊、微生物性浑浊和化学性浑浊。,浑浊度,浑浊度表示的是葡萄酒的浑浊程度，浑浊的葡萄酒含有悬浮物；浑浊影响葡萄酒的质量和颜色。浑浊的葡萄酒其口感质量也差。,葡萄酒浑浊影响葡萄酒的颜色和质量,氧化性浑浊主要是空气中的氧在多酚氧化酶（漆酶和酪氨酸酶）的作用下氧化葡萄酒的多酚物质等，使白葡萄酒的颜色变深、浑浊，呈“牛奶咖啡”状，使红葡萄酒的颜色变为“巧克力”色。氧化破败病常见于生葡萄酒，主要发生在贮藏开始的几个星期中。一般情况下，在第一次转罐时只要加入足够量的SO2（-）就可使之消失。以后再发生，则再加入SO2。但在少数情况下，氧化破败病也可发生于成熟葡萄酒甚至在瓶内贮藏几年后的葡萄酒中。对葡萄酒进行氧化试验，确定转罐方式和加入SO2的量。,葡萄酒浑浊影响葡萄酒的颜色和质量,微生物性浑浊除细菌外，酵母也可引起葡萄酒变浑，并常常发生在对葡萄酒通风以后。由酵母引起的沉淀症状变化很大，或者沉淀物呈较轻的尘状，或者呈絮状如蛋白质沉淀，或者如酒石样较重的沉淀。微生物性浑浊可通过事先显微观察和酵母或细菌记数或将葡萄酒在的温箱中放置一段时间进行诊断。可用过滤、SO2处理或加热处理进行防治。,葡萄酒浑浊影响葡萄酒的颜色和质量,化学性浑浊铁破败病主要是由于葡萄酒中铁含量过高造成的，常出现在葡萄酒通风以后。铜破败病在还原条件下出现，由铜含量过高引起蛋白质破败病是白葡萄酒中蛋白质自然沉淀引起的。在少数情况下，还可出现铝、锡、铅、锌等重金属盐的沉淀，且易与铁、铜沉淀相混淆。此外，所有的胶体沉淀都伴随着多糖的沉淀。,Colorofwine,Whydoyouthinkthatredwineappearsred?rememberthatthecolorofawineiscreatedthroughtheabsorptionoflightraysastheypassthroughtheliquid.example:redwineappearsredduetotheabsorptionofothercolors,permittingonlyredlighttoreachtheeye.,WavelengthColorabsorbedApparentcolor400-435VioletYellow-green435-480BlueYellow480-490Green-blueOrange490-500Blue-greenRed500-560GreenPurple560-580Yellow-greenViolet580-595YellowBlue595-605OrangeGreen-blue605-750RedBlue-green,Visualsensitivityislimitedtolightrayswithwavelengthsbetween390-820nm.Nanometre:one-millionthofamillimetre.,Color,TherearenumerouscolorvariationsDevelopedfromoxidationandtheskinspigmentationWillchangeovertimeduetoagingHighinfluenceduetopersonalpreferencesofwinemakers.,Color,Shouldalwaysbebright.Isdecidedbythevariety,thevinificationmethodandtheageofthewine.Givessomeindicationsofawinestype，body,itsage,healthandmaturity.Canbeanindicationofproperhandlingandstorage.Isrelatedtothechangeofflavor.,Cantellthetypeofthewine,Theclassificationbasedonthefirsttastingisalmostbasedoncoloralone,asifthetastershadtastedwiththeireyes.White,roseandredwinearedividedbytheircolor.,Color,Colorplaysasignificantpartintheappealofwinesofmoderatequality.Solongasthecolorsofwineslookattractive，theconsumerwillbelesscriticalabouttheirflavor,providedtheyhavenoobviousdefects.,Colorcantellthematurityofthewine,Newwinearebrightandvioletorruby,withpurpleshade；Agedwinewiththeshadeofyelloworbrown.,瓦红或砖红色为成年红葡萄酒的常有的颜色，而棕红色则为在瓶内陈酿10年以上的红葡萄酒的颜色。,Colorisrelatedtothechangeofflavor,Winetasterstendtomakeaninstinctiveassociationbetweencolorandcharacter:“amoredeeplycoloredwine=amorefull-bodiedwine”；apalerwine=alighter,moresupplewine.,颜色,反应葡萄酒的颜色的指标包括色调(红、白、黄)和色度(颜色的深浅)。颜色能反应葡萄酒的种类葡萄酒的颜色可反应出葡萄酒的成熟程度葡萄酒的颜色和口感的变化存在着平行性,Colortodescribe,Colorisrelative.ColoriscolorfulSomanyshadesDifficultytodescribeNeedtolearnandremembermore,Color,TintHueDepthIntensityShadeRim,ColorTint色彩,Tintreferstotheuniquecolorofthewine.Thewinetastermustrelyonhisowneyesightforinterpretingcolor.,Thehueofawinetodefine,maybedefinedinvariousways:firstlybythewinetasterseye,animmediate,instinctivegeneralimpressionsubjective，liabletoerror;secondly,bycomparisonwithastandardcolorchartthirdly,bymeasuringtilewinesabsorptionoflightraysofdifferentfrequencies.Butthistakesusoutofthetastingroomandintothelaboratorywherewinesareanalysedbyinstruments,notappraisedbyhumansenses.,ColorThehueofawine,Isnotacriterionofquality.Itrelatestoageandshowsthewinesstateofdevelopment.Thereisadirectrelationshipbetweentheevolutionofcolorandthatoftaste.Youngwineswillhavealivelypurpleorruby-redhuefromtheanthocyaninsinthegrapeskin.,ColorThehueofawine,Asthewineagestheanthocyaninscombinewithothercomponentsanddisappear.Asaresult,theruby-redcolorgraduallydecreasesandtakesonahuedescribedasbrick-redortile-red.Atile-redcolorshouldcorrespondtoadevelopedbouquetandaflavorsoftenedbyage.Itisthecondensedtanninsthatareresponsibleforthisincreasinglybrowny-redcolor.,TintHueDepthIntensityRim,color,Depthreferstotheintensityofthehue,basedupontheamountofpigmentationthathasleechedintotheliquidduringfermentation.,ColorDepthandHue,Depth:DepthreferstotheintensityofthehueThesumofOpticalDensities(absorbedlight)atthewavelengthsof420nmand520nmcolorgivethedepthofredwinecolor.(光密度OD).Thecolordepthofwhitewineismeasuredacrossacentimeterofwineat440nm.Hue:theratioofyellowtoredindicatethehue.,Color-Depth,-isnotreallyacriterion（标准）ofquality-maybeapointertothewinesstructure,itsweightandlengthonthepalate.,Color-Depth,Ifthecolorisverydeepandthewinealmostopaque（不透明的），thereisachancethatitwillalsobefull-bodied,tannicandabundantinflavor.Ifthewineislightincolor,itislikelytobelighterinbodyandshorterinthefinish,thoughitmaystillbeperfectlyagreeablegivensomebouquetandasuppletexture.,Intensityofcolor,Intensityofcolorisdescribedbyaseriesofsimpleadjectives:pale,light,clear,weak,orontheotherhanddeep,dark,intense,dense(forawinewithahighopticaldensity),deep,black.,ColorRimofcolor,Youcanguesstheageofaredwinebyobservingitsrim.Tilttheglassslightlyandlookattheedgeofthewine.Apurpletintmayindicateyouthwhileorangetobrownindicatesmaturity.,Colorisrelative,Awineissaidtohaveadequateorinadequatecolorinrelationtowhatisnormalforitstype.Awell-structuredwinehasafinedeepcolor.Aheavywineisverydeeplycoloredandstronglyflavored.,Liveliness,Livelinessisaqualityofcolorrelatednotonlytolimpiditybutalsotoacidity.foraredwinetolooklivelyrequiressufficientrealacidity.Alivelyappearanceislinkedtooverallbrillianceandcertainhighlightsandtingeswhichappearintheglassunderadequatelight,Termsrelatingtothelivelinessorotherwiseofcolor,vivid鲜明的，鲜艳的dulllively活泼的flatcleardoubtfulbrightindistinctstarbrightlacklustre无光泽的Luminous发光的，明亮的lifelessRadiant容光焕发的faded褪色的，凋谢的Lustrous有光泽的，光辉的Glittering闪光的，闪烁的,Colorofreds,Theredcolorofwineiscertainlyoneofitsmostattractivefeatures.Wineisfoundinpracticallyallshadesofred.,Colorofreds,Theanthocyanins,whichsodiverselycolorfruitsuchasgrapesandvariousflowerpetals,allbelongtothesamefamily.Theparticularcolorwhichanthocyaninsgivetoyoungwineisafunctionofthewinesacidity.Ahighacidity,thatisarelativelylowpH,givesamarkedlivelinesstotheredinanewlymadewine;conversely,alowacidity,ahigherpH,rendersthewinesappearancelessbrilliant,itshuemorepurple.,Asaredwineagesthetanninsbecomethedominantinfluenceoncolor.Theycombinewiththeanthocyaninsandgraduallyimpartanoverallbrickorbrowntonetothered.Suchwinesaredescribedasbrick-redortile-red.Extremelyoldwinesretainonlythecolorofpaleoldpolishedwood.,Colorofreds,Colorofreds,red(pale/dark)reddishtrueredGarnet深红色partridgeeye鹌鹑Chestnut栗子purpleredbloodred,mauveorpurplish紫红色Carmine洋红色rubyburntrubyvioletredpeonyredcherryredochrecrimsonpurple,Colorofreds,violetbrickredBlackish带黑色的tileredpaleredPomegranate石榴红vermilion朱红scarlet猩红,鲜红Redcurrant,coffeefireredblueorangeredblackbluishbrownredyellowred,Redwinecolor,Redwinesarenotjustred;theyrangefromapaleredtoadeepbrownred,usuallybecominglighterincolorastheyage.Mahogany:红褐色,DavisColorWheel,RedWines,PurpleThecolorofanimmaturewineShadewilldiminishoveragingExample：BeaujolaisnouveauGarnet：石榴红，深红Peony：牡丹,RedWines,RubyNextstepafterpurpleshadeislost,RedWines,RedMidpointbetweenyouthandmaturitySomewillshowgarnet（深红色）,RedWines,ReddishBrownAlsoknownasbrickortileredSignofmaturitySignsorodorsofoxidation,RedWines,Amber/BrownDifferentviewpointsonthisqualitylevelIndividualsensoryevaluationneeded,ColorofWhites,Yellowsandgoldsaremainlyusedtodescribetheappearanceofwhitewine.Practicallyallshadesofyellowaretobefoundinwhitewines.Thecolorofwhitewineshouldbeappropriatetoitstype.,ColorofWhites,colorlesswaterwhiteyellow(pale,dark)greenyyellowtawny茶色copperamberbrown褐色brownish呈褐色的,mahogany红褐色maramel焦糖walnutstainedtopaz透明的浅黄褐色burnttopazpalegoldgreenygoldcanaryyellow淡黄色lemonyellow,ColorofWhites,strawyellowstraw-coloredgoldenyellowyellowishJonquil长寿花Bistre深褐色Chestnut栗子madeiracoloredmaderized,goldoldgoldreddishgoldgoldenbrownish-redRusset黄褐色deadleaftermmostcommonlyinred,ColorofWhites,Winessufferingfromoxidativecaseswhenexposedtoairacquirethecolorofchocolateormilkycoffeeandarenolongerdrinkable.Morecommonareolddessertwineswhichhavebecomeamber-colored,andfortifiedwineslikemadeirawhichhavetakenonthedarkmahoganyhueofanoldArmagnac.,ColorofWhites,Awhitewinetingedpinkisfaulty.Itmayalsohavebeenstoredinbarrelspreviouslyusedforredwine.,Whitewinecolor,Thecolorofwinevariestremendously,evenwithinthesametypeofwine.Forexample,whitewinesarenotactuallywhite;theyrangefromgreentoyellowtobrown.Morecolorinawhitewineusuallyindicatesmoreflavorandage,althoughabrownwinemayhavegonebad.Whereastimeimprovesmanyredwines,itruinsmostwhitewines.,WhiteWines,PaleYellow/GreenWinesgrownincoolerclimates(grapesmaynotbefullyripened)Greenishtinge(淡色,色调)fromresidualchlorophyll(chardonnayandRieslings),WhiteWines,LightYellowMostcommonhue,WhiteWines,Yellow/GoldNormallyfoundinsweeterwines,WhiteWines,GoldSweetdessertwines,WhiteWines,Yellow/BrownOveragedwineorpossibleoxidation,MediumdrySweetwhite,GoldenAmberGreen-goldenYellow-goldenStraw-yellowDarkgoldOldgold,Colorofroses,Thecolorofroswinescoversabroadspectrumfrompaleorangetobrightcherry-red.Astheircolorincreasesindepth,itbecomesadarkerred,vergingonpurple;converselythepalestrosesarenoticeablymoreyellowinhue,ayellowwhichbecomesmorepronouncedasthewinesage.,Colorofroses,greypeonyroserussetorangehuedchampagnecherryrosebrownishredsalmonroseraspberryrosereddishpinkpaleredcarmineroseapricottrueroseyellowrosepaleapricotvioletroseorangeroseonionskin,Colorofrose,greypeonyroserussetorangehuedchampagnecherryrosebrownishredsalmonroseraspberryrosereddishpinkpaleredcarmineroseapricottrueroseyellowrosepaleapricotvioletroseorangeroseonionskin,Colorofroses,Rosesproducedbythewhite-winevinificationmethod(thejuicebeingrunoffimmediatelyafterpressing)contain10-50mg/lofanthocyanins(redgrapepigments).Rossmaceratedontheskinsforashortperiodcontainmorethan50mg/lofanthocyanins:thesearereferredtoasclaret(palered),one-nightwinesortwenty-four-hourwin