S

Analysis of the characteristics of a product using the sense organs.

More often than not a young wine, with a strong, almost excessive streak of acidity.

Refers to the length of flavour of a wine, when this disappears straight away.

Pleasant tactile sensations on the palate, due to the large amount of glycerol present.

A wine which has completed the fermentation process and does not show any noticeable signs of carbon dioxide.

This is all the basic components of a wine taken together (degree of alcohol, acidity, tannin level).