How can you tell the difference between good and bad wine by its smell?

Usually when you open a wine, you will smell the bouquet (fruity, even floral), and if the wine has a choking smell like nail polish or acetic acidity, it is a sign that the wine has gone bad.

The question you are asking is a subject that needs to be practiced to slowly accumulate experience, and this question cannot be explained in one or two sentences, otherwise everyone would be a master taster.

If you really want to learn this, first of all, you need to understand the specific taste of each grape, so that each wine can tell you what kind of grape is made later, and then judge the quality of the wine according to the smell of each grape variety, and what level of expression it should be.

In fact, you can distinguish the aroma of some details in the wine, the most basic is the oak barrel aroma, and then there are deeper aromas, such as lemon aroma, milk aroma, grass aroma, barbecue aroma, coffee bean aroma, etc., which requires you to have a set of wine nose, to often smell these specific flavors, remember them deeply, and then to be able to distinguish these flavors when you go to smell the wine.

In addition, you have to know how to decant wine, you need to be able to taste wine, and you need to know that if you can make the aroma of the wine fully express itself through the decanting, or through the specific breath you breathe when you taste the wine, so that you can capture it.

These are just a rough outline, and there are so many things to learn.

Start by shaking gently and if the gas emitted is something you like, make you feel comfortable with the scent. That's it. Good or bad, depending on the degree that makes you feel comfortable, in fact, there are many kinds of red wine, everyone likes different types, there is no one evaluation standard, what makes you happy is good wine.

Look at the color first, then smell the wine.

5. Good quality grapes, the pulp is many and thick, sweet and fragrant; Poor quality grape juice is less or more juicy and has a light taste, no aroma, and has a pronounced sour taste. When purchasing, you can try the bottom grape jujube on the grape ear, because under normal circumstances, the bottom grape is the least sweet, and if the grain is very sweet, it means that the whole ear of grapes is very sweet.

6 Of course, it is not that the bigger the fruit, the better it is, because I personally think that the small rose fragrance is much better than the ping-pong grapes that are broken down by the big feast. However, of course, the bigger the grapes on the same bunch, the better they are, so when choosing grapes, you should choose the grapes with more large fruits on the same bunch.

7. Generally speaking, the tighter the fruit, the more nutrients the grapes have, and if the nutrients are insufficient, they will grow loosely. However, red grapes are much looser than other grape varieties, so when you compare the tightness of the fruit, be careful not to compare the same one, and do not compare red grapes with roses.

8 It is also a common method of selecting grapes, and the heavier the bunch, the better the taste. However, it is not possible to compare between different breeds.

The taste of red wine will be biased towards red berries, such as cherry, blackcurrant, strawberry or coffee cocoa; White wine, on the other hand, will resemble lemons, pears, and dried fruits.

A small number of wines that can be treasured for many years, as they age, fade from the fruit and reveal different aromas, mineral, cigar, truffle or forest notes. This is what we just said about the smell that will be emitted when shaking the cup for the third time.

Every wine has its own personality, and sometimes a bottle of wine that doesn't taste smooth at all when it's first opened, but after a day, it's delicious. ”

In the case of wine, the taste is made up of several basic tastes, and it is these flavors and the structure of the portions between them that the wine taster tastes. These basic tastes are bouquet, sour, sake, and tannin.

Wine aroma All wine must have fragrance, but some are more intense and some are lighter. The aroma of the wine depends on the grape variety and quality used in the winemaking, and the fermentation method and the utensils used (e.g. rubber barrels) can also affect the aroma of the wine.

If the sour taste of wine is too strong and the other flavors are too light, it is just monotonous sour water, not good wine. Wine that lacks sourness is not a good wine, but only an alcoholic juice. And if the wine is moderately acidic, it can be refreshing.

The flavor of the wine is grape, while the fruit is very peculiar, reminiscent of lychee, apple, watermelon, honey, shredded tobacco, dried leaves, etc.

The slight astringency in tannins wine is the effect of tannins. If the tannin content is too high, it can cause a dry and uncomfortable sensation in the mouth, especially in the palate.

Consumers who are familiar with red wine knowledge know that it is the combination of the above four aspects of taste to produce the overall flavor of the wine structure. The quality structure of wine is divided into balanced and unbalanced, and the balanced wine has a moderate and harmonious combination of basic acidity, aroma, tannin content and alcohol concentration, while the imbalance is just the opposite. Only good wine has a balanced wine structure, which is the backbone of wine, and balanced wine quality can be the sublimation of ordinary "alcoholic grape juice", becoming a real wine that can arouse the interest of drinkers and be played with and tasted.

Generally speaking, the higher the grade of the wine, the more complex the flavor becomes, such as the red wine Lafite. The more aromatic and flavour a wine has, the more intricate it is, and in general, wines made during the grape harvest season have the most intricate flavours.

This one is hard, it's hard, it's hard There are eight types of aromas in wine: "animal, vegetable, dried fruit, fruit, floral, smoky, roasted or spiced", all of which can be smelled over a long period of time and with a lot of practice.

This is because there are often many aromas mixed together in wine. So you won't understand just dry words.

There is a tool on the Internet called the "wine nose", which is a tool that sommeliers and tasters make specifically to train themselves.

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Wine should be divided into domestic or foreign, domestic do not decant wine, the original imported wine to be decanted after drinking will be better and not so good Wine tasting is divided into a smell, two looks, wine tasting should also look at the arms, if the wine hangs on the arms for a longer time, the better the quality of the wine, three to see the taste of the wine, four to see the feeling of the throat is not smooth

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Good quality wines are rich in alcohols, esters, phenols, aldehydes, organic acids and other compounds, so they have typical mellow, floral, fruity or varietal aromas, which are pure, intense and pleasant. On the contrary, the smell of inferior blended wine is generally more pungent and stiff, or it is mostly alcohol and flavor.

Knowing these points can tell the quality of wine to a certain extent.

Pour the wine into a glass and look at a 45° angle to the line of sight under the white light, and observe if there is a golden circle around the wine. There are wines with good quality, relatively nine years old, and good sealing. Therefore, insiders regard such wine as high-quality red wine.

Generally, it is to look at the purity (only for dry red), introduce the wine into the glass and shake it gently to see if the surface of the glass is dipped in the liquid of the wine after shaking, if there is, it means that the purity of the wine is very good. After that, it is to smell the aroma (the better the wine, the heavier the aroma), and taste the taste (the dry red is sweeter, and the aroma of grapes is savored).

From the point of view of factory time, the longer the storage time of the year, the better, and it is generally dry red.

Explain how to distinguish the authenticity of wine from the smell and taste.

Smell: This is the most obvious and reliable way to determine the quality of a wine, and we only need to smell it to distinguish between good and bad. High-quality red wines have a lighter aroma and are characterized by aromas of wine and aging without any unpleasant smells.

In particular, low-quality wines smell unpleasantly "rancid", or pungent.

To taste: Raise the glass, place the rim between your lips and press down on your lower lip, tilt your head back slightly, suck the wine into your mouth, gently stir your tongue so that the wine is evenly distributed on the surface of your tongue, then hold the wine in front of your mouth and swallow it later. Each tasting of inhaled wine should be about half a sip.

The mouth is rounded and feels good in the mouth, the wine and astringency are harmoniously balanced, and the mellow aroma and slight astringency that remain in the mouth after swallowing are longer. The taste is extremely pleasant, especially the sweet, aromatic sensation of the sugar in the wine, which cannot be appreciated in other wines. It has a pure oak aroma and a unique aroma of liqueur, delicate and elegant, mellow and round.

It's hard to discern for the inexperienced.