SPECIALIZED WINE-MAKING
STANDARD
• The main different of the specialized wine is the source of
sweetness. The sweetness can be added or from the fruit itself.
• One of the methods is to let the grapes dry on the tree, water
will be lost but not sugar contain. Most of the sugar will remain.
So, the wines are sweet.
• Another methods is to let Botrytis Cinerea penetrate through
the skin of grapes to let water to evaporate. The remaining will
be shriveled and sweet. The sugar content depends on the
original degree of ripeness and on how far the process is
allowed to proceed.
• Botrytis Cinerea is a mold, sometimes is called as noble rot.
• Auslesen = special selection of the ripest bunches.
• Beerenauslesen = special selection of grapes that affected by
Botrytis cinerea.
• Trokenbeerenauslesen = special dried berry selection that
affected by Botrytis cinerea and shriveled nearly into raisins.
, SPECIALIZED WINE-MAKING
STANDARD (2)
• Different from Auslesen to
Trockenbeerenauslesen are:
- color
- sweetness
- flavor
- odor (more complex)
• Porto from Portugal
• Sherry from Spain
• Tokey from Hungary
, SENSORY STANDARDS
• Wines are evaluated using the senses of sight, smell, taste,
and touch.
• In evaluating wines, the taster first looks at it, then smells,
and finally tastes and feels its.
• The glass ware that used should be smaller at the opening.
This encourages concentration of the scents.
• The bowl of the glass should be large enough to hold 3-4 oz
of wine with enough room to swirl the wine in the glass. The
glass generally should has the capacity of 6-9 oz.
• The glass should has stem and the stem should be long
enough that the glass can be held comfortably by the stem.
• The base should have a diameter at least equal to the
opening, or better to the bowl.
• The glass should be clear and smooth. Color and cut glasses
should be avoided.
STANDARD
• The main different of the specialized wine is the source of
sweetness. The sweetness can be added or from the fruit itself.
• One of the methods is to let the grapes dry on the tree, water
will be lost but not sugar contain. Most of the sugar will remain.
So, the wines are sweet.
• Another methods is to let Botrytis Cinerea penetrate through
the skin of grapes to let water to evaporate. The remaining will
be shriveled and sweet. The sugar content depends on the
original degree of ripeness and on how far the process is
allowed to proceed.
• Botrytis Cinerea is a mold, sometimes is called as noble rot.
• Auslesen = special selection of the ripest bunches.
• Beerenauslesen = special selection of grapes that affected by
Botrytis cinerea.
• Trokenbeerenauslesen = special dried berry selection that
affected by Botrytis cinerea and shriveled nearly into raisins.
, SPECIALIZED WINE-MAKING
STANDARD (2)
• Different from Auslesen to
Trockenbeerenauslesen are:
- color
- sweetness
- flavor
- odor (more complex)
• Porto from Portugal
• Sherry from Spain
• Tokey from Hungary
, SENSORY STANDARDS
• Wines are evaluated using the senses of sight, smell, taste,
and touch.
• In evaluating wines, the taster first looks at it, then smells,
and finally tastes and feels its.
• The glass ware that used should be smaller at the opening.
This encourages concentration of the scents.
• The bowl of the glass should be large enough to hold 3-4 oz
of wine with enough room to swirl the wine in the glass. The
glass generally should has the capacity of 6-9 oz.
• The glass should has stem and the stem should be long
enough that the glass can be held comfortably by the stem.
• The base should have a diameter at least equal to the
opening, or better to the bowl.
• The glass should be clear and smooth. Color and cut glasses
should be avoided.
