Perception of Components

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When it comes to perceiving components in wine, like sweetness, acid (sourness), tannin (dry puckering sensation on the gums), consumers are all over the place. Some folks think a particular wine is too dry while others not so much. Many people find a specific vino too acidic (sour) when other tasters find the same wine quite palatable. Many more react extremely to tannin or bitterness in one wine while others find the same wine fine. It all comes down to an individual’s threshold or sensitivity to certain components. We’re all different and only by tasting with others and comparing notes can individual perceptions to components be realized. Once realized, you can compensate for your individual sensitivity to some extent.
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