Wine flavors

Taste is the set of sensations perceived on the palate, linked both to the flavor of wine and to scent and thermal stimulation. The sensations closely linked to the flavor are: sweetness or softness, bitterness, sapidity and acidity. These are perceived at different times and in different areas of the tongue, that's why in a wine conflicting flavors can coexist.

Sensation due to the acids that the wine naturally contains. If it is not excessive, acidity contributes to the harmony and balance of wine, giving it a fresh and young character.

A tasting sensation of astringency linked to the strong presence of tannin, a chemical substance present in almost all the plant extracts, from wine to tea. In addition to the grapes, the tannin can be transferred to the wine from the wood of the barriques.

Sensation perceivable at even much lower concentrations than all the others, essentially it is brought about the presence of tannins, so it is typically found in red wines.

Sensation that can be confused with sweetness. Unlike the latter, it does not persist on the tongue but fades quickly.

Sensation given by a wine that preserves the sugar residual and therefore has a pleasant sweet taste. The perception of sugars varies depending on the balance that they have with other substances present.

Sensation due to the presence of mineral salts, depends on the soil and the climate characteristics and by the winemaking practices.

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