There are numerous terms for the testing and evaluation of wine by human "smelling and tasting", a few of which are, for example, degustation, tasting, wine tasting and wine tasting. This is a sensory test of the organoleptic properties of a wine with a descriptive explanation of the findings obtained in accordance with defined rules and criteria using generally valid and understandable terms (see also wine talk).
At the relevant events, this is not done in a scientific, analytical manner using technical or other aids, but "only" by the sensory organs such as the eye, nose, palate and tongue. This may then result in an evaluation by awarding points according to various systems. In addition to this, however, there are also ways of carrying out an objective measurement using precise chemical analyses. These include, for example, the determination of alcohol content, total extract, residual sugar, acids, sulphur and other substances.
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