Home Test



                Wine / Vino



The substances responsible for a wine's softness are sugars, alcohol and glycerin, which also make it seem rounded and tasty. In current terminology, softness also refers to sapid sensations of sweetness that are due to residual sugars, ethyl alcohol and glycerins and of warmth, due to ethyl alcohol. Sapid sensations of saltiness or acidity and tactile impressions of astringency due to tannin are regarded as hard elements.
However, a wine can be more or less soft, depending upon its content of substances that produce sensations of sweetness in contrast to or combination with those that yield hard sensations. It is interesting to note that the sensations of softness are registered by all the mucus membranes of the oral cavity, while sensations of sweetness are detected only by the taste buds on the tip of the tongue.
Independently from the color and body, a wine can lack softness, resulting from the immaturity of the acidic and tannic components.

If the acidic, tannic and bitter components have not sufficiently reached the maturation, they cover the soft substances (alcohol, sugars) and give an underlying sense of sharpness.

The persuasive, unyielding and velvet sensation found in white wines and in red wines, tasted at its optimal temperature.

The sensation of softness is accentuated to the point that there is an impression of sweetness.

A wine in which contains important bodily components so that it appears full and heavy. It gives a heavy sensation of sugars and glycerines.



Home Test