TASTING_COMPONENTS

TASTING_COMPONENTS - -BODY THE FEEL OF PRODUCT IN MOUTH...

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TASTING COMPONENTS 1. SIGHT : -COLOR: HUE, DEPTH -CLARITY: CLEAR, BRILLIANT, OPAGUE, CLOUDY 2. SMELL: - HUMAN BRAIN CAN REMEMBER THOUSANDS OF SMELLS - VIRTUALLY IMPOSSIBLE TO TASTE WITHOUT SMELL - OLFACTORY PASSAGE
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- AROMA -BOUQUET 3. TASTE: THE TONGUE CAN ONLY IDENTIFY 4 BASIC TASTES: SWEET, ACID, SALT, BITTER
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Unformatted text preview: -BODY THE FEEL OF PRODUCT IN MOUTH LIGHT, MEDIUM, FULL THIN, FLABBY, FAT, RICH INTENSE-BALANCE HARMONY (OR LACK OF): 1.FRUIT/SWEET/MALT 2.ACIDTART ? OR SOUR? 3. BITTER/TANNIN 4. ALCOHOL-STRONG/HOT FINISH:-DURATION OF FLAVOR- AFTERTASTE: PLEASANT OR NOT?...
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TASTING_COMPONENTS - -BODY THE FEEL OF PRODUCT IN MOUTH...

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