Table 1 Criteria for sensory evaluation of wine

Appear-ance

Color

10

Dry white: golden (0 − 3 points); pale lemon (4 − 6 points); lemon (7 − 9 points)

Clarity

10

Defect (0 − 3 points); turbidity and precipitation (4 − 6 points); clear and transparent (7 − 9 points)

Nose

Fragrance

10

No fragrance or weak (0 − 3 points); medium but obvious (4 − 6 points); pure and intense fragrance (7 − 9 points)

Fruity

10

No fruity aroma or weak aroma (0 − 3 points); medium but obvious (4 − 6 points); pure and intense fruity (7 − 9 points)

Odor

10

No oxidation and sour odor (0 − 3 points); weak odor (0 − 3 points); obvious odor (0 − 3 points)

Palate

Acidity

10

No acidity (0–3 points); low acidity and plain taste (4 − 6 points); moderate acidity and balance in cavity (7–9 points)

Sweet–sour balance

10

Poor balance between sweet and acid (1 − 3 points); acceptable balance between sweet and acid (4 − 6 points); good balance between sweet and acid, wine coordination (7 − 9 points)

Aftertaste

10

Short aftertaste (0 − 3 points); medium aftertaste (4 − 6 points); long and good aftertaste (7 − 9 points)

Overall score

10

The wine is light, has poor taste, insufficient aroma, and short aftertaste (0 − 3 points); full bodied, complex, obvious aroma, good taste, and medium aftertaste (4 − 6 points); round and harmonious body, typical, rich, comfortable aroma, long, and good aftertaste (7 − 9 points)