The document discusses several key characteristics used to describe wine: - Clarity - Wines should be transparent, bright, and clear without particles. - Color - Red wines change color from purple to ruby as they age, while white wines change from greenish to deep golden. Intensity is described as watery, pale, medium, or deep/dark. - Fluidity - Fluidity refers to viscosity and is evaluated by swirling the wine. Legs on the glass provide information about body and alcohol content. Fluidity is described as slight, watery, normal, viscous, or dense.

2.  Clarity.
 Depht or intensity of colour.
 Colour.
 Fluidity.
 Effervescence.

3.  Wine should be transparent, bright and
completely clear, with no suspended particles.

8. matt brilliant

11.  The color and intensity of a wine are important
features.
 Red wines are putting pale as they age, from a
purple to a ruby color, age well and finally if
caught brown (all this by looking at the rim).
Grape variety also determines the color intensity:

12.  White wines have a more watery and less color
difference compared to red wines appearance, but
also have a change in the intensity of a greenish
color (when young) to a deep golden color (when
they have aged).
With 5 years of aging With 10 years of aging With 20 years of aging

13.  We use the next words to describe the intensity or
depth of colour:
Watery: weak wine with probably lack
os alcohol
Pale: Low color intensity
Medium: With average levels of
intensity and color
Deep: colorfully
Dark: with more color than the previous

16. White
Wines
Evolution

17.  This refers to the viscosity of a
wine and that can be evaluated
by swirling the wine in the glass.
 The concept of fluidity is also
associated with unctuousness
and body.
 When we stop swirling, the legs
are formed on the sides of the
glass, this give us information
about the body and alcoholic
content of the wine.
 In order to determine the fluidity
of the wine we use two senses
(sight and touch).
 Introducing the wine in the
mouth we will get additional
information from the obtained
visually.

18.  To describe the fluidity or viscosity of a wine we
use the following words (terms used high to low
fluidity):
 Slight: An example of this would be milk.
 Watery: Such as bleach.
 Normal: The water.
 Viscous: Like the honey.
 Dense: For example, the balsamic vinegar of
Módena.
 Oily: The oil.

20. Cavas
Champagnes

21.  Finesse
 Formation of
beads
 Mousse
 Persistence

22. Formation of lace
Formation of a crown