Humidity
Humidity refers to the concentration of water vapor in the air.  Humidification is the process of adding moisture into the air. Proper humidity levels are often overlooked during the wine cellaring process, but their importance is paramount for proper wine preservation.
The ideal humidity level for your cellar is 55% to 85%. If you’re concerned […]

Phenolic Compounds
These are part of naturally occurring compounds present in grape skins and seeds and extracted from oak barrels.
Phenolic compounds refer and include Tannins and pigments and are responsible for Astringency, bitterness, color, some flavors and odors, and antioxidant activity (which helps wines age).
These compounds are present in all wine in small amounts, with red […]

Structure
In winetasting, the above word; structure often refers to a wine’s architecture-its plan.
Structure is an aspect of taste. Pretty much all wine, irrespective of how its made, where its made or what grapes its made with, has certain things in common: Acid, Alcohol, Fruit, and Tannins.
When people talk about structure they are talking about the […]

Tannins
Tannins comes from any of a group of astringent substances found in the seeds, skins, and stems of grapes, as well as in oak barrels, particularly new ones. Tannins are part of a grouping technically called Phenolic Compounds. They are important in the production of good red wines because they provide Flavor, Structure, and […]

Above: A Chinese man looks at the legs on a cabernet as he attends a wine-tasting class in Beijing. The value of the wine marketing China has more than doubled over the last five years, and has become much more sophisticated. Not only are there more foreign wine imports available in restaurants and in the […]

Nose (鼻子)
A general term referring to the olfactory sense of wine.
Some wine experts use the word nose to describe an extremely intense Bouquet, although common usage doesn’t generally connote quality. See also Aroma.
鼻子
一個統稱，指的嗅覺感的葡萄酒。
一些葡萄酒專家用鼻子字來形容一個極其激烈的花束，雖然已普遍使用，一般不內涵質量。也見香氣。

Aroma (香氣)
In the wine world, the traditional definition and meaning of aroma is the simple, fruity smell as a result of the grape variety.
Today’s broader definition combines a wine’s varietal fragrance plus any changes that develop during Fermentation and Aging.
When opened early, a young wine will show its varietal aroma in a more direct way. […]