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"#$"%&'!
1. Historia del vino

2. La vid, el ciclo y factores que influyen en la calidad

3. La uva (uvas blancas y uvas tintas) y La vendimia

4. La vinificación; vinificación en tintos, blancos y

rosados.

5. La crianza del vino, La barrica; Calificación del vino

según su crianza

6. La cata del vino: Aspecto visual del vino, Análisis de

aromas e Identificaciones sensoriales en boca. Ficha
de Cata.

"# Diccionario
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• Variedad de la uva.
 • Localización del viñedo (suelo, clima, altitud).
• Métodos del cultivo.
• Sistemas de elaboración y crianza.
• Diferencias producidas por la añada.

4.!%0>.!
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!!

?01.6)@3!03+-0!1.!6.1)/./!/01!*:01,!<!01!5)3,!
Tipos de Suelo! Calidad de vino!

Arena Caliza! Vinos alcohólicos y secos!

Caliza! Vinos de gran cuerpo!

Arenas! Vinos suaves y poco alcohólicos!

Arcilla caliza! Vinos finos, no muy alcohólicos con bouquet!

Arcillas! Vinos poco finos!

Arcillas ferruginosas! Vinos alcohólicos y fuerte color!

Suelos fértiles y compactos! Vinos poco finos y de escasa conversación!

Suelos Húmedos o de regadío! Vinos de baja calidad.!

Humíferos! La vid no crece ni se desarrolla!

!!
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$%:Q.!313!,(&(,0%&'30*,(3!3%!)*30*.:1%.!6(&*/3!0*4/3!)%!6*./39!

• Vinos de mezcla (ricos en alcohol y no aptos para el consumo directo).

 • Vinos de mesa (comunes y finos).

• Vinos especiales (agradables, dulces, aperitivos, espumosos).

/01-&21$(&$3#$%)'),)-#-).'$4%)'12$5)'5126!!
S/3!6*./3!0*.0/3!.%,%3*0(.!%-!(4/&0%!,/-/&%()/!)%!-/3!(.0/,*(./3!)%!-(!16(!
>4*:2%.0/3!)%!,/-/&!&/R/!(2/&(0()/!,/.0%.*)/3!%.!%-!7/--%R/!)%!-(3!16(3!0*.0(3B#!
F30/3!3%!/O0*%.%.!%?,-13*6(2%.0%!4/&!+%&2%.0(,*;.!)%-!2/30/#!
S(!6*.*+*,(,*;.!,/.30(!)%!,1(0&/!+(3%3!O*%.!)*+%&%.,*()(3!%.0&%!3'9!

•
• Las operaciones mecánicas (estrujado, despalillado, etc.)
•
• El encubado del mosto (fermentación alcohólica y maceración).
•
• El descube y prensado de orujos.
•
• La fermentación maloláctica.

!!
F-!%30&1R()/!%3!-(!/4%&(,*;.!2%)*(.0%!-(!,1(-!3%!%?0&(%!%-!2/30/!)%-!:&(./!)%!
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F.!%30%!3%.0*)/!7(A!51%!0%.%&!%.!,1%.0(!51%!,1(.0(3!2@3!4&%.3()(3!3%!
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N%312%.!)%-!4&/,%3/!)%!%-(O/&(,*;.!)%-!6*./!O-(.,/#!

• La vendimia (recolección de la uva en el punto óptimo de madurez).

• El estrujado (liberación del mosto del interior del grano de la uva).

• El escurrido (separación del mosto de primera calidad).

• El prensado.

• La fermentación alcohólica.
F-!2/30/!3%!0&(.3+/&2(!%.!6*./!4/&!(,,*;.!)%!-(3!-%6()1&(3!%.!1.(!/!)/3!
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• Los trasiegos: tras la fermentación, el líquido se cambia de depósitos; esta

operación se realiza dos o tres veces antes del embotellado del vino.

• La estabilización: de los componentes naturales del vino limpio y en perfectas

condiciones cuando es embotellado.

!!

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:&(.)%3!6*./3#!=-:1./3!6*./3!O-(.,/38!,*%&0/3!&/3()/3!%34%,*(-%3!A!-(!2(A/&!
4(&0%!)%!-/3!6*./3!0*.0/3!3%!%51*-*O&(.!A!3%!&%)/.)%(.!,/.!-(!,&*(.L(#!D/)/3!-/3!
6*./3!-*,/&/3/3!3%!3/2%0%.!(!-(!,&*(.L(#!f!-/3!2%R/&%3!6*./3!%3412/3/3!&%,*O%.!
*:1(-2%.0%!31!,&*(.L(!%.!O/0%--(#!

F-!4&/,%3/!)%!-(!,&*(.L(!)%-!6*./!0*.0/!3%!&%(-*L(!%.!4%51%G/3!0/.%-%3!)%!&/O-%!A!
3%!%34%&(!31!%6/-1,*;.!(!4(&0*&!)%!4%51%G(3!)/3*3!)%!/?':%./!%30P&*-!51%!6(!
&%,*O*%.)/!%-!6*./!(!0&(6P3!)%!-/3!4/&/3!)%-!&/O-%#!

F3(3!4(&0%3!)%!/?':%./!6(.!/?*)(.)/!%-!-'51*)/!7(,*%.)/!51%!31!,/-/&!4(3%!)%!
2/&()/!*.0%.3/!(-!&/R/!-()&*--/!A!(3'!)%!%3(!2(.%&(!3%!,/.3*:1%!1.(!4%&+%,0(!
(&2/.'(!%.0&%!0/)(3!-(3!,(&(,0%&'30*,(3!)%-!6*./#!

F-!4&/,%3/!)%!-(!,&*(.L(!)%-!6*./!O-(.,/]!%.!%30%!4&/,%3/!4/)%2/3!)*30*.:1*&!0&%3!
3*30%2(3!+1.)(2%.0(-%3!%.!-(!,&*(.L(9!
 • Un sistema consiste en introducir el vino en depósitos de acero o cemento para
hacerlo fermentar y a continuación llevarlo una vez clasificado a las barricas.

• En segundo lugar tenemos el sistema que consiste en introducir el vino en barricas

para que se desarrolle en ellas la fermentación maloláctica.

• El último sistema es el que produce la fermentación alcohólica en el propio roble.

Y/)%2/3!)%,*&]!51%!)1&(.0%!-(!%30(.,*(!)%-!6*./!%.!-(!O(&&*,(8!%.!,/.0(,0/!
4%&2(.%.0%!,/.!%-!(*&%!A!,/.!-(!2()%&(!3%!31+&%!1.!4&/,%3/!)%!/?*)(,*;.!(-!
0*%24/!51%!3%!*.,/&4/&(.!(&/2(3!A!0(.*./3!)%-!&/O-%#!
Y/&!/0&/!-()/!4/)%2/3!6%&!51%!%.!-(!O/0%--(8!%-!6*./!%?4%&*2%.0(!1.!4&/,%3/!)%!
&%)1,,*;.!51%!&%)/.)%(!A!(&2/.*L(!313!,1(-*)()%3#!
!!
\%2/3!6*30/!-(!*24/&0(.,*(!51%!0*%.%!-(!O(&&*,(!%.!%-!4&/,%3/!)%!,&*(.L(!)%!-/3!
6*./38!4/&!%3%!2/0*6/!6%2/3!51%!%3!.%,%3(&*/!4(&(&3%!4(&(!7(,%&!1.!4%51%G/!
,/2%.0(&*/!3/O&%!-(3!O(&&*,(3#!
!!

4.!D.--)6.!
S(!O(&&*,(8!&%,*4*%.0%!)%!2()%&(!&%(-*L()(!0/)(6'(!(&0%3(.(-2%.0%8!+/&2()(!4/&!
0(O-(3!,1&6()(3!(-!,(-/&#!$1!,(4(,*)()!%3!)%!HHI!-*0&/3!A!-(!2()%&(!%3!/O0%.*)(!
)%!&/O-%3!O*%.!)%3(&&/--()/3#!!
F-!&/O-%!%3!-(!Q.*,(!%34%,*%!51%!4&/4/&,*/.(!2()%&(!)%!-(!,(-*)()!()%,1()(!
4(&(!%-(O/&(&!-/3!:&(.)%3!6*./3#!D/)(6'(!%.!,*%&0(3!L/.(3!6*.',/-(3!)%-!21.)/!
41%)%!6%&3%!61-:(&%3!%.6(3%3!)%!,(30(G/8!4*./8!+&%3./8!,%&%L/!/!(,(,*(#!
Y%&/!%.!:%.%&(-!-/3!O/)%:1%&/3!&%4(&0%.!313!4&%+%&%.,*(3!%.0&%!%-!&/O-%!+&(.,P3!
A!%-!&/O-%!(2%&*,(./#!

• Roble americano: Los árboles de esta especie contienen una sustancia cuyo olor
recuerda al coco.

• Roble francés: Su olor recuerda el olor de la vainilla.

%.1);)6.6)@3!/01!5)3,!*07E3!*:!6-).3C.=!
^/6%.9!K(&%,%!)%!,&*(.L(!%.!O(&&*,(!./&2(-2%.0%8!=-,(.L(!31!2()1&%L!(!-/3!
4/,/3!2%3%3!>%.0&%!g!A!hB#!
K&*(.L(9!Y%&2(.%,%!(-!2%./3!ZH!2%3%3!%.!O(&&*,(!A!g!%.!O/0%--(8!(-,(.L(!31!
2()1&%L!%.0&%!%-!ib!A!gb!(G/#!
N%3%&6(9!Y%&2(.%,%!(-!2%./3!H!(G/3!%.!O(&&*,(!A!Z!%.!O/0%--(8!(-,(.L(!31!
2()1&%L!%.0&%!%-!gb!A![b!(G/#!
M&(.!N%3%&6(9!Y%&2(.%,%!(-!2%./3!a!(G/3!%.!O(&&*,(!A!H!%.!O/0%--(8!(-,(.L(!31!
2()1&%L!%.0&%!%-![b!A!ZHb!(G/#!

4.!6.+.!/01!5)3,=!

Y/)%2/3!,/.3*)%&(&!51%!4&*.,*4(-2%.0%!-(!,(0(!3%!O(3(!%.!0&%3!(.@-*3*39!

• Examen del aspecto visual: el color, la transparencia, el brillo, la intensidad y los

matices del pigmento.

• Análisis de los aromas: identificando las familias de olores y valorando su

limpieza, su complejidad y su intensidad.

• Identificación de las sensaciones en boca: acidez, azúcares, materia y cuerpo del

vino, equilibrio, persistencia de los aromas en boca, etc.

=!,/.0*.1(,*;.!4(3(&%2/3!(!)%0(--(&!,()(!1.(!)%!-(3!+(3%3!)%-!&*01(-!)%!-(!,(0(#!

F*>06+,!5)*:.1!/01!5)3,'!
S(!-1L!41%)%!4&/)1,*&!--%6@.)/./3!(!(4&%,*(,*/.%3!%.:(G/3(3!4/&51%!./!3;-/!
%?(2*.(2/3!%-!(34%,0/!6*31(-!)%-!6*./!3*./!-/3!,/-/&%3!51%!./3!&/)%(.8!4(&(!
%6*0(&!4/3*O-%3!%.:(G/3!%.!1.(!,(0(!3%!%?*:%!1.!2(.0%-!O-(.,/!A!%-!-1:(&!)%O%!
)%!%30(&!O*%.!*-12*.()/#!
F-!4*:2%.0/!)%!1.!6*./!&%6%-(!21,7/3!3%,&%0/3!)%!31!4%&3/.(-*)()8!
4&/,%)%.,*(8!(,*)%L8!%30()/!)%!,/.3%&6(,*;.8!%)()####!
$%:Q.!%-!(34%,0/!4/)&%2/3!)%./0(&!-(3!3*:1*%.0%3!,(&(,0%&'30*,(39!

• Limpidez: Limpio, brillante, cristalino, claro, velado, turbio, sucio, opaco.

 • Fluidez: Fluido, denso, aceitoso, glicérico, con lagrima.

• Efervescencia: Tranquilo, con aguja, carbónico, espumoso.

f!3%:Q.!%-!,/-/&9!

• Intensidad: Fuerte, intenso, oscuro, pálido, débil, apagado, claro

• Viveza: Vivo, Luminoso, centelleante, tenue, mate, apagado, muerto

• Tonalidad - Matiz:

!!!!!!!!!!!!!!!!!!!!!c!U*./3!V-(.,/39!=,1/3/8!:&*38!(,%&()/8!(2(&*--/8!4@-*)/8!(2(&*--/!
6%&)/3/8!
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!(2(&*--/!4(R*L/8!(2(&*--/!)/&()/8!/&/!6*%R/8!,(/O(#!
!!!!!!!!!!!!!!!!!!!!!c!U*./3!N/3()/39!N/3(!4@-*)/8!&/3(!+&(2O1%3(8!&/3(!+&%3(8!&/3(!
,%&%L(8!&/3(!:&/3%--(8!&/3(!3(-2;.8!!
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!(3(-2/.()/8!4*%-!)%!,%O/--(8!/R/!)%!4%&)*L!
>.(&(.R(B8!&/3(!(2(&*--/!4(&)/#!
!!!!!!!!!!!!!!!!!!!!!c!U*./3!D*.0/39!N/R/!6*/-%0(8!4Q&41&(8!:&(.(0%8!,%&%L(8!&1O'8!0%R(8!
,(30(G/#!
!!
K(&(,0%&'30*,(3!)%-!,/-/&!3%:Q.!-(!%)()9!
U*./3!O-(.,/39!$%!/3,1&%,%.!,/.!%-!0*%24/!
U*./3!0*.0/39!=-!%.6%R%,%&8!)*32*.1A%!-(!*.0%.3*)()!)%!,/-/&]!)%3(4(&%,%.!0/./3!
6*/-@,%/3!A!(4(&%,%.!0%R(3!A!,(30(G/#!$%!/O3%&6(!3/O&%!0/)/!%.!-/3!O/&)%39!
K1(.0/!2@3!,-(&/!A!(2(&*--/!2(&&;.!3%(!%-!6*./8!,1(.0/!2(A/&!3%(!-(!:&()(,*;.!
)%!,/-/&!)%3)%!%-!,%.0&/!7(30(!%-!O/&)%8!2(A/&!3%&@!31!%)()!
!!
F3G1)*)*!/0!1,*!.-,A.*'!
=!0&(6P3!)%!-/3!)*+%&%.0%3!(&/2(3!4%&,*O*2/3!0/)/!%-!4(./&(2(!)%!31!O*/:&(+'(!A!
./3!&%6%-(!313!3%,&%0/3#!
Y%&/!)%.0&/!)%!-/3!(&/2(3!4/)%2/3!/O3%&6(&!0&%3!%0(4(3!%.!31!+/&2(,*;.9!

• Primera etapa: La maduración de la uva: Los aromas se concentran en el

hollejo de la uva, y estos se favorecen por los cambios bruscos de temperatura
entre las mañanas calurosas y las madrugadas frescas. Los aromas desprendidos
en esta etapa los conoceremos como Aromas Primarios. Se caracterizan por sus
olores florales: rosa, violeta, jazmín... y frutales: fresas, plátano, limón, manzana,
frambuesas, moras, frutos secos, ...

• Segunda etapa: Proceso de fermentación: Los aromas de los vinos se forman en

el momento de la vinificación, cuando los azúcares del mosto se transforman en
alcohol. Los aromas desprendidos en esta etapa los conoceremos como Aromas
Secundarios. Se caracterizan por sus aromas a levaduras, alcohol etílico, ésteres,
ácidos, alcoholes, lácteos...

• Tercera etapa: Crianza en barricas de roble y botella: Durante la crianza en

barrica o en botella, los vinos desarrollan también una evolución biológica que se
manifiesta en sus aromas. Los aromas desprendidos en esta etapa los conoceremos
como Aromas Terciarios. Se caracterizan por aromas a madera, especias
(pimienta, clavo, canela, vainilla,..), Empireumáticos (tostados, ahumados, café,
tabaco), y frutos maduros (pasas, ciruelas pasas, miel )

$%!41%)%!)%,*&!51%!%30(!3%:1.)(!+(3%!)%!-(!,(0(!%3!1./!)%!-/3!2/2%.0/3!2@3!
)%,*3*6/3!A!4-(,%.0%&/3!%.!%-!&*0/!)%!-(!)%:130(,*;.#!`.!O1%.!,(0()/&!3%!
)*30*.:1%!4/&51%!3(O%!,/.,%)%&-%!31!0*%24/!A!31!(0%.,*;.!(!31!/-+(0/8!4(&(!
(4&%,*(&!1.!O1%.!6*./#!
=7/&(!0&(0(&%2/3!)%!&%312*&!-/3!4(3/3!(!3%:1*&!%.!%-!(.@-*3*3!)%!-/3!(&/2(#!

• Primer paso: Antes de remover la copa: Aproximar la nariz para ver si

distinguimos algún defecto que justifique rechazar el vino.

• Segundo paso: Remover la copa poco a poco: Indagar primero los aromas
primarios, si los hay.

• Tercer paso: Volver a remover ligeramente la copa para airear el vino.

 • Cuarto paso: Aproximar una vez más la nariz a la copa, agitándola ligeramente
para analizar los aromas terciarios: La calidad y el tipo de la madera de la crianza,
la madurez del vino, su edad, etc.

`.(!6%L!&%(-*L()(3!%3(3!+(3%38!%-!,(0()/&!)%O%&@!O13,(&!%.!31!2%2/&*(!-/3!
)*+%&%.0%3!/-/&%3!51%!3%!41%)(.!4&%3%.0(&!%.!-(!d4(-%0(!(&/2@0*,(d!)%!-/3!6*./3#!
=!6%,%3!7%2/3!6*30/!,/2/!1.!:&(.!)%:130()/&!(3%:1&(!&%,/./,%&!,*%&0/!(&/2(!
4%&/!./!%3!,(4(L!)%!./2O&(&-/#!Y(&(!%)1,(&!-(!2%2/&*(!/-+(0*6(!0*%.%!51%!3%&!(!
O(3%!)%!%R%&,*,*/3!,/2/!4/&!%R%24-/!*)%.0*+*,(&!(&/2(3!,/.!313!./2O&%3!
,/.,&%0/3!(-!4(3%(&!4/&!%-!,(24/!/!4/&!%-!4(&51%#!$%!)*,%!51%!1.!O1%.!,(0()/&!
0*%.%!21,7/!,(2*./!:(.()/!,1(.)/!3(O%!*)%.0*+*,(&!%-!R(L2'.!A!-(!&/3(!)%!1.!
4%&+12%!,(&/#!
=1.51%!%?*30(.!21,7(3!+(2*-*(3!(&/2@0*,(38!2%2/&*L(&%2/3!-/3!(&/2(3!2@3!
*24/&0(.0%39!

• Los aromas florales.

• Los aromas de frutas frescas.

• Los aromas de frutos secos.

• Los aromas de hierbas.

• Los aromas tostados.

• Los aromas de especias.

=)%2@3!)%!%30/3!3%!41%)%.!4%&,*O*&!/0&/3!(&/2(38!-/3!--(2()/3!3/&4&%.)%.0%3!A!
/0&/3!3/34%,7/3/3!51%!:%.%&(-2%.0%!31%-%.!*.)*,(&!(-:Q.!51%!/0&/!)%+%,0/!)%-!
6*./#!
!!
"/03+);)6.6),30*!/0!1.*!*03*.6),30*!/0!1.!D,6.=!
U(2/3!(!&%,/&)(&!-/3!,1(0&/!3(O/&%3!51%!0/)/!%-!21.)/!,/./,%8!4%&/!
&%-(,*/.()/3!,/.!%-!6*./9!)1-,%8!@,*)/8!3(-()/!A!(2(&:/#!

• El sabor dulce depende de los azúcares.

• El sabor ácido procede de la acidez frutal del mosto y de las sustancias ácidas
desarrolladas en la fermentación.

• El sabor salado, la concentración de estas sales es tan pequeña que resulta difícil
detectarla en la cata.

• El sabor amargo: proviene de los taninos de la uva.

• En el curso de la cata podemos decir:

Fase gustativa! Impresión Dominante!

Ataque. Sensación que produce el vino al Dulcor en la punta de la lengua!
entrar en la boca!
Evolución en boca! Percibimos los ácidos y poco a poco los amargos.!
Final de la boca! Se detectan más los sabores amargos!
j1%!2%R/&!,/.,-13*;.!51%!-/!51%!)%,'(!D(--%A&(.)!>%?4%&0/!,(0()/&!(!313!
*.6*0()/3B#!
dS/!4&*2%&/!51%!)%O%!7(,%&3%!(-!,(0(&!1.!6*./!%3!,/.0%24-(&-/!(!-(!-1L]!-1%:/!
7(A!51%!&%2/6%&!-(!,/4(!,/.!1.!31(6%!2/6*2*%.0/!,*&,1-(&!4(&(!51%!)%34&%.)(!
313!(&/2(3]!)%341P3!7(A!51%!*.0&/)1,*&!-(!.(&*L!%.!-(!,/4(!4(&(!4%&,*O*&!313!
4%&+12%3!2@3!4&/+1.)/38!A!4/&!1-0*2/###!7(A!51%!)%R(&!-(!,/4(!%.!-(!2%3(!A!
,/.6%&3(&!-(&:(2%.0%!3/O&%!%-!6*./d#!
D/)/!-/!(.0%&*/&!./3!7(!--%6()/!(!1.!(4&%.)*L(R%!,/&&%,0/!)%!-(!0P,.*,(!)%!-(!
)%:130(,*;.8!4%&/!./!)%O%2/3!,(%&!%.!-/3!%&&/&%3!2@3!+&%,1%.0%3!51%!31%-%.!
0%.%&!2@3!+&%,1%.0%3!51%!31%-%.!0%.%&!2@3!)%!1./!4/&!,&%%&3%!A(!1./3!%?4%&0/3!
,(0()/&%3#!
Y/&!%3/!./!)%OP*3!/-6*)(&9!
 • Elegir las copas idóneas para la degustación. De cristal transparente fino, sin
tallas, con pie para cogerla con comodidad y sin calentar en vino y más estrechas
en la parte superior.

• Tener en cuenta la influencia de la iluminación y los colores.

• El vino debe estar bien conservado, tener la precaución de oler el corcho para ver
si se detecta algún olor extraño.

• Descorchar la botella con cuidado, cortando bien la cápsula por debajo del resalte
del gollete.

• Los vinos deben estar a la temperatura precisa.

o 8º C. los blancos y el cava.
o 15ºC. el vino tinto joven.
o 17º-18ºC. el vino crianza, reserva y gran reserva.

=)%2@3!)%-!3(O/&!%.!O/,(!4/)%2/3!)%0%,0(&!-(3!3*:1*%.0%3!3%.3(,*/.%3!3%:Q.!
31!0(,0/9!D%24%&(01&(!>+&'/!/!,(-*%.0%B8!(30&*.:%.0%8!,(130*,*)()8!51%2(L;.8!
+/&2(8!6/-12%.#!

%-)+0-),*!.>1)6.D10*!.!5)3,*!/0!6.1)/./!
• Aspecto
• Limpio y brillante
• Aroma
• Agradable. Sencillo o complejo, que invite a llevarlo a la boca
• Gusto
• Equilibrado. Más o menos ácido o astringente, que sea armónico
• Final
• Limpio y placentero, persistente en los vinos envejecidos

H-/03!/0!>-0*03+.6)@3!
• De los más ligeros a los más duros
• De los más débiles a los más alcohólicos
• De los más secos a los más dulces
• En general:
o Primero los blancos y después los tintos
o Dentro de cada tipo, primero los jóvenes y después los viejos
o Los vinos dulces siempre al final
 8)6I.!/0!%.+.!
!!
Muestra: Vino tinto ejemplo.! !"#$"%&'(#!

E(3%! K(&(,0%&'30*,(3! )*+,-.%&'/#,+! 0! 1! 2! 3! 4!

Visual! Aspecto/Limpidez! Limpio, brillante, tranquilo, con algo de carbónico! X ! ! ! ! !

Color! Rojo púrpura, muy intenso, ribete, violáceo, vivo.! ! X ! ! ! !

Olfativa! Intensidad! Muy alta.! X ! ! ! ! !

Calidad! Frutal, muy complejo, y estructurado: Fresas,.... ! X ! ! ! ! !

Gustativa! Gusto! Seco, ligeramente fresco y ácido, sabroso! ! X ! ! ! !

Calidad! Muy complejo, muy agradable.! ! X ! ! ! !

Tacto! Astringente, ligeramente cálido.! X ! ! ! ! !

Aroma Retronasal! Potente, frutal.! ! X ! ! ! !

Postgusto y Agradable, persistencia corta.! ! ! X ! ! !

Persistencia!
Armonía! Sensación Global! Armónico, conjuntado, equilibrado, falta ! X ! ! ! !
persistencia!

Calificación: Muy Bueno!

!!
!
Muestra:! !"#$"%&'(#!

E(3%! K(&(,0%&'30*,(3! )*+,-.%&'/#,+! 0! 1! 2! 3! 4!

Visual! Aspecto/Limpidez! ! ! ! ! ! !

Color! ! ! ! ! ! !

Olfativa! Intensidad! ! ! ! ! ! !

Calidad! ! ! ! ! ! !

Gustativa! Gusto! ! ! ! ! ! !

Calidad! ! ! ! ! ! !

Tacto! ! ! ! ! ! !

Aroma Retronasal! ! ! ! ! ! !

Postgusto y ! ! ! ! ! !
Persistencia!
Armonía! Sensación Global! ! ! ! ! ! !

Calificación: !
$"%%"H#F?"H!

1V_K=C_9!C',%3%!)%-!6*./!2/)%&()(2%.0%!)1-,%#!
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,&*(.L(#!

=KFTD_$_9!U*./!(-0%&()/!4/&!-(!4&%3%.,*(!)%!:&(3(3#!

=KFNV_9!U*./!%?,%3*6(2%.0%!@,*)/!A!(,&%#!

=KTC_9!$130(.,*(!,/.30*010*6(!)%!-/3!6*./3#!F-!@,*)/!2@-*,/!(4/&0(!+&%3,/&!(-!
6*./8!4&/6*%.%!)%!-(!16(!A!)*32*.1A%!)1&(.0%!-(!2()1&(,*;.!%.!O/0%--(#!F-!@,*)/!
0(&0@&*,/!%3!)1&/!A!4&/6*%.%!)%!-(!16(!A!41%)%!/&*:*.(&!*./+%.3*6/3!)%4;3*0/3!%.!
-/3!6*./3!4/,/!%30(O*-*L()/3#!F-!@,*)/!-@,0*,/!3%!+/&2(!)1&(.0%!-(3!
+%&2%.0(,*/.%3!(-,/7;-*,(!A!2(-/-@,0*,(]!(4/&0(!31(6*)()!(-!6*./#!

=K`_$_9!=:1()/#!F3!1.!)%+%,0/!,/.3%,1%.,*(!)%!1.!)%3%51*-*O&*/!%.!-(!
%30&1,01&(!)%-!6*./#!

=E=VSF9!U*./!31(6%8!3%)/3/!A!)%!4(-()(&!(:&()(O-%#!

=EN`D=C_9!C',%3%!)%-!6*./!51%!%?7*O%!(&/2(3!)%!+&10(3#!

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