WHEN WINE CRIES
The sensory analysis of wine consists of three phases: the visual, the olfactory and the tasting. In the visual phase, aspects such as color, clarity and turbidity, variation of borders, visible sediments, effervescence and tears or legs are evaluated. For many years, the latter has been the subject of debate among experts and researchers.
Countless scientific studies have proved that the behavior of wine adhered to the surface of a glass after being stirred, and the formation of the so-called tears, responds essentially to the index of surface tension and evaporation of the two predominant elements: water and ethanol, without forgetting the thermal factor.
The phenomenon known as wine tears occurs when wine -after being stirred or shaken- covers the inner surface of the glass, forming a visible film. They can be formed either slowly or quickly, can be more or less defined, and are indicators of the wine’s alcoholic content.