Quality control and origin


Qatar is presenting a wine to our senses to try to know, determine its organoleptic characteristics and to appreciate it in its entirety. The first sense involved is the View . For her know about the clarity and color of the wine, its intensity and nuance. The second is the implied meaning of smell . When we bring the cup to his nose most of the features of a wine appreciate the primary aromas from the grape, they are revealed with hints of flowers and fruits. If we remove the glass secondary aromas, due to the fermentation process and the tertiary aromas, acquired during the processes of aging and evolution of the wine in the bottle and bouquet are called (French term) appear.

By introducing the wine in the mouth we perceive taste, a combination of taste sensations (sweet, sour, salty, bitter), touch (heat, cold, tannins) and olfactory. Moments after entering the mouth the wine releases certain aromas due to increased alcohol temperature by the heat of the oral cavity and will appreciate its tactile properties but, in turn, decreases the aromatic power so it is necessary to aspire some air to revive their properties; thus we perceive the more volatile components are introduced through the nostrils in the opposite direction ( aftertaste ).

Undoubtedly, the pleasure of being a quality wine tasting follows a series of processes starting with planting the vineyard and ends with bottling the wine. Many factors affect this quality from natural, such as soil, climate, crop area and variety to human factors such as inherent to the different techniques of cultivation of vineyards and winemaking.

Today the General Department of designations of origin– in order to control the production and quality of Spanish wines, in 1970, the National Institute of Appellations of Origin (INDO) is created. The island of Tenerife currently has five denominations of origin. The wines under them are tightly controlled by the respective Regulatory Councils. These have modern wine laboratories where many physico-chemical parameters are controlled in both field and during harvest and winemaking. Before granting the back label of quality wine, you must undergo tasting committees, scrutiny of its organoleptic characteristics by a group of expert tasters. In the panel, six back labels reflect the island Regulatory Councils or Management Bodies that guarantee the origin and quality of wines marketed under the thereunder.