The same professional taster will at times assign different ratings and features to five glasses poured from the same bottle, and they consistently give typical red wine characteristics to white wine with added odourless tasteless dye.
It's 90% bullshit science and 10% basic measurable characteristics.
Interesting how in the beer industry it's much less bullshity, with multiple characteristics objectively measured both at raw materials stage (hops alpha/beta acid content, essential oil etc, yeast alcohol limit , malt diastatic power) and different stages of beer production (wort specific gravity, fermentation progress etc).
It's 90% bullshit science and 10% basic measurable characteristics.
Interesting how in the beer industry it's much less bullshity, with multiple characteristics objectively measured both at raw materials stage (hops alpha/beta acid content, essential oil etc, yeast alcohol limit , malt diastatic power) and different stages of beer production (wort specific gravity, fermentation progress etc).