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| Attributes | Definition | References and intensities |
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| Flavor | | |
| Alcohol | A flavor reminiscent of alcoholic compounds | Ethanol solution 7% = 2.0; ethanol solution 11% = 5.0; ethanol solution 18% = 9.5 |
| Fruity | A flavor blend that is sweet and reminiscent of a variety of fruits | Citral 16 μg·L−1 = 6.0; isoamil acetate 30 μg·L−1 = 6.0; benzaldehyde 100 μg·L−1 = 6.0 |
| Floral | A sweet, heavy aromatic blend of a combination of flowers | Geraniol 10 μg·L−1 = 6.0; β-ionona 0.10 μg·L−1 = 6.0 |
| Vegetable | Flavor reminiscent of a variety of different vegetables | 2-Isobutyl-3-methoxypyrazine 0.02 μg·L−1 = 6.0; cis-3-hexen-1-ol 70 μg·L−1 = 6.0; 1-octen-3-ol 1 μg·L−1 = 6.0 |
| Spicy | Flavor reminiscent of different species, which are directly related to the passage of wine barrels | Eugenol 15 μg·L−1 = 6.0; anethole 70 μg·L−1 = 6.0 |
| Animal | Flavor reminiscent of animals or products derivatives thereof | Albona butter flavor 6 μg·L−1 = 6.0; “le nez du vin” flavor no. 45 = 9.0 |
| Toasted | Aromas reminiscent of roasted products and generally coming from the toasting of the barrels | Vainillin 20 μg·L−1 = 6.0; 2-acetylthiazole 5 μg·L−1 = 6.0 |
| Sweet | The fundamental taste factor associated with a sucrose solution | Sucrose solution 4% = 2.5; sucrose solution 8% = 5.0; sucrose solution 16% = 9.5 |
| Sour | The taste stimulated by acids, such as citric and malic. | Tartaric acid solution 0.05% = 2.5; tartaric acid solution 0.08% = 4.0; tartaric acid solution 0.20% = 9.5 |
| Bitter | The taste stimulated by substances such as quinine or caffeine | Caffeine solution 0.05% = 2.5; caffeine solution 0.08% = 4.0; caffeine solution 0.20% = 9.5 |
| Astringent | The complex of drying, puckering, and shrinking sensations in the oral cavity | Alum solution 0.05% = 1.5; alum solution 0.10% = 3.0; alum solution 0.20% = 6.0 |
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| Global | | |
| Imbalance | Wine attribute or attributes that prevail over the rest, breaking the balance | Sour: tartaric acid 2 g·L−1 = 6; astringent: tannin 4 g·L−1 = 6; bitter: quinine sulphate 0.03 g·L−1 = 6; alcohol: ethanol 60 mL·L−1 = 6 |
| Persistence | Time it remains in the mouth, the characteristic flavor of the fruit after swallowing the sample | 5–8 s = 5.0; 15–18 s = 10 |
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| Visual | | |
| Limpidity | Without particles or coloidal elements in suspension | Isolated elements = 5; without particles = 10 |
| Color | Visual evaluation of the color intensity of the sample | Pantone 1675C = 2.0; pantone 201C = 4.0; pantone 200C = 6.0 |
| Color int. | Depth of color when you put a text under the glass | If you can read the text = 1.0; if you can see the text but you can’t read it = 5.0; if you can’t see the text = 10 |
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| Defects | | |
| Vegetal | Defect caused by immature grapes or insufficient cleaning of bunches | “Le nez du vin, faults” no. 1 = 8 |
| Rotten apple | Wine oxidation by Candida mycoderma, with formation of acetaldehyde | “Le nez du vin, faults” no. 2 = 8 |
| Vinegar | Formation of acetic acid by Gluconobacter and Acetobacter | “Le nez du vin, faults” no. 3 = 8 |
| Glue | Formation of ethyl acetate by reaction of acetic acid with ethanol | “Le nez du vin, faults” no. 4 = 8 |
| Soap | Soapy notes caused by the salts of certain fatty acids, mainly decanoic acid | “Le nez du vin, faults” no. 5 = 8 |
| Sulfur | Sulfurous notes from too much sulfite. | “Le nez du vin, faults” no. 6 = 8 |
| Rotten egg | Formation of hydrogen sulfide by reduction of sulfiting by yeasts. | “Le nez du vin, faults” no. 7 = 8 |
| Onion | Ethanethiol formation by reaction of H2S with ethanol | “Le nez du vin, faults” no. 8 = 8 |
| Cauliflower | Note characteristic aromatic wines made from poorly debourbaged musts | “Le nez du vin, faults” no. 9 = 8 |
| Horse | Unpleasant animal note (mainly phenolic) that resembles the horse stable smells. This defect may occur due to presence of the Brettanomyces | “Le nez du vin, faults” no. 10 = 8 |
| Earthy | Notes that smells like wet earth | “Le nez du vin, faults” no. 11 = 8 |
| Cork | Aromatic note caused by the poor quality of cork employed. This complex defect includes simple notes like solvents and moisture | “Le nez du vin, faults” no. 12 = 8 |
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