PAI (Intense Aromatic Persistence): locut. Intense aromatic persistence (IAP) is the time evaluated in seconds (or caudalies) during which the aroma persists in the mouth after swallowing or spitting out the wine.
Taking the example of a wine that you take a sip of. You start to chew, to chew by opening your mouth slightly to let in a little air. When the persistence of the aroma (due to the least volatile constituents, that is to say the most tenacious) is no longer perceived ...
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