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User:Diania/Jawa Wine Samples
From ATITD5
Jump to navigationJump to searchJawa Wine Flavours
| Taste Category (Tier 1) |
Primary Tastes (Tier 2) |
Secondary Tastes (Tier 3) |
Vintage | We Have |
|---|---|---|---|---|
| Carmelization | Carmelization | Butter | 0 | - |
| Molasses | 0 | - | ||
| Chocolate | 0 | - | ||
| Soy Sauce | 0 | - | ||
| Chemicals | ? | Acetic Acid | 0 | - |
| Pungency | Ethanol | 0 | - | |
| Ethyl Acetate | 0 | - | ||
| Odd Chemicals | Fish | 0 | - | |
| Tar | Petroleum | 0 | - | |
| Chemicals | Sulfur | Wet Wool | 0 | - |
| Earthyness | Earthyness | Mushrooms | 0 | - |
| Floral Notes | Floral Notes | Orange Blossoms | 0 | - |
| Linalool | 0 | - | ||
| Roses | 0 | - | ||
| Fruit | Berries | Raspberry | 0 | - |
| Dried Fruit | Raisin | 0 | - | |
| Tree Fruit | Cherry | 0 | - | |
| Peach | 0 | - | ||
| Apricot | 0 | - | ||
| Apple | 0 | - | ||
| Tropical Fruit | Banana | 0 | - | |
| Pineapple | 0 | - | ||
| Microbiological Smells | Animal Smells | Horsey Smells | 0 | - |
| Yeast | Leesy | 0 | - | |
| Microbiological Smells | Lactic Acid | Saurkraut | 0 | - |
| Nuttiness | Nuttiness | Almond | 0 | - |
| Hazelnut | 0 | - | ||
| Pungency | Coolness | Menthol | 0 | - |
| Heat | Hot Alcohol | 0 | - | |
| Vegetables | Cooked Notes | Asparagus | 0 | - |
| Green Olives | 0 | - | ||
| Black Olives | 0 | - | ||
| Freshness | Bell Pepper | 0 | - | |
| Green Beans | 0 | - | ||
| Mint | 0 | - | ||
| Eucalyptus | 0 | - | ||
| Woodiness | Burned Smells | Smoke | 0 | - |
| Resin | Cedar | 0 | - | |
| Oak | 0 | - |
- not a complete list but we can add the rest if we find them.
