For Aftertaste we have terms and definitions in 3 topics. The topics are Champagne, Coffee and Wine Tasting.

Aftertaste (Champagne)

The "shadow taste" remaining in your mouth just after swallowing a sip of wine. Aftertaste is important in wine tasting because it can reveal an extra attribute or fault. Some desirable aftertastes in still wines can last up to 7 or 8 seconds. However, the best sparkling wines do not have aftertastes lasting longer than 2 or 3 seconds. Sparkling wines strive for a special delicacy in the taste; a taste which quickly "melts away" after swallowing, leaving your mouth fresh and clean.

Aftertaste (Coffee)

The sensation of brewed coffee vapors, ranging from carbony to chocolaty to spicy to turpeny. Released from the residue remaining in the mouth after swallowing. Aged A taste taint that gives coffee beans a less acidy taste and greater body. The result of enzyme activity in the green coffee beans creating a chemical change during the aging process after harvesting.

Aftertaste (Wine Tasting)

The flavor impression the wine leaves after it is swallowed. Also referred to as the "finish" of a wine. Fine wines have a lingering finish, or aftertaste.

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