A good colour spectrum – intense aroma

„The judges’ job was to evaluate the juices according to the criteria colour, aroma and harmony,“ is how Jürgen Schmücking explains the procedure.

It is colour that makes it possible to differentiate really creative and unusual juices. In the case of aroma, the sample is first tested for purity. When this has been established, the aroma is examined to see how intense it is and how typical of that sort of juice. And finally it is the turn of the palate. The juice must have a balance of sweet and sour on the palate. „If the juice is too sweet and does not have an acidic backbone, it is sticky in the mouth,“ says Dr. Christa Hanten, a highly regarded gourmet critic and expert in sensory evaluation. In the end, it is the harmony that is decisive: „A juice must be palatable,“ she says.

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