After the basic flavours and feel of a wine are registered, the palate records the finish and the olfactory system the lingering sensations of aroma known as "Intense Aromatic Persistence" (I.A.P.).
I.A.P.
The duration of I.A.P. is an important indicator of quality. Lt can be measured in seconds. In a well-made young wine aromas usually last from 3-7 seconds. In a fine, mature wine they should last from 7-10 seconds and in exceptional cases they may linger up to 15 seconds or more. A wine is described as short if the I.A.P. lasts less than 2 seconds, or in any case less than the norm for its type.
Finish
The finish on the patate is important for evaluating balance. In white wines it depends on the equilibrium between the impression of acidity and that of softness. In red wines these two components should also be in balance with a third, the tannins.