| | Sensory modality | Range of descriptors used by producers to describe their verjuice |
| | Appearance | | Colour | Dependent on vintage, not worry about colour tonality, good looking colour, colourless, shinning yellow to golden yellow, rose provenance wine colour | | Clarity | Bright clear, no sediments, clean juice |
| | Taste | | Sweetness | Not sweet, no sugar, not much residual sugar, low sweet, sweet | | Sourness | Light, soft, mild, not sharp, round, fresh, acid, sour, tangy, tart, good level, malic, crisp, high, sharp | | Bitterness | Low bitterness |
| | Flavour | | Floral | Floral | | Apple | Apple, apple cider smell | | Green apple | Green apple | | Citrus | Lemon, lime, citric, grapefruit, fresh, refreshing | | Berry | Lighter berries, strawberry | | Grape/winey | Semillon grape, Riesling grapes (petroleum) | | Herbaceous | Grassy, herbal, rhubarb | | Sulphur | Sulphur, savoury flint match |
| | Mouthfeel | | Astringent | Not dry or puckering, a bit, dry, tannins, dry finish | | Smooth | Round, flow in the palate, smooth |
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