478:
of different wines, can assist in capturing more aromatics within the glass for the drinker to detect. Wines served at warmer temperature will be more aromatic than wine served cooler due to heat's ability to increase the volatility of aromatic compounds in the wine. Swirling, or aerating, the wine will increase available surface area, increasing the rate at which aroma molecules volatilize. Some subtle aromatics can be overwhelmed by more dominant aromatics that arise after swirling, so most professional tasters will sniff the wine briefly first before swirling. The closer the nose is to the wine, even right inside the glass, the greater chances of aromatics being captured. A series of short, quick sniffs versus one long inhale will also maximize the likelihood of aromatics being detected. The human nose starts to "fatigue" after around six seconds and so a pause may be needed between sniffs.
514:
1762:
1470:
100:
211:
20:
445:, or later during aging by chemical reactions. The precise yeast strain used during fermentation and temperature are two of the strongest indicators of what kind of esters will develop and helps explain partially why Chardonnay grown in the same vineyard but made by two different producers could have different aromatics. During bottle aging
486:
presented with many aromas. This phenomenon, known as the "tip of the nose phenomenon", is countered when a person is given a list of possible choices, through which they can often positively identify the aroma. Professional wine tasters will often mentally cycle through a list of potential aromas (and may use visual aids like the
168:. In Burgundy, the aromas of wines are sub-divided into three categories – primary, secondary and tertiary aromas. Primary aromas are those specific to the grape variety itself. Secondary aromas are those derived from fermentation. Tertiary aromas are those that develop through either bottle or oak aging.
246:
cells, each sensitive to a different aroma, pick up these compounds and transfer the information to the brain by way of the olfactory bulb. In the 1980s there was renewed focus in studying the correlation between aroma/flavor compounds in grapes and the resulting quality of wine. Scientists were able
187:
and non-volatile compounds that contribute to the make up of a wine's aroma. During the fermentation and for the first few months of a wine's existence, chemical reactions among these compounds occur frequently and a wine's aroma will change more rapidly during this period than at any other point. As
477:
The sense of smell and detecting the aromas in wine is the primary means through which wine is tasted and evaluated. Prior to tasting the wine, wine drinkers will often smell the wine in the glass. Large bowl glasses with tapered openings, some of which are specifically designed to enhance aromatics
589:
Sensory characteristics changes of red
Grenache wines submitted to different oxygen exposures pre and post bottling. Soline Caillé, Alain Samson, Jérémie Wirth, Jean-Baptiste Diéval, Stéphane Vidal and Véronique Cheynier, Analytica Chimica Acta, 15 February 2010, Volume 660, Issues 1–2, pp. 35–42,
485:
to vaporize the volatile aroma compounds. These compounds are then inhaled "retro-nasally" through the back of the mouth to where it is received by nearly five million nerve cells. The average human can be trained to distinguish thousands of smells but can usually only name a handful at a time when
462:
where there is equal parts alcohol, acids, esters and water (a by product of the reactions). During this period the ester influenced bouquet of the wine is constantly changing due to the concentration, formulation and splitting of different esters. This is partly the reason why a wine will have one
258:
Study of the compounds responsible for aroma and flavour, as well as their correlation with a wine's quality, continues. As understanding of these compounds grows, there is concern that wines in the future could be "manipulated" through the use of chemical additives to add complexity and additional
188:
a wine ages and matures, changes and developments in aroma will continue to take place but at a slower and more gradual pace. Volatile aroma compounds are present in the skin and juice of a grape berry and will vary in composition according to the individual grape variety. It is theorized that the
501:
Detecting an aroma is only part of wine tasting. The next step is to describe or communicate what that aroma is and it is in this step that the subjective nature of wine tasting appears. Different individuals have their own way of describing familiar scents and aromas based on their unique
457:
in the formation of esters from acids and alcohols present in the wine. However, at the same time these hydrogen ions encourage esters to also split apart back into acids and alcohols. These two counterbalancing acts gradually inch a wine closer to a state of
502:
experiences. Furthermore, there are varying levels of sensitivity and recognition thresholds among humans of some aromatic compounds. This is why one taster may describe different aromas and flavours from another taster sampling the very same wine.
206:
and birds and other animals to eat the berries and disperse the seeds. The diverse spectrum of aromas associated with individual grape varieties is a reflection of the vine's adaptation to ecological conditions and competition among other plants.
107:
In professional wine tasting, there is generally a distinction made between "aromas" and a wine's "bouquet" while in casual wine tasting these two terms are used interchangeably. An aroma refers to the smells unique to the
658:
Carotenoid breakdown products the – norisoprenoids – in wine aroma. Maria
Manuela Mendes-Pinto, Archives of Biochemistry and Biophysics, 15 March 2009, Volume 483, Issue 2, pp. 236–245,
214:
It is theorized that the grapevine developed aroma compounds as an evolutionary advancement to attract insects and animals to assist in pollination and dispersion of seeds.
23:
Smelling is an important part of wine tasting; it is thought that much of perceived taste is due to olfactory receptors at the back of the nasal cavity.
59:. The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavour present in wine are derived from aroma notes sensed by the
63:. In wine tasting, wine is sometimes smelled before taking a sip in order to identify some components of the wine that may be present. Different
1696:
400:. They have also been found to contribute to some of the varietal aromas associated with Cabernet Sauvignon, GewĂĽrztraminer,
1518:
441:
created by the reaction of acids and alcohol in the wine. Esters can develop during fermentation, with the influence of
780:
706:
683:
647:
622:
578:
555:
755:
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276:
1069:
1236:
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132:. These are smells that are commonly associated with a young wine. As a wine ages, chemical reactions among
1727:
164:. The term bouquet can also be expanded to include the smells derived from fermentation and exposure to
1647:
1614:
1443:
1737:
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238:, they revert to an aromatic form. The act of tasting wine is essentially the act of smelling these
1732:
1511:
1453:
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1274:
875:
858:
1622:
995:
831:
298: – grassy, herbaceous aroma compound associated with Cabernet Sauvignon and Sauvignon blanc.
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836:
1074:
826:
8:
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1504:
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243:
84:
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103:
A common aroma associated with the grape variety GewĂĽrztraminer is that of lychee fruit.
1642:
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88:
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903:
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304: – responsible for the floral aromatics of varieties like Gewürztraminer,
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83:
which generally refers to the smells that arise from the chemical reactions of
60:
36:
1637:
663:
595:
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301:
195:
133:
32:
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982:
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272:
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create new smells that are known as a wine's bouquet. These can include
44:
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The majority of volatile compounds responsible for aroma combine with
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have focused on how aroma compounds develop in the grapes during the
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are used to describe what is being smelled. The most basic term is
40:
1014:
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1304:
1157:
1132:
1059:
795:
498:) until one choice stands out and can be identified in the wine.
260:
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to identify volatile aroma compounds in various grape varieties.
231:
908:
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1187:
1182:
482:
401:
389:
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117:
481:
When wine is sipped, it is warmed in the mouth and mixes with
463:
set of aromas at one time and other aromas later in its life.
291:
Some of the identified aroma compounds include the following:
283:
may contribute to developing desirable aromatics in the wine.
1496:
1212:
1167:
1137:
438:
393:
347:
321:
190:
149:
56:
764:
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71:
which generally refers to a "pleasant" smell as opposed to
346:
responsible for the different spice notes associated with
733:
617:
Third
Edition pp. 273–274 Oxford University Press 2006
450:
338:
which produces some of the spice notes associated with
634:
632:
630:
509:
267:
was found to have added illegal flavouring to their
609:
607:
605:
603:
388:-containing compounds that can produce an aroma of
79:. The term aroma may be further distinguished from
678:Third Edition p. 258 Oxford University Press 2006
550:Third Edition p. 683 Oxford University Press 2006
39:perceived by taste receptors on the tongue –
627:
573:Third Edition p. 35 Oxford University Press 2006
1784:
600:
259:aromas to wine (such as creating a manufactured
75:which refers to an unpleasant smell or possible
693:
691:
178:
565:
563:
437:Some of the aromas perceived in wine are from
1512:
749:
286:
688:
668:
540:
560:
449:ions, found in higher concentration in low
1519:
1505:
756:
742:
334:derived aromatic compounds that includes
719:
279:and how viticultural techniques such as
209:
98:
31:are more diverse than its flavours. The
18:
1697:Clarification and stabilization of wine
112:and are most readily demonstrated in a
1785:
1500:
737:
718:
202:by attracting insects to assist with
194:vine developed these compounds as an
642:pp. 100–104 Workman Publishing 2001
94:
13:
466:
14:
1809:
781:Annual growth cycle of grapevines
699:"The Sotheby's Wine Encyclopedia"
358:aromas associated with red wine,
1760:
1468:
512:
496:University of California, Davis
453:(high acid) wines, serves as a
350:. Other norisoprenoids include
277:annual growth cycle of the vine
1526:
701:p. 10 Dorling Kindersley 2005
676:"The Oxford Companion to Wine"
652:
615:"The Oxford Companion to Wine"
583:
571:"The Oxford Companion to Wine"
548:"The Oxford Companion to Wine"
175:affects the aromatic bouquet.
1:
1723:Glossary of viticulture terms
533:
1728:Glossary of winemaking terms
179:Components of a wine's aroma
7:
505:
362:which produces some of the
354:which produces some of the
16:Olfactory sensation of wine
10:
1814:
1648:Yeast assimilable nitrogen
470:
287:Identified aroma compounds
1756:
1738:History of the wine press
1705:
1689:
1661:
1628:Sparkling wine production
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731:
664:10.1016/j.abb.2009.01.008
596:10.1016/j.aca.2009.11.049
432:
226:. Through the process of
1733:Wine tasting descriptors
1454:Wine tasting descriptors
1383:Phenolic content in wine
1275:Alternative wine closure
859:Great French Wine Blight
763:
263:). In 2004, a winery in
1623:Malolactic fermentation
366:aromas associated with
271:to enhance the aroma.
215:
183:Within wine there are
104:
24:
1424:Wine and food pairing
396:that is considered a
213:
102:
22:
1075:Muscat of Alexandria
273:Viticultural studies
116:wine – such as
1653:Yeast in winemaking
1605:Carbonic maceration
244:Olfactory receptors
1643:Traditional method
1444:Wine personalities
1148:Cabernet Sauvignon
528:Speyer wine bottle
336:megastigmatrienone
253:mass spectrometers
222:to form odourless
220:sugars in the wine
216:
146:phenolic compounds
130:Cabernet Sauvignon
105:
35:is limited to the
25:
1780:
1779:
1774:
1773:
1544:Late harvest wine
1494:
1493:
1231:
1230:
1128:Alicante Bouschet
876:Judgment of Paris
674:J. Robinson (ed)
613:J. Robinson (ed)
569:J. Robinson (ed)
546:J. Robinson (ed)
281:canopy management
242:aroma compounds.
236:acids in the wine
171:The technique of
95:Aroma vs. bouquet
89:aging of the wine
1805:
1765:
1764:
1521:
1514:
1507:
1498:
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1388:Proteins in wine
1055:GrĂĽner Veltliner
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352:raspberry ketone
173:microoxygenation
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1767:Wine portal
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1743:History of wine
1701:
1685:
1657:
1609:
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1572:Deacidification
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1475:Wine portal
1467:
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1397:
1359:
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1227:
1114:
1095:Sauvignon blanc
1030:Cayetana blanca
998:
996:grape varieties
989:
882:
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689:
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541:
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490:, developed by
475:
469:
467:In wine tasting
435:
296:Methoxypyrazine
289:
269:Sauvignon blanc
198:tool to aid in
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17:
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5:
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1633:Sugars in wine
1630:
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1582:Chaptalization
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1409:Classification
1405:
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1399:
1398:
1396:
1395:
1393:Sugars in wine
1390:
1385:
1380:
1375:
1369:
1367:
1365:Wine chemistry
1361:
1360:
1358:
1357:
1352:
1347:
1342:
1340:Wine dispenser
1337:
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1143:Cabernet Franc
1140:
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1116:
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1113:
1112:
1110:Welschriesling
1107:
1102:
1097:
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1087:
1082:
1077:
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1065:MĂĽller-Thurgau
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832:Ancient Greece
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640:The Wine Bible
626:
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523:
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468:
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375:
328:Norisoprenoids
325:
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288:
285:
180:
177:
122:GewĂĽrztraminer
96:
93:
61:olfactory bulb
37:primary tastes
29:aromas of wine
15:
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6:
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3:
2:
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1406:
1404:
1400:
1394:
1391:
1389:
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1381:
1379:
1378:Acids in wine
1376:
1374:
1373:Aroma of wine
1371:
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1237:Major regions
1234:
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1216:
1214:
1211:
1209:
1206:
1204:
1201:
1199:
1196:
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1193:Montepulciano
1191:
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1016:
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966:
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929:
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869:
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835:
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828:
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819:
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799:
797:
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789:
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784:
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779:
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776:
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770:
766:
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747:
745:
740:
739:
736:
730:
726:
722:
717:
708:
707:0-7566-1324-8
704:
700:
697:T. Stevenson
694:
692:
685:
684:0-19-860990-6
681:
677:
671:
665:
661:
655:
649:
648:1-56305-434-5
645:
641:
635:
633:
631:
624:
623:0-19-860990-6
620:
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597:
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586:
580:
579:0-19-860990-6
576:
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566:
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557:
556:0-19-860990-6
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423:
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415:
411:
407:
406:Petit Manseng
403:
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387:
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379:
376:
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254:
250:
249:chromatograph
245:
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186:
176:
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155:
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147:
143:
139:
135:
131:
127:
126:black currant
123:
119:
115:
111:
110:grape variety
101:
92:
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82:
78:
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66:
62:
58:
54:
50:
46:
42:
38:
34:
30:
21:
1798:Wine tasting
1758:
1615:Fermentation
1466:
1449:Wine tasting
1372:
1070:Muscat blanc
1040:Chenin blanc
837:Ancient Rome
698:
675:
670:
654:
639:
614:
585:
570:
547:
542:
500:
492:Ann C. Noble
480:
476:
473:wine tasting
436:
416:, Riesling,
302:Monoterpenes
290:
265:South Africa
257:
230:, caused by
217:
196:evolutionary
189:
182:
170:
106:
85:fermentation
80:
72:
68:
33:human tongue
28:
26:
1718:Wine bottle
1690:Other steps
1681:Wine cellar
1638:SĂĽssreserve
1330:Wine cellar
1320:Wine bottle
1261:accessories
1259:Packaging,
1218:Tempranillo
847:Noah's wine
827:Phoenicians
773:Viticulture
638:K. MacNeil
520:Wine portal
488:aroma wheel
460:equilibrium
410:Pinot blanc
360:damascenone
312:. Includes
204:pollination
200:procreation
152:in an aged
57:savouriness
1787:Categories
1597:Maceration
1587:Wine press
1577:Destemming
1528:Winemaking
1434:Wine fraud
1429:Wine fault
1414:Oenophilia
1350:Wine label
1345:Wine glass
1310:Port tongs
1208:Sangiovese
1203:Pinot noir
1163:Douce noir
1090:Rkatsiteli
1035:Chardonnay
1025:Catarratto
999:by acreage
973:Biodynamic
936:Aromatized
725:winemaking
534:References
471:See also:
414:Pinot gris
404:, Muscat,
398:wine fault
382:Mercaptans
368:Pinot noir
340:Chardonnay
332:Carotenoid
228:hydrolysis
224:glycosides
162:Pinot noir
77:wine fault
45:bitterness
1549:Noble rot
1439:Winemaker
1419:Sommelier
1355:Wine rack
1335:Wine cork
1325:Wine cave
1315:Screw cap
1285:Corkscrew
1250:New World
1245:Old World
1223:Zinfandel
1198:Mourvèdre
1105:Trebbiano
1045:Colombard
946:Noble rot
926:Fortified
904:Sparkling
871:New World
418:Scheurebe
356:raspberry
344:zingerone
240:vaporized
154:Sauternes
53:sweetness
49:saltiness
1564:Pressing
1486:Glossary
1402:Industry
1295:Jug wine
1290:Decanter
1280:Box wine
1178:Isabella
1173:Grenache
1153:Carignan
1100:SĂ©millon
1085:Riesling
1080:Palomino
823:Ancient
806:Vineyard
801:Veraison
786:Oenology
506:See also
455:catalyst
447:hydrogen
426:Sylvaner
422:Semillon
384: –
372:vanillin
364:rose oil
330: –
318:linalool
314:geraniol
310:Riesling
251: –
185:volatile
158:truffles
142:alcohols
114:varietal
41:sourness
1748:Terroir
1706:Related
1554:Vintage
1536:Harvest
1481:Outline
1305:Muselet
1267:storage
1158:Cinsaut
1133:Barbera
1060:Macabeo
1020:Aligoté
978:Organic
968:Natural
921:Dessert
866:Georgia
816:History
796:Terroir
791:Species
261:perfume
247:to use
232:enzymes
118:lychees
81:bouquet
1713:Winery
1676:Solera
1300:Kvevri
1188:Merlot
1183:Malbec
983:Kosher
959:Other
914:Orange
887:Styles
854:France
705:
682:
646:
621:
577:
554:
483:saliva
439:esters
433:Esters
402:Merlot
390:garlic
386:sulfur
378:Thiols
370:, and
306:Muscat
138:sugars
1663:Aging
1213:Syrah
1168:Gamay
1138:Bobal
1050:Glera
1015:Airén
1007:White
963:Table
951:Straw
941:Fruit
899:White
842:China
721:Wines
443:yeast
394:onion
348:Syrah
322:nerol
191:Vitis
160:in a
150:honey
134:acids
128:with
120:with
73:odour
69:aroma
65:terms
1793:Wine
1265:and
994:Top
909:Rosé
765:Wine
723:and
703:ISBN
680:ISBN
644:ISBN
619:ISBN
575:ISBN
552:ISBN
424:and
392:and
342:and
320:and
308:and
144:and
87:and
55:and
27:The
1671:Oak
1120:Red
931:Ice
894:Red
660:doi
592:doi
494:of
234:or
166:oak
156:or
124:or
1789::
690:^
629:^
602:^
562:^
451:pH
420:,
412:,
408:,
316:,
140:,
136:,
91:.
51:,
47:,
43:,
1520:e
1513:t
1506:v
1263:,
757:e
750:t
743:v
662::
594::
428:.
380:/
374:.
324:.
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