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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.
525:
1773:
1481:
111:
222:
31:
456:, 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
497:
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
179:. 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.
257:
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
198:
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
488:
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
600:
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,
496:
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
473:
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
269:
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
199:
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
512:
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
468:
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
513:
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.
217:
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.
118:
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
669:
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,
225:
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.
34:
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.
70:. The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavour present in wine are derived from aroma notes sensed by the
74:. 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
1707:
411:. They have also been found to contribute to some of the varietal aromas associated with Cabernet Sauvignon, GewĂĽrztraminer,
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17:
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created by the reaction of acids and alcohol in the wine. Esters can develop during fermentation, with the influence of
791:
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658:
633:
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143:. These are smells that are commonly associated with a young wine. As a wine ages, chemical reactions among
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175:. The term bouquet can also be expanded to include the smells derived from fermentation and exposure to
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249:, they revert to an aromatic form. The act of tasting wine is essentially the act of smelling these
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309: – grassy, herbaceous aroma compound associated with Cabernet Sauvignon and Sauvignon blanc.
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A common aroma associated with the grape variety GewĂĽrztraminer is that of lychee fruit.
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315: – responsible for the floral aromatics of varieties like Gewürztraminer,
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which generally refers to the smells that arise from the chemical reactions of
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create new smells that are known as a wine's bouquet. These can include
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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
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1315:
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509:) until one choice stands out and can be identified in the wine.
271:
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to identify volatile aroma compounds in various grape varieties.
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128:
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When wine is sipped, it is warmed in the mouth and mixes with
474:
set of aromas at one time and other aromas later in its life.
302:
Some of the identified aroma compounds include the following:
294:
may contribute to developing desirable aromatics in the wine.
1507:
1223:
1178:
1148:
449:
404:
358:
332:
201:
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67:
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82:
which generally refers to a "pleasant" smell as opposed to
357:
responsible for the different spice notes associated with
744:
628:
Third
Edition pp. 273–274 Oxford University Press 2006
461:
349:
which produces some of the spice notes associated with
645:
643:
641:
520:
278:
was found to have added illegal flavouring to their
620:
618:
616:
614:
399:-containing compounds that can produce an aroma of
90:. The term aroma may be further distinguished from
689:Third Edition p. 258 Oxford University Press 2006
561:Third Edition p. 683 Oxford University Press 2006
50:perceived by taste receptors on the tongue –
638:
584:Third Edition p. 35 Oxford University Press 2006
1795:
611:
270:aromas to wine (such as creating a manufactured
86:which refers to an unpleasant smell or possible
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702:
189:
576:
574:
448:Some of the aromas perceived in wine are from
1523:
760:
297:
699:
679:
551:
571:
460:ions, found in higher concentration in low
1530:
1516:
767:
753:
345:derived aromatic compounds that includes
730:
290:and how viticultural techniques such as
220:
109:
42:are more diverse than its flavours. The
29:
1708:Clarification and stabilization of wine
123:and are most readily demonstrated in a
14:
1796:
1511:
748:
729:
213:by attracting insects to assist with
205:vine developed these compounds as an
653:pp. 100–104 Workman Publishing 2001
105:
24:
477:
25:
1820:
792:Annual growth cycle of grapevines
710:"The Sotheby's Wine Encyclopedia"
369:aromas associated with red wine,
1771:
1479:
523:
507:University of California, Davis
464:(high acid) wines, serves as a
361:. Other norisoprenoids include
288:annual growth cycle of the vine
1537:
712:p. 10 Dorling Kindersley 2005
687:"The Oxford Companion to Wine"
663:
626:"The Oxford Companion to Wine"
594:
582:"The Oxford Companion to Wine"
559:"The Oxford Companion to Wine"
186:affects the aromatic bouquet.
13:
1:
1734:Glossary of viticulture terms
544:
1739:Glossary of winemaking terms
190:Components of a wine's aroma
7:
516:
373:which produces some of the
365:which produces some of the
27:Olfactory sensation of wine
10:
1825:
1659:Yeast assimilable nitrogen
481:
298:Identified aroma compounds
1767:
1749:History of the wine press
1716:
1700:
1672:
1639:Sparkling wine production
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1606:
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1016:
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675:10.1016/j.abb.2009.01.008
607:10.1016/j.aca.2009.11.049
443:
237:. Through the process of
1744:Wine tasting descriptors
1465:Wine tasting descriptors
1394:Phenolic content in wine
1286:Alternative wine closure
870:Great French Wine Blight
774:
274:). In 2004, a winery in
1634:Malolactic fermentation
377:aromas associated with
282:to enhance the aroma.
226:
194:Within wine there are
115:
35:
1435:Wine and food pairing
407:that is considered a
224:
113:
33:
1086:Muscat of Alexandria
284:Viticultural studies
127:wine – such as
1664:Yeast in winemaking
1616:Carbonic maceration
255:Olfactory receptors
18:Flavor notes (wine)
1654:Traditional method
1455:Wine personalities
1159:Cabernet Sauvignon
539:Speyer wine bottle
347:megastigmatrienone
264:mass spectrometers
233:to form odourless
231:sugars in the wine
227:
157:phenolic compounds
141:Cabernet Sauvignon
116:
46:is limited to the
36:
1791:
1790:
1785:
1784:
1555:Late harvest wine
1505:
1504:
1242:
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1139:Alicante Bouschet
887:Judgment of Paris
685:J. Robinson (ed)
624:J. Robinson (ed)
580:J. Robinson (ed)
557:J. Robinson (ed)
292:canopy management
253:aroma compounds.
247:acids in the wine
182:The technique of
106:Aroma vs. bouquet
100:aging of the wine
16:(Redirected from
1816:
1776:
1775:
1532:
1525:
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1399:Proteins in wine
1066:GrĂĽner Veltliner
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363:raspberry ketone
184:microoxygenation
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1007:grape varieties
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501:, developed by
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478:In wine tasting
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307:Methoxypyrazine
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280:Sauvignon blanc
209:tool to aid in
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1404:Sugars in wine
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1376:Wine chemistry
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1154:Cabernet Franc
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1121:Welschriesling
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843:Ancient Greece
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651:The Wine Bible
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339:Norisoprenoids
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133:GewĂĽrztraminer
107:
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72:olfactory bulb
48:primary tastes
40:aromas of wine
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1389:Acids in wine
1387:
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1384:Aroma of wine
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1248:Major regions
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1204:Montepulciano
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1024:
1023:
1021:
1019:
1015:
1012:
1008:
1003:
995:
992:
990:
987:
985:
982:
980:
977:
975:
972:
971:
969:
968:
963:
960:
958:
955:
953:
950:
948:
945:
943:
940:
938:
935:
934:
933:
930:
929:
926:
923:
921:
918:
916:
913:
911:
908:
906:
903:
902:
900:
896:
888:
885:
884:
883:
880:
878:
875:
871:
868:
867:
866:
863:
859:
856:
854:
851:
849:
846:
844:
841:
839:
836:
835:
833:
832:
830:
828:
824:
818:
815:
813:
810:
808:
805:
803:
800:
798:
795:
793:
790:
789:
787:
785:
781:
777:
770:
765:
763:
758:
756:
751:
750:
747:
741:
737:
733:
728:
719:
718:0-7566-1324-8
715:
711:
708:T. Stevenson
705:
703:
696:
695:0-19-860990-6
692:
688:
682:
676:
672:
666:
660:
659:1-56305-434-5
656:
652:
646:
644:
642:
635:
634:0-19-860990-6
631:
627:
621:
619:
617:
615:
608:
604:
597:
591:
590:0-19-860990-6
587:
583:
577:
575:
568:
567:0-19-860990-6
564:
560:
554:
550:
540:
537:
536:
532:
526:
521:
514:
510:
508:
504:
500:
495:
490:
485:
475:
472:
467:
463:
459:
455:
451:
438:
434:
430:
426:
422:
418:
417:Petit Manseng
414:
410:
406:
402:
398:
394:
390:
387:
384:
380:
376:
372:
368:
364:
360:
356:
352:
348:
344:
340:
337:
334:
330:
326:
322:
318:
314:
311:
308:
305:
304:
303:
295:
293:
289:
285:
281:
277:
273:
267:
265:
261:
260:chromatograph
256:
252:
248:
244:
240:
236:
232:
223:
219:
216:
212:
208:
204:
203:
197:
187:
185:
180:
178:
174:
170:
166:
162:
158:
154:
150:
146:
142:
138:
137:black currant
134:
130:
126:
122:
121:grape variety
112:
103:
101:
97:
93:
89:
85:
81:
77:
73:
69:
65:
61:
57:
53:
49:
45:
41:
32:
19:
1809:Wine tasting
1769:
1626:Fermentation
1477:
1460:Wine tasting
1383:
1081:Muscat blanc
1051:Chenin blanc
848:Ancient Rome
709:
686:
681:
665:
650:
625:
596:
581:
558:
553:
511:
503:Ann C. Noble
491:
487:
484:wine tasting
447:
427:, Riesling,
313:Monoterpenes
301:
276:South Africa
268:
241:, caused by
228:
207:evolutionary
200:
193:
181:
117:
96:fermentation
91:
83:
79:
44:human tongue
39:
37:
1729:Wine bottle
1701:Other steps
1692:Wine cellar
1649:SĂĽssreserve
1341:Wine cellar
1331:Wine bottle
1272:accessories
1270:Packaging,
1229:Tempranillo
858:Noah's wine
838:Phoenicians
784:Viticulture
649:K. MacNeil
531:Wine portal
499:aroma wheel
471:equilibrium
421:Pinot blanc
371:damascenone
323:. Includes
215:pollination
211:procreation
163:in an aged
68:savouriness
1798:Categories
1608:Maceration
1598:Wine press
1588:Destemming
1539:Winemaking
1445:Wine fraud
1440:Wine fault
1425:Oenophilia
1361:Wine label
1356:Wine glass
1321:Port tongs
1219:Sangiovese
1214:Pinot noir
1174:Douce noir
1101:Rkatsiteli
1046:Chardonnay
1036:Catarratto
1010:by acreage
984:Biodynamic
947:Aromatized
736:winemaking
545:References
482:See also:
425:Pinot gris
415:, Muscat,
409:wine fault
393:Mercaptans
379:Pinot noir
351:Chardonnay
343:Carotenoid
239:hydrolysis
235:glycosides
173:Pinot noir
88:wine fault
56:bitterness
1560:Noble rot
1450:Winemaker
1430:Sommelier
1366:Wine rack
1346:Wine cork
1336:Wine cave
1326:Screw cap
1296:Corkscrew
1261:New World
1256:Old World
1234:Zinfandel
1209:Mourvèdre
1116:Trebbiano
1056:Colombard
957:Noble rot
937:Fortified
915:Sparkling
882:New World
429:Scheurebe
367:raspberry
355:zingerone
251:vaporized
165:Sauternes
64:sweetness
60:saltiness
1575:Pressing
1497:Glossary
1413:Industry
1306:Jug wine
1301:Decanter
1291:Box wine
1189:Isabella
1184:Grenache
1164:Carignan
1111:SĂ©millon
1096:Riesling
1091:Palomino
834:Ancient
817:Vineyard
812:Veraison
797:Oenology
517:See also
466:catalyst
458:hydrogen
437:Sylvaner
433:Semillon
395: –
383:vanillin
375:rose oil
341: –
329:linalool
325:geraniol
321:Riesling
262: –
196:volatile
169:truffles
153:alcohols
125:varietal
52:sourness
1759:Terroir
1717:Related
1565:Vintage
1547:Harvest
1492:Outline
1316:Muselet
1278:storage
1169:Cinsaut
1144:Barbera
1071:Macabeo
1031:Aligoté
989:Organic
979:Natural
932:Dessert
877:Georgia
827:History
807:Terroir
802:Species
272:perfume
258:to use
243:enzymes
129:lychees
92:bouquet
1724:Winery
1687:Solera
1311:Kvevri
1199:Merlot
1194:Malbec
994:Kosher
970:Other
925:Orange
898:Styles
865:France
716:
693:
657:
632:
588:
565:
494:saliva
450:esters
444:Esters
413:Merlot
401:garlic
397:sulfur
389:Thiols
381:, and
317:Muscat
149:sugars
1674:Aging
1224:Syrah
1179:Gamay
1149:Bobal
1061:Glera
1026:Airén
1018:White
974:Table
962:Straw
952:Fruit
910:White
853:China
732:Wines
454:yeast
405:onion
359:Syrah
333:nerol
202:Vitis
171:in a
161:honey
145:acids
139:with
131:with
84:odour
80:aroma
76:terms
1804:Wine
1276:and
1005:Top
920:Rosé
776:Wine
734:and
714:ISBN
691:ISBN
655:ISBN
630:ISBN
586:ISBN
563:ISBN
435:and
403:and
353:and
331:and
319:and
155:and
98:and
66:and
38:The
1682:Oak
1131:Red
942:Ice
905:Red
671:doi
603:doi
505:of
245:or
177:oak
167:or
135:or
1800::
701:^
640:^
613:^
573:^
462:pH
431:,
423:,
419:,
327:,
151:,
147:,
102:.
62:,
58:,
54:,
1531:e
1524:t
1517:v
1274:,
768:e
761:t
754:v
673::
605::
439:.
391:/
385:.
335:.
20:)
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