What term is used by wine buffs to describe the aroma of wine
"same vineyard but made by two different producers could have different aromatics. During bottle aging hydrogen ions, found in higher concentration in low pH (high acid) wines, serves as a catalyst 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 equilibrium where there is equal parts alcohol, acids, esters and water (a by product of the reactions). During this period the ester influenced bouquet"
"Aroma of wine The aromas of wine are more diverse than its flavors. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue-sourness, bitterness, saltiness, sweetness and savoriness. The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavor present in wine are derived from aroma notes sensed by the olfactory bulb. In wine tasting, wine is sometimes smelled before being drunk in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which"
"which draw comparisons with other, non-grape flavors and aromas. The following table provides a brief and by no means exhaustive summary of typical descriptors for the better-known varietals. Wine tasting Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onwards. Modern, professional wine tasters (such as sommeliers or buyers for retailers) use a constantly evolving specialized terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More"
"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 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 flavors from another taster sampling the very same wine. Aroma of wine The aromas of wine are more diverse than its flavors. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue-sourness, bitterness, saltiness, sweetness"
"Wine tasting Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onwards. Modern, professional wine tasters (such as sommeliers or buyers for retailers) use a constantly evolving specialized terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting may use similar terminology, usually involving a much less analytical process for a more general, personal appreciation. Results contradicting the reliability of wine tasting in"
"in the wine to form odorless glycosides. Through the process of hydrolysis, caused by enzymes or acids in the wine, they revert into an aromatic form. The act of tasting wine is essentially the act of smelling these vaporized aroma compounds. Olfactory receptors 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 to use chromatograph-mass spectrometers to identify volatile aroma"
"aroma and flavor can influence consumer choices as well as how wine tasters perceive astringency in wine. Noble, in addition to her work on the wine aroma wheel, also did research on multivariate statistics of sensory data and its applications. She also published over 150 research papers in her time there. The Aroma Wheel provides a visual graphic of the different categories and aroma components that one can encounter in wine. The terminology used is standardized for use by both professionals and amateur wine tasters. Aroma is identified by the olfactory bulb from through inhalation of the wine's scent, and"
"time when 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 aroma wheel, developed by Ann C. Noble of University of California, Davis) until one choice stands out and can be identified in the wine. Detecting an aroma is only part of wine tasting. The next step is to describe or communicate what that"
"Oenophilia Oenophilia ( ; Greek for the love (""philia"") of wine (""oinos"")) is a love of wine. In the strictest sense, ""oenophilia"" describes a disciplined devotion to wine, accompanying strict traditions of consumption and appreciation. In a general sense however, ""oenophilia"" simply refers to the enjoyment of wine, often by laymen. Oenophiles are also known as ""wine aficionados"" or ""connoisseurs"". They are people who appreciate or collect wine, particularly grape wines from certain regions, varietal types, or methods of manufacture. While most oenophiles are hobbyists, some may also be professionals like vintners, sommeliers, wine merchants, or one who tastes and"
"is used to identify the flavors from the grape itself. Bouquet refers to compounds that can affect the flavours, such as sugar, oak, and acid. The aroma wheel does not contain terms to describe texture or mouthfeel, however these are listed in the Australian ""Mouthfeel Wheel"". A separate Aroma Wheel has also been created for sparkling wine. The wheel breaks down wine aromas into 12 basic categories and then further sub-divided into different aromas that can fall into those main categories. The German Wine Institute has created a special German language version of the Aroma Wheel meant to be specially"
"a tasteful, comfortable setting at reasonable prices.'"" The reviewer from ""The Village Voice"" wrote in 1977: ""Oenophilia. No, not a social disease. It's the sensual orientation towards the pleasures of fine food and wine, and the name of a spiffy new bistro for elegant gourmandizing...'"" Oenophilia Oenophilia ( ; Greek for the love (""philia"") of wine (""oinos"")) is a love of wine. In the strictest sense, ""oenophilia"" describes a disciplined devotion to wine, accompanying strict traditions of consumption and appreciation. In a general sense however, ""oenophilia"" simply refers to the enjoyment of wine, often by laymen. Oenophiles are also known"
"consumers) to identify and characterize the extraordinary variety of compounds that contribute to a wine’s aroma. Similarly, economists specializing in the wine market have utilized the technique in their research. Some blinded trials among wine consumers have indicated that people can find nothing in a wine's aroma or taste to distinguish between ordinary and pricey brands. Some academics, based on blinded wine tastings, have also cast doubt on the ability of professional tasters to judge wines consistently. Blind tasting, at a minimum, involves denying taster(s) the ability to see the wine label or wine bottle shape. Informal tastings may simply"
"have been known to occasionally develop an aroma reminiscent of rodent droppings. The aroma becomes more pronounced when the wine is rubbed between the fingers and, if consumed, can leave a long, unpleasant finish. The aroma can be very potent, detectable at a sensory threshold as low as 1.6 parts per billion (µg/l). The exact compound behind this is derivatives of the amino acid lysine created through an oxidation reaction with ethanol. While undesirable LAB species have been most commonly associated with this fault, wine infected by ""Brettanomyces"" yeast in the presence of ammonium phosphate and lysine have also been"
"""Band-Aid"" (4-ethylphenol), ""spicy"" or ""smoky"" (4-ethylguaiacol), and rotten egg (hydrogen sulfide). Some varieties can also exhibit a mineral flavor due to the presence of water-soluble salts as a result of limestone's presence in the vineyard's soil. Wine aroma comes from volatile compounds released into the air. Vaporization of these compounds can be accelerated by twirling the wine glass or serving at room temperature. Many drinkers prefer to chill red wines that are already highly aromatic, like Chinon and Beaujolais. The ideal temperature for serving a particular wine is a matter of debate by wine enthusiasts and sommeliers, but some broad"
"color and has a sweet, very pleasant aroma. It also has a sweet and generally pleasant flavor, sometime being described as ""foxy"". One reviewer, Paul Bulas, attempted to characterize the ""foxy"" description. In analyzing the Niagara grape, he detected aromas like candied lemon rind, a Riesling-like diesel aroma, flowery jasmine-like notes, and what he called ""a high-toned, candied muskiness."" This latter descriptor he felt was the primary element of the term ""foxy"". His opinion of wines made with the grape is that they have unique and interesting properties that are not well known due to Niagara's reputation as a less-than-optimum"
"as old as the history of wine, the term ""tasting"" first appeared in 1519. The methodology of wine tasting was formalized by the 18th century when Linnaeus, Poncelet, and others brought an understanding of tasting up to date. In 2004, Richard Axel and Linda B. Buck, won the Nobel Prize in Medicine for their contribution to the knowledge of the senses of taste and smell. The results of the four recognized stages to wine tasting: – are combined in order to establish the following properties of a wine: A wine's overall quality assessment, based on this examination, follows further careful"
"potential influence on the aroma of the wine is more complex and difficult to predict with different strains of ""Oenococcus oeni"" (the bacterium most commonly used in MLF) having the potential to create different aroma compounds. In Chardonnay, wines that have gone through MLF are often described as having ""hazelnut"" and ""dried fruit"" notes, as well as the aroma of freshly baked bread. In red wines, some strains metabolize the amino acid methionine into a derivative of propionic acid that tends to produce roasted aroma and chocolate notes. Red wines that go through malolactic fermentation in the barrel can have"
"Wine tasting descriptors The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine. Wine writers, like Karen MacNeil, author of ""The Wine Bible,"" differentiate wine tasters from casual enthusiasts; tasters attempt to give an objective description of the wine's taste (often taking a systematic approach to tasting), casual enthusiasts appreciate wine but pause their examination sooner than tasters. The primary source of a person's ability to taste wine is derived from his or her olfactory senses. A taster's own"
"the storage of amphoras in a smoke chamber called a fumarium to add smokiness to a wine's flavor. The term ""wine"" spanned a broad spectrum of wine-based beverages, the quality of which depended on the amount of pure grape juice used and how diluted the wine was when served. The finest wine was reserved for the upper classes of Rome. Below that was ""posca"", a mixture of water and sour wine that had not yet turned into vinegar. Less acidic than vinegar, it still retained some of the aromas and texture of wine and was the preferred wine for the"
"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"
"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 set of aromas at one time and other aromas later in its life. 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 of different wines, can assist in capturing more aromatics"
"the nose. Sweeter wines, being denser, will leave thick, viscous streaks (called ""legs"" or ""tears"") down the inside of the glass when swirled. There are five basic steps in tasting wine: color, swirl, smell, taste, and savor. These are also known as the ""five S"" steps: see, swirl, sniff, sip, savor. During this process, a taster must look for clarity, varietal character, integration, expressiveness, complexity, and connectedness. A wine's color is better judged by putting it against a white background. The wine glass is put at an angle in order to see the colors. Colors can give the taster clues"
"amount of wine from a cask, carboy, or other fermentation device for testing. Home winemakers may also use a wine thief in connection with a length of tubing to siphon wine from one container to the other (a process called ""racking"") or to transfer the wine to bottles. A tastevin is a small, very shallow silver cup or saucer traditionally used by winemakers and sommeliers when judging the maturity and taste of a wine. The saucer-like cups were originally created by Burgundian winemakers to enable them to judge the clarity and color of wine that was stored in dim, candle-lit"
"Pinard (wine) Pinard is a French term for wine (particularly red wine), popularized as the label for the ration of wine issued to French troops during the First World War. The term became wrapped up in the public conception of the ""poilu"" (""hairy one"", the typical French foot soldier) and his loved ""pinard"", joined in a ""cult of wine"". Although the definite answer is unclear, a contemporary work defined the term's origin thus: Thus, for instance, ""pinard"", wine, was all but unknown in Paris before the war, yet it is now perhaps the most famous word in the whole soldier"
"personal experiences play a significant role in conceptualizing what he or she is tasting and attaching a description to that perception. The individual nature of tasting means that descriptors may be perceived differently among various tasters. The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of ""The Wine Bible"" unless otherwise noted. Wine tasting descriptors The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the"
"fatigue. It is a term commonly used in wine tasting, where one loses the ability to smell and distinguish wine bouquet after sniffing at wine(s) continuously for an extended period of time. The term is also used in the study of indoor air quality, for example, in the perception of odors from people, tobacco, and cleaning agents. Olfactory fatigue is an example of neural adaptation or sensory adaptation. The body becomes desensitized to stimuli to prevent the overloading of the nervous system, thus allowing it to respond to new stimuli that are 'out of the ordinary'. After olfactory neurons depolarize"
"distilled essence of wine. Libavius in ""Alchymia"" (1594) refers to ""vini alcohol vel vinum alcalisatum"". Johnson (1657) glosses ""alcohol vini"" as ""quando omnis superfluitas vini a vino separatur, ita ut accensum ardeat donec totum consumatur, nihilque fæcum aut phlegmatis in fundo remaneat."" The word's meaning became restricted to ""spirit of wine"" (the chemical known today as ethanol) in the 18th century and was extended to the class of substances so-called as ""alcohols"" in modern chemistry after 1850. The term ""ethanol"" was invented 1892, combining the word ethane with the ""-ol"" ending of ""alcohol"". IUPAC nomenclature is used in scientific publications"
"Typicity Typicity (French ""typicité"", Italian ""tipicità"") is a term in wine tasting used to describe the degree to which a wine reflects its varietal origins and thus demonstrates the signature characteristics of the grape from which it was produced, e.g., how much a Merlot wine “tastes like a Merlot”. It is an important component in judging wine competition when wines of the same variety are judged against each other. In some countries, such as Austria, typicity is used as part of a qualitative hierarchy that takes into consideration soil, climate and vintage. A similar concept to the French terroir, though"
"both experts and consumers have surfaced through scientific blind wine tasting, such as inconsistency in identifying wines based on region and price. The Sumerian stories of Gilgamesh in the 3rd millennium BCE differentiate the popular beers of Mesopotamia, as well as wines from Zagros Mountains or Lebanon. In the fourth century BCE, Plato listed the main flavors of wine, and classified the aromas as ""species"", or families. Aristotle proposed a sensory tasting defined by the four elements (air, water, fire, and earth) further deepened by the Roman noblewoman Lucretia in the first century BCE. Although the practice of tasting is"
"can produce sometimes confuses tasters. In the broadest terms, the wine tends to be of light to medium body with an aroma reminiscent of black and/or red cherry, raspberry and to a lesser extent currant and many other fine small red and black berry fruits. Traditional red Burgundy is famous for its savory fleshiness and ""farmyard"" aromas (these latter sometimes associated with thiol and other reductive characters), but changing fashions, modern winemaking techniques, and new easier-to-grow clones have favored a lighter, more fruit-prominent, cleaner style. The wine's color when young is often compared to that of garnet, frequently being much"
"most intense example of Pinot noir you could possibly imagine. Not only nectar: a yardstick with which to judge all other Burgundies."" Roald Dahl once wrote of it, ""Sense for me this perfume! Breathe this bouquet! Taste it! Drink it! But never try to describe it! Impossible to give an account of such a delicacy with words! To drink Romanée-Conti is equivalent to experiencing an orgasm at once in the mouth and in the nose."" The vineyard currently known as Romanée-Conti has had several other names over the centuries. It was initially called Cru de Clos, when it was owned"
"few seconds to saturate the taste buds. By pursing ones lips and breathing through that small opening oxygen will pass over the wine and release even more esters. When the wine is allowed to pass slowly through the mouth it presents the connoisseur with the fullest gustatory profile available to the human palate. The acts of pausing and focusing through each step distinguishes wine tasting from simple quaffing. Through this process, the full array of aromatic molecules is captured and interpreted by approximately 15 million olfactory receptors, comprising a few hundred olfactory receptor classes. When tasting several wines in succession,"
"food item. It refers to the lightness of cakes and bread, as measured by the type of pores they contain, and the color and texture of some sauces which have incorporated air bubbles. In wine tasting, a variety of methods are used to aerate wine and bring out the aromas including swirl wine in the glass, use of a decanter to increase exposure to air, or a specialized wine aerator. Cider from Asturias is poured into the glass from a height of about 1 metre (""el escanciado"") to increase aeration. Aeration Aeration (also called aerification or aeriation) is the process"