Are you an EPFL student looking for a semester project?
Work with us on data science and visualisation projects, and deploy your project as an app on top of Graph Search.
Concept
Aroma of wine
Summary
The aromas of wine are more diverse than its flavours. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue – sourness, bitterness, saltiness, sweetness and savouriness. The wide array of fruit, earthy, leathery, floral, herbal, mineral, and woodsy flavour present in wine are derived from aroma notes sensed by the olfactory bulb. 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 terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odour which refers to an unpleasant smell or possible wine fault. The term aroma may be further distinguished from bouquet which generally refers to the smells that arise from the chemical reactions of fermentation and aging of the wine.
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 grape variety and are most readily demonstrated in a varietal wine – such as lychees with Gewürztraminer or black currant with Cabernet Sauvignon. These are smells that are commonly associated with a young wine. As a wine ages, chemical reactions among acids, sugars, alcohols and phenolic compounds create new smells that are known as a wine's bouquet. These can include honey in an aged Sauternes or truffles in a Pinot noir. The term bouquet can also be expanded to include the smells derived from fermentation and exposure to oak. 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.
The technique of microoxygenation affects the aromatic bouquet.
Official source
About this result
This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.
Ontological neighbourhood
Related lectures (32)
Darlington Transistor: Small Signal Analysis
Covers the analysis of a Darlington transistor circuit, focusing on small signal parameters.
Operational Amplifiers: Applications and Characteristics
Explores operational amplifiers in various applications and their dynamic characteristics.
Operational Amplifier: Comparator and Differential Amplifier
Explores the operational amplifier as a comparator and differential amplifier with practical applications.