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4 noses

As part of a wine review (judge) or wine address (describe) is sometimes different from four Olfactory sensations spoken, which one can perceive during the tasting in succession:

1. Nose : Without panning the glass, it sniffs only briefly and easily without taking too much breath. This will be the most volatile flavors given a first indication of the nature and complexity of the wine.

2. Nose : By pivoting the glass (see also under Weingenuss ), more aromas are released. Also a possibly existing one wine faults is now reinforced or only now perceived.

3. Nose : After the first sip and the distribution of the wine in the mouth, more aromas are released, which are now perceived via the connection of the nasopharynx with the upper turbinate to the olfactory mucosa in a retronasal (during exhalation).

4. Nose : By a Nachriechen in empty glass final odor impressions are won. At best, the first impressions are confirmed and / or it may possibly be detected by yet unrecognized flavors.

human tongue with the taste zones

See also below gustatory (Savory) trigeminal (groping) and olfactory (Smelling).

Picture left (edited): Copyright: Peter Hermes Furian
Picture right (edited): By NEUROtiker - Own work, CC BY-SA 3.0 ,
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