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Aroma

arôme (F)
aroma, flavor (GB)
smaakstof (N)

The term (Greek for "wort") plays a role in wine evaluation or wine address an important role. There are many hundreds in wine flavorings contain a share of 0.8 to 1.2 grams per liter. You can in the laboratory using the chromatography be determined. In general, aroma is the scent or poetically also referred to as "nose" odor of a wine. The aroma is thus perceived by smelling (nose) and not by tasting (palate, tongue) and strictly speaking has nothing to do with it taste to do. Most of the aroma substances lie in the unpressed grapes glycosides (Sugar compounds) and are still tasteless and odorless. That is why they are called aroma precursors . These can be found in the grapes by means of Glycosyl-glucose assay be measured.

Aroma - spicy notes, fruity flavors, floral fragrances, diverse aromas

The flavors go through three stages. The primary aroma (varietal aroma) includes all fruit notes that are already present in the berries and are particularly noticeable in the pressed juice. This varietal Notes vary depending on the grape variety. They are particularly strong and characteristic in the bouquet places, The secondary aroma (fermentation aroma) includes all smells that arise during vinification. These include those at fermentation formed aromas (which partly disappear again), the yeast smells in one lees and the toasty aromas on one Barrique, The tertiary aroma (ripening aroma ) includes all those aromas that occur during the bottle aging arise. This also includes ester. firn and petrol tone, By the interaction of oxygen. acids and alcohol completely new ones are formed flavorings,

This tripartite division of flavors is largely recognized by experts. However, there are different opinions on the term bouquet (also bouquet). It is often understood to mean the overall picture of a wine after bottle maturation, i.e. the primary, secondary and tertiary aromas mentioned above. However, this also includes the total taste impressions in some cases. Anglo-Saxon literature, on the other hand, often only differentiates between the two stages of aroma (primary and secondary) and bouquet (tertiary). And in Australia aroma (English "flavor") is rather only that varietal Character (primary aroma) understood.

There is also the term Arôme de Bouche (retro aroma, mouth aroma, retrogusto and retro smell) that is used specifically in France. This is the aromas that are exhaled in the nasopharynx (retronasal) olfactory be perceived. Where the two terms aroma and bouquet differ is therefore not clearly defined and is interpreted differently. In any case, new ones are created during vinification after the fermentation process flavorings, See also under aroma wheel (Aroma circle), of fragrances. aromatic and flavoring, as well as a list of the ingredients in the wine under total extract,

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