The term (Greek for "seasoning") plays in the wine rating or wine address a significant role. There are many hundreds in the wine flavorings containing 0.8 to 1.2 grams per liter. You can work in the laboratory with the help of chromatography be determined. In general, aroma is understood to mean fragrance or poetically also called "nose" odor a wine. The aroma is thus perceived by smelling (nose) and not by tasting (palate, tongue) and has therefore strictly speaking nothing with the taste to do. In the unpressed grapes most flavors are considered glycosides (Sugar compounds) before and are still tasteless and odorless. Therefore, they are referred to as aroma precursors . These can be in the grapes by means of Glycosyl-glucose assay be measured.
The aromas go through three stages. The primary flavor (varietal aroma) includes all fruit notes that are already present in the berries and are particularly noticeable in the pressed juice. These varietal Notes are different depending on the grape variety. Particularly strong and characteristic they are in the bouquet places, The secondary flavor (fermentation flavor) includes all odors that arise during the vinification. These include those at the fermentation formed flavors (which sometimes disappear again), the yeast odors in a lees and the roasty aromas in one Barrique, The tertiary flavoring (ripening flavor ) includes all the aromas that occur during the bottle aging arise. This includes as well ester. firn and petrol tone, Through the interaction of oxygen. acids and alcohol form completely new flavorings,
This trisection of aromas is widely recognized in the art. Different opinions, however, there are the term bouquet (also bouquet). Often this is understood to mean the overall picture of a wine after bottle aging, ie the primary, secondary and tertiary flavors mentioned above. For this purpose, however, the total taste impressions are calculated on a case-by-case basis. Anglo-Saxon literature, on the other hand, often distinguishes between the two stages of aroma (primary and secondary) and bouquet (tertiary). And in Australia is under flavor (English "flavor") rather only the varietal Character (primary flavor) understood.
There is also the term used in France, Arôme de Bouche (retro flavor, oral flavor, retrogusto and retro scent). This refers to the aromas in the nasopharynx during exhalation (retronasal) olfactory be perceived. Where the two terms aroma and bouquet divide, that is not clearly defined and interpreted differently. In any case, new vinification takes place from the fermentation process flavorings, See also below aroma wheel (Aroma circle), of fragrances. aromatic and flavoring, as well as a list of ingredients in the wine below total extract,