At the University of California in Davis (USA) was built in the mid-1980s by Professor Ann C. Noble (* 1935) developed a so-called "aroma wheel". She had one in connection Sensory Research Project found that there is no consistent terminology for the description of wines. The aim was to use the aroma wheel to create a generally comprehensible and usable conceptual pattern with which the odor or. flavorings a wine under a wine review or. wine address as clearly as possible can be defined or described. The aroma wheel is equally suitable for professionals and amateurs.
The palette contains none hedonistic judgmental or inaccurate terms such as extraordinary, elegant. bodied. clean or similar, but only odor descriptions that are well known. The aroma wheel consists of three circles from inside to outside. The innermost circle contains 12 main groups, the middle circle 29 subgroups and the outer circle 94 individual flavors. You can, so to speak, advance from the middle in three steps to the very outside. The 12 main groups with examples are:
A special aroma wheel was later created for sparkling wine. The Californian aroma wheel has become established worldwide with country-specific adjustments. Similarly, a "mouthfeel wheel" has been developed in Australia with which the tactile (tactile sense) or trigeminal Impressions were systematized. The BDO (Bund Deutscher Önologen) has developed on the basis of the Californian aroma wheel on the condition of German wines adapted aromatic wheels in a simplified form. There is one for each White wine and red wine, These can be about that DWI (German Wine Institute). The aroma wheels are divided into seven main groups (segments) for the smell, and one for the taste sensation,
The scent is initially narrowed down (inner circle) and then outlined in a second step (outer circle). So you can, for example, in the first step fruity smell that the wine smells like a berry. Then, in the second step, you can see through more intense smelling whether it is more like elderberry or currant, or both. A special aroma wheel with different false tones for the identification of wine errors was developed by the German wine journalist Laurentius Kollmann. In addition to aromatic wheels can a of fragrances helpful for learning odors, which are offered for example for red wine and white wine from the company AROMASTER. There is also a booklet with a flavoring wheel for this company sommeliers as well as aromatic wheels for the typical aromas of 20 grape varieties.