At the University of California in Davis (USA) was founded in the mid-1980s by Professor Ann C. Noble (* 1935) developed a so-called "aroma wheel". It had to do with one Sensory Research Project found that there is no uniform terminology for the description of wines. The aim was to use the aroma wheel to create a concept pattern that is as comprehensible and usable as possible odor respectively. flavorings of a wine as part of a wine review respectively. wine address can be defined or described as clearly as possible. The aroma wheel is equally suitable for professionals and amateurs.
The palette does not contain any hedonistic judgmental or inaccurate terms such as extraordinary, elegant. bodied. clean or the like, but only descriptions of smells that are generally known. The aroma wheel consists of three circles from the inside out. The innermost circle contains 12 main groups, the middle circle 29 subgroups and the outer circle 94 individual aromas. One can taste, so to speak, starting from the middle in three steps up to the outside. The 12 main groups with examples are:
A special aroma wheel was also created for sparkling wine later. The California aroma wheel has prevailed worldwide with country-specific adjustments. Similarly, a "mouthfeel wheel" was developed in Australia with which the tactile (pertaining to the sense of touch) or trigeminal Impressions were systematized. The BDO (Association of German Oenologists) has developed flavor wheels in a simplified form based on the Californian aroma wheel to suit the circumstances of German wines. There is one for each White wine and red wine, This can be done through the DWI (German Wine Institute). The aroma wheels are divided into seven main groups (segments) for the smell and one for the taste sensation,
The fragrance is initially narrowed down generally (inner circle) and then more precisely 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, by smelling more intensely, it can be determined whether it is elderberry or currant or both. A special aroma wheel with different false tones to identify wine errors was developed by the German wine journalist Laurentius Kollmann. In addition to aroma wheels, a of fragrances be helpful for learning smells, which is offered for example by AROMASTER for red wine and white wine. There is also a booklet from this company with an aroma wheel for sommeliers as well as aroma wheels for the typical aromas of 20 grape varieties.