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Arôme de Bouche

Term used in France (retro aroma, mouth aroma, retrogusto and retro smell) for aromas that are perceived in the nasopharynx when exhaling (retronasal). See below Aroma,

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


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