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Arôme de Bouche

The term used in France (retro-flavor, mouth-flavor, retro-gusto and retro-scent) for aromas perceived in the nasopharynx during exhalation (retronasal). See below Aroma,

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...

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