volatile

volatile (GB)

volatil (F)

volatile (I)

volátil (PO)

volátil (ES)

vluchtig (N)

Volatile" refers to the tendency of a substance to change into a gaseous state. All aromatic substances in wine are volatile aromatic substances, because otherwise it would not be possible to perceive them olfactorily through the nose. However, the distinction from taste sensations (bitter, salty, sweet, sour and umami) is fluid, because the olfactory perception of smell and the gustatory perception of taste are extremely complex with mutual influence, so that the origin tongue/palate or nose can no longer be precisely traced.

In the context of a wine address, however, the term "volatile" or the Latin form "volatil" is usually understood to mean only off-flavours that indicate wine faults. For example, the main volatile acid contained in wine is acetic acid, which refers to acetic souring. So if a wine has a "volatile tone", it is usually precisely this wine defect that is meant. Equally, however, other volatile tones can refer to other faults such as solvent tone (acetone, nail varnish tone) and uhutone (glue tone). So without further explanation, "volatile" or "volatile" is not unambiguous.

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volatile

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