The aroma of wine is more diverse than its flavor. The human tongue is limited to the main tastes felt by taste receptors on the tongue-acid, bitterness, saltiness, sweetness and taste. The variety of fruits, soils, skins, flowers, herbs, minerals, and flavors present in the wine comes from the smell of notes felt by olfactory bulb. In wine tasting, wine is sometimes smelled before drinking to identify some of the components of wine that may be present. Different terms are used to describe what is smelling. The most basic term is aroma which generally refers to the smell of "fun" compared to smell which refers to unpleasant odor or possible wine errors. The term aroma can be more distinguished from the bouquet which generally refers to the odor arising from chemical reactions of fermentation and aging of grapes.
Video Aroma of wine
Aroma vs. buket
In professional wine tasting, there is generally a distinction made between the "scent" and "bouquet" of wine while in a second casual wine tasting the term is used interchangeably. The aroma refers to a unique aroma to grape varieties and most easily demonstrated in grape varieties - such as lychees with GewÃÆ'¼rztraminer or black currant with Cabernet Sauvignon. This is a smell commonly associated with young wine. As the age of wine, the chemical reaction between acids, sugars, alcohols and phenolic compounds creates a new aroma known as a bouquet of grapes. This could include honey in old Sauternes or truffle mushrooms in Pinot noir. The term bouquet can also be expanded to include odor derived from fermentation and oak exposure. In Burgundy, the aroma of wine is divided into three categories - primary, secondary and tertiary aroma. The main aroma is specific to the grape varieties themselves. Secondary aroma is the aroma that comes from fermentation. Tertiary aroma is the aroma that develops through a bottle or aging oak.
Teknik microoxygenation mempengaruhi buket aromatik.
Maps Aroma of wine
Komponen aroma anggur
In wine there are volatile and non-volatile compounds that contribute to the formation of the aroma of wine. During fermentation and for the first few months of wine existence, chemical reactions among these compounds are common and the smell of wine will change more rapidly during this period than at any other point. As wine ages and matures, changes and flavoring of the aroma will continue but at a slower and more gradual pace. Volatile aroma compounds present in the skin and juice of grapes and will vary in composition according to individual grape varieties. It is theorized that Vitis vitis developed this compound as an evolutionary tool to assist procreation by attracting insects to help pollinate and birds and other animals to eat fruit and disperse seeds. The diverse spectrum of scents associated with individual grape varieties is a reflection of the adaptation of vines to ecological conditions and competition among other plants.
The majority of volatile compounds that are responsible for the scent join the sugar in the wine to form an odorless glycoside. Through a process of hydrolysis, caused by enzymes or acids in wine, they again become an aromatic form. The act of tasting wine is basically the act of smelling the scent of this volatile compound. The olfactory receptor cells, each sensitive to a different aroma, take this compound and transfer information to the brain through the olfactory bulb. In the 1980s there was a new focus in studying the correlation between the scent/aroma of compounds in wine and the quality of wine produced. Scientists can use a chromatographic mass spectrometer to identify volatile fragrance compounds in a variety of grape varieties.
The study of compounds responsible for aromas and flavors, as well as their correlation with grape quality, is ongoing. As understanding of these compounds grows, there is concern that future wines can be "manipulated" through the use of chemical additives to add additional complexity and aroma to wine (such as creating perfumes produced). In 2004, a winery in South Africa was found to have added an illegal spice to their Sauvignon blanc to boost its aroma. Viticulture studies have focused on how aroma compounds develop in grapes during the annual growth cycle of the vine and how vocultural techniques such as canopy management can contribute to developing desirable aromatics in wine.
The identified aroma compound
Some of the identified fragrance compounds include the following:
- The herbaceous compound of methoxypyrazine, associated with Cabernet Sauvignon and Sauvignon blanc.
- Monoterpen- is responsible for aromatic flower varieties such as GewÃÆ'¼rztraminer, Muscat and Riesling. Includes geraniol, linalool and nerol.
- Norisoprenoids-Carotenoids are derived from aromatic compounds that include megastigmatrienone which produces several spice records associated with Chardonnay and zingerone in charge of different spice records associated with Syrah. Other Norisoprenoids include raspberry ketones that produce some raspberry scents associated with red wine, damascenone which produces some rose oil scent associated with Pinot noir and vanillin.
- Thiols/Mercaptans-sulfur contains compounds that can produce the aroma of garlic and onions that are considered a wine mistake. They have also been found to contribute to several fragrance varieties associated with Cabernet Sauvignon, GewÃÆ'¼rztraminer, Merlot, Muscat, Petit Manseng, Pinot blanc, Pinot gris, Riesling, Scheurebe, Semillon and Sylvaner.
Esther
Some of the perceived aroma in wine comes from esters created by the reaction of acids and alcohols in wine. Esters can develop during fermentation, with the influence of yeast, or later during aging by chemical reactions. The right yeast strain used during fermentation and temperature are the two strongest indicators of what kind of ester will develop and help explain partially why Chardonnay grows in the same vineyard but made by two different manufacturers can have different aromatics. During the aging of hydrogen ion bottles, found in higher concentrations in low (high acid) wine pH, serves as a catalyst in the formation of esters of acids and alcohols present in grapes. However, at the same time this hydrogen ion drives the ester to also be split back into acid and alcohol. These two balancing actions gradually bring the wine closer to an equilibrium state where there is an equal portion of alcohol, acids, ester, and water (by reaction product). During this period the ester affects the wine bouquet constantly changing due to the concentration, formulation and breaking of different esters. This is partly the reason why wine will have a set of scents at one time and another later in life.
In wine tasting
The sense of smell and the detection of the aroma in wine is the main means by which wine is tasted and evaluated. Before wine tasting, wine drinkers often smell the wine in a glass. Large bowl glasses with tapered openings, some of which are specially designed to enhance the aromatic of different wines, can help capture more aromatics in a glass to be detected by the drinker. Grapes served at warmer temperatures will be more aromatic than wine served cold because of the heat ability to increase the volatility of aromatic compounds in wine. Circling, or aerating, wine will increase the available surface area, increasing the rate at which the fragrance molecules fluctuate. Some fine aromatics can be overwhelmed by the more dominant aromatics that appear after circling, so the most professional tasting will sniff out the wine for a while before turning. The closer the nose to the wine, even right inside the glass, the greater the chance of aromatics being caught. A short series, quick sniff versus one inhalation length will also maximize the aromatic possibilities detected. The human nose begins to "exhaust" after about six seconds so the gap may be needed between sniffs.
When the wine is sucked, it is warmed in the mouth and mixed with saliva to evaporate the volatile aroma compound. These compounds are then inhaled "retro-nasally" through the back of the mouth to where it is received by nearly five million nerve cells. The average human can be trained to distinguish thousands of odors but usually can only mention a handful when presented with a lot of aroma. This phenomenon, known as the "nasal tip symptom," is resisted when a person is given a list of possible options, through which they can often positively identify the aroma. Professional wine connoisseurs often mentally rotate the list of aroma potentials (and may use visual aids such as aroma wheels, developed by Ann C. Noble of the University of California, Davis) to a prominent and identifiable choice in wine.
Detecting aroma is only part of the wine tasting. The next step is to describe or communicate what the scent is and in this step the subjective nature of the wine tasting appears. Different individuals have their own way of describing the familiar scent and aroma based on their unique experiences. Furthermore, there are various levels of sensitivity and recognition thresholds among humans of some aromatic compounds. This is why one taster can describe different flavors and flavors from other tasters who taste the same wine.
See also
- Speyer wine bottle
References
Source of the article : Wikipedia
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