Wine tasting: smell

1. Wine TastingWine Tasting
SMELLSMELL

2. NoseNose
 Smell is the most important part of theSmell is the most important part of the
tasting process.tasting process.
 There are two parts:There are two parts:
– Tangible part (In contact with the mouth).Tangible part (In contact with the mouth).
– Volatile part (The gas that ascends in theVolatile part (The gas that ascends in the
nose).nose).

3. Retronasal passage.Retronasal passage.
 Is the mixture of theIs the mixture of the
tangible part andtangible part and
the volatile part.the volatile part.
 At the same thatAt the same that
you taste the wineyou taste the wine
you can smell it inyou can smell it in
your mouth.your mouth.

4. Aromatis qualityAromatis quality
 Clean.Clean.
 Neutral.Neutral.
 Atractive.Atractive.
 Outstanding.Outstanding.
 Off.Off.

5. Defects in winesDefects in wines
 Corkiness.Corkiness.
 Sulphur dioxide (peppers).Sulphur dioxide (peppers).
 Hydrogen sulphide (rotten eggs).Hydrogen sulphide (rotten eggs).
 Volatile acidity.Volatile acidity.
 Oxidation (Rotten apple).Oxidation (Rotten apple).
 Diacetyl (butter).Diacetyl (butter).
 Mousy or horse-sweat smell (brettanomyces)Mousy or horse-sweat smell (brettanomyces)
 Reduction.Reduction.

6. The origen of wine aromas.The origen of wine aromas.
TypeType OrigenOrigen AromasAromas
PrimaryPrimary From the grapes varietyFrom the grapes variety
used.used.
Red wineRed wine
FloralFloral
FruityFruity
VegetalVegetal
SpicySpicy
White wineWhite wine
FloralFloral
FruityFruity
VegetalVegetal
SpicySpicy
SecondarySecondary Alcoholic and malolacticAlcoholic and malolactic
fermentationfermentation
Red andRed and
AlcoholAlcohol
AldehydeAldehyde
EstersEsters
White wineWhite wine
LacticLactic
Oily acidsOily acids
AmylaceousAmylaceous
TertiaryTertiary Post-fermentation orPost-fermentation or
ageingageing
Red winesRed wines
Animal vegetableAnimal vegetable
BurnedBurned
NuttyNutty
SpicySpicy
White winesWhite wines
FruityFruity
FloralFloral
SweetSweet
Wooded andWooded and

7. Identifying the aromasIdentifying the aromas