Hello Wine Lovers!
Ana Laura shares interesting information about the vast and unique world of wine. Let’s get started!
The aromas and flavors of wine
The aroma of wine is a sensory perception that varies from one individual to another. It is important to differentiate between odor, which is the olfactory sensation we perceive when we smell wine through the orthonasal pathway, and aroma, which is the set of substances capable of impacting our olfactory senses through both the orthonasal and retronasal pathways when we ingest and taste wine.
The odors we detect in wine through the nose can also be perceived in the mouth when we drink it, because the temperature of the mouth and saliva reinforce the effect of the aromas, but neither alcohol, nor acidity, nor astringency, nor defective aromas should predominate.
The aroma profile of a wine is the result of the combination and interaction of a variety of natural molecular compounds such as alcohols, esters, aldehydes, and ketones, among others. These are volatile compounds that give the wine its aromatic quality and intensity, and the concentration in which they are found in wine influences their ability to be detected by us
The aromas of wine can be classified as follows:
- Primary aromas, which are those that come from the grape, depending on the variety, the growing area, the climate, or the way the grapes are harvested. The aromas we detect are fruity, floral, and spicy.
- The secondary aromas come from the fermentation and the winemaking process. Examples of some aromas are: yeast, cookie, pastry, butter, yogurt, milk, caramel, varnish.
- Tertiary aromas, generated during aging and cellaring, are typical of wines aged in oak barrels and/or aged in the bottle: dried flowers, dried fruits, oak, vanilla, smoke, cinnamon, resin, tobacco, wax, honey, coconut, tanned leather.
We hope that after reading this article, the pleasure of drinking wine will be more authentic and enjoyable.