Olfactory Analysis in Wine Tasting

Olfactory Analysis in Wine Tasting

Olfactory analysis in wine tasting represents the second phase of sensorial analysis and is used to discover and describe the odorous baggage of the wine.

This moment is essential for identifying possible defects due to external agents in the wine, such as mold, cork, lees, SO2, etc., but above all to verify the correspondence of typology, i.e. production area, vine, type of wine, age.

 

How we perceive scents.

Smell is our most engaged sense: through inhalation, odorous compounds reach the mucous membranes to be identified.

The perfumes.

The perfumes and/or aromas are released by “ volatile ” substances, or rather those capable of evaporating from the liquid part.

The characteristics of the vine, the processing phases, the maturation of the wine are the factors that attribute approximately 200-220 odorous compounds belonging to different groups such as

• ALCOHOLS
• FATTY ACIDS
• ALDEHYDES
• KETONES
• FOREIGN
• ETHERS
• TERPENES

The nature of perfumes.

The combination of grapes, fermentation, maturation gives the same chemical combinations as other elements present in nature.
There are three groups of perfumes:

PRIMARY PERFUMES (varietal aromas)	SECONDARY PERFUMES (fermentation aromas)	TERTIARY PERFUMES (aging bouquet)
These aromas come directly from the vine , therefore from different varieties of grapes defined as aromatic. The skin contains substances, which give pleasant aromas that recall hints of moss, rose, sage, peach, etc ...	These aromas derive from the fermentation phase. They are divided into: pre-fermentative that are formed during pressing and post-fermentative that are generated during alcoholic and malolactic fermentations. They give wines hints of flowers, fruit, vegetables in general and vinosity (must, cellar, marc).	They are collectively called bouquets and are formed during aging due to oxidation-reduction processes (enrichment or depletion of oxygen).

The families of perfumes.

Given the vast number of recognizable scents, it is considered appropriate to group them into families.

• AROMATIC: They come from aromatic grapes. Rose, sage, fennel, bay leaves, thyme, basil, lavender, oregano, parsley, marjoram.
• BALSAMIC: More pronounced in aromatic or semi-aromatic grapes. Licorice, cinnamon, eucalyptus, incense.
• FLORAL : Very present in young wines. White wines usually recall white flowers, red wines recall red flowers. Acacia, hawthorn, rose, iris, geranium, orange blossom, honeysuckle, lime, violet, narcissus, jasmine, broom.
• FRUITY: White fruits usually contain white pulp, while red fruits contain red pulp. Apricot, pineapple, banana, cherry, strawberry, currant, raspberry, blackberry, quince, plum, citrus, exotic fruits.
• DRIED FRUIT and JAM: Usually found in more complex wines. Dried fig, almond, hazelnut, walnut, coconut, prune, sultana, jam, cooked fruit.
• VEGETABLE and HERBACEOUS: present in both white and red wines. Grass, fern, cut hay, limoncello, tomato leaf, sage, dead leaves, walnut husk, green pepper, mushrooms, truffles, moss, humus.
• MINERAL: It can be traced back to the territory where the wine comes from, its soil and the peculiarities of the vines present
• SPICY: With a few exceptions, they are usually found in complex wines. Anise, cinnamon, cloves, licorice, nutmeg, ginger, pepper, vanilla, saffron…
• EMPIREUMATIC – TOASTED: particular chemical odors usually related to wood aging. Smoked, burned, cooked and then cocoa, coffee, roasted barley, chocolate, caramel, roasted almond, goudron (tar), flint.
• ANIMAL: If evident they represent a defect, if well balanced with the other scents they distinguish the typicality of the grape variety (for example cat pee for certain Sauvignon). Fur, leather, game meat
• WOODY: Odors from the wood in which the wine was stored. Oak, acacia, cigar box.
• LARGE (OTHER FOODS AND CHEMICALS): often found in refermented wines with selected yeasts such as sparkling wines. Flour, bread crust, yeasts Butter, cheese.
• ETHEREAL: They derive from fermentations and alterations of fermentations. They are usually pleasant scents. Nail polish, English toffee, soap, wax, sealing wax, dairy products.

Olfactory evaluation.

How is an olfactory evaluation done?

To perform the olfactory examination correctly, the glass must be held by the base or stem, in any case as far away from the mouth as possible to avoid any unwanted odors from the hand interfering with those of the wine.

We then proceed in three phases:

• 1. bring the glass close to your nose and inhale intensely at regular intervals, with the right pauses, to avoid getting used to the aromas;
• 2. slowly rotate the glass to release the odorous substances , then inhale intensely; then rotate the glass more intensely and inhale several times at regular intervals;
• 3. The wine is tasted by swallowing and finally by exhaling the “ mouth aroma ” is created, bringing other released aromas back to the olfactory mucosa.

What is the evaluation done?

INTENSITY'
The intensity of perfumes and/or aromas is a vertical olfactory aspect since the sensations add up and are perceived simultaneously.

The levels are:
LACKING very few odorous sensations
NOT VERY INTENSE, few odorous sensations
QUITE INTENSE, odorous sensations are discreetly perceptible
INTENSE odorous sensations that are definitely perceptible
VERY INTENSE particularly strong and intense olfactory sensations

 

COMPLEXITY'
The complexity of aromas is a horizontal olfactory aspect since the sensations follow one another without overlapping, determining a certain persistence of the perfumes.

The levels are:
LACKING very little succession of perfumes
NOT VERY COMPLEX Poor succession of scents, lasts a few seconds
COMPLEX ENOUGH Sufficient succession of aromas
COMPLEX Long-lasting succession of perfumes
AMPIO Prolonged and complex succession of scents, lasts for minutes

 

QUALITY'
Subjective aspect of tasting and represents the synthesis of intensity and complexity.

The taster must try not to be too influenced by his own tastes which are independent of the objective quality of the product.

The levels are:
COMMON Poor perfume, devoid of value
NOT VERY FINE It borders on mediocrity
FINE ENOUGH Fine enough and pleasant
FINE Pleasant, distinct, frank, balanced
VERY FINE Particularly pleasant, distinct, frank