Wine Aroma – The senses that are responsible for the wine aromas are many and varied. Our bodies can detect wine aroma at a distance of hundreds of yards! The sensory systems in the human nose, including the olfactory nerves, the smell glands, the nose bulb, and others, respond to a variety of smells.
Some of these smells are helpful to us: if a person has a headache, certain smells may alleviate it. But there are unpleasant scents that have detrimental effects, such as the smell of rotten eggs.
The wines’ aroma quality also depends on several factors, such as the type and age of the wine, how it’s stored (away from light and oxygen), the humidity and temperature of the bottle, and the ambient temperature outside. The aroma of wine is therefore much more varied than its flavors alone.
Just as we can have strong flavors and pleasant smells, wines also have complex and subtle flavors. The olfactory nerves detect the physical attributes of a wine, such as fruit, spice, body, and so on, which then influence the wine aroma. Smells can affect our mood and state of mind, so it’s easy to see how they can add to or detract from the enjoyment of wine.
The different smells produced by the sensory organs in our nose, mouth, and nose-bladder are collectively called the “olfactory system”. In general olfactory nerves are responsible for receiving and sending messages from the brain about a variety of smells. When these smells reach the olfactory epithelium, the brain then sends a message to the nose.
The wine aroma, therefore, reflects the makeup of the wine and the way it will smell after it has been consumed. The wine has a complex smell due to the complex composition of the grapes, the soil where they grow, and other environmental factors.
Aroma Compounds in Wine
The wine aroma is comprised of several specific compounds, each contributing to a unique flavor. These compounds can be grouped into aroma compounds and flavor compounds.
Aromatic compounds are those that have pleasant tastes, as they are merely present in the wine and do not have any chemical composition whatsoever. Aromatic compounds are generally balanced with the other components of the wine.
A wine aroma wheel consists of several standard compounds. Each wheel will have a certain “taste group” listed under it. The number of these groups is chosen to correspond with the wine types which are produced. It is usually believed that every wine type has its aroma wheel.
The standard components of wine aroma wheels are berries, fruits, nuts, flowers, and sometimes yeasts or fungi. Some have a mixture of several of these components. For example, Pinot noir has significant amounts of both fruits and nuts.
But, it is rare to find a wine that has any combination of these components. Usually, only one variety of wine will have the same components.
The bouquet is composed of a variety of naturally occurring chemicals. They are usually balanced to produce an overall pleasant smell, but they are separate compounds. The dominant aroma compounds include citric, fruity, and floral scents. These scents are usually balanced by the amount of alcohol in the wine; however, this could change due to partial ethyl glucosamine or lactic acid.
It is very important to understand that the wine smell, the bouquet, and even the glass you drink your wine in all interact to influence the experience. This can make it difficult to determine the exact wine you are drinking.
Some people will rate their wines by the smell, while others will look for the glass or the smell of the wine. The wine should be enjoyed and not judged based on the rating system that has been adopted by experts. Bon Apetit!