Wine TastingWine Tasting SMELLSMELL

NoseNose Smell is the most important part of Smell is the most important part of

the tasting process.the tasting process. There are two parts: There are two parts:

– Tangible part (In contact with the Tangible part (In contact with the mouth).mouth).

– Volatile part (The gas that ascends in Volatile part (The gas that ascends in the nose).the nose).

Retronasal passage.Retronasal passage. Is the mixture of Is the mixture of

the tangible part the tangible part and the volatile and the volatile part. part.

At the same that At the same that you taste the you taste the wine you can wine you can smell it in your smell it in your mouth. mouth.

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

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 Mousy or horse-sweat smell

(brettanomyces)(brettanomyces) Reduction. Reduction.

The origen of wine aromas.The origen of wine aromas.TypeType OrigenOrigen AromasAromasPrimaryPrimary From the grapes variety From the grapes variety

used.used.Red wineRed wineFloralFloralFruityFruityVegetalVegetalSpicySpicy

White wineWhite wineFloralFloralFruityFruityVegetalVegetalSpicySpicy

SecondarySecondary Alcoholic and Alcoholic and malolactic fermentationmalolactic fermentation

Red andRed andAlcoholAlcoholAldehydeAldehydeEstersEsters

White wineWhite wineLacticLacticOily acidsOily acidsAmylaceousAmylaceous

TertiaryTertiary Post-fermentation or Post-fermentation or ageingageing

Red winesRed winesAnimal Animal vegetablevegetableBurnedBurnedNuttyNuttySpicySpicychemicalchemical

White winesWhite winesFruityFruityFloralFloralSweetSweetWooded and Wooded and balsamicbalsamic

Identifying the aromasIdentifying the aromas