Flavour profiles
Flavour profile in wine refers to the combination of aromas, tastes and tactile sensations that define a wine’s sensory character[1]. It is shaped by grape variety, terroir, winemaking techniques and maturation processes.
Components
Wine flavour arises from the interplay of aroma compounds, taste perceptions and mouthfeel. Primary aromas originate from the grape itself, secondary aromas from fermentation, and tertiary aromas from ageing[2]. Taste is typically defined through sweetness, acidity, bitterness and umami, while mouthfeel involves texture, tannin structure and body.
Sensory categorisation
Tools such as the Aroma Wheel, developed at the University of California, Davis, help describe and classify wine aromas into categories like fruity, floral, herbaceous, spicy or earthy[3]. These descriptors are essential in professional wine tasting for consistent evaluation.
Influencing factors
Flavour profiles vary with grape ripeness, fermentation temperature, yeast selection, oak contact and bottle age[4]. Regional climate and soil composition can contribute distinct stylistic markers, such as the citrus and mineral notes often associated with cool-climate Riesling.
Application in tasting
Understanding flavour profiles allows sommeliers, winemakers and wine buyers to assess style, quality and potential food pairings[5]. It also aids in training sensory memory for comparative evaluation across vintages and regions.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Clarke & Bakker, Wine Flavour Chemistry, 2nd ed., Wiley-Blackwell, 2011, ISBN 978-1444330427.
- ↑ Noble et al., Aroma Wheel for Wine Tasting, University of California, Davis, 1984.
- ↑ Goode, The Science of Wine: From Vine to Glass, University of California Press, 2014, ISBN 978-0520275751.
- ↑ Smith, Wine Tasting: A Professional Handbook, 3rd ed., Academic Press, 2021, ISBN 978-0128161180.