Aroma
Aroma refers to the olfactory characteristics of wine, encompassing the volatile compounds perceived through the nose and retronasal pathways. In oenology, the term is often distinguished from flavour, as aroma relates specifically to smell, while flavour integrates both smell and taste. The word derives from the Greek arōma, meaning spice or fragrance, and it has long been recognised as central to sensory appreciation of wine.[1]
Background
The perception of aroma has been integral to wine tasting since antiquity, with early writers noting the importance of fragrance in assessing wine quality. Modern sensory science highlights that aroma compounds are among the most significant indicators of wine typicity and identity.[2] A traditional distinction is made between aroma, associated with youthful wines and grape-derived notes, and bouquet, which develops during ageing as new volatile compounds emerge.[3]
Formation and types
Wine aromas arise from several sources. Primary aromas derive from the grape variety, reflecting compounds such as terpenes, methoxypyrazines, or thiols. Secondary aromas are produced during fermentation, influenced by yeast metabolism and fermentation conditions. Tertiary aromas emerge during maturation and bottle ageing, shaped by oxidative or reductive processes and interactions with storage vessels such as oak barrels.[4]
Classifications often group aromas into categories such as fruity, floral, herbal, spicy, earthy, or mineral. These descriptors form a shared vocabulary in tasting but remain subject to individual perception and cultural interpretation.
Sensory evaluation
Aroma is detected by the olfactory system through both orthonasal smelling (sniffing) and retronasal perception when wine is in the mouth. Together, these pathways contribute substantially to overall wine character. Professional evaluation relies on identifying and describing aromas to assess varietal typicity, winemaking style, and quality.[5]
Perception is influenced by concentration thresholds of volatile compounds, interactions among them, and the physiological sensitivity of individual tasters. Training and reference standards are often used to improve consistency, though variability in olfactory ability remains a limiting factor.
Role in winemaking
Winemakers employ practices to preserve or enhance aroma expression, such as controlling fermentation temperature, protecting must and wine from oxidation, and selecting specific yeast strains. Vessel choice also plays a role: neutral containers like stainless steel may preserve primary aromas, while oak ageing can introduce additional aromatic complexity. Appellation rules and regional traditions frequently define expected aromatic profiles, reinforcing the link between aroma and terroir.[6]
See also
References
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, ISBN 978-0471113768.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Etiévant, Le goût et l’odorat dans l’analyse sensorielle des vins, Lavoisier, 1991, ISBN 978-2852067661.
- ↑ Jackson, Wine Tasting: A Professional Handbook, 3rd ed., Academic Press, 2016, ISBN 978-0128025444.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.