In collaboration with:  Livio FellugaOlfactory examination
Aromatic
This quality derives from the natural aromatic components of the vine itself, which are classified as such in the aromatic categories (Moscatos, Malvasias, Gewürztraminers and very few types).
Return to top
Broad
A complex sensation that embraces a range of perceptions belonging to the primary, secondary and tertiary groups of aromas. It is generally brought out over time by the wine’s physiological evolution.
Return to top
Etheric
An aroma, associated with the bouquet of a wine, that derives from a period of ageing. Generally, the components include compounds such as ethers, acetals and esters from various combinations of alcohols.
Return to top
Excellent
Term applied to a wine with a particularly distinctive nose, in which pleasantness and frankness are the outstanding components of the wine’s class, personality and typicity.
Return to top
Fairly fine
Term applied to a wine with an acceptably fine, pleasant nose.
Return to top
Fairly intense
Term applied to a wine whose odours are moderately perceptible, subtle and delicate. If there are several aromas, they begin to take on distinct characteristics.
Return to top
Fairly persistent
Term applied to a wine that has an acceptable succession of direct and indirect aromas, which do not entirely disappear for several seconds.
Return to top
Feeble
Term applied to a wine in which very few odours are present, and are almost imperceptible on the nose.
Return to top
Fine
Term applied to a wine with an attractively distinctive, frank, harmonious nose.
Return to top
Floral
The aroma of a bouquet of flowers, generally in young white wines, which are redolent of spring flowers (acacia blossom, hawthorn and so on) and in older red wines, which release aromas of dried summer flowers (violets, roses etc.).
Return to top
Fragrant
An aroma broadly reminiscent of the freshness of flowers and fruit, or in some cases of crusty bread.
Return to top
Frank
A clean, distinct aroma related to the wine type under examination. The sensations are not masked by other pleasant or unpleasant odours and there is no doubt about the origins of the wine or its intrinsic characteristics.
Return to top
Fruity
An aroma that recalls a wide range of fruits. In wine, it is related to the wine type and stage of development. For example, the aroma may be reminiscent of fresh white or red-fleshed fruit, very ripe or tropical fruit, and fruit preserves and dried fruit.
Return to top
Herbaceous
An aroma reminiscent of cut grass or other green vegetables like green pepper, tomato leaf, walnutskin and so on. These latent sensations, specific to certain vine types, are released by some wines whose distinctive olfactory characteristic they are, including Cabernet Franc, Sauvignon Blanc, Riesling Renano, Lagrein and so on.
Return to top
Intense
Term applied to a wine whose odours are very marked, intense and penetrating, to the point of pungency. Characterisation of the various aromas is clear and easily recognisable.
Return to top
Not very fine
Term applied to a wine with a near-mediocre nose and whose frankness is masked.
Return to top
Not very intense
Term applied to a wine in which few odours are present, and are not very perceptible on the nose.
Return to top
Not very persistent
Term applied to a wine that has a poor succession of direct and indirect aromas, which disappear in a few seconds.
Return to top
Olfactory description
Our sense of smell is extremely refined. It enables us to perceive subtle aromas, evaluating precisely and in detail a wine’s olfactory characteristics. Because the aromas of a wine are extremely varied, constantly changing and rich in subtle nuances, it is inevitable that the classification of aromas grouped together here under the heading “description” is still open to new discoveries. Our classification is, however, more than sufficient for a correct sensory analysis of a wine’s olfactory profile as it embraces the main groups of aromas. A wine may be classified on its olfactory quality as:
Aromatic - Vinous - Floral - Fruity - Frank - Fragrant - Herbaceous - Spicy - Etheric - Broad.
Return to top
Olfactory
intensity
Intensity of aromas on the nose may be considered a vertical aspect
of sensory analysis. In other words, it comprises the layering of
various odours, or rather a group of sensations perceived simultaneously.
A wine may be classified on the intensity of its aromas as:
Feeble - Not very intense - Fairly intense - Intense - Very intense.
Return to top
Olfactory
persistence
The persistence of aromas can be considered a horizontal aspect of
sensory analysis, involving a broader or narrower range of different
sensations that may be released one after the other from the glass
(direct persistence) and/or may through memory impress the olfactory
mucus for varying lengths of time (indirect persistence). A wine may
be classified on the persistence of its aromas as:
Feeble - Not very persistent - Fairly persistent - Persistent - Very
persistent.
Return to top
Olfactory quality
Evaluation of olfactory qualities is a synthesis of judgements regarding the intensity and persistence of the aromatic sensations. Olfactory quality is considered a particularly subjective aspect of tasting. The taster relies on his or her memory of sensations and experience, assessing the fragrance, or aroma, of the wine. Quality may be broken down into finesse, frankness, pleasantness and typicity, referring to the sensations perceived and their nuances. A wine may be classified on its olfactory quality as:
Ordinary - Not very fine - Fairly fine - Fine - Excellent.
Return to top
Ordinary
Term applied to a wine with a poor nose and no qualities, which procures no pleasantness for the senses.
Return to top
Persistent
Term applied to a wine that has a complex succession of direct and
indirect aromas, which in some cases persist for many seconds.
Return to top
Spicy
An aroma that may suggest various sensations of spices, generally found in oak-conditioned white and red wines subsequently matured for a certain time in bottle.
Return to top
Very
persistent
Term applied to a wine that has a rich complexity of direct and indirect
aromas in a prolonged, intricate succession, which seems to persist
for a very long time, in some cases for minutes.
Return to top
Vinous
An aroma characteristic of very young wine, rich in fermentation aromas
and in particular aromas reminiscent of the solid parts of the must,
the skins and grape seeds. It is the typical fragrance of a cellar
when wine is being racked, and is found mainly in red wines.
Return to top |
