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Livio Felluga

Olfactory 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).

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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.

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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.

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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.

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Fairly fine
Term applied to a wine with an acceptably fine, pleasant nose.

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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.

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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.

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Feeble
Term applied to a wine in which very few odours are present, and are almost imperceptible on the nose.

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Fine
Term applied to a wine with an attractively distinctive, frank, harmonious nose.

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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.).

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Fragrant
An aroma broadly reminiscent of the freshness of flowers and fruit, or in some cases of crusty bread.

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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.

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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.

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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.

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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.

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Not very fine
Term applied to a wine with a near-mediocre nose and whose frankness is masked.

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Not very intense
Term applied to a wine in which few odours are present, and are not very perceptible on the nose.

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Not very persistent
Term applied to a wine that has a poor succession of direct and indirect aromas, which disappear in a few seconds.

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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.

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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.

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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.

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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.

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Ordinary
Term applied to a wine with a poor nose and no qualities, which procures no pleasantness for the senses.

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Persistent
Term applied to a wine that has a complex succession of direct and indirect aromas, which in some cases persist for many seconds.

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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.

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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.

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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.

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LIVIO FELLUGA S.r.l, Sede sociale Via Risorgimento 1, 34071 Brazzano - Cormons (GO) - Italia
Capitale sociale Euro 44.200,00 i.v., Vat 00438150310, Iscrizione C.C.I.A.A. Registro Imprese di Gorizia n. 00438150310
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