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Fresno State’s Wine Sensory Lab Presents. WINE AROMA REFERENCE STANDARDS. OUR AIM TONIGHT:. To “illustrate” for you six typical aromas of Syrah blend wines. TASTE AND SMELL. OF OUR 5 SENSES, TASTE AND SMELL ARE THE LEAST UNDERSTOOD. - PowerPoint PPT Presentation
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TASTE AND SMELL
• OF OUR 5 SENSES, TASTE AND SMELL ARE THE LEAST UNDERSTOOD.
• LAST YEAR DRS. RICHARD AXEL & LINDA BUCK WON THE NOBEL PRIZE IN MEDICINE FOR DISCOVERING HOW PEOPLE CAN RECOGNIZE ~10,000 ODORS.
TASTE AND SMELL
• TASTE – STARTS ON THE TONGUE & SOFT PALATE
• SMELL (AROMA) – STARTS AT THE BACK OF THE NOSE
SENSE OF TASTE
• SWEET
• SOUR (ACIDIC)
• BITTER
• SALTY
• UMAMI (SAVOURY)
• NOT ASTRINGENCY (= mouthfeel)
SENSE OF SMELL
• 2 WAYS TO SMELL:
-- THROUGH THE NOSE TO OLFACTORY EPITHELIUM
-- THROUGH THE MOUTH, UP THE BACK OF THE THROAT TO THE OLFACTORY EPITHELIUM = RETRONASAL
SMELLING AROMA STANDARDS
WE USE ONLY THE DIRECT - OR
THROUGH THE NOSE –
SMELLING WITH WINE AROMA
REFERENCE STANDARDS
Here’s a list of known compounds:
181 esters
29 nitrogen-containing compounds
18 sulfur-containing compounds
52 alcohols
75 aldehydes & ketones
22 acetals
18 lactones
2 ethers, 11 furans, 18 epoxides
How many aromas are there in wine?
Too many aromas – too much confusion
• WE NEED A WAY TO ORGANIZE ALL OF THESE AROMAS SO THAT WE CAN MAKE SOME SENSE OUT OF IT.
• DR. ANN NOBLE (RECENTLY RETIRED) AND HER COLLEAGUES AT UC DAVIS ORGANIZED WINE AROMAS INTO A WHEEL WITH 12 MAJOR SECTIONS.
We have given you a copy of the Wine Aroma Wheel.
Please bring it with you to the workshop tomorrow.
WINE AROMA WHEEL
So what is an “aroma reference standard”?
•As “pure” or “true” a copy of an aroma perceived in wine in a 30mL sample
•For example – the aroma of lime in Riesling or of butter in Chardonnay
How do we make an aroma reference standard?
•We “spike” a red or a white wine with a natural product or a chemical that will give you the desired aroma
•For example: (1) use lime juice and peel for “lime” character of Riesling; (2) use diacetyl to produce the buttery aroma common in wines which have undergone malolactic fermentation.
Tonight we have 6 aroma reference standards for you smell:
1 - Blackcurrant2 - Blackberry3 - Anise4 - Black pepper5 - Oak6 - Leather
What are you supposed to do with an aroma reference standard?
• Swirl the glass – it contains only 1oz (30mL) so that it can easily be swirled without fear of spilling.
• Put your nose in the glass and sniff deeply.
• Sometimes we say to close your eyes at the same time because it may make your sense of smell keener.
STANDARD #1 – BLACKCURRANT
• Fruity → Berry
• Find on aroma wheel
• Swirl glass and smell
• DO NOT TASTE
STANDARD #1 – BLACKCURRANT
Recipe:
Add 5mL Ribena (blackcurrant juice concentrate made in UK and commonly consumed in UK, New Zealand & Australia) to 25mL wine.
STANDARD #2 – BLACKBERRY
• Fruity → Berry• Find on aroma wheel• Swirl glass and smell• DO NOT TASTE
STANDARD #2 – BLACKBERRY
Recipe:Blend 4 oz frozen blackberries in 50mL Syrah wine.Add 1 tsp puree to 25mL wine.
STANDARD #3 – ANISE
• Spicy• Find on aroma wheel• Swirl glass and smell• DO NOT TASTE
STANDARD #3 – ANISE
Recipe:
Add 0.3mL anise extract to a 750-bottle of Syrah wine. Can also make it by crushing anise seeds.
STANDARD #5 – OAK
Recipe:
Make a 10% suspension of oak dust in Syrah wine. Let it extract overnight. Add 50mL extract to 700mL Syrah wine.
STANDARD #6 – LEATHER
• Not on aroma wheel • Swirl glass and smell –
DO NOT TASTE
• RecipeCut four ~0.5mm pieces of leather shoelaces. Add to 1oz of Syrah wine. Swirl over ~ an hour to extract character.