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. 

• 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 #4 – BLACK PEPPER

• Spicy• Find on aroma wheel• Swirl glass and smell• DO NOT TASTE

STANDARD #4 – BLACK PEPPER

Recipe:Add 1/16 tsp ground black pepper to 60mL Syrah wine.

STANDARD #5 – OAK

• Woody → Resinous

• Find on aroma wheel

• Swirl glass and smell

• DO NOT TASTE

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.

THE END