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Aroma

The term (Greek for "spice") plays a significant role in wine evaluation or wine address. Wine contains many hundreds of aromatic substances, which make up a proportion of 0.8 to 1.2 grams per litre. They can be determined in the laboratory with the help of chromatography. In general, aroma is understood to be the scent or poetically also called "nose" of a wine. The aroma is thus perceived by smelling (nose) and not by tasting (palate, tongue) and thus, strictly speaking, has nothing to do with taste. In the unpressed grapes, most aroma substances are present as glycosides (sugar compounds) and are still tasteless and odourless. This is why they are called aroma precursors. These can be measured in the grapes using a glycosyl-glucose assay.

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Dominik Trick

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,385 Keywords · 46,991 Synonyms · 5,323 Translations · 31,719 Pronunciations · 202,830 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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