You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Mouthfeel wheel

German "Mundgefühls-Rad"; see under Aromarad.

In the mid-1980s, Professor Ann C. Noble (*1935) at the University of California in Davis (USA) developed a so-called "Aroma Wheel". In connection with a sensory research project, the scientist had discovered that there was no uniform terminology for describing wines. The aim was to use the Aroma Wheel to create a terminology that is as generally understandable and usable as possible, with which the smell or aroma of a wine can be defined or described as unambiguously as possible in the context of a wine evaluation or wine description. The aroma wheel is equally suitable for professional tasters and laymen.

The palette does not contain any hedonistically evaluative or imprecise terms such as extraordinary, elegant, full-bodied, clean or similar, but exclusively olfactory descriptions that are generally known and understood in the same way in professional circles. The aroma wheel consists of three circles from the inside to the outside. The innermost circle contains 12 main groups, the...

Voices of our members

Thomas Götz

Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.

Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi

The world's largest Lexicon of wine terms.

0 Keywords · 0 Synonyms · 0 Translations · 0 Pronunciations · 0 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon