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Retro aroma

Aromas perceived retronasally through the nasopharynx; see there.

The term (Greek for "flavour") plays an important role in wine evaluation and wine appreciation. Wine contains many hundreds of aromatic substances with a proportion of 0.8 to 1.2 grams per litre. They can be determined in the laboratory using chromatography. In general, aroma is understood to be the scent of a wine, also known poetically as the "nose". The aroma is perceived by smelling (nose) and not by tasting (palate, tongue), but together with the flavour it forms an overall impression when drinking wine.

Aroma - würzige Noten, fruchtige Geschmackstöne, blumige Düfte, vielfältige Aromen

Flavour formation

A wine can contain spicy notes (1), fruity tones (2) and floral (3) aromas, which make up the flavour (4). There are three stages of development; this tripartite division is widely recognised among experts. Unpressed grapes contain most of the flavouring substances as glycosides (sugar compounds). However, they are still tasteless and odourless and are only developed through fermentation and bottle ageing....

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Prof. Dr. Walter Kutscher

In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".

Prof. Dr. Walter Kutscher
Lehrgangsleiter Sommelierausbildung WIFI-Wien

The world's largest Lexicon of wine terms.

26,670 Keywords · 47,063 Synonyms · 5,303 Translations · 32,001 Pronunciations · 241,478 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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