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Retro aroma

Aromas perceived retronasally through the nasopharynx; see there.

The term (grch. for "spice") plays an important role in the evaluation of wine and the way it is addressed. Wine contains many hundreds of aromatic substances, which account for a proportion of 0.8 to 1.2 grams per litre. They can be determined in the laboratory by chromatography. In general, aroma is the scent or, poetically, also called "nose" of a wine. The aroma is thus perceived by smell (nose) and not by taste (palate, tongue) and therefore strictly speaking has nothing to do with taste. In unpressed grapes, most of the aromatic 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 the glycosyl-glucose assay.

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

The aromas pass...

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