volatile

Become a Premium Member today!

Volatile" refers to the tendency of a substance to change into a gaseous state. All aromatic substances in wine are volatile aromatic substances, because otherwise it would not be possible to perceive them olfactorily through the nose. However, the distinction from taste sensations (bitter, salty, sweet, sour and umami) is fluid, because the olfactory perception of smell and the gustatory perception of taste are extremely complex with mutual influence, so that the origin tongue/palate or nose can no longer be precisely traced.

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

The wein.plus encyclopaedia is a comprehensive, well-researched reference work. Available anytime and anywhere, it has become an indispensable part of teaching, used by students and myself alike. Highly recommended!
Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

Welcome back!

volatile

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU