Transcript “aroma reference standard”?

Fresno State’s
Wine Sensory Lab Presents
WINE AROMA
REFERENCE STANDARDS
OUR AIM TONIGHT:
To “illustrate” for you
six typical aromas of
Syrah blend wines
TASTE AND SMELL
• OF OUR 5 SENSES, TASTE AND
SMELL ARE THE LEAST
UNDERSTOOD.
• LAST YEAR DRS. RICHARD AXEL &
LINDA BUCK WON THE NOBEL
PRIZE IN MEDICINE FOR
DISCOVERING HOW PEOPLE CAN
RECOGNIZE ~10,000 ODORS.
TASTE AND SMELL
• TASTE – STARTS ON THE
TONGUE & SOFT PALATE
• SMELL (AROMA) – STARTS
AT THE BACK OF THE NOSE
SENSE OF TASTE
•
•
•
•
•
•
SWEET
SOUR (ACIDIC)
BITTER
SALTY
UMAMI (SAVOURY)
NOT ASTRINGENCY (= mouthfeel)
SENSE OF SMELL
• 2 WAYS TO SMELL:
-- THROUGH THE NOSE TO
OLFACTORY EPITHELIUM
-- THROUGH THE MOUTH, UP THE
BACK OF THE THROAT TO THE
OLFACTORY EPITHELIUM =
RETRONASAL
SMELLING AROMA STANDARDS
WE USE ONLY THE DIRECT - OR
THROUGH THE NOSE –
SMELLING WITH WINE AROMA
REFERENCE STANDARDS
How many aromas are there in wine?
Here’s a list of known compounds:
181 esters
29 nitrogen-containing compounds
18 sulfur-containing compounds
52 alcohols
75 aldehydes & ketones
22 acetals
18 lactones
2 ethers, 11 furans, 18 epoxides
Too many aromas – too much
confusion
• WE NEED A WAY TO ORGANIZE ALL
OF THESE AROMAS SO THAT WE
CAN MAKE SOME SENSE OUT OF IT.
• DR. ANN NOBLE (RECENTLY
RETIRED) AND HER COLLEAGUES AT
UC DAVIS ORGANIZED WINE
AROMAS INTO A WHEEL WITH 12
MAJOR SECTIONS.
WINE AROMA WHEEL
We have given you a copy of the Wine
Aroma Wheel.
Please bring it with you to the workshop
tomorrow.
So what is an
“aroma reference standard”?
• As “pure” or “true” a copy of an
aroma perceived in wine in a 30mL
sample
• For example – the aroma of lime in
Riesling or of butter in Chardonnay
How do we make an aroma reference
standard?
• We “spike” a red or a white wine with
a natural product or a chemical that
will give you the desired aroma
• For example: (1) use lime juice and
peel for “lime” character of Riesling;
(2) use diacetyl to produce the buttery
aroma common in wines which have
undergone malolactic fermentation.
Tonight we have 6 aroma reference
standards for you smell:
123456-
Blackcurrant
Blackberry
Anise
Black pepper
Oak
Leather
What are you supposed to do with an
aroma reference standard?
• Swirl the glass – it contains only
1oz (30mL) so that it can easily
be swirled without fear of spilling.
• Put your nose in the glass and
sniff deeply.
• Sometimes we say to close your
eyes at the same time because it
may make your sense of smell
keener.
STANDARD #1 –
BLACKCURRANT
•
•
•
•
Fruity → Berry
Find on aroma wheel
Swirl glass and smell
DO NOT TASTE
STANDARD #1 –
BLACKCURRANT
Recipe:
Add 5mL Ribena (blackcurrant
juice concentrate made in UK and
commonly consumed in UK, New
Zealand & Australia) to 25mL
wine.
STANDARD #2 – BLACKBERRY
•
•
•
•
Fruity → Berry
Find on aroma wheel
Swirl glass and smell
DO NOT TASTE
STANDARD #2 – BLACKBERRY
Recipe:
Blend 4 oz frozen
blackberries in 50mL Syrah
wine.
Add 1 tsp puree to 25mL
wine.
STANDARD #3 – ANISE
•
•
•
•
Spicy
Find on aroma wheel
Swirl glass and smell
DO NOT TASTE
STANDARD #3 – ANISE
Recipe:
Add 0.3mL anise extract
to a 750-bottle of Syrah
wine. Can also make it
by crushing anise seeds.
STANDARD #4 –
BLACK PEPPER
•
•
•
•
Spicy
Find on aroma wheel
Swirl glass and smell
DO NOT TASTE
STANDARD #4 –
BLACK PEPPER
Recipe:
Add 1/16 tsp ground black
pepper to 60mL Syrah wine.
STANDARD #5 – OAK
•
•
•
•
Woody → Resinous
Find on aroma wheel
Swirl glass and smell
DO NOT TASTE
STANDARD #5 – OAK
Recipe:
Make a 10% suspension
of oak dust in Syrah
wine. Let it extract
overnight. Add 50mL
extract to 700mL Syrah
wine.
STANDARD #6 – LEATHER
• Not on aroma wheel
• Swirl glass and smell –
DO NOT TASTE
• Recipe
Cut four ~0.5mm pieces of
leather shoelaces. Add to
1oz of Syrah wine. Swirl
over ~ an hour to extract
character.
THE END