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The Olfaction Workshops

The Olfaction Workshops. To structure and to develop our smelling universe To describe aromas in wine with an accurate use of the rich vocabulary at our disposal. To increase the confidence in ourselves during the wine tasting. The Woody Universe in Wine. 3 aromatic types The woody notes

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The Olfaction Workshops

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  1. The Olfaction Workshops • To structure and to develop our smelling universe • To describe aromas in wine with an accurate use of the rich vocabulary at our disposal. • To increase the confidence in ourselves during the wine tasting.

  2. The Woody Universe in Wine 3 aromatic types • The woody notes • The resiny notes • The balsamic notes

  3. Sensation and Perception • The sensation • The analytical or objective perception • The syncretic or subjective perception

  4. The Sensation • To experience the sensation of an odor, one needs the action of an olfactive stimulation which, by causing a local, momentary but effective modification, determines an excitation of the receiving cells of the sense of smell. This reaction must be translated, then transmitted by a nervous message to the medulla and to the various higher centers of the brain. This process operates almost instantaneously.

  5. The analytical perception • Perception is the mental interpretation of the sensation. This is an active process, successive to the feeling, and so must be considered separately. It is an intellectual act, it brings into play high functions of the conscience, connexions with the memory, associations of images, and is tributary of the personal experience and upbringing.

  6. The syncretic perception • Confused and total impression where one does not distinguish any element in particular. • The odor or the perceived aroma brings us back with force to one precise moment of our life. It has the odor of it, so to speak. What we perceive initially is the context of this memory. The image which comes to mind is the total vision of an ensemble, before any distinction of olfactive elements.

  7. The Woods • Warm caracter, drying effect, dusty, old newspaper, shavings of wood, sawdust, pencil shavings, planks… • The drying during months lets appear the woody caracter

  8. The cedarwood • Juniperus Virginia • Cedrus Atlantica • Cedrus Libanum

  9. The Resins • Fresh caracter, volatile, sometimes camphor-like, waxy, sapy, turpentine, painting solvant, varnish, green wood • Fresh cut wood

  10. The Siberian Pinetree

  11. The Balsamic notes • Warm caracter, round, syrup-like, alimentary, « gourmand », vanilla, exotic, pharmaceutical, sometimes spicy (most of the time cinnamon-like) • Origin of the word: basm, balsamum • The balsamic vinegar • Confusion between balsamic smell and balsamic property

  12. The Tolu Balsam

  13. The Woods, the Resins and the Balsams • The Cedarwood, the Sandalewood, the Guaiacwood, the roots of Vetiver, the Oaktree • The Siberian Pinetree, Juniperberry, Cypress, the Ciste (Cistus Labdaniferus), Incense, the Cedarwood leaves, Conifers • Perou and Tolu balsams, the Benzoin

  14. Two types of languages to describe the wine • The aromatic descriptors of wine • The molecules of wine

  15. Exemple of Chardonnay • Floral possible descriptor: • Rose • Litchi • Possible molecules: • Linalol • Geraniol • Citronellol • Phenyl Ethyl Alcohol • Ho-trienol • Nerol • Rose oxide

  16. Another exemple:The vanilla note in wine • Vanilla from Madagascar/ Vanilla beans/ Vanilla extract • The Vanillina/ Synthetic Vanilla

  17. The Vanilla from Madagascar • Warm aroma, complex, chocolate, cocoa, powdery, « gourmand », balsamic, coffee, rum, woody, old newspaper, round.

  18. The Vanillina4-hydroxy-3-methoxybenzaldehyde • Sucre vanillé, Jordan almonds, powdery, linear, monolithic, simple, drying

  19. Wines in Barrels/ The aromatic categories • « Gourmande » or Balsamic notes • Vanilla • Caramel • Coconut • Jam • The spicy notes • Clove bud • Smokey/Tar/Burnt/Toasted • Licorice • The phenols

  20. Molecules identified in wine after months in barrels • Vanillina • Maltol • Cis-oak-lactone and Trans-oak-lactone • Cycloten • Meta / Ortho / Para-cresol • Furaneol • Eugenol and Isoeugenol • Guaiacol and 4-methyl-guaiacol • Furfural

  21. The aromas of oak • Difficulties to harmonize the aromatic tendencies (dominant characteristics) • How to classify aromas? • The knowledge of the aromatic facets

  22. The different toasts of barrels • The light toast • The medium toast • The strong toast • The very strong toast

  23. Eugenol • 2-methoxy-4-prop-2-enyl-phenol • C10H12O2 • Spicy, smoky, pharmaceutic, dentist, carnation, gourmand, slightly vanilla-like,

  24. Trans-oak-lactone • Beta-methyl-gamma-octalactone • C9 H16 O2 • Coco, celery, slightly woody, milky

  25. Cycloten • 2-Hydroxy-3-methyl-2-cyclopenten-1-one • C6H8O2 • Licorice, tar, toasted, vanilla-like, « gourmand»

  26. Le para-cresol • C7H8O • Stables, Ecurie, musky, phenol-like, band-aid, gouache, toasted, burnt

  27. Thank you Wine & Olfaction Consulting LLC www.wine-olfaction.com schmitt@wine-olfaction.com veronica@wine-olfaction.com (415) 497-6859

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