2007 Volume 38 Issue 3 Pages 187-192
In describing characteristics of any wine, a variety of tasting terms are used to identify flavor of wines. Aromas of wine are classified into those deriving from the grape (premier aroma), those that appear in fermentation (secondary aroma) and those expressed in aging (bouquet), and comments on the derivation of the aromas that make reference to the vinification method are made. This study shows an explanation of the aromas of wine with Sommelier's tasting of wines backed by enological knowledge. Recent research on discovery of new aroma in Koshu wine (3MH) and cause of corky smell are introduced in this paper.
