Nose

  1. Keith Grainger

Published Online: 23 FEB 2009

DOI: 10.1002/9781444301687.ch3

Wine Quality: Tasting and Selection

Wine Quality: Tasting and Selection

How to Cite

Grainger, K. (2009) Nose, in Wine Quality: Tasting and Selection, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444301687.ch3

Publication History

  1. Published Online: 23 FEB 2009
  2. Published Print: 16 JAN 2009

ISBN Information

Print ISBN: 9781405113663

Online ISBN: 9781444301687

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Keywords:

  • receptor cells of olfactory epithelium;
  • assessing nose of wine;
  • aroma characteristics;
  • intensity of wine;
  • primary aromas from grapes;
  • secondary aromas - from fermentation;
  • tertiary aromas as a result of ageing process;
  • compounds in grapes - precursors of wine flavours

Summary

This chapter contains sections titled:

  • Condition

  • Intensity

  • Development

  • Aroma characteristics