Wine Analysis

Flavour

• Flavour is detected by our olfactory senses (nose/smell).
  
  
• Flavours are compounds whose volatility (gaseous form) allow them to be detected by smell, in or above a glass of juice or wine.
  
  
• The volatility of flavour compounds is increased when warmed up in the mouth.
  
  The released flavour compounds are pushed up into the nasal passage by the swallowing action and detected as flavour.
  
  
• Taste and flavour are often confused.
  
  
• Aroma and bouquet are also often confused.
  
  Aroma should strictly be used to refer to the fruit flavours (primary flavours) only, however usually refers to all the aromatic compounds found in wine.
  
  Bouquet should refer to those flavour compounds produced during fermentations (secondary flavours) and from oak and bottle maturation (tertiary flavours).