Aroma wheel

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Aroma wheel of the wine.

The aroma wheel is a standardized system for the sensory description of aromas . There are aroma wheels in the food industry for various foods and beverages (e.g. chocolate, coffee, tea, wine , whiskey ).

The wine aroma wheel is presented here as an example. This was developed in the mid-1980s by the University of California in the Department of Oenology and Viticulture .

The German wine aroma wheel consists of three concentric circles:

  • The innermost circle is divided into 8 rough odor classes (floral, microbiological, chemical, earthy, balsamic, vegetable, spicy, fruity)
  • the middle circle has 25 subdivisions that subdivide the 8 inner finer subdivisions (floral flowers, blossoms; microbiological-animal, lactic, yeast; chemical-acid, chemistry, sulfur; earthy-minerals, moisture; balsamic-toasted aromas, woods, precious woods, fats , Nuts; vegetal-foliage plants, dried plants, vegetables; aromatic herbs, spices; fruity-citrus fruits, berries, fruits, tropical fruits, dried fruits)
  • the outer circle comprises 119 aromas that are added to the inner circles (e.g. spicy-herb-cut grass, eucalyptus, mint, lemon balm)

This allows the user to refine the description from the inside, i.e. from the higher-level classification, all the way to the outside. This is how the “ wine language ” comes about.

There are different wine aroma wheels for white and red wine .

Aroma wheels for coffee are available in English (SCAA's Flavor Wheel) and in German (Berlin School of Coffee's Aromarad). The aromas are divided into gustatory and retronasal aromas according to the type of reception. The aroma wheel groups the aromas into enzymatic (created during the development of the coffee cherry on the bush), caramelization ~ (sugar browning) and dry distillation ~ (created during or as a result of the roasting process of the coffee bean). Dry distillation aromas belong to the group of off- aromas . Off-flavors are grouped according to the cause of their origin (insufficient or incorrect roasting, errors in the harvest and processing of the coffee cherry, errors in the storage of the green coffee).

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