Definition: wine aromas

It is based on three levels of characterisation of wine aromas: the general olfactory impression divided into ten "major families" of aromas, more specific olfactory impressions grouped into 19 "sub-families", and a detailed description of the aromas perceived within each sub-family, named by a unique "descriptor". This new classification has proven to be very effective in improving the accuracy of olfactory descriptions of wines. Its other major advantages are its ease of use and, above all, its ease of memorisation by subjects thanks to the classification based on the nature of the objects that represent the aromas. An olfactory training methodology adapted to the new classification, also inspired by perfumery, has also been developed and tested. Subjects trained in this way became significantly more accurate and less variable. Repeatability tests showed very interesting and significant results. A full article on this work is available on the website at the following link: