The smell stimulus of the Spanish wine

The smell stimulus of the Spanish wine

The smell is the most sensible of our senses and at the same time the least used and the one we appreciated less in our daily life.
The smell stimulus of the Spanish wine

The responsible organ is the smell mucous membrane, approximately 2 by 2 cms. Wide and situated in the superior zone of the nasal cavities in direct connection with the flow of air. It is a subtle, thin and sensible organ, well protected, and can be reached in two different ways:
– Directly through the nose. Functions when we inspire the vapours originating from the glass.

– The retro nasal access (or the aroma of the mouth), functioning when we drink the wine, because when we swallow we always expel a little air through the communication between mouth and nose. In this way we have a mixture of the senses of smell and taste.

The aroma of the wine is a complex mixture, which can contain a dominant but not exclusive factor.

The smell sensations vary with time, temperature and shaking, which complicates extraordinarily the examination of the wine.

This is based on the following points:

Frankness. No interference from exterior aromas.
Intensity :Quantity and persistence.
Elegance, complexity.
Harmony.
To execute the smell examination the following procedure must be adhered to:

Glass in rest: It is very important not to agitate the wine at this stage. We smell delicately the glass at certain distance, and progressively move the glass closer to the nose. In this way we receive the most volatile, and delicate aromas. We get a first impression of what can turn out to be very different in a wine that has been shaken.

Glass in movement: New aromas appear or new intensities to be analyzed, identified and described. They are less volatile substances, which require agitation to be released and discovered.

In a wine we distinguish:

Primary aromas. They are the typical bouquet of a variety, as for instance the aroma of a muscatel wine. Very often we find in the grape the precursors of aromas, which are further developed during the maturation.
Secondary aromas. They originate from the alcoholic fermentation.
Tertiary aromas. They are mainly esters and are produced during the ageing of the wine.