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To simply drink wine is easy. Yet, to taste it and to explain its qualities is much more difficult. And it’s not surprising, if we take into account the
impressive number of compounds existing in wine and analysed so far: 180 ethers, 52 alchools, 75 aldehydes and acetones, 30 nitrates, and many others. Yet, more important than this
information, is the fact that these compounds are in a continuous transformation in time.
One can identify up to 10,000 different smells, but only a few persons are able to associate these smells with concrete notions which can be understood
by everyone. For the lay people, it would seem even hilarious to hear tasters using expressions like “stable smell”, “smell of dust”, “musty smell”, or “cat-piss”, “rancid”,
”nauseating” smells.
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