Fresno State’s Wine Sensory Lab Presents

1. Fresno State’s Wine Sensory Lab Presents

2. WINE AROMA REFERENCE STANDARDS

3. OUR AIM TONIGHT: To “illustrate” for you six typical aromas of Syrah blend wines

4. TASTE AND SMELL • OF OUR 5 SENSES, TASTE AND SMELL ARE THE LEAST UNDERSTOOD.  • LAST YEAR DRS. RICHARD AXEL & LINDA BUCK WON THE NOBEL PRIZE IN MEDICINE FOR DISCOVERING HOW PEOPLE CAN RECOGNIZE ~10,000 ODORS.

5. TASTE AND SMELL • TASTE – STARTS ON THE TONGUE & SOFT PALATE • SMELL (AROMA) – STARTS AT THE BACK OF THE NOSE

6. SENSE OF TASTE • SWEET • SOUR (ACIDIC) • BITTER • SALTY • UMAMI (SAVOURY) • NOT ASTRINGENCY (= mouthfeel)

7. SENSE OF SMELL • 2 WAYS TO SMELL: -- THROUGH THE NOSE TO OLFACTORY EPITHELIUM -- THROUGH THE MOUTH, UP THE BACK OF THE THROAT TO THE OLFACTORY EPITHELIUM = RETRONASAL

9. SMELLING AROMA STANDARDS WE USE ONLY THE DIRECT - OR THROUGH THE NOSE – SMELLING WITH WINE AROMA REFERENCE STANDARDS

10. How many aromas are there in wine? Here’s a list of known compounds: 181 esters 29 nitrogen-containing compounds 18 sulfur-containing compounds 52 alcohols 75 aldehydes & ketones 22 acetals 18 lactones 2 ethers, 11 furans, 18 epoxides

11. Too many aromas – too much confusion • WE NEED A WAY TO ORGANIZE ALL OF THESE AROMAS SO THAT WE CAN MAKE SOME SENSE OUT OF IT. • DR. ANN NOBLE (RECENTLY RETIRED) AND HER COLLEAGUES AT UC DAVIS ORGANIZED WINE AROMAS INTO A WHEEL WITH 12 MAJOR SECTIONS.

13. WINE AROMA WHEEL We have given you a copy of the Wine Aroma Wheel. Please bring it with you to the workshop tomorrow.

14. So what is an “aroma reference standard”? • As “pure” or “true” a copy of an aroma perceived in wine in a 30mL sample • For example – the aroma of lime in Riesling or of butter in Chardonnay

15. How do we make an aroma reference standard? • We “spike” a red or a white wine with a natural product or a chemical that will give you the desired aroma • For example: (1) use lime juice and peel for “lime” character of Riesling; (2) use diacetyl to produce the buttery aroma common in wines which have undergone malolactic fermentation.

16. Tonight we have 6 aroma reference standards for you smell: 1 - Blackcurrant 2 - Blackberry 3 - Anise 4 - Black pepper 5 - Oak 6 - Leather

17. What are you supposed to do with an aroma reference standard? • Swirl the glass – it contains only 1oz (30mL) so that it can easily be swirled without fear of spilling. • Put your nose in the glass and sniff deeply. • Sometimes we say to close your eyes at the same time because it may make your sense of smell keener.

18. STANDARD #1 – BLACKCURRANT • Fruity → Berry • Find on aroma wheel • Swirl glass and smell • DO NOT TASTE

19. STANDARD #1 – BLACKCURRANT Recipe: Add 5mL Ribena (blackcurrant juice concentrate made in UK and commonly consumed in UK, New Zealand & Australia) to 25mL wine.

20. STANDARD #2 – BLACKBERRY • Fruity → Berry • Find on aroma wheel • Swirl glass and smell • DO NOT TASTE

21. STANDARD #2 – BLACKBERRY Recipe: Blend 4 oz frozen blackberries in 50mL Syrah wine. Add 1 tsp puree to 25mL wine.

22. STANDARD #3 – ANISE • Spicy • Find on aroma wheel • Swirl glass and smell • DO NOT TASTE

23. STANDARD #3 – ANISE Recipe: Add 0.3mL anise extract to a 750-bottle of Syrah wine. Can also make it by crushing anise seeds.

24. STANDARD #4 – BLACK PEPPER • Spicy • Find on aroma wheel • Swirl glass and smell • DO NOT TASTE

25. STANDARD #4 – BLACK PEPPER Recipe: Add 1/16 tsp ground black pepper to 60mL Syrah wine.

26. STANDARD #5 – OAK • Woody → Resinous • Find on aroma wheel • Swirl glass and smell • DO NOT TASTE

27. STANDARD #5 – OAK Recipe: Make a 10% suspension of oak dust in Syrah wine. Let it extract overnight. Add 50mL extract to 700mL Syrah wine.

28. STANDARD #6 – LEATHER • Not on aroma wheel • Swirl glass and smell – DO NOT TASTE • Recipe Cut four ~0.5mm pieces of leather shoelaces. Add to 1oz of Syrah wine. Swirl over ~ an hour to extract character.

29. THE END