The aromas of wine are more diverse than its flavours. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue – sourness...

The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing...

the ripening of fruits and other crops. Wines have more than 100 aromas that form as byproducts of fermentation. Also, many of the aroma compounds play...

to the wine; however, when the concentration of such compounds exceed a sensory threshold, they replace or obscure desirable flavors and aromas that the...

naturally semi-sweet red wine made of red grape varieties cultivated in Abkhazia. The wine of pomegranate color has a pleasant aroma, a full and harmonious...

more complete ripeness of tannins and other phenolic compounds in the grapes that contribute to the color, flavor and aroma of wine. If ripening is broadly...

their acidity, aroma and ability to soften meat and deglaze cooking juices, white wines are often used in cooking. The first trace of wine that has been...

creating other biochemical compounds that can contribute to the flavor and aroma of wine. These compounds can be considered "volatile" like aldehydes, ethyl...

Guinea Aroma, Sudan, a town in Kassala State, Sudan Aroma of wine Aroma Housewares, branded as Aroma, is a cookware producer Aroma (skipper), a genus of skipper...

is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting may use similar...