the olfaction workshops to structure and to develop our smelling universe to structure and to...
TRANSCRIPT
The Olfaction WorkshopsThe Olfaction Workshops
To structure and to develop our To structure and to develop our smelling universesmelling universe
To describe aromas in wine with an To describe aromas in wine with an accurate use of the rich vocabulary at accurate use of the rich vocabulary at our disposal.our disposal.
To increase the confidence in To increase the confidence in ourselves during the wine tasting.ourselves during the wine tasting.
The Woody Universe in WineThe Woody Universe in Wine
3 aromatic types3 aromatic types
The woody notesThe woody notes
The resiny notesThe resiny notes
The balsamic notesThe balsamic notes
Sensation and PerceptionSensation and Perception
The sensationThe sensation
The analytical or objective perceptionThe analytical or objective perception
The syncretic or subjective The syncretic or subjective perceptionperception
The SensationThe Sensation To experience the sensation of an To experience the sensation of an
odor, one needs the action of an odor, one needs the action of an olfactive stimulation which, by olfactive stimulation which, by causing a local, momentary but causing a local, momentary but effective modification, determines an effective modification, determines an excitation of the receiving cells of the excitation of the receiving cells of the sense of smell. This reaction must be sense of smell. This reaction must be translated, then transmitted by a translated, then transmitted by a nervous message to the medulla and nervous message to the medulla and to the various higher centers of the to the various higher centers of the brain. This process operates almost brain. This process operates almost instantaneously.instantaneously.
The analytical perceptionThe analytical perception
Perception is the mental interpretation Perception is the mental interpretation of the sensation. This is an active of the sensation. This is an active process, successive to the feeling, and process, successive to the feeling, and so must be considered separately. It is so must be considered separately. It is an intellectual act, it brings into play an intellectual act, it brings into play high functions of the conscience, high functions of the conscience, connexions with the memory, connexions with the memory, associations of images, and is tributary associations of images, and is tributary of the personal experience and of the personal experience and upbringing.upbringing.
The syncretic perceptionThe syncretic perception Confused and total impression where Confused and total impression where
one does not distinguish any element one does not distinguish any element in particular.in particular.
The odor or the perceived aroma The odor or the perceived aroma brings us back with force to one brings us back with force to one precise moment of our life. It has the precise moment of our life. It has the odor of it, so to speak. What we odor of it, so to speak. What we perceive initially is the context of this perceive initially is the context of this memory. The image which comes to memory. The image which comes to mind is the total vision of an mind is the total vision of an ensemble, before any distinction of ensemble, before any distinction of olfactive elements.olfactive elements.
The WoodsThe Woods
Warm caracter, drying effect, dusty, Warm caracter, drying effect, dusty, old newspaper, shavings of wood, old newspaper, shavings of wood, sawdust, pencil shavings, planks…sawdust, pencil shavings, planks…
The drying during months lets The drying during months lets appear the woody caracterappear the woody caracter
The cedarwoodThe cedarwood
Juniperus VirginiaJuniperus Virginia
Cedrus AtlanticaCedrus Atlantica
Cedrus LibanumCedrus Libanum
The ResinsThe ResinsThe ResinsThe Resins
Fresh caracter, volatile, sometimes Fresh caracter, volatile, sometimes camphor-like, waxy, sapy, camphor-like, waxy, sapy, turpentine, painting solvant, turpentine, painting solvant, varnish, green wood varnish, green wood
Fresh cut woodFresh cut wood
The Siberian PinetreeThe Siberian Pinetree
The Balsamic notesThe Balsamic notes
Warm caracter, round, syrup-like, Warm caracter, round, syrup-like, alimentary, « gourmand », vanilla, alimentary, « gourmand », vanilla, exotic, pharmaceutical, sometimes exotic, pharmaceutical, sometimes spicy (most of the time cinnamon-like)spicy (most of the time cinnamon-like)
Origin of the word: Origin of the word: basmbasm, , balsamumbalsamum The balsamic vinegarThe balsamic vinegar Confusion between balsamic smell Confusion between balsamic smell
and balsamic propertyand balsamic property
The Tolu BalsamThe Tolu Balsam
The Woods, the Resins and the The Woods, the Resins and the BalsamsBalsams
The Cedarwood, the Sandalewood, the The Cedarwood, the Sandalewood, the Guaiacwood, the roots of Vetiver, the Guaiacwood, the roots of Vetiver, the OaktreeOaktree
The Siberian Pinetree, Juniperberry, The Siberian Pinetree, Juniperberry, Cypress, the Ciste (Cistus Labdaniferus), Cypress, the Ciste (Cistus Labdaniferus), Incense, the Cedarwood leaves, ConifersIncense, the Cedarwood leaves, Conifers
Perou and Tolu balsams, the BenzoinPerou and Tolu balsams, the Benzoin
Two types of languages Two types of languages to describe the wineto describe the wine
The aromatic descriptors of wineThe aromatic descriptors of wine
The molecules of wineThe molecules of wine
Exemple of ChardonnayExemple of Chardonnay Floral possible descriptor:Floral possible descriptor:
RoseRose LitchiLitchi
Possible molecules:Possible molecules: LinalolLinalol GeraniolGeraniol CitronellolCitronellol Phenyl Ethyl AlcoholPhenyl Ethyl Alcohol Ho-trienolHo-trienol NerolNerol Rose oxideRose oxide
Another exemple:Another exemple:The vanilla note in wineThe vanilla note in wine
Vanilla from Madagascar/ Vanilla Vanilla from Madagascar/ Vanilla beans/ Vanilla extractbeans/ Vanilla extract
The Vanillina/ Synthetic VanillaThe Vanillina/ Synthetic Vanilla
The Vanilla from MadagascarThe Vanilla from Madagascar
Warm aroma, Warm aroma, complex, chocolate, complex, chocolate, cocoa, powdery, cocoa, powdery, « gourmand », « gourmand », balsamic, coffee, balsamic, coffee, rum, woody, old rum, woody, old newspaper, round. newspaper, round.
The VanillinaThe Vanillina 4-hydroxy-3-methoxybenzaldehyde4-hydroxy-3-methoxybenzaldehyde
Sucre vanillé, Sucre vanillé, Jordan almonds,Jordan almonds,
powdery, linear, powdery, linear, monolithic, simple, monolithic, simple, dryingdrying
Wines in Barrels/ The aromatic Wines in Barrels/ The aromatic categoriescategories
« Gourmande » or Balsamic notes« Gourmande » or Balsamic notes VanillaVanilla CaramelCaramel CoconutCoconut JamJam
The spicy notesThe spicy notes Clove budClove bud
Smokey/Tar/Burnt/ToastedSmokey/Tar/Burnt/Toasted LicoriceLicorice
The phenolsThe phenols
1.1. VanillinaVanillina2.2. MaltolMaltol3.3. Cis-oak-lactone and Trans-oak-lactoneCis-oak-lactone and Trans-oak-lactone4.4. CyclotenCycloten5.5. Meta / Ortho / Para-cresolMeta / Ortho / Para-cresol6.6. FuraneolFuraneol7.7. Eugenol and IsoeugenolEugenol and Isoeugenol8.8. Guaiacol and 4-methyl-guaiacolGuaiacol and 4-methyl-guaiacol9.9. FurfuralFurfural
1.1. VanillinaVanillina2.2. MaltolMaltol3.3. Cis-oak-lactone and Trans-oak-lactoneCis-oak-lactone and Trans-oak-lactone4.4. CyclotenCycloten5.5. Meta / Ortho / Para-cresolMeta / Ortho / Para-cresol6.6. FuraneolFuraneol7.7. Eugenol and IsoeugenolEugenol and Isoeugenol8.8. Guaiacol and 4-methyl-guaiacolGuaiacol and 4-methyl-guaiacol9.9. FurfuralFurfural
Molecules identified in wine Molecules identified in wine after months in barrelsafter months in barrels
The aromas of oakThe aromas of oak
Difficulties to Difficulties to harmonize the harmonize the aromatic tendencies aromatic tendencies (dominant (dominant characteristics)characteristics)
How to classify How to classify aromas? aromas?
The knowledge of the The knowledge of the aromatic facetsaromatic facets
The different toasts The different toasts of barrelsof barrels
The light toastThe light toast
The medium toastThe medium toast
The strong toastThe strong toast
The very strong The very strong toast toast
EugenolEugenol
2-methoxy-4-prop-2-methoxy-4-prop-2-enyl-phenol2-enyl-phenol
C10H12O2C10H12O2
Spicy, smoky, Spicy, smoky, pharmaceutic, pharmaceutic, dentist, carnation, dentist, carnation, gourmand, slightly gourmand, slightly vanilla-like, vanilla-like,
Trans-oak-lactoneTrans-oak-lactone
Beta-methyl-Beta-methyl-gamma-gamma-octalactoneoctalactone
C9 H16 O2 C9 H16 O2
Coco, celery, Coco, celery, slightly woody, slightly woody, milkymilky
CyclotenCycloten
2-Hydroxy-3-methyl-2-2-Hydroxy-3-methyl-2-cyclopenten-1-onecyclopenten-1-one
C6H8O2 C6H8O2
Licorice, tar, toasted, Licorice, tar, toasted, vanilla-like, « vanilla-like, « gourmand»gourmand»
Le para-cresolLe para-cresol
C7H8O C7H8O
Stables, Ecurie, Stables, Ecurie, musky, phenol-like, musky, phenol-like, band-aid, gouache, band-aid, gouache, toasted, burnt toasted, burnt
Thank youThank you
Wine & Olfaction Consulting LLCWine & Olfaction Consulting LLC
www.wine-olfaction.comwww.wine-olfaction.com
[email protected]@wine-olfaction.com
[email protected]@wine-olfaction.com
(415) 497-6859(415) 497-6859