Portal de Periódicos da CAPES

Progress Towards a Standardized System of Wine Aroma Terminology

1984; American Society for Enology and Viticulture; Volume: 35; Issue: 2 Linguagem: Inglês

10.5344/ajev.1984.35.2.107

1943-7749

Ann C. Noble, Richard A. Arnold, B. M. Masuda, S. Pecore, J. O. Schmidt, P. Štern,

Olfactory and Sensory Function Studies

To facilitate communication among members of the wine industry, the Sensory Evaluation Sub-committee of the American Society for Enology and Viticulture has proposed a list of standardized wine aroma terminology. From an initial list composed of virtually all possible wine descriptors, terms were selected which were analytical and free of hedonic or value-judgment connotations. These were arranged by similarity of flavor in three tier system, which permits analytical description of wine aroma by generic or specific terms.