Description
Training the olfactory sense is important because it permits us to recognize the aromas of the wines that we drink and to select products more tailored to our tastes and interests. It is a sense that we train very little and we therefore are not used to associating names to that which we perceive; it is not possible to identify a smell if we have not smelled it before and given it a name. The olfactory memory can indeed be trained and improve notably, in time, with practice. Try to smell the samples in a blind smell test and measure the progress of your olfactory sense. Once you have memorized a particular aroma, it will be much easier to identify, in its delicate forms, in a Wine that you taste. The 12 aromas included are: vanilla, coconut, caramel, leather, cloves, resinous, guaiacol, smoked, hazelnut, nutmeg, fenugreek, truffle. The publication included illustrates: wine tasting (eyes; nose; mouth); Oak and Aged wine aromas (classification of aromas; factors that influence the evolution of aromas; importance of balance; key aromatic compounds); how to train the nose (our perception of aromas; using the aroma samples; the Aged Wine aromas).