葡萄酒品尝学.pptVIP

Reading assignment 李华，《葡萄酒品尝学》，科学出版社，2006. pp31-67 Emile Peynaud：The Taste of Wine—The Art and Science of Wine Appreciation. Michael Schuster translated. United States: The Wine Appreciation Guild (Publishers) LTD., 1987，pp45-64 Chap. 4 Aroma Characteristics and Aroma Analysis of Wine Research advance of wine aroma 葡萄酒的香气研究概要 Characters of wine aroma 葡萄酒的香气特点 Aroma substances of wine 葡萄酒的呈香物质 Classification of wine aromas 葡萄酒的香气分类 Tasting technique—Aroma analysis品尝技术---香气分析 Tasting words- Aroma 品尝词汇---关于香气的描述 Research advance of wine aroma葡萄酒香气研究概要 Development of analysis instruments 分析仪器的发展 Quali-quantitative analysis of odor 气味物质的定性定量分析 Odor substances and quality of fragrance 呈香物质与香气质量 Odor consistency and quality of fragrance 香气浓度与香气质量 Interaction of Odor substances呈香物质的相互作用 Electronic nose?电子鼻 GC-sniff GC-sniff GC-sniff Aroma Characteristics if Wine葡萄酒香气的特点 Richness丰富性 Variability变化性 Complexity复杂性 Materiality and immateriality有形与无形 Mystery 神秘性 neither stable nor persistent. Instability不稳定性 unnpersistent非持续性 State of dissociation and combination游离态与结合态 Apperceive and characterization香气的感知与描述 Smell 200-800 aromatics in wine To smell anything, it must be in a gaseous state to reach our receptor cells, dissolved in the mucous lining粘液外膜 and stimulate nerve endings difference in smelling an odor is between exposure from the air and exposure from a liquid (wine glass design) Smell in order to smell, we must breathe in more than normal 20% of all available odors reach receptors during normal breathing only 2% actually gets through the nose to reach the ‘sensory patch’ Smell remember to maintain the same techniques always in regards to breathing in deeply for assessment trying to avoid fatigue on the senses by spacing out intake of the odor Smell humans have the ability to detect 10,000 different odors this ability is linked by our health, our own individual response level, environmental factors difference in perception ca