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葡萄酒的香气-葡萄酒的指南(Aroma of Wine – Guide to Wine)

2018-06-04 15:08:30 36

定义:葡萄酒的香气,或“嗅觉”,是葡萄酒在玻璃杯中的气味。香气可以是花香、柑橘香、水果香、植物香、土香,也可以是各种熟悉的香气,这取决于葡萄品种的使用、酿酒过程和葡萄酒的存放条件。

你听过它说过,“嗅觉”,这当然是品酒的例子。人类的鼻子能够区分成千上万种独特的气味。正是嗅觉让我们能够把握葡萄酒呈现的各种味道,而舌头只能感知:咸、甜、苦和酸。要想真正品尝葡萄酒,你需要用鼻子来吸收香味和舌头来辨别味道。

酒“香气”与“香味”

为了获得葡萄酒香气的最佳香气,花上10秒钟的时间,用一些精力在玻璃杯中打转。这使酒精挥发,并将葡萄酒的固有气味提升到你的鼻子。

有时你会听到葡萄酒的“香气”和葡萄酒的“香气”之间的区别。严格地说,“香气”一词是指葡萄品种特征所呈现的香气,在较年轻的葡萄酒中更为明显。这些主要芳香气味的例子包括:桃子的香味与雷司令,苹果香气与霞多丽,草莓和黑比诺,等。而“花束”这一术语通常用于指摆脱旧的复杂香气,更成熟的葡萄酒或者它也可以指出二级气味所直接影响的酿酒师。

也被称为:葡萄酒的气味或整体香气也被称为“nose”。

举例来说,如果一个酒商选择用橡木来制作一款特定的葡萄酒,橡木的影响会对葡萄酒的香料、烟味或香草味产生“香气”。

酿酒师也可能会决定用苹果酸来酿制霞多丽酒,从而酿制出一款有浓郁黄油味的葡萄酒。这些黄油的气味属于“气味”而不是“香气”,因为它们不会出现在未经乳酸发酵的霞多丽(Chardonnay)中,这是葡萄酿酒师使用的一种干预手段,而不是葡萄本身的品种特征。



Definition: A wine’s aroma, or “nose,” is the smell of the wine in the glass. The aroma can be floral, citrus, fruity, vegetal, earthy or any number of familiar scents depending on the grape varietal used, the winemaking process implemented and the wine’s storage conditions.


You’ve heard it said that, “The nose knows” and this is certainly the case with tasting wine. The human nose is capable of differentiating between thousands of unique scents. It’s the nose that allows us to get a handle on the variety of flavors a wine presents, while the tongue is limited to sensing: salty, sweet, bitter and sour. To truly taste wine you will need to recruit the nose to pick up the flavor scents and the tongue to help discern the tastes.

Wine “Aroma” vs. “Bouquet”

To get the best whiff of the wine’s aroma, spend a good 10 seconds swirling the glass with some vigor. This allows the alcohol to volatize and will lift the wine’s innate scents towards your nose.

At times you’ll hear a distinction between a wine’s “aroma” and a wine’s “bouquet.” Technically, the term “aroma” refers to the scents presented by the grape’s varietal character and are often more obvious in a younger wine. Examples of these primary aroma smells include: the scent of peach with Riesling, apple aromas with Chardonnay, strawberry with Pinot Noir, etc. While the term “bouquet” is often used in reference to the complex scents that emerge from an older, more mature wine or it can also point out the secondary scents that are directly influenced by the winemaker.

Also Known As: A wine’s smell or overall aroma is also called the “nose.”

Examples: For example, if a vintner chooses to use oak in the making of a particular wine, the oak influences can contribute to the wine’s “bouquet” of spice, smoke or vanilla scents.


A winemaker might also decide to use malolactic the making of a Chardonnay, resulting in a wine with rich, butter-based smells. These buttery scents specifically come under the nose category of “bouquet” not “aroma” because they would not be present in a Chardonnay that has not undergone malolactic fermentation, an intervention used by the vintner and not innate in the grape’s varietal character.


标签: 葡萄酒