It is through the
aromas of wine that wine is
tasted. The
human tongue is limited to the
primary tastes perceived by taste receptors on the tongue-
acidity,
bitterness,
saltiness,
sweetness and
savoriness. The wide array of fruit, earthy, floral, herbal, mineral and woodsy flavor perceived in wine are derived from aroma notes interpreted by the
olfactory bulb. In wine tasting, wine is often smelled before being drunk in order to identify some components of the wine that may be present. Different
terms are used to describe what is being smelled. The most basic term is
aroma which generally refers to a "pleasant" smell as opposed to
odor which refers to an unpleasant smell or possible
wine fault. The term aroma may be further distinguished from
bouquet which generally refers to the smells that arise from the chemical reactions of
fermentation and
aging of the wine.