Introduction: Smelling fragrance is an extremely important step in wine tasting. Take a deep breath, you will feel the rich and varied fragrance, and the breath is fascinating.

When you open a bottle of good wine

Pour it into the cup and shake it a few times, close to the nose, and a faint fragrance will penetrate into the heart and spleen, then close your eyes and carefully distinguish different kinds of fragrance.

Feel a little bit of pleasure when they blend into every olfactory cell, and then express this wonderful feeling in words and communicate with fellow travelers. I believe that in this process, you have fully enjoyed the endless joy that wine brings to mankind.

Different grape varieties have different original aroma characteristics.

After some fermentation and maturation, the molecules have undergone ever-changing chemical combinations, resulting in more different flavors.

So far, thousands of aroma molecules have been discovered and defined by human beings, but there are still more aroma molecules to be discovered. Aroma molecules with different qualities and quantities combine to form various fragrances.

The content of aroma substances in wine is actually very low, only one thousandth, with an average of1.2g per liter of wine. Moreover, some aroma components are almost so small that it is difficult to measure them with analytical instruments.

. At the end of the flower season, the fruit is formed and wrapped with grape seeds until the fruit matures.

Sunlight helps grape seeds to produce various aroma molecular precursors (precursors), which are slowly accumulated and stored. At this time, the aroma precursor is water-soluble, but the aroma precursor molecules at this time are not free and cannot be freely emitted. Due to the action of catalyst (enzyme, a kind of protein contained in grape berries), its aromatic molecular fragments combine with small carbohydrate molecules to produce chemical reactions, and finally release aromatic molecules.

The process from the polymerization of small molecular precursors to the release of this fragrance also occurs in the process of alcohol fermentation and culture, which is called primary fragrance (also known as variety fragrance).

Then in the process of alcohol fermentation and secondary lactic acid fermentation, the intermediate aroma (also called fermentation aroma) is gradually formed.

Finally, wine will form new aroma molecules in the process of culture and long ripening after bottling, which is the late aroma (also known as mature aroma or fermented aroma). Initial aroma The most typical representative of initial aroma is small musk? Made of wine.

. Its fruit fragrance is exquisite and pure, which makes you feel like biting fresh grape fruit. This is formed by aroma precursors during grape ripening, such as linalool and citronellol. We can also find other examples of the origin and formation of initial aromatic molecules: