Progress Towards a Standardized System of Wine Aroma Terminology

Authors:
  • RAR. A. Arnold
    R. A. Arnold
  • BMB. M. Masuda
    B. M. Masuda
  • SPS. D. Pecore
    S. D. Pecore
  • JSJ. O. Schmidt
    J. O. Schmidt
  • PSP. M. Stern
    P. M. Stern
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Abstract
To facilitate communication among members of the wine industry, the Sensory Evaluation Sub-committee of the American Society for Enology and Viticulture has proposed a list of standardized wine aroma terminology. From an initial list composed of virtually all possible wine descriptors, terms were selected which were analytical and free of hedonic or value-judgment connotations. These were arranged by similarity of flavor in three tier system, which permits analytical description of wine aroma by generic or specific terms.