he sense of smell is the key to enjoying wine: the olfactory examination considers the wine's odors as sensed through the nose.
Wine's molecules of smell consist of odorous vapors mainly in the form of volatile esters and aldehydes. When we sniff a wine, the aroma is passed up, through the olfactory cells and the lining in the upper part of the nasal cavity, to the olfactory bulb located at the base of the skull. This organ enables the brain to perceive not only odors inhaled through the nostrils, but also the wine's aromatic qualities conveyed to it from the palate by way of the nasal passage at the back of the mouth.
Experienced tasters learn to pick out the nuances of aroma and bouquet and associate them with certain types of wine.
The intensity of aroma is of relative importance since it is basically a measure of quantity. In a fine wine a rich bouquet is an attribute; but in a bad wine a strong odor is a negative factor. Persistence of aroma is an indication of quality, particularly in the lingering bouquet of a mature wine, but in a young, fruity wine it is not always an essential factor.
