The Olfaction WorkshopsThe Olfaction Workshops

To structure and to develop our To structure and to develop our smelling universesmelling universe

To describe aromas in wine with an To describe aromas in wine with an accurate use of the rich vocabulary at accurate use of the rich vocabulary at our disposal.our disposal.

To increase the confidence in To increase the confidence in ourselves during the wine tasting.ourselves during the wine tasting.

The Woody Universe in WineThe Woody Universe in Wine

3 aromatic types3 aromatic types

The woody notesThe woody notes

The resiny notesThe resiny notes

The balsamic notesThe balsamic notes

Sensation and PerceptionSensation and Perception

The sensationThe sensation

The analytical or objective perceptionThe analytical or objective perception

The syncretic or subjective The syncretic or subjective perceptionperception

The SensationThe Sensation To experience the sensation of an To experience the sensation of an

odor, one needs the action of an odor, one needs the action of an olfactive stimulation which, by olfactive stimulation which, by causing a local, momentary but causing a local, momentary but effective modification, determines an effective modification, determines an excitation of the receiving cells of the excitation of the receiving cells of the sense of smell. This reaction must be sense of smell. This reaction must be translated, then transmitted by a translated, then transmitted by a nervous message to the medulla and nervous message to the medulla and to the various higher centers of the to the various higher centers of the brain. This process operates almost brain. This process operates almost instantaneously.instantaneously.

The analytical perceptionThe analytical perception

Perception is the mental interpretation Perception is the mental interpretation of the sensation. This is an active of the sensation. This is an active process, successive to the feeling, and process, successive to the feeling, and so must be considered separately. It is so must be considered separately. It is an intellectual act, it brings into play an intellectual act, it brings into play high functions of the conscience, high functions of the conscience, connexions with the memory, connexions with the memory, associations of images, and is tributary associations of images, and is tributary of the personal experience and of the personal experience and upbringing.upbringing.

The syncretic perceptionThe syncretic perception Confused and total impression where Confused and total impression where

one does not distinguish any element one does not distinguish any element in particular.in particular.

The odor or the perceived aroma The odor or the perceived aroma brings us back with force to one brings us back with force to one precise moment of our life. It has the precise moment of our life. It has the odor of it, so to speak. What we odor of it, so to speak. What we perceive initially is the context of this perceive initially is the context of this memory. The image which comes to memory. The image which comes to mind is the total vision of an mind is the total vision of an ensemble, before any distinction of ensemble, before any distinction of olfactive elements.olfactive elements.

The WoodsThe Woods

Warm caracter, drying effect, dusty, Warm caracter, drying effect, dusty, old newspaper, shavings of wood, old newspaper, shavings of wood, sawdust, pencil shavings, planks…sawdust, pencil shavings, planks…

The drying during months lets The drying during months lets appear the woody caracterappear the woody caracter

The cedarwoodThe cedarwood

Juniperus VirginiaJuniperus Virginia

Cedrus AtlanticaCedrus Atlantica

Cedrus LibanumCedrus Libanum

The ResinsThe ResinsThe ResinsThe Resins

Fresh caracter, volatile, sometimes Fresh caracter, volatile, sometimes camphor-like, waxy, sapy, camphor-like, waxy, sapy, turpentine, painting solvant, turpentine, painting solvant, varnish, green wood varnish, green wood

Fresh cut woodFresh cut wood

The Siberian PinetreeThe Siberian Pinetree

The Balsamic notesThe Balsamic notes

Warm caracter, round, syrup-like, Warm caracter, round, syrup-like, alimentary, « gourmand », vanilla, alimentary, « gourmand », vanilla, exotic, pharmaceutical, sometimes exotic, pharmaceutical, sometimes spicy (most of the time cinnamon-like)spicy (most of the time cinnamon-like)

Origin of the word: Origin of the word: basmbasm, , balsamumbalsamum The balsamic vinegarThe balsamic vinegar Confusion between balsamic smell Confusion between balsamic smell

and balsamic propertyand balsamic property

The Tolu BalsamThe Tolu Balsam

The Woods, the Resins and the The Woods, the Resins and the BalsamsBalsams

The Cedarwood, the Sandalewood, the The Cedarwood, the Sandalewood, the Guaiacwood, the roots of Vetiver, the Guaiacwood, the roots of Vetiver, the OaktreeOaktree

The Siberian Pinetree, Juniperberry, The Siberian Pinetree, Juniperberry, Cypress, the Ciste (Cistus Labdaniferus), Cypress, the Ciste (Cistus Labdaniferus), Incense, the Cedarwood leaves, ConifersIncense, the Cedarwood leaves, Conifers

Perou and Tolu balsams, the BenzoinPerou and Tolu balsams, the Benzoin

Two types of languages Two types of languages to describe the wineto describe the wine

The aromatic descriptors of wineThe aromatic descriptors of wine

The molecules of wineThe molecules of wine

Exemple of ChardonnayExemple of Chardonnay Floral possible descriptor:Floral possible descriptor:

RoseRose LitchiLitchi

Possible molecules:Possible molecules: LinalolLinalol GeraniolGeraniol CitronellolCitronellol Phenyl Ethyl AlcoholPhenyl Ethyl Alcohol Ho-trienolHo-trienol NerolNerol Rose oxideRose oxide

Another exemple:Another exemple:The vanilla note in wineThe vanilla note in wine

Vanilla from Madagascar/ Vanilla Vanilla from Madagascar/ Vanilla beans/ Vanilla extractbeans/ Vanilla extract

The Vanillina/ Synthetic VanillaThe Vanillina/ Synthetic Vanilla

The Vanilla from MadagascarThe Vanilla from Madagascar

Warm aroma, Warm aroma, complex, chocolate, complex, chocolate, cocoa, powdery, cocoa, powdery, « gourmand », « gourmand », balsamic, coffee, balsamic, coffee, rum, woody, old rum, woody, old newspaper, round. newspaper, round.

The VanillinaThe Vanillina 4-hydroxy-3-methoxybenzaldehyde4-hydroxy-3-methoxybenzaldehyde

Sucre vanillé, Sucre vanillé, Jordan almonds,Jordan almonds,

powdery, linear, powdery, linear, monolithic, simple, monolithic, simple, dryingdrying

Wines in Barrels/ The aromatic Wines in Barrels/ The aromatic categoriescategories

« Gourmande » or Balsamic notes« Gourmande » or Balsamic notes VanillaVanilla CaramelCaramel CoconutCoconut JamJam

The spicy notesThe spicy notes Clove budClove bud

Smokey/Tar/Burnt/ToastedSmokey/Tar/Burnt/Toasted LicoriceLicorice

The phenolsThe phenols

1.1. VanillinaVanillina2.2. MaltolMaltol3.3. Cis-oak-lactone and Trans-oak-lactoneCis-oak-lactone and Trans-oak-lactone4.4. CyclotenCycloten5.5. Meta / Ortho / Para-cresolMeta / Ortho / Para-cresol6.6. FuraneolFuraneol7.7. Eugenol and IsoeugenolEugenol and Isoeugenol8.8. Guaiacol and 4-methyl-guaiacolGuaiacol and 4-methyl-guaiacol9.9. FurfuralFurfural

1.1. VanillinaVanillina2.2. MaltolMaltol3.3. Cis-oak-lactone and Trans-oak-lactoneCis-oak-lactone and Trans-oak-lactone4.4. CyclotenCycloten5.5. Meta / Ortho / Para-cresolMeta / Ortho / Para-cresol6.6. FuraneolFuraneol7.7. Eugenol and IsoeugenolEugenol and Isoeugenol8.8. Guaiacol and 4-methyl-guaiacolGuaiacol and 4-methyl-guaiacol9.9. FurfuralFurfural

Molecules identified in wine Molecules identified in wine after months in barrelsafter months in barrels

The aromas of oakThe aromas of oak

Difficulties to Difficulties to harmonize the harmonize the aromatic tendencies aromatic tendencies (dominant (dominant characteristics)characteristics)

How to classify How to classify aromas? aromas?

The knowledge of the The knowledge of the aromatic facetsaromatic facets

The different toasts The different toasts of barrelsof barrels

The light toastThe light toast

The medium toastThe medium toast

The strong toastThe strong toast

The very strong The very strong toast toast

EugenolEugenol

2-methoxy-4-prop-2-methoxy-4-prop-2-enyl-phenol2-enyl-phenol

C10H12O2C10H12O2

Spicy, smoky, Spicy, smoky, pharmaceutic, pharmaceutic, dentist, carnation, dentist, carnation, gourmand, slightly gourmand, slightly vanilla-like, vanilla-like,

Trans-oak-lactoneTrans-oak-lactone

Beta-methyl-Beta-methyl-gamma-gamma-octalactoneoctalactone

C9 H16 O2 C9 H16 O2

Coco, celery, Coco, celery, slightly woody, slightly woody, milkymilky

CyclotenCycloten

2-Hydroxy-3-methyl-2-2-Hydroxy-3-methyl-2-cyclopenten-1-onecyclopenten-1-one

C6H8O2 C6H8O2

Licorice, tar, toasted, Licorice, tar, toasted, vanilla-like, « vanilla-like, « gourmand»gourmand»

Le para-cresolLe para-cresol

C7H8O C7H8O

Stables, Ecurie, Stables, Ecurie, musky, phenol-like, musky, phenol-like, band-aid, gouache, band-aid, gouache, toasted, burnt toasted, burnt

Thank youThank you

Wine & Olfaction Consulting LLCWine & Olfaction Consulting LLC

www.wine-olfaction.comwww.wine-olfaction.com

schmitt@wine-olfaction.comschmitt@wine-olfaction.com

veronica@wine-olfaction.comveronica@wine-olfaction.com

(415) 497-6859(415) 497-6859