Ann C. Noble

The aroma wheel is a standardized system for sensory description of flavors. Aroma wheels there are in the food industry for various food and beverage (eg, chocolate, coffee, tea, wine, whiskey).

An example is presented to the Weinaromarad. This was developed Enology and Viticulture from the University of California in the Department of the mid- 1980s.

The German Weinaromarad consists of three concentric circles:

• The innermost circle is divided (floral, microbiological, chemical, earthy, balsamic, vegetable, spicy, fruity) in 8 gross odor classes
• The middle circle has 25 divisions, the 8 inner fine subdivide (floral Flowers, flowers; microbiological- animalistic, lactic, yeast, chemical acid, chemical, sulfur, earthy minerals, moisture, balsamic - roasted flavors, wood, precious woods, fats, nuts, vegetable leaves plants, dehydrated plants, vegetables, spicy herbs, spices, fruity citrus fruits, berries, fruit, tropical fruit, dried fruit )
• The outer circle comprises 119 flavors that are based on the respective inner circles (eg: spicy- herbal - cut grass, Eukalyptos, mint, lemon balm )

This means that the users of the inside, ie from the parent class, all the way to the outside can refine the description. In this way, the " language of wine " comes about.

There are different wine aroma wheel for white and red wine.