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18 18 E679‐04 (2011). Standard practice for determination of odor and taste thresholds by a forced‐choice ascending concentration series method of limits. West Conshohocken, PA: ASTM International. Available online (paywall): https://www.astm.org/Standards/E679.htm (accessed on 5 June 2019).
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22 22 Smith, C. (2014). Postmodern Winemaking. Berkeley: University of California Press.
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26 26 Perrotti‐Brown, L. (2015). Taste Like a Wine Critic: A Guide to Understanding Wine Quality. The Wine Advocate.
2 Wine Tasting
In this chapter, I consider wine tasting in general and how to detect faults and flaws using a structured tasting technique. The concept of primary, secondary, and tertiary aromas is explained. The faults and flaws that are indicated by individual characteristics perceived during a tasting assessment are noted, with pointers to Chapters 3–15 in which they are discussed. Some important odour and flavour compounds and their sensory detection thresholds are detailed, noting that sensory such thresholds vary from wine to wine according to the matrix and, of course, from taster to taster.
2.1 Introduction
There are two ways a fault or flaw in a wine may be detected: by laboratory analysis, or by the organoleptic or sensory method, i.e. tasting. It may be argued that, as wine is made for tasting and drinking, a ‘technical’ fault, that is not apparent to a trained and experienced taster, is unimportant unless the fault were to develop and manifest itself on a subsequent occasion or lead to product deterioration. Sensory detection thresholds for important ‘fault’ compounds are discussed in the succeeding chapters in this book. It should be pointed out that published literature
