análisis sensorial del vino. el olfato. - inicio9.+cata... · análisis sensorial del vino. el...
TRANSCRIPT
-
Anlisis sensorial del vino. El olfato.
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEElllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
MECANISMO NEUROFISIOLGICOS DE LA CATA
ESTMULO RECEPTORES
SENSACIN
PERCEPCINCONCIENCIA
EXPERIENCIA
MEMORIA
LLA SENSACIN ES INCONSCIENTE SLO CUANDO SE PERCIBE SE HACE REAL
Agente fsico, qumico
Mecnico: tacto y odo
Qumico: olfato y gusto
Fsico: vista
Subjetivo y Reflejo
Umbral
Clulas nerviosas
Umbral
-
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssss sssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssoooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllll ddddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnoooooooooooooooooooooooooooooooooooo..... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooolllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooo......
CATAR ES EL ARTE DE UTILIZAR NUESTRA MEMORIA YJUGAR CON NUESTROS RECUERDOS
EDUCACIN DE LOS SENTIDOS
AGUDEZA DE LA SENSACIN ATENCIN Y MEMORIA
EXPERIENCIA ACTO VOLUNTARIO Y REFLEXIVO
CATADOR: INDIVIDUO PREPARADO PARA RECIBIR UN ESTMULO
CLASIFICARLO Y ANALIZARLO
- buena memoria- capacidad sensorial- tcnica de cata- capacidad de emitir unjuicio exacto
ACTO VRE
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssss sssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnssssssssssssssssssssssssssssssssssssssssssoooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllll ddddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnoooooooooooooooooooooooooooooooooooo..... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooolllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooo......
-
SENTIDOS EMPLEADOS EN LA CATArganos Sentidos y
sensaciones Caractersticas
percibidas
Ojo
Visin
Color, limpidez, Fluidez etc
ASPECTO
Nariz
Olfato (Va nasal directa)
Aroma, bouquet
OLOR
F L A V O R
Boca
Olfato (va retronasal) Gusto Sensaciones gustativas
Aroma de boca Sabor o gusto Equilibrio
GUSTO
Reaccin mucosas Sensibilidad qumica Sensaciones tctiles Sensibilidad trmica
Astrigencia Causticidad Untuosidad Temperatura
TACTO
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeellllllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEllllllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
DEFINICIONES UMBRAL, VALOR MNIMO DE ESTMULO QUE DA LUGAR A:
SENSACIN PERCEPCIN O RECONOCIMIENTO
UMBRAL DIFERENCIAL
Intensidad del estmulo
Inte
nsid
ad d
e la
sen
saci
n
Zona de saturacinZona
sub-umbralZona
umbralZona
supra-umbral
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssss sssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnssssssssssssssssssssssssssssssssssssssssssoooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllll ddddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnoooooooooooooooooooooooooooooooooooo..... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooolllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooo......
-
UMBRAL DE DETECCIN OLFATIVA
La concentracin del estimulante en el aire inspirado que se necesita paradesencadenar una sensacin olfativa
Valor Umbral: la mnima concentracin de un aroma perceptible por almenos el 50% de miembros de un panel de cata 4-metil-4-mercaptopentanona (Sauvignon Blanc)
(Olor a boj) VU
-
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssss sssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssoooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllll ddddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnoooooooooooooooooooooooooooooooooooo..... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooolllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooo......
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssss sssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnssssssssssssssssssssssssssssssssssssssssssoooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllll ddddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnoooooooooooooooooooooooooooooooooooo..... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooolllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooo......
100 millones de clulas olfativas: recibir y transmitir impulsos
N de glomrulos Cada glomrulo es el destino final de unos 25000 axones de las clulas olfativas
la excitacin por el estmulo se traslada en impulso nervioso a travs del nervio olfatorio hasta el bulbo raqudeo y la corteza cerebral, donde se hace consciente la sensacin en forma de olor
-
VIA NASAL
VIA RETRONASAL
SEDE DEL OLFATO
SEDE DEL GUSTO
VIA RETRONASAL
Calentamiento en la boca
VIA NASAL DIRECTA
Riqueza de los vapores aromticosFuerza de la inspiracin
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssss sssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssoooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllll ddddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnoooooooooooooooooooooooooooooooooooo..... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooolllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooo......
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEElllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
olor que libera el vino y provienen de los constituyentes del vino.
conjunto de principios aromticos de los vinos jvenes,y bouquet es el olor adquirido por el envejecimiento.
conjunto de sustancias de un producto que son capaces de impactaren nuestro sentido olfativo, tanto por va nasal como retronasal.
-
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeellllllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEllllllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
AROMA
BOUQUET o AROMA TERCIARIO
DE OXIDACION
DE REDUCCION
PRIMARIO o VARIETAL
SECUNDARIO o FERMENTATIVO
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEElllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
Aromas varietales
Provienen de la uva Aportan identidad al vino Se localizan en el hollejo y pulpa
Sustancias odorantes Sustancias odorgenas
Terpenos
Mejorar su consecucin: Maceracin en frioLevaduras seleccionadas
Maduracin de la uva a partir del envero: Crecimiento rpido de los A. V. en el 1er mes Parada aromtica en la siguiente semana Maduracin tecnolgica (mxima concentracin
aromtica), una semana Maduracin industrial, disminucin de los aromas Sobremaduracin, los aromas decrecen lentamente y
se deterioran
-
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeellllllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEllllllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEElllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
Aromas prefermentativos
Modifican los aromas varietales en las horas que van desde la vendimia a lafermentacin alcohlica
Formacin de aldehdos aromticos y alcoholes de 6 tomos de carbono
Los aromas varietales pierden intensidad y finura
Evitar en lo posible estos aromas para disear vinos de calidad
Iniciar la fermentacin rpidamente Vendimia sin rotura de uva Evitar la aireacin de los mostos
-
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeellllllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEllllllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
Aromas fermentativos Compuestos generados durante la fermentacin alcohlica
Los factores que intervienen en su calidad son:
Tipos de levaduras
Seleccin de levaduras que aporten aromaticidad al vino
Temperatura de fermentacin
Altas temperaturas producen una perdida de aromas por eldesdoblamiento de los terpenos y una ganancia de aromas de malacalidad y poca finura por la aparicin de acidez voltil
Procesos fermentativo a temperatura controlada
proceso biolgico en el que los azucares contenidos enel mosto se convierten en alcohol etlico.
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEElllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
Aparecen en los procesos qumicos y bioqumicos de crianza yenvejecimiento del vino terminado
En crianza en roble, tanto el quemado de este como sus propias sustanciastransfiere al vino una serie de aldehdos aromticos que dan lugar a un perfilaromtico diferente del vino joven
Las crianzas oxidativas tambin producen sustancias aromticas tpicas dealgunos vinos
En el ambiente reductor de la botella muchos aromas varietales setransforman o desaparecen por hidrlisis y aparecen otros nuevos quecaracterizan a estos vinos
Bouquet o aroma terciario
-
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeellllllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEllllllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEElllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
ANIMAL aromas de carne, cuero, sebo,... BALSMICO aromas de resinas vegetales (pino o eucalipto) MADERAS madera verde, roble.. ESPECIADO olores a especies (clavo, pimienta,...) QUMICO olores a cido actico, alcohol, fenol, ... EMPIRREUMTICA olores a quemados, ahumados y cocido. STERES steres acticos, alcoholes superiores,... FRUTAL olor a grosella, pia, manzana, melocotn, cereza,... VEGETAL hierba, herbceo, heno,... FLORAL tilo, rosa, almendro, azahar, manzanilla,
(E.Peynaud)
-
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeellllllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEllllllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
CANTIDAD DE SUSTANCIAS VOLTILES QUE TIENE
EL VINO
NIVELESALTOMEDIOBAJO
Sustancias voltiles como el alcohol etlico, el acetato de etiloy el cido actico pueden aumentar la intensidadindeseablemente
si el aroma es leve o muy intenso y si perdura en el tiempo
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEElllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
Los aromas pueden aparecer:
Ntidos sin sensaciones circundantes de suciedad
Acompaados de sensaciones olfativas desagradables
Un vino limpio es aquel que, presentasensaciones de frescor y embriagadora y que,carezca de aromas de referencia qumica
Malos olores quenos informan de lamala calidad delvino
Olor a huevos podridos, a aguas sucias,a azufre, a corcho, a moho, a madera y averduras cocidas
-
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeellllllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEllllllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
ESTADIOS EN LA PERCEPCIN DE AROMA
Notas de salida: Aquellos que se perciben con elvino inmvil y nada ms que acerca el vino a la nariz.Son fugaces y nos informan del mtodo deelaboracin.
Notas principales: son los predominantes y los quele dan su personalidad. Necesitan de cierta agitacin.
Notas de fondo: Son aromas de menor peso en elvino y que requieren una mayor agitacin
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEElllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
Acercarse la copa a la nariz y aspirar. Recinescanciado el vino y sin ser agitado podemosapreciar la intensidad del vino y los aromas desalida
Agitar la copa y volver a oler. Aqu percibimostanto la limpieza del vino como las notasprincipales y de fondo. Cuando dejamos la copainmvil se vuelven a apreciar las dimensionesanteriores
Repetir esta operacin tantas veces como seanecesario para la correcta apreciacin del vino.
-
Anlisis sensorial del vino. El olfato.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnllllllllllllllllllllllllllllllllllllliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisssssssssssssssssssssssssssssssssssssssssssiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssssssssssssssssssssssssssssssss ssssssssssssssssssssssssssssssssssssssssssssseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsssssssssssssssssssssssssssssssssssssssssooooooooooooooooooooooooooooooooooooooorrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaalllllllllllllllllllllllllllllllllll dddddddddddddddddddddddddddddddddddddddddddddddeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeellllllllllllllllllllllllllllllllllll vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvviiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnooooooooooooooooooooooooooooooooooooooooo......... EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEllllllllllllllllllllllllllllllllllll oooooooooooooooooooooooooooooooooooooooollllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaafaf tttttttttttttttttttttttttttttttttttttoooooooooooooooooooooooooooooooooooooooo......
CALIDAD DE AROMAS
JUICIO Y PUNTUACIN DE LA NARIZ SENSORIAL DEUN VINO
INTENSIDAD
LIMPIEZA
CARCTERAROMTICO COMPLEJIDAD