1. The Olfaction Workshops To structure and to develop our smelling universe To structure and to develop our smelling universe To describe aromas in wine with an accurate use of the rich vocabulary at our disposal. To describe aromas in wine with an accurate use of the rich vocabulary at our disposal. To increase the confidence in ourselves during the wine tasting. To increase the confidence in ourselves during the wine tasting.

2. The Woody Universe in Wine 3 aromatic types The woody notes The woody notes The resiny notes The resiny notes The balsamic notes The balsamic notes

3. Sensation and Perception The sensation The sensation The analytical or objective perception The analytical or objective perception The syncretic or subjective perception The syncretic or subjective perception

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

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

6. The syncretic perception Confused and total impression where one does not distinguish any element in particular. Confused and total impression where one does not distinguish any element in particular. The odor or the perceived aroma brings us back with force to one precise moment of our life. It has the odor of it, so to speak. What we perceive initially is the context of this memory. The image which comes to mind is the total vision of an ensemble, before any distinction of olfactive elements. The odor or the perceived aroma brings us back with force to one precise moment of our life. It has the odor of it, so to speak. What we perceive initially is the context of this memory. The image which comes to mind is the total vision of an ensemble, before any distinction of olfactive elements.

7. The Woods Warm caracter, drying effect, dusty, old newspaper, shavings of wood, sawdust, pencil shavings, planks… Warm caracter, drying effect, dusty, old newspaper, shavings of wood, sawdust, pencil shavings, planks… The drying during months lets appear the woody caracter The drying during months lets appear the woody caracter

8. The cedarwood Juniperus Virginia Juniperus Virginia Cedrus Atlantica Cedrus Atlantica Cedrus Libanum Cedrus Libanum

9. The Resins Fresh caracter, volatile, sometimes camphor-like, waxy, sapy, turpentine, painting solvant, varnish, green wood Fresh caracter, volatile, sometimes camphor-like, waxy, sapy, turpentine, painting solvant, varnish, green wood Fresh cut wood Fresh cut wood

10. The Siberian Pinetree

11. The Balsamic notes Warm caracter, round, syrup-like, alimentary, « gourmand », vanilla, exotic, pharmaceutical, sometimes spicy (most of the time cinnamon-like) Warm caracter, round, syrup-like, alimentary, « gourmand », vanilla, exotic, pharmaceutical, sometimes spicy (most of the time cinnamon-like) Origin of the word: basm, balsamum Origin of the word: basm, balsamum The balsamic vinegar The balsamic vinegar Confusion between balsamic smell and balsamic property Confusion between balsamic smell and balsamic property

12. The Tolu Balsam

13. The Woods, the Resins and the Balsams The Cedarwood, the Sandalewood, the Guaiacwood, the roots of Vetiver, the Oaktree The Cedarwood, the Sandalewood, the Guaiacwood, the roots of Vetiver, the Oaktree The Siberian Pinetree, Juniperberry, Cypress, the Ciste (Cistus Labdaniferus), Incense, the Cedarwood leaves, Conifers The Siberian Pinetree, Juniperberry, Cypress, the Ciste (Cistus Labdaniferus), Incense, the Cedarwood leaves, Conifers Perou and Tolu balsams, the Benzoin Perou and Tolu balsams, the Benzoin

14. Two types of languages to describe the wine The aromatic descriptors of wine The aromatic descriptors of wine The molecules of wine The molecules of wine

15. Exemple of Chardonnay Floral possible descriptor: Floral possible descriptor: Rose Rose Litchi Litchi Possible molecules: Possible molecules: Linalol Linalol Geraniol Geraniol Citronellol Citronellol Phenyl Ethyl Alcohol Phenyl Ethyl Alcohol Ho-trienol Ho-trienol Nerol Nerol Rose oxide Rose oxide

16. Another exemple: The vanilla note in wine Vanilla from Madagascar/ Vanilla beans/ Vanilla extract Vanilla from Madagascar/ Vanilla beans/ Vanilla extract The Vanillina/ Synthetic Vanilla The Vanillina/ Synthetic Vanilla

17. The Vanilla from Madagascar Warm aroma, complex, chocolate, cocoa, powdery, « gourmand », balsamic, coffee, rum, woody, old newspaper, round. Warm aroma, complex, chocolate, cocoa, powdery, « gourmand », balsamic, coffee, rum, woody, old newspaper, round.

18. The Vanillina 4-hydroxy-3-methoxybenzaldehyde Sucre vanillé, Jordan almonds, Sucre vanillé, Jordan almonds, powdery, linear, monolithic, simple, drying

19. Wines in Barrels/ The aromatic categories « Gourmande » or Balsamic notes « Gourmande » or Balsamic notes Vanilla Vanilla Caramel Caramel Coconut Coconut Jam Jam The spicy notes The spicy notes Clove bud Clove bud Smokey/Tar/Burnt/Toasted Smokey/Tar/Burnt/Toasted Licorice Licorice The phenols The phenols

20. 1. Vanillina 2. Maltol 3. Cis-oak-lactone and Trans-oak-lactone 4. Cycloten 5. Meta / Ortho / Para-cresol 6. Furaneol 7. Eugenol and Isoeugenol 8. Guaiacol and 4-methyl-guaiacol 9. Furfural 1. Vanillina 2. Maltol 3. Cis-oak-lactone and Trans-oak-lactone 4. Cycloten 5. Meta / Ortho / Para-cresol 6. Furaneol 7. Eugenol and Isoeugenol 8. Guaiacol and 4-methyl-guaiacol 9. Furfural Molecules identified in wine after months in barrels

21. The aromas of oak Difficulties to harmonize the aromatic tendencies (dominant characteristics) Difficulties to harmonize the aromatic tendencies (dominant characteristics) How to classify aromas? How to classify aromas? The knowledge of the aromatic facets The knowledge of the aromatic facets

22. The different toasts of barrels The light toast The light toast The medium toast The medium toast The strong toast The strong toast The very strong toast The very strong toast

23. Eugenol 2-methoxy-4-prop-2- enyl-phenol 2-methoxy-4-prop-2- enyl-phenol C10H12O2 C10H12O2 Spicy, smoky, pharmaceutic, dentist, carnation, gourmand, slightly vanilla-like, Spicy, smoky, pharmaceutic, dentist, carnation, gourmand, slightly vanilla-like,

24. Trans-oak-lactone Beta-methyl-gamma- octalactone Beta-methyl-gamma- octalactone C9 H16 O2 C9 H16 O2 Coco, celery, slightly woody, milky Coco, celery, slightly woody, milky

25. Cycloten 2-Hydroxy-3-methyl-2- cyclopenten-1-one 2-Hydroxy-3-methyl-2- cyclopenten-1-one C6H8O2 C6H8O2 Licorice, tar, toasted, vanilla-like, « gourmand» Licorice, tar, toasted, vanilla-like, « gourmand»

26. Le para-cresol C7H8O C7H8O Stables, Ecurie, musky, phenol-like, band-aid, gouache, toasted, burnt Stables, Ecurie, musky, phenol-like, band-aid, gouache, toasted, burnt

27. Thank you Wine & Olfaction Consulting LLC www.wine-olfaction.com schmitt@wine-olfaction.com veronica@wine-olfaction.com (415) 497-6859