he basic tastes of wine in the mouth are complemented by the aromatic qualities sensed by the olfactory system by way of the nasal passage at the back of the mouth. These aromas are conveyed to the olfactory bulb as the taster inhales through the mouth and exhales through the nose.
There are several factors behind this effect. One is the light evaporation that takes place as the wine is warmed by the mouth. Another is that the chewing motion used by tasters compresses and agitates the wine, liberating odorous particles. Also saliva, which is secreted liberally during tasting, chemically modifies certain substances in wine and makes them odorous.
It should be clear at this point that while the traditional Visual, Olfactory and Gustatory Examinations are mirroring the order our senses perceive wine (first the sight, then the smell, and only at last the taste and the touch), the Aromatic Taste Sensation and the Finish and Aftertaste evaluations are really only subsequent phases in the way the gustatory process
evolves.
