La olfatometría en la enología práctica

Abstract

In the oenological field, olfactometry gas chromatography has been used as an analytical technique of the aroma to determine the attributes in relation to its chemical composition. In the general context of wine quality, chemical and sensory analysis are becoming increasingly important, even considered separately. Traditionally, sensory analysis has been the basic tool for the characterization of aroma, but despite the rules established in its standardization, it will never cease to be a discipline subject to the subjectivity of the taster. On the contrary, technological advances in the field of instrumental analysis have made it possible to thoroughly investigate the compounds responsible for the aroma, but they are still far from being able to interpret the perceptions received during the tasting in the absence of emotional integration in the electronics of the chromatograph. In this situation, having two complementary tools that in synergy are able to combine the ability to separate the aromas of a wine and that are analyzed by human smell, is a great opportunity that must be taken like an advantage in the wine sector.