Aromas in Wine with Sietze Wijma Part 2

This show was published Friday, February 17, 2023

Overview

Sietze is based in Holland where he has his wine tasting company The Art of Tasting. He has a masters degree in sensory science, studying flavour perception and from there worked for a flavour company in this field before entering the wine trade.

In this second interview, we look at secondary and tertiary aromas in wine. We discuss flavours occurring due to winemaking techniques such as oak barrel ageing that imparts flavours such as smoky, toasty, vanilla; phenolic compounds which include polyphenols and volatile phenols that are found and can be primary, secondary or tertiary. It is the degradation of carotenes that contributes to the development of ageing characters in wine, where chemicals/compounds that have broken down to form new flavours and might mask the original flavours that might have existed in the wine when young.

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Music

The music used for the UK Wine Show is Griffes de Jingle 1 by Marcel de la Jartèle and Silence by Etoile Noire.