Sensory Perception Meets Chemistry
Tasting wine is a rigorous physical analysis: from optical absorbance, anthocyanin equilibrium, and meniscus rim tilt, to volatile olfactory metabolites and reverse grape deduction.
The Color Analysis Guide
A 45-coordinate chromatic matrix (1A to 9E) mapping pigment extraction, pH shifts, barrel oxidation, and 45° glass tilt meniscus variation.
Color Analysis Guide
45° Meniscus Rim Visualizer
The quintessential noble mature hue: brilliant ruby-garnet core with glowing translucency.
The Aroma Chemistry Graph
Explore volatile metabolites, chemical structures, and human olfactory thresholds (Rotundone, Diacetyl, Methoxypyrazines, TDN).
Rotundone
Cracked Black Pepper, White Peppercorn, Allspice
16 ng/L (in red wine), 8 ng/L (in water)
Biochemical & Thermodynamic Mechanism
A bicyclic sesquiterpene accumulated exclusively in the exocarp (skin) of the grape berry during the final ripening phase. Highly lipophilic and extracted into wine during alcoholic maceration.
Cool-climate Northern Rhône (Cornas, Côte-Rôtie), Wachau Grüner Veltliner, Grampians Shiraz.
The Interactive Tasting Wheel
Navigate through primary fruit, floral, spice, oak, and earth descriptors to identify associated cultivars and regions.
Red Cherry
Wild Strawberry
Raspberry
Cranberry / Pomegranate
Reverse Deductive Reasoning Engine
Input observed sensory notes and structural parameters to surface probable grape varieties, regions, and cellar ages.
Target: Nebbiolo
The combination of pale translucent garnet optical hue with paradoxically massive astringent tannins and elevated acidity isolates Nebbiolo from Pinot Noir or Sangiovese. The presence of norisoprenoid rose petal oxidation and clay earth points specifically to Langhe marl/sandstone soils.