The Beer and Wine Flavor Wheels - UNYHA文档.pdf

The Beer and Wine Flavor Wheels If the first step to training your palate is learning to identify individual flavors, the second step is describing them. Unfortunately, not only are flavor and aroma descriptions inherently based on shared cultural references, there is no simple physical principle on which they can be organized. Without a means to objectively describe scents and tastes, novice judges fall back on useless adjectives like “good,” “nice,” “poor,” or “bad.” Fortunately, there are several “flavor wheels” which aid judges in describing their perceptions. The flavor wheel for beer was developed by Martin Meilgaard in 1971. It is an actual wheel, with numerical categories for each of the Flavor, Aroma and Mouthfeel categories and arrows showing the way that those three categories overlap. I have converted it into a table, as shown below. The Beer Flavor/Aroma/Mouthfeel Wheel Category Description (Synonyms) Odor Taste Feel Aromatic, Fragrant, Fruity, Alcoholic * * * Floral Solvent-like (plastic, can-liner, lacquer) * * Estery (banana, apple, fruity) * * Fruity (citrus, berry, melon, . . .) * * Acetaldehyde (fresh cut green apples) * * Floral (roses, geranium, perfume) * * Hoppy * * Resinous, Nutty, Green, Grassy Resinous