In general, people are more sensitive to scents they encounter frequently in their lives and are more likely to recognize them than other scents.
In fact, only about half were able to accurately identify the scent.
When tasting wine, it is often frustrating to not smell the aroma of the wine.
So how can we improve our ability to recognize wine aromas?
The inability to accurately describe the smell or smell of wine is known as’ tip of the nose ‘syndrome.
The cause of “tip of the nose” syndrome may be a weak connection between smell and speech.
The researchers found that when a person was identifying common odors, they were right 40 to 50 percent of the time.
And if the scent was new to the person, there was an 80 to 90 percent chance he or she would recognize it the next time after learning the name of the scent.
If a person identified a scent close to a strawberry or peach, they would only get it right 60 percent of the time.
Those who learn wine aromas from books often have to train for a long period of time before they can work as sommeliers.
This means, in effect, that a qualified sommelier must regularly taste a large number of wines and be able to say or write their aroma characteristics in standard descriptors whenever and wherever possible.
Another key to recognizing aromas is to consciously memorize the tasting terms.
In our daily lives, we also need to pay attention to the common smells around us.
However, many people don’t pay much attention to these scents, and when we encounter some familiar scents during a wine tasting, we have a hard time remembering their names.
So, if possible, try to write down the aromas you smell in the wine, and use other people’s feedback to see if you’re right or wrong.
Only with practice can you improve your ability to recognize wine aromas.
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