Studies have found that when a person is trying to identify common odors, they get it 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 that the person would recognize the scent the next time after learning its name.
If a person identified a scent close to strawberry or raspberry, they would only get it right 60 percent of the time.
There are no shortcuts to identifying aromas.
This means that a qualified sommelier must taste many wines regularly and be able to say or write their aroma characteristics in standard descriptors anytime and anywhere.
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 the names of the scents.
So try to write down the aromas you smell in the wine, and check with others to see if you are right or wrong.
Only with practice can you improve your ability to recognize wine aromas.
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