In this icebreaking lesson, Brock’s Cool Climate Oenology and Viticulture Institute (CCOVI) Senior Scientist in Oenology Jennifer Kelly (left) illustrates how important the sense of smell is to detecting flavour. Kelly instructed participants to plug their noses and guess the flavours of jelly beans and then repeat the process with their noses unplugged, demonstrating the relationship between tasting and smelling.Brock’s Cool Climate Oenology and Viticulture Institute (CCOVI) was on hand during the Niagara Grape and Wine Festival to share expert insights with attendees.
CCOVI Senior Scientist in Oenology Jennifer Kelly led an interactive “This or That” seminar on Sunday, Sept. 28. Attendees learned the elements of a structured wine tasting and were treated to three themed wine comparisons highlighting differences in styles, winemaking techniques and blending strategies that enhance varietal flavour.
During the session, Kelly also instructed participants to plug their noses, chew on a jelly bean and guess the flavour then unplug their nose and repeat the process. The test demonstrates that without both orthonasal and retronasal olfaction — smelling through the nose and mouth, respectively — only the basic tastes of sweet, sour, salty, bitter and umami can be detected.
The Institute was in the community supporting the industry at the festival as part of its outreach activities.
