This part of the wine aroma dictionary lets you discover earthy aromas which are categorized as:
This is still a work in progress and we will regularly add new descriptors extracted from the wine flavor wheel .
Feel free to leave a comment or question at the bottom of the page.
Aroma : Moldy Cork
Category : Earthy
Type : Moldy
Aroma definition : Aroma evoking a moldy cellar / vapor basement due to the presence of fungi producing a volatile compound called 2,4,6 tri-chloroanisole or TCA.
Wine style : It is an off-flavor, a taint that is not desirable in wine but harmless if consumed. While a corked tainted wine can have a perceptible moldy and earthy smell, it mutes the wine flavor, especially the fruity aroma, when present at a lower concentration. Like any other taint, it is recommended to return the tainted bottle to the wine store or at the restaurant and ask for a fresh bottle.
Origin : A corked wine is tainted as the result of fungal growth in the cork tree bark or the cork closure it self. Non-desirable flavor compounds such as TCA (2,4,6-trichloroanisole) are formed. Like many wine defects, these aroma compounds have a very low detection threshold, few parts per trillion, meaning that it doesn't take much to ruin a wine bottle! The result is a moldy, musty, wet basement type of odor.
For more information, refer to the wikipedia page which is quite comprehensive.
Aroma Standard : T HE best standard er at a corked keep tainted wine and preserve it from oxygen. Manipulating the compound, TCA, is not a good idea if you are not a flavor chemist operating in a well ventilated lab. It's not dangerous, just very stinky and with a low threshold meaning that if you put one drop of this compound in an Olympic size swimming pool filled with water, you would smell it. So it's not a good idea to play with it.
Image credit: WikiCommons
Aroma : Mushroom
Category : Earthy
Type : Earthy
Aroma definition : Aroma evoking the smell of a fresh button mushroom. 3-cis octenol is a compound that is quite typical of mushroom flavor.
Wine style : I have noticed mushroom aromas in Pinot noir mostly. When it becomes intense, it can be confounded with the cork taint. But definitely, it becomes an off-flavor.
Origin : This type of aroma likely develops during alcoholic fermentation and may be related to the yeast strains.
Aroma Standard : You can use canned mushrooms for this standard. If the brine has an intense mushroom aroma, you may pour about 5 ml into a 30ml glass of wine. Adjust as needed. If the brine aroma is too weak, let macerate some mushrooms in the wine for a few hours and in a hermetic container. Filter and use immediately as an aroma reference.