It is through the aromas of wine that wine is tasted. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue-acidity, bitterness, saltiness, sweetness and savoriness. The wide array of fruit, earthy, floral, herbal, mineral and woodsy flavor perceived in wine are derived from aroma notes interpreted by the olfactory bulb. In wine tasting, wine is often smelled before being drunk in order to identify some components of the wine that may be present.
