Difference between revisions of "Serenity Wine Flavours"
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Tale 9 Flavors
| Taste Category (Tier 3) |
Secondary Taste (Tier 2) |
Primary Taste (Tier 1) |
Vintage First Appears | Vintage Last Appears | Winebook Notes | Notes/Locations |
|---|---|---|---|---|---|---|
| Caramelization | Caramelization | Butter | 1 | ?? | 2360 1820 | |
| Butterscotch | 1 | ?? | ||||
| Honey | 13 | ?? | ||||
| Molasses | 1 | ?? | 2380 1450 (Overflowing); 2380 1460 (Fluttering) | |||
| Chocolate | 2-3 | ?? | 2320 1810, 2290 1670, 2270 1670, 2360 1650, 2340 1650, 2360 1440, 2370 1810 | |||
| Soy Sauce | 2 | ?? | ||||
| Chemicals | Odd Chemicals | Fish | 4 | ?? | ||
| Soap | 7-12 | ?? | ||||
| Sorbate | 5 | ?? | ||||
| Fusel Alcohol | 9-11 | ?? | ||||
| Paper | Filter Pads | 7 | ?? | 2320 1640; 2320 1730 | ||
| Wet Cardboard | 8 | ?? | 2320 1640 | |||
| Petroleum | Tar | 1 | ?? | |||
| Kerosene | 8 | ?? | ||||
| Diesel | 9 | ?? | ||||
| Plastic | 9 | ?? | ||||
| Pungency | Ethanol | 0 | ?? | |||
| Sharp Sulfur | 1 | ?? | ||||
| Acetic Acid | 3 | ?? | ||||
| Ethyl Acetate | 5 | ?? | ||||
| Sulfur 2320 1780 "Sulphur" retest | Wet Wool | 4 | ?? | 2300 1660; 2260 1660 | ||
| Burnt Matches | 6 | ??) | ||||
| Skunk | 6 | ?? | ||||
| Cabbage | 7 | ?? | ||||
| Hydrogen Sulfide | 8 | ?? | ||||
| Mercaptan | 4 | ?? | 2330 1800; 2260 1660, 2360 1650 | |||
| Garlic | 3 | ?? | ||||
| Rubber | 11 | ?? | ||||
| Earthyness | Earthyness | Mushrooms | 1 | ?? | ||
| Dust | 3 | ?? | 2290 1640 | |||
| Moldyness | Mildew | 14 | ?? | |||
| Moldy Cork | (15?) 17 | ?? | ||||
| Floral Notes | Floral Notes 2296 1709 | Orange Blossoms | 0 | ?? | ||
| Linalool | 1 | ?? | 2280 1670, 2270 1670, 2360 1470, 2360 1480 | |||
| Roses | 1 | ?? | ||||
| Geraniums | 3 | ?? | ||||
| Violets | 2 | ?? | 2320 1790, 2330 1790, 2280 1720 | |||
| Fruit | Citrus Notes | Grapefruit | 0-1 | ?? | 2330 1810, 2340 1460 | |
| Lemon | 1 | ?? | 2360 1790, 2350 1790, 2350 1800; 2270 1680; 2260 1670;2370 1450 | |||
| Berries 2280 1670, 2320 1660 | Raspberry | 0 | ?? | |||
| Strawberry | 1 | ?? | ||||
| Cassis | 5-6 | ?? | ||||
| Blackberry | 3 | ?? | ||||
| Dried Fruit | Raisin | 5 | ?? | |||
| Strawberry Jam | 6 | ?? | 2380 1830 | |||
| Prune | 11 | ?? | ||||
| Fig | 12 | ?? | ||||
| Odd Fruit | Artificial Fruit | 7 | ?? | |||
| Methyl Anthranilate | 7 | ?? | ||||
| Tree Fruit | Cherry | 0 | ?? | |||
| Peach | 0 | ?? | ||||
| Apricot | 1 | ?? | 2330 1780, 2360 1790, 2340 1660, 2310 1660, 2320 1660, 2350 1660, 2280 1660, 2300 1660 | |||
| Apple | 3 | ?? | 2320 1780; 2270 1660; 2330 1660; 2330 1650 | |||
| Tropical Fruit 2350 1780 (after 2 vintages: try again in vintage 34) | Banana | 0 | ?? | 2290 1670; 2290 1660; 2330 1660, 2360 1470, 2380 1820, 2350 1470 | ||
| Pineapple | 1 | ?? | 2340 1640 | |||
| Melon | 1 | ?? | ||||
| Microbiological Smells | Animal Smells 2320 1730 | Horsey Smells | 4 | ?? | ||
| Mousey Smells | ?? | ?? | ||||
| Lactic Acid | Sauerkraut | 4 | ?? | |||
| Buteric Acid | 3 | ?? | ||||
| Sweat | 4 | ?? | ||||
| Yeast | Leesy | 2 | ?? | |||
| Flor Yeast | 2 | ?? | ||||
| Nuttiness | Nuttiness | Almond | ?? | ?? | ||
| Hazelnut | 0 | ?? | 2360 1800, 2338 1653 | |||
| Walnut | ?? | ?? | ||||
| Oxidation | Oxidation | Acetaldehyde | 9 | ?? | ||
| Pungency | Coolness | Menthol | 0 | ?? | ||
| Heat | Hot Alcohol | 0 | ?? | 2320 1780, 2300 1640, 2295 1707, 2296 1707 | ||
| Spicyness | Spicyness | Cloves | ?? | ?? | ||
| Licorice | 7 | ?? | ||||
| Black Pepper | ?? | ?? | ||||
| Vegetables | Cooked Notes | Asparagus | 1 | ?? | ||
| Green Beans | 1 | ?? | 2340 1640 | |||
| Green Olives | 1 | ?? | 2280 1650 | |||
| Artichoke | ?? | ?? | ||||
| Black Olives | 3 | ?? | 2320 1800, 2340 1820; 2330 1650 | |||
| Freshness | Bell Pepper | 0 | ?? | 2350 1820, 2360 1810 | ||
| Mint | ?? | ?? | ||||
| Eucalyptus | 2 | ?? | 2270 1680, 2370 1810 | |||
| Stemmy | ?? | ?? | ||||
| Grass | 0 | ?? | ||||
| Deep dried notes | Straw | 2 | ?? | 2340 1660, 2300 1660, 2340 1540, 2350 1560 | ||
| Tea | 4 | ?? | ||||
| Tobacco | 6 | ?? | ||||
| Woodiness | Phenolic Notes | Vanilla | 1 | ?? | ||
| Burned Smells 2296 1709 | Smoke | ?? | ?? | 2340 1650 2360 1660 | ||
| Burnt Toast | 2 | ?? | 2320 1800; 2270 1660; 2280 1660, 2300 1660, 2380 1820, 2360 1660 | |||
| Coffee | 2 | ?? | 2360 1660; 2340 1790, 2320 1790, 2350 1810, 2300 1640, 2290 1650, 2360 1440, 2280 1720, 2292, 1707 V52 | |||
| Resin | Cedar | 1 | ?? | |||
| Oak | ?? | ?? | 2338 1653 |
Notes
#Please put the locations of T9 Vineyards with known flavours here
Reading The Flavor Chart
Vintage indicates how old the wine was when the flavor first appeared in the wine.
- If a wine contains flavors that have not developed at the wine's current vintage age, those flavors will not be detectable when the wine is tasted.
- If no flavors are detectable, a wine will report as Thin and not give tasting checks for quality.
- As the wine ages and flavors come in, the wine will stop being Thin.
- The age on the Secondary Taste brings the flavor in, not the Taste Category or Primary Taste.
For example:
- Bell Pepper (0) and Green Beans (1) are both Vegetable/Freshness flavors.
- If a wine only has the Green Beans flavor in it, it will report as Thin until it is 1 vintage old (not giving the Vegetable or Freshness flavors).
- Bell Pepper, on the other hand, will show Vegetable, Freshness, and Bell Pepper flavors on different glasses starting at 0 vintages old.
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