SIMURG
first nose
EN
Compound noun
First phase of the olfactory analysis.1
In detail, the olfactory analysis can be divided into two parts, the first and second nose. At the first nose the most vivid aromas appear. At the second nose, when one gives the glass a turn of the wrist, the wine exhales its hidden scents (the second nose phase defines the families of aromas and each of its perfumes). 2
[…] Another aim of the first-nose phase is to detect early any damning defect: cork, moldy, vinegar, etc. in order to avoid poisoning. 3
[…] it is generally accepted that the smell of champagne, and especially its first nose, is always more irritating when champagne is served into a flute than when it is served into a coupe.4
[ˈfɜˑst ˈnəˑʊs]5
FIRST: O.E. fyrst "foremost," superlative of fore; from P.Gmc. *furisto- (cf. O.S. fuirst "first," O.H.G. furist, O.N. fyrstr, Dan. første, O.Fris. ferist, M.Du. vorste "prince," Du. vorst "first," Ger. Fürst "prince"), superlative of *fur-/*for-, from PIE *per- (cf. Skt. pura "before, formerly;")6
NOSE: O.E. nosu, from P.Gmc. *nusus (cf. O.N. nös, O.Fris. nose, Du. neus, O.H.G. nasa, Ger. nase), from PIE *nas- (cf. Skt. nasa, O.Pers. naham, O.C.S. nasu, Lith. nosis, L. nasus "nose"). Used to indicate "something obvious" from 1590s. The verb sense of "pry, search" first recorded in 1640s, from the noun. "Pay through the nose" (1670s) seems to suggest "bleed."7
Università degli Studi di Genova, Facoltà di Lingue e Letterature Straniere, Corso di Laurea in Teorie e Tecniche della Mediazione Interlinguistica.
Tomaso Valseri