The second class of aromas is simply the wine produced by the completion of the alcoholic Fermentation process. It consists mainly of aromas from the oak barrels themselves, as well as Malolactic Fermentation (MLF) and the wine mud contact aromas.
Wines aged in oak barrels are exposed to oak, which brings notes of vanilla, clove, nutmeg and cedar.
However, because there are many types of oak barrels, and the size, degree of baking and new and old degrees are different, the use of different oak barrels to bring wine flavor is not the same.
Malate-lactic fermentation can convert sharp Malic Acid into softer Lactic Acid in wines, while producing distinctive flavours such as butter, cream and cheese.
Mud aging, on the other hand, means that wine is aged with mud (dead yeast cells) to give the flavor of wine biscuits and bread.
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