The aromas of wine can be divided into three main categories: one type of aroma One type of aroma can be simply understood as varietal aroma, derived from the wine itself.
This type of aroma is determined by the aromatic substance of the grape variety itself and the intensity of the aroma.
There is a class of Aromatic Varieties that have an extremely recognizable aroma in wine. They are called aromatic varieties. These varieties include Sauvignon Blanc and Riesling.
These varieties produce wines that retain their intrinsic aromas, a class of aromas.
The most common type of aroma is fruity and floral, such as red fruits such as strawberries and cherries, black fruits such as blackcurrants and blackberries, citrus fruits such as grapefruit and lemon, as well as violets, roses and neroli.
In younger wines, one type of aroma is more distinct.
Class 2 fragrances are components of the wine production process and therefore are influenced by the wine’s craft, such as oak barrel aging, Malolactic Fermentation, and puree aging.
Wines AGED IN OAK BARRELS ARE EXPOSED TO OAK, PRODUCING aromas of cinnamon, cedar, nutmeg and clove.
MLF can convert the sharp Malic Acid in wines into mild Lactic Acid, producing distinctive flavours such as butter, cream and cheese.
Champagne, on the other hand, after secondary fermentation, the yeast in the wine sinks to the bottom, forming a puree, after it has finished breaking down the sugars.
The puree then breaks down in the liquor, a process known as yeast autolysis, which gives the wine its flavor of bread and cookies.
Three types of aromas Three types of aromas develop as a wine ages in the bottle.
Aged red wines will have tobacco, forest floor, truffle and leather flavours, while white wines will have nutty, petrol and honey aromas.
The fine Pinot Noir of Burgundy, for example, will age with hints of animal leather, earth and mushrooms;
Sauternes sweet white and German riesling sweet white have flavors like honey and dried fruit when aged in the bottle.
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