Fermentation aroma

The aroma produced during fermentation (also secondary aroma); see there.

The term (Greek for "spice") plays a significant role in wine evaluation or wine address. Wine contains many hundreds of aromatic substances, which make up a proportion of 0.8 to 1.2 grams per litre. They can be determined in the laboratory with the help of chromatography. In general, aroma is understood to be the scent or poetically also called "nose" of a wine. The aroma is thus perceived by smelling (nose) and not by tasting (palate, tongue) and thus, strictly speaking, has nothing to do with taste. In the unpressed grapes, most aroma substances are present as glycosides (sugar compounds) and are still tasteless and odourless. This is why they are called aroma precursors. These can be measured in the grapes using a glycosyl-glucose assay.

Aroma - würzige Noten , fruchtige Geschmackstöne, blumige Düfte, vielfältige Aromen

The aromas pass through three...

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Roman Horvath MW
Domäne Wachau (Wachau)

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Fermentation aroma

Aroma

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