You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member


Group of aromatic substances in wine that are primarily perceived by smell, but also by flavour and have a significant influence on character and quality. They are mostly volatile compounds that are initially still odourless and are bound in the grapes as glycosides (sugar compounds). In plant tissue, essential oils are stored in flowers, leaves, seeds, fruit peel, roots, resins, bark or wood.

Primary flavour

The primary aromas develop from these aroma precursors as the grapes ripen. Soil type, temperature, exposure (sunlight) and water content in the soil have a major influence on the formation of flavours during the ripening period. The ideal state is when the grapes are at optimum physiological ripeness. The glycosyl-glucose assay can be used to quantify the flavour precursors in the grapes and make a quality prediction.

Voices of our members

Dr. Edgar Müller

I have great respect for the scope and quality of the wein.plus encyclopaedia. It is a unique place to go for crisp, sound information on terms from the world of wine.

Dr. Edgar Müller
Dozent, Önologe und Weinbauberater, Bad Kreuznach

The world's largest Lexicon of wine terms.

26,408 Keywords · 47,043 Synonyms · 5,323 Translations · 31,742 Pronunciations · 205,461 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon