wein.plus
Attention
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

Secondary aroma

Term for the aromatic substances produced during fermentation. Certain aromas are already present in the grapes(primary arom a) and are only developed during the maturation(tertiary arom a) of the wine. See also typicity.

Voices of our members

Thomas Götz

Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.

Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi

The world's largest Lexicon of wine terms.

26,428 Keywords · 47,031 Synonyms · 5,321 Translations · 31,761 Pronunciations · 207,821 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS