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Lexicon

The largest wine encyclopedia in the world with 26,332 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Secondary flavour

A term (also fermentation flavour) for the aromatic substances produced during fermentation as a result of metabolic processes, especially esters, which are responsible for many fruity notes in wine. Certain aromas are already present in the grapes(primary aroma) and are only developed during the ageing of the wine, often over many years or even decades (tertiary aroma or ageing aroma). The toast flavour that develops during barrique ageing is neither a secondary nor a tertiary flavour in the classic sense. See also flavour, toasting and typicity.

This page was last modified at 26 April, 2026 at 12:53.

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The world's largest Lexicon of wine terms.

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