Learning more about wine aromas

Posted By: mantenimientos merkatu In: Ultimas Noticias On: Comment: 0 Hit: 127

By the moment we start to taste wines, we can know and identify the different aromas it has. But, we really know where they come from? 

The aroma of the wine is composed of several molecular compounds which result in others or are modified by different reactions. 

Primary flavors are those typical of the grapes. The vinification process releases the aroma and becomes volatile. That is, even though it is in grapes, most often not detected until it is transformed into wine. These aromas are mainly fruit, spicy, floral and herbaceous.

Secondary aromas are derivatives of the fermentation process of yeast and bacteria. The most common secondary aroma is mainly alcohol. But also include aromas like buttery, dairy, aldehydes, acetic... These aroms depend on the richness of the grape sugars, that is, the degree of ripening.

The third aromas are the ones that are made up during the aging process (first in barrel and then in bottle). As third flavors we can found balsamic, smoky and oaky aromas, dried fruits, chamomile, leather, honey, snuff or coffee. 

Now it’s time to have fun and found them. Take a bottle, uncork it and let your imagination fly over the glass. 

By the moment we start to taste wines, we can know and identify the different aromas it has. But, we really know where they come from? 

The aroma of the wine is composed of several molecular compounds which result in others or are modified by different reactions. 

Primary flavors are those typical of the grapes. The vinification process releases the aroma and becomes volatile. That is, even though it is in grapes, most often not detected until it is transformed into wine. These aromas are mainly fruit, spicy, floral and herbaceous.

Secondary aromas are derivatives of the fermentation process of yeast and bacteria. The most common secondary aroma is mainly alcohol. But also include aromas like buttery, dairy, aldehydes, acetic... These aroms depend on the richness of the grape sugars, that is, the degree of ripening.

The third aromas are the ones that are made up during the aging process (first in barrel and then in bottle). As third flavors we can found balsamic, smoky and oaky aromas, dried fruits, chamomile, leather, honey, snuff or coffee. 

Now it’s time to have fun and found them. Take a bottle, uncork it and let your imagination fly over the glass. 

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