January 10 2020
The aromas of the wine

The aromas of the wine can be divided into three and this is determined according to the methods of elaboration. This will mean that each wine or champagne has some nuances that provide the character of the product.

The aromas are acquired both through smell and through the mouth and it is, in this way and if we have a good training, that we can find out the grape varieties, the first leg, the Elaboration Process and the origin.

These were produced with the volatile chemical COMPOUNDS found in the wine. In a very primary phase, the metabolism and grape varieties mark the aromas; then the chemical phenomena that occurred during fermentation and, finally, the chemical and enzymatic reactions that occur during aging and aging of the wine in the boots or in the bottle.

It is important to distinguish between the aroma, the one described above, and the smell, which refers to the negative values ​​or notes that the wine gives off. Therefore, it would be correct to say: apple aroma and smell of moisture.

Thus, the aromas can be divided into primary, secondary and tertiary.

 

  1. PRIMARY AROMAS

They are typical of the grape variety with which it was made. It also depends on the area where they were grown as well as the soil composition, weather conditions and type of harvest.

They are usually accentuated when the glass is stirred. These aromas are characteristic of the primary wines and are divided into 5 groups:

  • Florals: violet, jasmine, rose, rosemary, orange blossom …
  • Vegetables: bay leaf, eucalyptus, thyme …
  • Fruity: apple, currant, peach, strawberry, plum, citrus, …
  • Minerals: slate, oil, iodine, granite, …
  • Spicy: nutmeg, cardamom, pepper, …

 

  1. SECONDARY AROMAS

These aromas appear during the alcoholic and melolactic fermentation, that is, which reduce the acidity. It will also depend on the yeast used, the temperature or the conditions during the fermentation.

They are usually sweet aromas that come off once they come in contact with the tongue and the temperature of the mouth. They are obtained via retronasal.

  • Fermentation: yeasts, bread crumbs, biscuits, pastries, …
  • Dairy: cheese, milk, yogurt, …
  • Amilic: banana, caramel, varnish, nail polish, …

 

  1. THIRD AROMAS

They are also perceived by the retronasal route and arise in the boot during their aging and during the maturation process in the bottle.

They are complicated aromas and give the wine personality.

They are usually ephemeral because they disappear shortly after the bottle is opened and are the clash between primary and secondary aromas. These make it move from fruity aromas to more advanced aromas.

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