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There
are 3 different types of Aromas in wines, all created at different
stages:
Primary aromas produced
before fermentation.
They are the first aromas
to be released before fermentation: each grape variety
produces its own types of aromas which originate from
the skin of the grapes where they are called aroma precursors.
When the skins of the fruits break (crushing), those precursors
come in contact with enzymes or chemical substances also located
on the skins, and transform into aromas.
• Examples: Raspberry, cherry
and vegetal in Pinot Noir; blackcurrant, blackberry, and green
capsicum in Cabernet Sauvignon; blackberry, blackcurrant, pepper
and violet in Shiraz; Lemon in most white wines, rose in Gewurztraminer,
grape scent in Muscat wines.
Secondary
aromas produced during fermentation
The transformation
of sugar into alcohol or alcoholic fermentation triggers some
other reactions which produce some more aromas.
These aromas can be typical of a grape variety, or aromas specific
to a type of wine, or due to a winemaking process.
• Examples: Blackberry bud or
gooseberry in Sauvignon Blanc, banana in Gamay wines (Beaujolais
nouveau), quince in Chenin Blanc,
white fruits such as apple, pear, peach in most white wines,
fresh butter and hazelnut from malolactic fermentation.
Tertiary
aromas produced from maturation and aging
The wine will continue
to evolve and transform itself after fermentation through
barrel fermentation and bottle aging. The wine will oxidise
and gain more aging flavours due to some slow and limited contact
with oxygen through the porous wood. Decaying
tannins and the action of acids and alcohol reacting together
will release more different aromas during bottle aging.
• Examples of aromas gained
in barrel maturation (most wines): Vanilla, smoke, toffee.
• Examples of aromas gained in the bottle: truffle in
old (over 10 years) Cabernet Sauvignon, Merlot from Bordeaux,
USA or Shiraz and Barolo wines from Italy (from Nebbiolo grape
variety); mushroom and undergrowth aromas in old Pinot Noir;
Leather in old Cabernet Sauvignon, Mourvedre (Bandol wines)
and Australian Shiraz.
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