There are many aromas in wine, including fruity, floral, etc. The formation of these aromas is mainly caused by factors such as grape variety, brewing technology and aging. It can generally be divided into first-class aroma, second-class aroma and third-class aroma. A Class of ar

2025/08/1221:03:34 food 1174

There are many aromas in wine, including fruity, floral, etc. The formation of these aromas is mainly caused by factors such as grape variety, brewing technology and aging. It can generally be divided into first-class aroma, second-class aroma and third-class aroma.

A aroma

After the flavor substances in grape fruits will be released in the wine after being peeled, pressed and extracted, forming a aroma. For wine, the most important raw material is grapes, which is also the most direct part that affects the aroma of wine.

A class of aromas comes from the grape itself and the fermentation of grape juice. They are sometimes called variety aromas. They are determined by the inherent aromatic substances and aroma concentration in grape fruits. A type of aroma is most distinctive in young wines, and it will gradually weaken as we age. The floral, fruity and herbal aromas we are familiar with all belong to this category.

Class II aroma

Class II aroma refers to the aroma generated during wine making. It includes the aroma evolved after contact with yeast or other bacteria, and also the aroma from oak barrel itself, as well as the aroma brought by contacting malic acid -lactic acid fermentation (MLF) and wine mud.

During fermentation, the yeast will decompose the sugar in the grape juice to form alcohol and carbon dioxide , and will also produce some odors. In addition, when wine is mature in oak barrels, it will also produce aromas such as cedar, cinnamon , nutmeg and clove . Wines fermented with malic acid-lactic acid will have a butter or creamy flavor, while the contact with the puree will bring aromas such as bread and biscuits. These are the second type of aromas brought by the brewing process.

Three aromas

A bottle of wine takes several months or even decades from the initial brewing to bottling, and then the moment it has been turned around to us and is truly opened. This long aging process will also slowly produce a unique aroma of wine, which is also called the three aromas of wine.

During the aging process, the first and second types of aromas in the wine will be in contact with trace amounts of oxygen and will react to oxidation, developing animal leather, mushrooms, tobacco and forest surfaces, and the fresh fruity aroma will also evolve into the taste of jam.

The production of wine aroma is closely linked to its entire life cycle . The reason why different aroma types are divided into one, two or three categories is because different aromas are of different importance to a bottle of high-quality wine.

Overall, from a point of view, the fruity aroma of wine (first aroma) > the aroma of wine (secondary aroma) > the mellow aroma (third aroma).

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