Secondary Aromas

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👃Tasting

Aromas from fermentation and winemaking.

Full Definition

Secondary aromas develop during fermentation and winemaking - yeast character (bread, brioche), malolactic conversion (butter, cream), and oak aging (vanilla, toast, spice). They're distinct from primary (grape) and tertiary (bottle age) aromas. Most evident in young wines that have completed barrel aging.

Related Terms

fermentationoakbouquet

See Also

primary aromastertiary aromas
Second WineBack to GlossarySediment

More terms starting with S

Saignee

Bleeding off juice from red wine tanks to make rose.

Sangiovese

Italy's most planted red grape, the base of Chianti.

Savory

Non-fruit flavors like herbs, earth, and umami.

Screwcap

Metal closure alternative to cork.

Sediment

Solid particles that settle in wine over time.

Semi-Carbonic

Partial whole-grape fermentation technique.