What are the aromas of wine? What are the types of aromas in wine?

The aromas of the wine are extremely complex and varied. According to **, the aroma of wine is divided into three categories: one type of aroma is the aroma derived from grape berries, which is called fruity or varietal aroma; The second type of aroma originates from the fermentation process and is called wine aroma or fermentation aroma; Three types of aromas are derived from the aroma of aging, which is called mellow or aged aroma.

If we follow the type of aroma, we can subdivide it into the following eight main types: Animal odor: including game, fat, spoilage (meat) smell, meat smell, musky smell, cat urine smell, etc.

In wine, this type of smell is mainly the meat and fat smell of musk and some old adult wines.

Balsam odor: refers to the aroma of aromatic plants, including all resins, juniper, vanilla, pine oil, benzoin and other odors. In wine, it is mainly the smell of various resins.

Burnt odors: including smoky, toasted, dry bread, almonds, hay, coffee, wood, etc.; In addition, there are smells of animal skins, pine oil, etc. In wine, in addition to various burnt, smoky and other odors, burnt odors are mainly caused by changes in tannins or dissolved oak components during the ripening process of wine.

Chemical odors: including alcohol, vinegar, phenol, benzene, iodine, oxidation, yeast, microorganisms, etc. The most common chemical odors in wine are undesirable odors such as sulfur, vinegar, and oxidation. The appearance of these odours can damage the quality of the wine to varying degrees.

Spice smell (kitchen use): includes all spices used as ingredients, mainly bay, pepper, cinnamon, ginger, licorice, mint and other smells. This type of aroma is mainly found in some high-quality, long-aged red wines.

Floral: includes all floral notes, but common ones are rose, jasmine, iris, acacia, linden, grape, etc.

Fruity: includes all fruity notes, but the common ones are raspberry, cherry, strawberry, pomegranate, gooseberry, apricot, apple, lemon, pear, banana, walnut, fig, etc.

Plant and mineral odors: mainly grass, fallen leaves, roots, mushrooms, wet straws, wet moss, wet soil, green leaves, etc.

Wine aromas are divided into three main categories:

A type of aroma: mainly determined by grape varieties, different varieties of wine grapes will give the wine a special aroma. The most common types of aromas include fruity, floral and herbaceous.

Aroma 2: Aroma 2 generally comes from the fermentation process of the grapes, including malolactic fermentation, barrel aging and lee aging. For example, when the wine passes through oak barrels, aromas are extracted from the oak wood, bringing aromas of vanilla, cloves, coconut, smoke, chocolate, coffee, etc.

Three types of aromas: The three types of aromas refer to the aromas that are formed during the aging of wines, and the first and second types of aromas will be combined with oxygen to give different aromas. Older red wine will smell of leather, truffle, tobacco, etc., while white wine will have flavors of nuts, honey, dried fruit, etc.

Beginners to wine tasting are often confused: the smell substances in wine are not only complex and diverse, but also unpredictable and elusive.

There are three main types of aromas in wine.

The aromas in wine are divided into three main categories by wine experts: Aromas or varietals, Aromas or fermentation, and Aromas or Ageing.

A type of aroma mainly depends on natural factors such as climate, soil, grape varieties and human factors such as cultivation conditions and winemaking technology. As far as grape varieties are concerned, the aroma of Cabernet Sauvignon is very complex and strong, with most of the fruity aromas of blackcurrant, spice and smoky aromas. The wine made from Camry as raw material has a type of aroma dominated by cherry aroma and has a strong local flavor; Chardonnay's wines are lined with lime blossoms and almonds, and their aromas vary with different regions. The aroma of Riesling is mainly acacia flowers and linden flowers, while the wines made from Gewrztraminer are very fruity; Rose-scented wines such as rose, white and onto roses are characterized by a very strong and typical rose aroma.

The second type of aroma, also known as fermentation aroma, has the characteristics of wine taste, which originates from the fermentation of grapes, that is, it is composed of alcohols, esters, aldehydes and organic acids produced by grapes in the process of alcoholic fermentation, and its thickness mainly depends on the sugar content of grapes, but also depends on the type of yeast used in fermentation. The second type of aroma can make the wine have the taste of dry bread, yeast or fermentation, etc., and some of the second type of aroma often decline or disappear rapidly during the ripening and storage of wine, so the wine with strong second type aroma is mostly new wine.

The three types of aromas are also called aged aromas. During the ripening process of wine, through oxidation and cyclization, one type of aroma is gradually transformed into three types of aroma, so that the fruitiness of the wine is slowly weakened, and various odors tend to be coordinated and integrated. When oak barrels are used to age fine wines, the aromatic substances dissolved in the wine also have a significant impact on the three types of aromas.

The oak flavor in a good bottle of wine can enhance the aroma and taste of the wine, but the oak flavor can only be used as a supplement and auxiliary to the aroma in the wine, and cannot mask the other aromas in the wine.

Each wine has a different aroma and can be broadly divided into three categories:

The first type of aroma: the fruity aroma of the grape itself (floral, fruity, vegetable, mineral and spice, etc.) The second type of aroma: the aroma after fermentation (yeast, frankincense, mellow, etc.) The third type of aroma:

Aged aromas (floral, fruity, confectionery, woody and balsam, spice, animal, tar, vegetative, chemical, etc.).