Aroma Development in Wine

Wine aromas are classified into 3 categories:

Primary (from the Grapes)
Secondary (from the Winemaking)
Tertiary (from Maturation and Aging)

New aromas appear in different phases of the vinification and evolve or disappear over time.

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Secondary Aromas (from the Winemaking)

Secondary aroma development in wine refers to the flavors and aromas that emerge as a result of the winemaking process, particularly during fermentation and aging in vessels such as oak barrels.

This stage is distinct from the primary fruit aromas, which come directly from the grapes, and the tertiary aromas, which develop during extended aging.

Secondary flavors add complexity to the wine, enhancing and sometimes transforming the primary fruit characteristics. These flavors are typically more subtle than the primary fruit aromas and add depth and sophistication to the wine.

Secondary aromas provide a bridge between the fresh, fruity primary aromas and the complex, evolved tertiary aromas. They add layers of complexity and depth, making the wine more intriguing and enjoyable.

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Alcoholic Fermentation

Yeasts converting sugars in the grape juice into alcohol and carbon dioxide can produce a range of flavors, often described as "yeasty" or "bready."

The breakdown of dead yeast cells during aging, like in sparkling Champagne, can add notes of dough, toast, biscuit, or brioche.

Almonds are associated with bitterness. It can come from fermentation, carbonic maceration, or from the yeast. Almond aromas can be found in many Italian white wines like Soave and Arneis, and you can sense tast bitter almonds in Italian Valpolicella.