Aromas - secondary and tertiary Flashcards

1
Q

Dried fruit

A

Tertiary, white or red OR it can be a fruit ripeness primary aroma

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2
Q

Leather

A

Tertiary, red

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3
Q

Earth

A

Tertiary, red

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4
Q

Mushroom

A

Tertiary, red

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5
Q

Meat

A

Tertiary, red

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6
Q

Tobacco

A

Tertiary, red

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7
Q

Wet leaves

A

Tertiary, red

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8
Q

Forest floor

A

Tertiary, red

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9
Q

Caramel

A

Tertiary, white or red

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10
Q

Orange marmalade

A

Tertiary, white wine

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11
Q

Petrol

A

Tertiary, white wine

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12
Q

Cinnamon

A

Tertiary, white wine

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13
Q

Ginger

A

Tertiary, white wine

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14
Q

Nutmeg

A

Tertiary, white wine

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15
Q

Almond

A

Tertiary, white wine or deliberately oxidized

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16
Q

Hazelnut

A

Tertiary, white wine or deliberately oxidized

17
Q

Honey

A

Tertiary, white wine

18
Q

Caramel

A

Tertiary, white wine or deliberately oxidized wine

19
Q

Coffee

A

Secondary oak, or deliberately oxidized wine

20
Q

Chocolate

A

Secondary oak, or deliberately oxidized wine

21
Q

Vanilla

A

Secondary oak

22
Q

Cloves

A

Secondary oak

23
Q

Coconut

A

Secondary oak

24
Q

Cedar

A

Secondary oak

25
Q

Charred wood

A

Secondary oak

26
Q

Smoke

A

Secondary oak

27
Q

Butter

A

Secondary malolactic

28
Q

Cheese

A

Secondary malolactic or secondary yeast

29
Q

Cream

A

Secondary malolactic

30
Q

Biscuit

A

Secondary yeast

31
Q

Pastry/bread

A

Secondary yeast

32
Q

Toasted bread, bread dough

A

Secondary yeast

33
Q

Yogurt

A

Secondary yeast